Butter Pecan Cake is a delightful treat that combines the rich flavors of browned butter and pecans, creating a perfect balance of sweetness and nuttiness. This cake is ideal for special occasions or as a decadent dessert to impress your friends and family. With a moist, tender crumb and a creamy frosting, it’s sure to become a favorite in your recipe collection.
Also Read : Butter Pecan Praline Poke Cake Recipe
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter
- 3 cups (333g) cake flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (160g) pecan halves, very finely chopped
For the Icing:
- 1 ½ cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup (66g) light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (562g) powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped, optional
Directions
1. Brown the Butter:
Melt the butter over medium-low heat, then increase the heat and cook until golden brown specks form. Learn how to brown butter. Allow it to cool completely.
2. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
3. Mix Dry Ingredients:
In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
4. Combine with Butter:
Add the browned butter to the dry ingredients and mix until incorporated.
5. Add Wet Ingredients:
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the finely chopped pecans.
6. Bake:
Divide the batter evenly among the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
7. Make the Icing:
Beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, beating until fluffy.
8. Assemble the Cake:
If necessary, level the cakes. Stack the layers with icing between each, then frost the outside of the cake. Decorate with additional chopped pecans and piped frosting swirls if desired.
Notes
- Browning Butter: Be patient when browning the butter, as it adds a rich, nutty flavor to the cake. Ensure it cools completely before using.
- Room Temperature Ingredients: Using room temperature eggs and buttermilk helps achieve a smoother batter and more even baking.
- Pecan Preparation: For a finer texture, you can pulse the pecans in a food processor instead of chopping by hand.
FAQs
1. Can I use regular flour instead of cake flour?
Yes, you can substitute cake flour with a mix of all-purpose flour and cornstarch. For each cup of cake flour, measure out one cup of all-purpose flour, remove two tablespoons of the flour, and replace it with two tablespoons of cornstarch.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers in advance and freeze them. Thaw and frost them when ready to serve.
3. Can I use a different type of nut?
Yes, if you prefer, you can use walnuts or almonds instead of pecans.
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Conclusion
Butter Pecan Cake is a wonderfully indulgent dessert that is sure to impress. Its rich flavors and creamy frosting make it a perfect choice for celebrations or a sweet treat for yourself. Follow this recipe, and enjoy the delicious combination of buttery cake and crunchy pecans in every bite.
