Butter Pecan Cake
Indulge in an Irresistible Butter Pecan Cake
When cake cravings hit, nothing quite satisfies like a slice of Butter Pecan Cake. It’s a symphony of flavors that combines nutty pecans with rich butter, resulting in a moist and sweet treat that’s perfect for any occasion. Birthdays, anniversaries, or simply a cozy family get-together—this cake fits the bill. The best part? The delightful aroma of toasted pecans wafting through your kitchen will make everyone gather around for a slice!
"This Butter Pecan Cake is the ultimate comfort dessert! The unique flavor and moist texture blew my mind! A must-make for sure!"
Why You’ll Love This Dish
Let’s get real—this Butter Pecan Cake isn’t just a dessert; it’s an experience. For busy bakers, it’s quick and straightforward to whip up, requiring no specialized skills. Not to mention, it’s impressive enough to wow guests, yet comforting for a cozy night in. The ingredients are wallet-friendly, making it accessible without sacrificing taste.
Perfect for holiday gatherings or any celebratory moment, this cake boasts a rich flavor profile that appeals to both children and adults alike. Whether paired with a cup of coffee or served as the star of a dessert table, it certainly earns a spot in your recipe box. With a soft crumb and a hint of nuttiness, one slice usually leads to another—trust me!
Step-by-Step Overview
Making the Butter Pecan Cake is as delightful as eating it! The process involves browning butter for that nutty depth, blending dry and wet ingredients, baking to perfection, and finally frosting with a luscious cream cheese mixture. Don’t worry—each step is simple enough to follow, even for novice bakers. Let’s gather our ingredients and get baking!
What You’ll Need
Key Ingredients for Butter Pecan Cake
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, preferably room temperature
- 2 large eggs, preferably room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (160g) pecan halves, very finely chopped
For the frosting:
- 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
- Optional: ⅓ cup (35g) pecan halves, very finely chopped for garnish
Feel free to substitute the buttermilk with plain yogurt or milk mixed with vinegar if needed!
Directions to Follow
Brown the Butter: Start by melting the butter in a saucepan over medium-low heat. Stir occasionally, then increase the heat slightly to develop golden brown specks. This step is key to adding depth to your cake’s flavor.
Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans to ensure easy removal of the cake after baking.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
Combine Ingredients: Add the browned butter into the mixture and stir until combined.
Whisk Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until well mixed.
Blend Everything Together: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Fold in the finely chopped pecans with care.
Bake: Divide the batter evenly among the prepared pans. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely in the pans before transferring them to a wire rack.
Make the Frosting: In a large bowl, beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt using a hand mixer until smooth. Gradually add in the powdered sugar and heavy cream, mixing until fluffy and spreadable.
Assemble the Cake: Level the cakes if necessary. Layer and frost the cakes with the prepared frosting, adding additional chopped pecans for garnish if desired.
Best Ways to Enjoy It
The beauty of Butter Pecan Cake lies in its versatility. Serve it with a scoop of vanilla ice cream for extra indulgence, or pair it with a tangy fruit compote to balance the sweetness. Drizzle with caramel sauce for a gourmet touch, or simply enjoy it with a freshly brewed cup of coffee or tea. For a lavish presentation, pipe frosting swirls on top and decorate with whole pecan halves!
Keeping Leftovers Fresh
To store your leftover Butter Pecan Cake, simply wrap it tightly in plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to one week. For longer storage, you can freeze the cake by wrapping it securely and placing it in a freeze-safe container. It’s best enjoyed fresh, but you can safely store slices for up to three months. Thaw overnight in the fridge when you’re ready to indulge again!
Tricks for Success
- Brown the Butter Carefully: Keep a close eye while browning the butter to avoid burning. The flavor is worth it!
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for better mixing and a fluffier cake.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
Creative Twists
Feel free to put your own spin on this classic recipe! Add chocolate chips for a sweet surprise or swap out pecans for walnuts if you prefer. A splash of bourbon can deepen the flavor, or a hint of maple syrup can introduce a new level of sweetness. Try adding a layer of fresh fruit chutney between the cake layers for a burst of flavor!
Your Questions Answered
How long does it take to bake?
The Butter Pecan Cake usually bakes for about 30 minutes at 350°F (175°C).
Can I substitute buttermilk?
Yes! You can use plain yogurt or regular milk mixed with a teaspoon of vinegar as a substitute for buttermilk.
How do I ensure my cake stays moist?
Be sure to properly measure your flour and avoid overbaking, as this can dry out your cake. Adding a simple syrup glaze can also help keep it moist!
With this step-by-step guide, you’re all set to create an unforgettable Butter Pecan Cake that’s sure to delight. Enjoy the baking journey, and don’t forget to share with friends and family!
Butter Pecan Cake
Ingredients
Method
- Brown the butter by melting it in a saucepan over medium-low heat, stirring occasionally until golden with specks.
- Preheat your oven to 350°F (175°C) and grease three 8-inch round baking pans.
- In a large bowl, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Add the browned butter to the dry mixture and stir until well combined.
- In a separate bowl, whisk buttermilk, eggs, and vanilla extract until combined.
- Gradually add the wet mixture to the dry ingredients, mixing gently until just combined, then fold in pecans.
- Divide the batter among prepared pans and bake for approximately 30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans completely before transferring them to a wire rack.
- In a large bowl, beat together softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth.
- Gradually add powdered sugar and heavy cream until the frosting is fluffy and spreadable.
- Level the cakes if necessary, layer and frost with prepared frosting, adding additional pecans for garnish if desired.
