Butter Pecan Cake
A rich and nutty butter pecan cake with browned butter and cream-cheese frosting, perfect for celebrations and pairing with coffee or sweet white grape juice.
Ingredients
For the cake
- 1 cup unsalted butter (for browning) Brown until golden-brown specks form.
- 3 cups cake flour Can substitute with all-purpose flour mixed with cornstarch.
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups buttermilk, room temperature preferred Can substitute with milk mixed with vinegar.
- 2 large eggs, room temperature preferred
- 1½ teaspoons alcohol-free vanilla extract
- 1½ cups pecan halves, finely chopped (for batter)
For the frosting
- 1½ cups unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup light brown sugar (for frosting)
- 1½ teaspoons alcohol-free vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
- 4½ cups powdered sugar
- 1 tablespoon heavy cream
- ⅓ cup pecan halves, for garnish Chop very finely.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prep three 8-inch round pans by greasing and lining them with parchment.
- In a medium saucepan, melt 1 cup of unsalted butter over medium-low heat, stirring until it has a nutty aroma and brown specks form.
- Let the browned butter cool slightly, about 5-10 minutes.
Making the Cake
- In a large bowl, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Pour the slightly cooled browned butter into the dry ingredients and stir until evenly moistened.
- In a separate bowl, whisk buttermilk, eggs, and vanilla until blended. Gradually fold this wet mixture into the dry ingredients until just combined — do not overmix.
- Fold in finely chopped pecans.
- Divide the batter evenly among the three prepared pans and bake for about 30 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool the cakes in the pans for 10-15 minutes before turning onto a rack to cool completely.
Making the Frosting
- Beat together softened butter, cream cheese, brown sugar, vanilla, and salt until smooth.
- Gradually add powdered sugar, mixing until thick, then add heavy cream and whip until fluffy.
Assembling the Cake
- Level the cake tops if necessary. Place the first layer on a serving plate, spread an even layer of frosting, layer another cake, repeat, then crumb-coat the entire cake and chill for 15-20 minutes.
- Finish with a final coat of frosting and garnish with finely chopped pecans.
Notes
Store the assembled cake covered in the refrigerator for 4-5 days or at room temperature in a covered cake dome for up to 24 hours if cool. Cake layers can be frozen up to 3 months.