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Butter Pecan Cake

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A rich and moist Butter Pecan Cake featuring browned butter, toasted pecans, and a luscious brown sugar cream cheese frosting that captures the classic buttery, nutty flavor.

Ingredients

1 cup (226 g) unsalted butter

3 cups (333 g) cake flour

1 cup (200 g) granulated sugar

1 cup (200 g) light brown sugar, firmly packed

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 ½ cups (354 ml) buttermilk, room temperature preferred

2 large eggs, room temperature preferred

1 ½ teaspoons vanilla extract

1 ½ cups (160 g) pecan halves, very finely chopped

For the Frosting:

1 ½ cups (340 g) unsalted butter, softened

6 oz cream cheese, softened

⅓ cup (66 g) light brown sugar, firmly packed

1 ½ teaspoons vanilla extract

¼ teaspoon salt

4 ½ cups (562 g) powdered sugar

1 tablespoon heavy cream

⅓ cup (35 g) pecan halves, very finely chopped (optional)

Instructions

  1. Brown the Butter: Melt butter over medium/low heat, increase heat just above medium and cook, stirring until golden brown specks form. Remove from heat and cool completely.
  2. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease 3 8-inch round pans and line bottoms with parchment paper.
  3. Mix Dry Ingredients: Whisk cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a large bowl.
  4. Combine Wet Ingredients: Whisk buttermilk, eggs, and vanilla in another bowl. Drizzle into dry ingredients and mix until just combined with small lumps.
  5. Add Browned Butter and Pecans: Stir in cooled browned butter, then fold in finely chopped pecans.
  6. Bake: Divide batter evenly among pans. Bake for 30 minutes or until toothpick comes out clean or with moist crumbs.
  7. Cool: Cool cakes in pans 15 minutes, loosen edges, invert onto racks, and cool completely before decorating.
  8. Prepare Frosting: Beat softened butter, cream cheese, light brown sugar, vanilla, and salt until creamy.
  9. Add Powdered Sugar: Gradually add powdered sugar on low speed until combined, scraping bowl as needed.
  10. Add Heavy Cream: Beat in heavy cream on high for 30 seconds until smooth.
  11. Assemble Cake: Level cakes if needed. Frost between layers and over top and sides.
  12. Decorate: Optionally sprinkle chopped pecans on top and add frosting swirls around edges.

Notes

  • Store cake airtight at room temperature for up to 2 days or refrigerate up to a week.
  • Freeze tightly wrapped for 2-3 months; thaw overnight in refrigerator.
  • Use salted butter? Omit added salt in recipe.
  • Substitute walnuts or almonds for pecans if desired.
  • For moistness, add sour cream or Greek yogurt to batter.
  • Ensure butter and cream cheese are softened for smooth frosting.
  • Use parchment paper in pans to prevent sticking.
  • Adjust baking time if using Bundt pan (typically 50-60 minutes).
  • Try maple syrup or spices (cinnamon, nutmeg) for variations.

Nutrition

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