Description
A show-stopping dessert with rich buttery flavor and the earthy crunch of pecans, perfect for any occasion.
Ingredients
Scale
- 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
- 1 ½ cups (340g) unsalted butter, softened (for frosting)
- 6 oz cream cheese, softened
- ⅓ cup (66g) light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
- 4 ½ cups (562g) powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped (optional for decoration)
Instructions
- Brown the butter: Melt the butter over medium-low heat. Increase heat and cook until golden brown specks form.
- Preheat the oven: Set your oven to 350°F (175°C). Grease and line three 8-inch round pans.
- Mix the dry ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Combine: Add the browned butter to the dry ingredients, mixing until incorporated.
- Whisk wet ingredients: In another bowl, combine buttermilk, eggs, and vanilla extract. Gradually mix into the dry ingredients until just combined.
- Add pecans: Gently fold in the finely chopped pecans.
- Divide batter: Distribute the batter evenly among the prepared pans.
- Bake: Place in the oven and bake for about 30 minutes, or until a toothpick comes out clean.
- Cool: Let the cakes cool completely in their pans.
- Make the frosting: Beat together softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth. Gradually add powdered sugar and heavy cream, beating until fluffy.
- Layer and decorate: Stack the layers with frosting between and frost the outside. Decorate with additional pecans or piped frosting swirls as desired.
Notes
For storing, keep the cake in an airtight container at room temperature for a few days or refrigerate for longer storage. It can also be sliced and frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Butter Pecan Cake, Cake Recipe, Pecan Dessert, Birthday Cake