Rich Butter Pecan Cake
Butter Pecan Cake is a rich, moist layered cake made with browned butter, finely chopped pecans, and a creamy frosting, offering a nutty, buttery flavor that’s perfect for gatherings or special occasions.
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
- 2 large eggs room temperature
- 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
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups 562g powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup 35g pecans, finely chopped (optional)
Instructions
- Melt butter over medium-low heat until golden with brown specks and a nutty aroma, then let it cool completely.
- Preheat oven to 350°F (175°C) and prepare three 8-inch round pans with grease and parchment.
- Whisk cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until combined.
- Mix cooled browned butter into dry ingredients until crumbly.
- Whisk buttermilk, eggs, and vanilla, then gently combine with batter without overmixing.
- Fold in finely chopped pecans evenly.
- Divide batter into pans and bake about 30 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a rack until fully cooled.
- Beat butter and cream cheese, then mix in brown sugar, vanilla, salt, powdered sugar, and cream until fluffy.
- Assemble cake by layering frosting between layers and covering the entire cake, topping with pecans if desired.