Butter Pecan Cake: A Decadent Delight

Name: Butter Pecan Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern
Ingredients: 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 frosting:; 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

Indulge your senses with this exquisite Butter Pecan Cake, a delightful treat that offers a perfect blend of flavors and textures. With its moist, buttery layers and rich cream cheese frosting, this cake is a celebration of southern charm and pecan goodness, making it a showstopper for any occasion. The aroma of browned butter brings a warm, nutty scent to your kitchen, while the toasted pecans add a delightful crunch that perfectly complements the softness of the cake. Whether you are hosting a gathering, celebrating a special milestone, or simply wanting to indulge yourself, this cake will impress your guests and satisfy any sweet tooth. Enjoy it with a cup of coffee or tea for a cozy afternoon delight.

Ingredients

1 cup (226g) unsalted butter: Adds richness and moisture to the cake.
3 cups (333g) cake flour: Provides a light texture perfect for cakes.
1 cup (200g) granulated sugar: Sweetens the cake and contributes to its structure.
1 cup (200g) light brown sugar, firmly packed: Adds depth of flavor and moisture.
1 teaspoon baking powder: Helps the cake rise and achieve a fluffy texture.
½ teaspoon baking soda: Works in conjunction with baking powder to create lift.
1 teaspoon salt: Balances the sweetness and enhances the flavors.
1 ½ cups (354ml) buttermilk, room temperature preferred: Ensures moisture and a tender crumb.
2 large eggs, room temperature preferred: Binds the ingredients and adds richness.
1 ½ teaspoons vanilla extract: Infuses the cake with delightful flavor.
1 ½ cups (160g) pecan halves, very finely chopped: Provides a nutty flavor and crunchy texture.

For the frosting:

1 ½ cups (340g) unsalted butter, softened: Forms the creamy base for the frosting.
6 oz cream cheese, softened: Adds a tangy flavor and smooth texture.
⅓ cup (66g) light brown sugar, firmly packed: Sweetens and enhances the depth of flavor in frosting.
1 ½ teaspoons vanilla extract: Contributes warmth and a sweet aroma.
¼ teaspoon salt: Balances the sweetness of the frosting.
4 ½ cups (562g) powdered sugar: Sweetens and thickens the frosting.
1 Tablespoon heavy cream: Adds smoothness and helps to achieve the desired consistency.
⅓ cup (35g) pecan halves, very finely chopped, optional: For decoration, adding flavor and texture.

Step-by-Step Instructions

Start by melting the unsalted butter over medium-low heat. Continue cooking the butter until you see golden brown specks forming, which will give it a lovely nutty aroma.
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper to ensure easy removal later.
In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
Pour the browned butter into the dry ingredients and mix until everything is fully incorporated and the mixture resembles wet sand.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth. Gradually add this wet mixture to the dry ingredients and stir gently until combined. Fold in the finely chopped pecans.
Divide the batter evenly among the prepared pans. Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to wire racks to cool completely.
For the frosting, beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt in a large bowl until smooth and creamy. Gradually add the powdered sugar and heavy cream, mixing until the frosting is fluffy and well-combined.
Level the cooled cakes using a serrated knife, then stack them with frosting between the layers. Frost the outside of the cake and, if desired, sprinkle the top with finely chopped pecans for an added decorative touch.

Recipe Details

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

Tips, Storage & Variations

Tips: For a more intense buttery flavor, you can brown the butter a little longer. Make sure not to let it burn.
Storage: Store the Butter Pecan Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: You can freeze the unfrosted layers by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months.
Variations: For an extra kick of flavor, consider adding a tablespoon of bourbon to the batter or frosting.

FAQ

Can I use regular milk instead of buttermilk?
Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk.
How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I make this cake in advance?
Absolutely! You can bake the layers a day ahead and frost right before serving.
What type of pecans should I use?
Use fresh, shelled pecan halves for the best flavor. You can chop them finely for the batter and for decoration.
How can I achieve a smooth frosting finish?
Make sure your butter and cream cheese are at room temperature, and use a bench scraper or offset spatula for smoothing.
Can I replace the cream cheese in the frosting?
Yes, you can use only butter or try mascarpone cheese for a different flavor.

Conclusion

This Butter Pecan Cake is a delightful choice for anyone who appreciates a rich and flavorful dessert. With its moist layers and decadent frosting, it is sure to impress family and friends alike. I encourage you to give this recipe a try and enjoy the cozy, satisfying experience of baking. Share your creations and cherish the sweet moments that come from serving this delightful treat!

Butter Pecan Cake

Print Recipe

Indulge in this exquisite Butter Pecan Cake, featuring moist, buttery layers and rich cream cheese frosting. A perfect blend of flavors and textures, it’s a showstopper for any occasion.

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

Ingredients

Scale

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 frosting:
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

Instructions

Melt the unsalted butter over medium-low heat until golden brown specks form.
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
Pour the browned butter into the dry ingredients and mix until incorporated.
In a separate bowl, whisk the buttermilk, eggs, and vanilla extract. Gradually add to the dry ingredients and stir gently. Fold in the finely chopped pecans.
Divide the batter among the prepared pans and bake for approximately 30 minutes, or until a toothpick comes out clean. Cool in the pans for a few minutes before transferring to wire racks to cool completely.
For the frosting, beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, mixing until fluffy.
Level the cooled cakes and stack them with frosting between layers. Frost the outside and sprinkle with chopped pecans if desired.

Notes

For a more intense buttery flavor, brown the butter longer, being careful not to burn it. Store the cake in an airtight container for up to 3 days at room temperature or a week in the fridge. Freezing unfrosted layers is possible for up to 3 months.