Butter Pecan Cake

This rich and flavorful Butter Pecan Cake is a perfect balance of nutty pecans and browned butter, all wrapped in a moist cake and topped with a creamy cream cheese icing. With its irresistible flavor and decadent texture, it’s the ideal dessert for any special occasion or just because you’re in the mood for something indulgent. Every bite is a delightful combination of rich, buttery goodness and crunchy pecans!

Why You’ll Love This Recipe

This Butter Pecan Cake is the ultimate indulgence for nut lovers and cake enthusiasts alike. The browned butter adds a deep, nutty flavor to the cake, while the finely chopped pecans create a satisfying texture throughout. The cream cheese icing is creamy and slightly tangy, making it the perfect complement to the sweet, rich cake. Whether you’re serving it for a birthday, holiday, or any occasion that calls for a showstopper, this cake is sure to be a hit!

Ingredients

For the Cake:

• 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 Icing:

• 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Butter:

Melt the butter over medium-low heat in a saucepan. Increase the heat slightly and cook until golden brown specks form in the butter. Remove from heat and allow it to cool completely before using in the cake batter.

2. Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper for easy removal of the cakes.

3. Mix Dry Ingredients:

In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

4. Combine with Butter:

Add the cooled browned butter to the dry ingredients and mix until incorporated.

5. Add Wet Ingredients:

In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the wet mixture to the dry ingredients, mixing until just combined. Stir in the finely chopped pecans.

6. Bake the Cake:

Divide the batter evenly among the three prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.

7. Make the Icing:

In a stand mixer or with a handheld mixer, beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, and continue beating until the icing is fluffy and creamy.

8. Assemble the Cake:

If necessary, level the cakes. Place one layer of cake on a serving plate, spread a generous amount of icing over it, then top with the second cake layer. Repeat the process with the third layer, covering the entire cake with the remaining icing.

9. Decorate:

Optionally, garnish the cake with additional finely chopped pecans and piped frosting swirls for an extra touch of decoration.

10. Serve and Enjoy:

Slice the cake and serve. Enjoy the rich, buttery flavor and the creamy, nutty goodness!

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour 5 minutes

• Servings: 16 servings

Variations

• Nuttier Texture: Add more chopped pecans to the batter for a crunchier texture throughout the cake.

• Flavor Twist: For added flavor, try using browned butter in the frosting as well to give the icing a nutty, caramelized taste.

• Gluten-Free Option: Swap the cake flour for a gluten-free all-purpose flour blend to make this cake gluten-free.

• Frosting Alternatives: You can replace the cream cheese frosting with a classic buttercream or whipped cream frosting if you prefer something lighter.

Storage/Reheating

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.

• Reheating: This cake can be served at room temperature, or you can gently reheat individual slices in the microwave for 10-15 seconds.

FAQs

1. Can I make this cake ahead of time?

Yes, you can prepare this cake a day ahead. Just store the cake in an airtight container in the refrigerator and ice it the next day before serving.

2. Can I use salted butter for the frosting?

While the recipe calls for unsalted butter, using salted butter in the frosting will still work, though the flavor might be a little more savory. Adjust the amount of salt added to the frosting to balance it out.

3. How do I store leftover cake?

Store the cake in the refrigerator for up to 5 days. Make sure to cover it tightly to keep it fresh.

4. Can I freeze this cake?

Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw them overnight in the refrigerator before frosting and serving.

5. Can I use other nuts instead of pecans?

Yes, you can substitute chopped walnuts or almonds for the pecans, depending on your preference.

6. Can I make the frosting without cream cheese?

Yes, you can make a simple buttercream frosting by using just butter, powdered sugar, vanilla, and a bit of milk or cream, omitting the cream cheese.

7. What is the best way to frost the cake?

For smooth frosting, use an offset spatula to spread the frosting evenly across the layers and the top. For decorative touches, you can pipe swirls around the edges.

8. Can I make this cake without buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

9. Can I make this cake in a different-sized pan?

You can adjust the recipe for other pan sizes, but you’ll need to adjust the baking time accordingly. For example, a larger pan will result in a thinner cake and may require a shorter baking time.

10. Can I add a caramel layer to the cake?

Yes, adding a caramel layer between the cake and frosting would complement the rich butter flavor. You can either drizzle caramel on top or mix it into the frosting for a unique twist.

Conclusion

This Butter Pecan Cake is a showstopper that combines rich, buttery flavor with the crunch of pecans and a creamy cream cheese frosting. Whether for a special occasion or just a sweet treat, this cake is sure to impress. With its perfect balance of flavors and textures, it’s a dessert that’s both comforting and elegant, making it the perfect choice for any celebration or cozy get-together!

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