Butter Pecan Cake Recipe

Butter Pecan Cake is a rich and flavorful dessert that combines the nutty, buttery taste of pecans with a moist, tender cake. Topped with a creamy frosting that's infused with brown sugar and vanilla, this cake is a delightful treat for any occasion.

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Ingredients

• For the Cake:
  • 1 cup (226 g) unsalted butter
  • 3 cups (333 g) cake flour
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) light brown sugar, firmly packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups (354 ml) buttermilk, room temperature preferred
  • 2 large eggs, room temperature preferred
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups (160 g) pecan halves, very finely chopped
• For the Icing:
  • 1 ½ cups (340 g) unsalted butter, softened
  • 6 oz (170 g) cream cheese, softened
  • ⅓ cup (66 g) light brown sugar, firmly packed
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 ½ cups (562 g) powdered sugar
  • 1 tablespoon heavy cream
  • ⅓ cup (35 g) pecan halves, very finely chopped (optional)

Preparation

Brown the Butter

1. Place butter in a medium-sized pan and melt over medium/low heat. Increase heat to medium and cook, stirring frequently, until butter foams and turns golden brown with specks. Remove from heat and pour into a heatproof bowl to cool.

Make the Cake

2. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
3. In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Add the cooled browned butter to the flour mixture and mix on low speed until incorporated.
5. In a separate bowl, combine buttermilk, eggs, and vanilla. Gradually add this to the flour mixture, pausing to scrape the bowl.
6. Stir in the finely chopped pecans until evenly distributed.
7. Divide the batter evenly among the prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
8. Let the cakes cool in their pans for 15 minutes, then invert onto a cooling rack to cool completely before frosting.

Icing the Cake

9. For the icing, beat together softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth and creamy.
10. Gradually add powdered sugar and heavy cream, beating until the frosting is fluffy and spreadable.
11. Stir in finely chopped pecans if desired.
12. Once the cakes are cool, layer and frost with the icing, ensuring an even distribution between layers and on the outside.

COOKING Note:

Browning the butter adds a deep, nutty flavor to the cake, enhancing the pecan notes.

Serving Suggestions:

Serve this cake as a decadent dessert after a meal or at a special occasion like a birthday or holiday gathering.

Tips:

• Ensure all ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth batter.
• Be patient while browning the butter; it adds a rich flavor to the cake.
• Cool the cakes completely before frosting to prevent the icing from melting.

Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour (plus cooling)

Nutritional Information:

• Calories: Approximately 500-600 per slice
• Protein: 6-8 grams per slice
• Sodium: 200-300 mg per slice

Conclusion

Butter Pecan Cake is a delightful dessert that's perfect for those who love the combination of buttery, nutty flavors and sweet, creamy frosting. This cake, with its moist crumb and rich icing, is sure to impress at any gathering or serve as a luxurious treat for a special occasion.