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Butter Pecan Cake

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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.

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

  1. Melt the unsalted butter over medium-low heat until golden brown specks form.
  2. Preheat your 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, light brown sugar, baking powder, baking soda, and salt.
  4. Pour the browned butter into the dry ingredients and mix until incorporated.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Keywords: cake, pecan, dessert, sweet, butter, celebration

Find it online: https://recipehappy.com/butter-pecan-cake/