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)
Instructions
- Brown the Butter: Melt the butter over medium-low heat. Increase the heat and cook until golden brown specks form. Allow the butter to cool completely before using.
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Combine with Butter: Add the cooled browned butter to the dry ingredients and mix until fully incorporated.
- 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.
- Bake: Divide the batter evenly among the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- Make the Icing: Beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, beating until fluffy and smooth.
- Assemble the Cake: If necessary, level the cakes. Stack the layers with icing between each layer, then frost the entire outside of the cake. Decorate with additional chopped pecans and piped frosting swirls if desired.
- Serve: Allow the cake to set before serving. Enjoy!
Notes
- Make sure the butter is fully browned before using it in the batter, as this will give the cake its rich, nutty flavor.
- For extra texture and decoration, top the cake with extra chopped pecans and a few frosting swirls.
- You can prepare the cake in advance and store it in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 377 kcal
- Sugar: 36g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
