Ingredients
Method
Preparation
- 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.
Baking
- 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.
Frosting and Assembly
- 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.
Nutrition
Notes
Store any leftovers tightly wrapped in plastic wrap or in an airtight container for up to one week. For longer storage, freeze securely for up to three months.