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Butter Pecan Cake Layers

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A delightful Butter Pecan Cake featuring rich, nutty flavors from browned butter and finely chopped pecans, complemented by a creamy cream cheese frosting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • More butter for greasing
  • 2 ¾ cups cake flour
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups pecan halves, very finely chopped (divided)
  • 1 ½ cups unsalted butter, softened (for frosting)
  • 6 oz full-fat brick-style cream cheese, softened
  • ⅓ cup packed light brown sugar (for frosting)
  • 1 ½ teaspoons vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • 4 ½ cups confectioners’ sugar, sifted
  • 1 tablespoon heavy cream

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Combine Wet and Dry Ingredients: Pour the cooled browned butter into the dry mixture and stir until combined.
  5. 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.
  6. 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.
  7. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
  8. 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.
  9. 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.

Notes

Make sure all your ingredients are at room temperature for a smoother batter. Store leftover cake in an airtight container in the refrigerator for up to 5 days. The cake layers can be frozen before frosting.

Nutrition

Keywords: butter pecan cake, cake recipe, dessert recipe, celebration cake

Find it online: https://saveurmagique.com/butter-pecan-cake-layers/