Butter Pecan Cake
An irresistible treat that combines buttery cake with crunchy pecans, perfect for celebrations or enjoying with coffee.
Ingredients
Cake Ingredients
- 1 cup unsalted butter Melted over medium-low heat.
- 3 cups cake flour
- 1 cup granulated sugar
- 1 cup light brown sugar Firmly packed.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk Room temperature preferred.
- 2 large eggs Room temperature preferred.
- 1 ½ teaspoons vanilla extract
- 1 ½ cups pecan halves Very finely chopped.
Frosting Ingredients
- 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
- Melt the unsalted butter over medium-low heat, then increase the heat and cook until golden brown specks form.
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
- In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Add the browned butter to the dry ingredients and mix until incorporated.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the finely chopped pecans.
- Divide the batter evenly among the prepared pans.
Baking
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
Frosting
- 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.
- If necessary, level the cakes. Stack the layers with icing between each, then frost the outside of the cake.
- Decorate with additional chopped pecans and piped frosting swirls if desired.
Notes
Serve at room temperature for the best flavor. Pair with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for about a week. For long-term storage, freeze for up to three months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 65gProtein: 6gFat: 20gSaturated Fat: 10gSodium: 380mgFiber: 2gSugar: 40g
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