Butter Pecan Cake
A rich and moist Butter Pecan Cake filled with the delightful crunch of finely chopped pecans and topped with luxurious cream cheese frosting.
Ingredients
For the Cake
- 1 cup unsalted butter, melted Use unsalted butter for better control over saltiness.
- 3 cups cake flour
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 1 teaspoon baking powder Check expiration date.
- ½ teaspoon baking soda Check expiration date.
- 1 teaspoon salt
- 1 ½ cups buttermilk, room temperature preferred Can substitute with milk and vinegar.
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups pecan halves, very finely chopped
For the Frosting
- 1 ½ cups unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup pecan halves, very finely chopped (optional for decoration)
Instructions
Preparation
- In a saucepan, melt 1 cup of unsalted butter over medium-low heat. Cook until golden brown specks form, about 5-7 minutes.
- Preheat your oven to 350°F (175°C) and grease three 8-inch round baking pans.
- In a large bowl, whisk together the flour, granulated sugar, 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 together the buttermilk, eggs, and vanilla extract. Gradually mix into the dry ingredients.
- Stir in the finely chopped pecans and divide the batter evenly into prepared pans.
Baking and Cooling
- Bake for approximately 30 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting and Assembly
- In a mixing bowl, beat together the softened butter and cream cheese until smooth.
- Gradually add the powdered sugar and brown sugar, vanilla extract, and salt, mixing until fluffy.
- Frost the cooled cakes with frosting between layers and around the outside. Decorate with additional chopped pecans and piped frosting if desired.
Notes
For best results, use room temperature ingredients and don't overmix the batter. Store the cake in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.