Butter Pecan Cake Layers

Name: Butter Pecan Cake Layers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter; 2 ¾ cups cake flour; 1 cup granulated sugar; 1 cup packed light brown sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 1 ½ cups buttermilk, at room temperature; 2 large eggs, at room temperature; 1 ½ teaspoons vanilla extract; 1 ½ cups pecan halves, very finely chopped (divided); 1 ½ cups unsalted butter, softened (for frosting); 6 oz full-fat brick-style cream cheese, softened; ⅓ cup packed light brown sugar (for frosting); 1 ½ teaspoons vanilla extract (for frosting); ¼ teaspoon salt (for frosting); 4 ½ cups confectioners’ sugar, sifted; 1 tablespoon heavy cream

Indulging in a slice of Butter Pecan Cake Layers is like wrapping yourself in a warm, nutty hug. This decadent cake boasts layers of moist, buttery cake infused with the irresistible flavor of toasted pecans, all crowned with a creamy, luscious frosting that balances sweetness with just the right amount of tang. The aroma of freshly baked cake filled with buttery goodness and rich vanilla will fill your kitchen, inviting family and friends to come and gather around the table. Perfect for celebrations, special occasions, or simply a cozy dessert at home, this cake is bound to impress even the pickiest of dessert lovers. Each bite is a delightful combination of textures that makes you crave more.

Ingredients

1 cup unsalted butter: Adds richness and moisture to the cake.
2 ¾ cups cake flour: Provides a tender texture and fine crumb.
1 cup granulated sugar: Balances sweetness and enhances the flavor.
1 cup packed light brown sugar: Imparts a deep, caramel-like flavor.
1 teaspoon baking powder: Helps the cake rise and become fluffy.
½ teaspoon baking soda: Works with the buttermilk to leaven the cake.
1 teaspoon salt: Enhances the overall flavors.
1 ½ cups buttermilk, at room temperature: Keeps the cake moist and tender.
2 large eggs, at room temperature: Binds the ingredients together.
1 ½ teaspoons vanilla extract: Adds aromatic sweetness.
1 ½ cups pecan halves, very finely chopped (divided): Provides nutty flavor and crunch.
1 ½ cups unsalted butter, softened (for frosting): Creates a rich base for the frosting.
6 oz full-fat brick-style cream cheese, softened: Adds creaminess and tanginess to the frosting.
⅓ cup packed light brown sugar (for frosting): Sweetens and enriches the frosting.
1 ½ teaspoons vanilla extract (for frosting): Infuses the frosting with pleasant flavor.
¼ teaspoon salt (for frosting): Balances the sweetness.
4 ½ cups confectioners’ sugar, sifted: Sweetens and thickens the frosting.
1 tablespoon heavy cream: Adjusts the frosting consistency for spreading.

Step-by-Step Instructions

In a saucepan, melt 1 cup of unsalted butter over medium-low heat until it turns brown. Allow it to cool completely.
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans to prevent sticking.
In a large mixing bowl, combine the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Mix the dry ingredients thoroughly.
Pour the cooled browned butter into the dry mixture and combine until it resembles coarse sand.
In another bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually mix this wet mixture into the dry ingredients until just smooth. Gently fold in 1 cup of the finely chopped pecans.
Divide the batter evenly among the prepared pans and bake for 30 minutes, or until a skewer inserted into the center comes out clean.
Allow the cakes to cool in their pans for 15-20 minutes before transferring them to wire racks to cool completely.
For the frosting, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt in a mixing bowl until creamy. Gradually add the sifted confectioners’ sugar, mixing until fluffy. If needed, add heavy cream to achieve your desired frosting texture.
Level the cooled cake layers with a knife, frost between the layers, and then frost the top and sides of the cake. Optionally, garnish with additional chopped pecans. Chill the cake before serving to set the frosting.

Recipe Details

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: Approximately 550 per slice

Tips, Storage & Variations

To ensure a uniform bake, always use room temperature ingredients.
For added flavor, you could toast the pecans lightly before chopping them.
Store leftover cake in an airtight container in the fridge for up to 5 days or freeze it for up to 2 months, ensuring it is well wrapped to prevent freezer burn.
If you want a variation, try adding a touch of maple syrup to enhance the flavor profile while maintaining the core ingredients.

FAQ

1. Can I use other types of nuts instead of pecans?
Yes, walnuts or almonds can be used as alternatives.

2. What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.

3. How do I prevent my cake from sticking to the pans?
Grease the pans generously and consider using parchment paper on the bottoms for added insurance.

4. Can I make this cake ahead of time?
Yes, the cake layers can be baked in advance and stored in an airtight container until you are ready to frost and serve.

5. How can I adjust the sweetness of the frosting?
You can modify the amount of confectioners’ sugar for a sweeter or less sweet frosting, or add a pinch of salt to balance it.

6. What is the best way to level cake layers?
Using a sharp knife or a cake leveler, gently slice off the domed top of each layer for even stacking.

Conclusion

Butter Pecan Cake Layers are more than just a dessert; they are a celebration of flavor and comfort that brings people together. We hope you and your loved ones enjoy making this delightful cake as much as we do. When you take that first bite, you’ll understand why it’s a cherished recipe. Share your experiences and let us know how your cake turned out; we’d love to hear from you! Happy baking!

Butter Pecan Cake Layers

Print Recipe

Indulge in a slice of Butter Pecan Cake Layers, a decadent cake with layers of moist, buttery cake infused with toasted pecans and a creamy frosting.

Author: hannah-reed
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter
2 ¾ cups cake flour
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups buttermilk, at room temperature
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 ½ cups pecan halves, very finely chopped (divided)
1 ½ cups unsalted butter, softened (for frosting)
6 oz full-fat brick-style cream cheese, softened
⅓ cup packed light brown sugar (for frosting)
1 ½ teaspoons vanilla extract (for frosting)
¼ teaspoon salt (for frosting)
4 ½ cups confectioners’ sugar, sifted
1 tablespoon heavy cream

Instructions

In a saucepan, melt 1 cup of unsalted butter over medium-low heat until it turns brown. Allow it to cool completely.
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
In a large mixing bowl, combine the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Mix well.
Pour the cooled browned butter into the dry mixture and combine until it resembles coarse sand.
In another bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually mix this into the dry ingredients until just smooth. Fold in 1 cup of the finely chopped pecans.
Divide the batter evenly among the prepared pans and bake for 30 minutes.
Allow the cakes to cool in their pans for 15-20 minutes before transferring them to wire racks to cool completely.
For the frosting, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until creamy. Gradually add confectioners’ sugar, mixing until fluffy.
Level the cooled cake layers, frost between the layers, and then frost the top and sides. Optionally, garnish with chopped pecans. Chill before serving.

Notes

Use room temperature ingredients for a uniform bake. Toasting the pecans can enhance flavor. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.