Butter Pecan Cake

Introduction

Indulge in the delightful flavors of Butter Pecan Cake, a scrumptious dessert that combines the richness of butter and the nuttiness of pecans in a moist and flavorful cake. This recipe is perfect for those who enjoy a classic and comforting homemade treat.

Why Make This Recipe

Making this Butter Pecan Cake recipe is a great way to treat yourself and your loved ones to a delicious and satisfying dessert. The combination of brown butter, pecans, and creamy icing creates a heavenly taste experience that is sure to impress.

How to Make Butter Pecan Cake

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 preferred
• 2 large eggs, room temperature preferred
• 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, firmly packed
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 4 ½ cups (562g) powdered sugar
• 1 Tablespoon heavy cream
• ⅓ cup (35g) pecan halves, very finely chopped, optional

Directions:

1. Brown the Butter: Melt butter over medium-low heat, then increase heat and cook until golden brown specks form. Cool completely.
2. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
3. Mix Dry Ingredients: In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.
4. Combine with Butter: Add browned butter to dry ingredients and mix until incorporated.
5. Add Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, and vanilla. Gradually add to the dry ingredients, mixing until just combined. Stir in chopped pecans.
6. Bake: Divide batter among prepared pans. Bake for 30 minutes or until a toothpick comes out clean. Cool completely.
7. Make the Icing: Beat butter, cream cheese, brown sugar, vanilla, and salt until smooth. Gradually add powdered sugar and heavy cream, beating until fluffy.
8. Assemble the Cake: Level cakes if necessary. Stack layers with icing between each and frost the outside. Decorate with chopped pecans and piped frosting swirls if desired.

How to Serve Butter Pecan Cake

Serve slices of Butter Pecan Cake at room temperature for the best flavour and texture. Enjoy with a cup of coffee or tea for a delightful dessert experience.

How to Store Butter Pecan Cake

Store leftover Butter Pecan Cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cake (without icing) wrapped tightly in plastic wrap and foil for up to 3 months.

Tips to Make Butter Pecan Cake

• Ensure all ingredients are at room temperature for even mixing and baking.
• Don’t overmix the batter to avoid a dense cake texture.
• Toasting the pecans before adding them to the batter can enhance their flavor.

Variation

For a twist on this recipe, you can add a hint of cinnamon or nutmeg to the cake batter for a warm and aromatic touch.

FAQs

1. Can I use salted butter instead of unsalted butter? It is recommended to use unsalted butter to control the amount of salt in the recipe.

2. Can I use a different type of nut instead of pecans? Yes, you can substitute pecans with walnuts or almonds for a different flavor profile.

3. How can I prevent my cake from sticking to the pan? Grease and line your baking pans with parchment paper to ensure easy removal of the cake after baking.