Butter Pecan Cake Layers

Indulge your senses with this delightful Butter Pecan Cake Layers recipe, perfect for any celebration or sweet craving. The cake features rich, nutty flavors from browned butter and finely chopped pecans, creating a moist and tender crumb that melts in your mouth. The creamy cream cheese frosting adds a smooth texture and a hint of sweetness, making each slice irresistible. The aroma of toasted pecans and vanilla wafts through your kitchen, inviting everyone to gather around the table. Ideal for birthdays, holidays, or as a special treat, this cake is sure to impress both family and friends. Ready to bake a masterpiece? Let’s dive into the details.

Ingredients

1 cup (2 sticks) unsalted butter: Adds richness and moisture to the cake.
More butter for greasing: Ensures the cake layers release easily from the pans.
2 ¾ cups cake flour: Creates a tender and light texture.
1 cup granulated sugar: Sweetens the cake and helps with browning.
1 cup packed light brown sugar: Adds depth of flavor and moisture.
1 teaspoon baking powder: Helps the cake rise.
½ teaspoon baking soda: Assists in leavening for a lighter cake.
1 teaspoon salt: Enhances the overall flavor balance.
1 ½ cups buttermilk, at room temperature: Contributes moisture and tenderness.
2 large eggs, at room temperature: Binds the ingredients together and adds richness.
1 ½ teaspoons vanilla extract: Infuses a lovely vanilla flavor.
1 ½ cups pecan halves, very finely chopped (divided): Adds a nutty crunch and enhances flavor.
1 ½ cups unsalted butter, softened (for frosting): Provides a creamy base for the frosting.
6 oz full-fat brick-style cream cheese, softened: Adds richness and a tangy flavor to the frosting.
⅓ cup packed light brown sugar (for frosting): Sweetens the frosting and gives it a slight caramel flavor.
1 ½ teaspoons vanilla extract (for frosting): Enhances the flavor of the frosting.
¼ teaspoon salt (for frosting): Balances sweetness in the frosting.
4 ½ cups confectioners’ sugar, sifted: Creates a smooth and sweet frosting.
1 tablespoon heavy cream: Adjusts the consistency of the frosting.

Step-by-Step Instructions

Brown the Butter: In a light-colored saucepan, melt the butter over medium-low heat. Once melted, increase heat to medium until the butter turns a golden brown color and releases a nutty aroma. Remove from heat and let cool slightly.
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter and line the bottoms with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
Combine Wet and Dry Ingredients: Pour the cooled browned butter into the dry mixture and stir until combined.
Prepare Wet Mixture: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Add this wet mixture to the batter, stirring until just combined. Gently fold in 1 cup of the finely chopped pecans.
Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the centers comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
Prepare the Frosting: In a mixing bowl, beat together the softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth and fluffy. Gradually add the sifted confectioners’ sugar, beating until fully incorporated. Add heavy cream as needed to reach your desired frosting consistency.
Assemble the Cake: Once the cake layers are completely cool, level them with a knife if needed. Stack the layers, spreading frosting between each layer. Frost the top and sides of the cake with the remaining frosting. Garnish with the remaining finely chopped pecans if desired.

Recipe Details

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10-12
Calories: Approximately 550 per slice

Tips, Storage & Variations

Tips: Make sure all your ingredients are at room temperature for a smoother batter. If the frosting is too thick, add a little more cream to achieve your desired consistency.
Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing: The cake layers can be frozen before frosting. Wrap each layer tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw in the refrigerator before frosting.
Flavor Variations: For added flavor, consider mixing in some cinnamon or nutmeg in the batter. You can also substitute half of the pecans with walnuts for a different nutty taste.

Frequently Asked Questions

Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to avoid overpowering the flavors.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar, letting it sit for 5-10 minutes.
How do I know when the cakes are done baking?
Insert a toothpick into the center of the cakes. If it comes out clean or with a few crumbs, the cakes are done.
Can I make this cake in advance?
Yes, you can bake the layers ahead of time and freeze them until you are ready to frost and serve.
What can I use instead of cream cheese in the frosting?
You can use mascarpone cheese as a substitute for the cream cheese in the frosting for a different flavor.
Is there a way to make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for cake flour.