Description
Indulgent butter pecan cake delivers Southern charm with each rich, moist slice brimming with nutty warmth. Crisp pecan topping and creamy frosting elevate this classic dessert, promising pure comfort in every delectable bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups cake flour
- 3 large eggs
- 1 cup buttermilk
- 1 1/2 cups chopped pecans
Dry Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients and Fats:
- 3 tablespoons unsalted butter
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 1 cup unsalted butter
- 12 ounces (340 grams) cream cheese, softened
- 1 1/2 teaspoons vanilla extract
- 5 cups powdered sugar
- Toasted pecans (for decorating)
Instructions
- Carefully toast pecans in a skillet over medium-high heat until golden and aromatic, approximately 3-4 minutes. Set aside to cool completely.
- Combine all dry cake ingredients in a large mixing bowl, ensuring even distribution of flour, sugars, leavening agents, and salt.
- Incorporate wet ingredients into the dry mixture, using an electric mixer to create a smooth, homogeneous batter. Mix thoroughly until no lumps remain.
- Gently fold the toasted pecans into the cake batter, distributing them evenly throughout the mixture.
- Prepare two 8-inch round cake pans by generously greasing the surfaces to prevent sticking.
- Preheat the oven to 350°F, positioning the rack in the center for consistent heat circulation.
- Divide the pecan-studded batter equally between the prepared cake pans, smoothing the tops for even baking.
- Bake for 35-40 minutes, checking for doneness by gently pressing the center – it should spring back when fully cooked.
- Allow cake layers to cool completely on a wire rack before frosting.
- For the frosting, brown butter in a medium pan over medium-high heat, stirring constantly until it develops a rich golden color and nutty aroma.
- Transfer browned butter to a heat-proof bowl and refrigerate until thoroughly cooled.
- Beat cream cheese until smooth and creamy, then incorporate the cooled browned butter.
- Gradually add powdered sugar, mixing on low speed to prevent sugar clouds.
- Increase mixer speed and beat until the frosting becomes light and fluffy.
- Add vanilla extract and continue beating for an additional 3 minutes to achieve optimal texture.
- Generously frost the cooled cake layers, using toasted pecans for decorative garnish.
Notes
- Toast pecans carefully to enhance their nutty flavor and prevent burning, ensuring a rich, deep taste in every bite.
- Brown butter slowly and attentively, watching for a golden color and nutty aroma to develop complex, caramel-like undertones in the frosting.
- Bring all ingredients to room temperature before mixing to guarantee smooth batter and consistent cake texture.
- Substitute gluten-free flour blend for cake flour to make the recipe accessible for those with gluten sensitivities, maintaining similar texture and taste.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg