Description
Indulgent butter pecan cake delivers southern comfort in each heavenly slice, promising rich nutty flavor and creamy texture. Sweet memories merge with classic dessert tradition, inviting you to savor this irresistible homemade treat that celebrates pure baking magic.
Ingredients
Scale
Main Ingredients:
- 3 cups (333g) cake flour
- 1 cup (226g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar
- 1 12 cups (160g) pecan halves, very finely chopped
Wet Ingredients:
- 1 12 cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 12 teaspoons vanilla extract
- 1 tablespoon heavy cream
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 12 teaspoon baking soda
- 1 teaspoon salt
- 14 teaspoon salt
Frosting Ingredients:
- 1 12 cups (340g) unsalted butter, softened
- 6 ounces cream cheese, softened
- 13 cup (66g) light brown sugar, firmly packed
- 1 12 teaspoons vanilla extract
- 4 12 cups (562g) powdered sugar
- 13 cup (35g) pecan halves, very finely chopped, optional
Instructions
- Transform butter into a nutty essence by melting over medium-low heat, watching carefully until golden brown specks appear. Remove from heat and cool completely.
- Heat oven to 350F (175C). Grease and line three 8-inch round baking pans with parchment paper for smooth cake release.
- Combine cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk thoroughly to ensure even distribution.
- Pour cooled browned butter into dry ingredients, mixing until the texture becomes crumbly and butter is fully integrated.
- Whisk buttermilk, eggs, and vanilla extract in a separate bowl. Gently incorporate into dry ingredient mixture, stirring minimally. Fold in finely chopped pecans.
- Distribute batter evenly across prepared pans. Bake for 30 minutes, testing doneness with a toothpick. Allow cakes to cool completely in their pans before removing.
- Create frosting by beating softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth. Gradually add powdered sugar and heavy cream, whipping until light and fluffy.
- Level cake layers if needed. Stack layers on serving plate, spreading frosting between each. Cover entire cake with remaining frosting. Garnish with additional chopped pecans and optional decorative frosting swirls.
Notes
- Brown the butter with care, watching closely to prevent burning and achieve a deep, nutty flavor without bitter undertones.
- Toast pecans beforehand to enhance their natural oils and intensify the nutty taste throughout the cake.
- For gluten-free adaptation, swap cake flour with a gluten-free blend and add xanthan gum to maintain cake structure and prevent crumbling.
- Keep ingredients at room temperature to ensure smooth mixing and consistent cake texture, helping ingredients blend more evenly and preventing potential lumps.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 456
- Sugar: 43g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg