Butter Pecan Cake
Butter Pecan Cake is like a warm embrace in dessert form. With its rich buttery sweetness and the delightful crunch of toasted pecans, this cake has a way of making any occasion feel special. Whether you’re celebrating a birthday, hosting a family dinner, or simply indulging on a rainy afternoon, this cake never fails to impress. I’ve spent countless hours perfecting this recipe, each test bringing me closer to that perfect balance of flavors and textures.
Reasons to try it
There are plenty of reasons to whip up this Butter Pecan Cake! Not only does it fill your kitchen with a heavenly aroma, but it also brings warmth and comfort to any gathering. The combination of creamy butter and nutty pecans creates a cake that’s both decadent and satisfying. Plus, it’s not overly complicated to prepare, making it a fantastic choice for both seasoned bakers and beginners alike.
"This Butter Pecan Cake is the highlight of our family gatherings! It’s moist, flavorful, and the perfect sweetness. Everyone asks for the recipe!" – Sarah K.
Preparing Butter Pecan Cake
Ready to dive into baking? Butter Pecan Cake is straightforward, and you’ll be able to impress your friends and family in no time! Here’s a concise overview of what to expect: first, we’ll make a luscious caramel sauce, then prepare the cake batter before baking it to perfection. After that, it’s all about whipping up a delicious frosting and assembling it beautifully.
What you’ll need
Here’s the essential ingredient list to create your delicious Butter Pecan Cake:
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (optional)
- 3 cups (360 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (240 ml) whole milk
- 1 cup (120 g) chopped pecans, toasted
- 1 cup (226 g) unsalted butter, softened (for frosting)
- 8 oz (225 g) cream cheese, softened
- 4 cups (480 g) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup (200 g) granulated sugar (for the caramel)
- 6 tablespoons (85 g) unsalted butter, cut into pieces (for the caramel)
- ½ cup (120 ml) whipping cream (for the caramel)
- 1 teaspoon sea salt (for the caramel)
Optional substitutions: You can use light brown sugar for a deeper flavor or swap the pecans with walnuts if preferred.
Step-by-step instructions
To craft your Butter Pecan Cake, follow these directions carefully:
Make the Caramel Sauce: Begin by heating sugar in a saucepan over medium heat. Once it melts and turns amber, whisk in the butter, then add cream and salt. Allow it to cool.
Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
Make the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and dark rum, if using.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk until fully combined. Stir in the toasted pecans.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Frosting: In a medium bowl, beat together softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
Assemble the Cake: Once the cakes are completely cool, layer them with frosting in between each layer and on the top and sides. Drizzle with the cooled caramel sauce.
Garnish: Finish off with a sprinkle of chopped pecans for an appealing presentation.
Best ways to enjoy it
The best way to serve your Butter Pecan Cake is straight from the fridge on a warm day, just after the caramel has slightly set from refrigeration. You can pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A cup of coffee or tea complements it nicely, too!
Keeping leftovers fresh
Storing your Butter Pecan Cake is easy! Keep it tightly covered at room temperature for a few days, or in the fridge for up to a week. Alternatively, you can freeze slices for up to three months. Just make sure they’re wrapped securely in plastic wrap, then place them in an airtight container or freeze bag for optimal freshness. Remember, for food safety, always ensure your cake cools completely before refrigerating or freezing.
Pro chef tips
- Temperature Matters: Ensure your butter and cream cheese are at room temperature to get a smooth frosting.
- Pecan Perfection: Toast your pecans lightly in a dry pan to elevate their flavor.
- Be Patient: Allow the cakes to cool fully before frosting to prevent the icing from melting off!
Creative twists
Try enhancing your Butter Pecan Cake with various variations! Consider adding chocolate chips for an indulgent twist, or swap in maple syrup instead of granulated sugar for a unique flavor profile. For a healthier option, you can use whole wheat flour or a gluten-free blend.
Your questions answered
1. How long does it take to prepare and bake this cake?
Preparation takes about 30 minutes, and baking will take an additional 25-30 minutes.
2. Can I make Butter Pecan Cake in advance?
Absolutely! Bake the cake in advance and frost it the day you plan to serve to ensure maximum freshness.
3. What can I use instead of pecans?
If you have nut allergies or simply prefer other flavors, you can substitute with chopped walnuts, hazelnuts, or even omit nuts altogether.
Enjoy baking your very own Butter Pecan Cake, and happy indulging!
Butter Pecan Cake
Ingredients
Method
- Begin by heating sugar in a saucepan over medium heat. Once it melts and turns amber, whisk in the butter, then add cream and salt. Allow it to cool.
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and dark rum if using.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk until fully combined. Stir in the toasted pecans.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, beat together softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Once the cakes are completely cool, layer them with frosting in between each layer and on the top and sides. Drizzle with the cooled caramel sauce.
- Finish off with a sprinkle of chopped pecans for an appealing presentation.
