Description
This rich and moist Butter Pecan Cake features layers of tender cake studded with finely chopped pecans, complemented by a luscious cream cheese and butter frosting infused with brown sugar and vanilla. Perfectly baked to a golden finish and adorned with crunchy pecans, this cake is a delightful treat for any celebration or gathering.
Ingredients
Scale
Cake
- 1 cup unsalted butter
- 3 cups cake flour
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1½ cups buttermilk, room temperature
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 1½ cups finely chopped pecans
Frosting
- 1½ cups unsalted butter, softened
- 6 oz cream cheese, softened
- â…“ cup light brown sugar, firmly packed
- 1½ tsp vanilla extract
- ¼ tsp salt
- 4½ cups powdered sugar
- 1 tbsp heavy cream
- â…“ cup finely chopped pecans (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Add Butter: Incorporate the softened unsalted butter into the dry ingredients. Mix until the butter is fully incorporated, creating a crumbly mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this wet mixture to the dry mixture, stirring gently until just combined to avoid overmixing.
- Fold in Pecans: Gently fold the finely chopped pecans into the batter to evenly distribute nutty flavor throughout the cake.
- Divide and Bake: Evenly divide the batter among the prepared pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing to a wire rack.
- Prepare Frosting: Beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth and creamy. Gradually add powdered sugar and heavy cream, continuing to beat until the frosting is fluffy.
- Assemble Cake: Once the cakes are completely cool, spread a generous layer of frosting atop one cake layer. Place the second layer on top and frost the entire top and sides. Repeat this process with the third layer.
- Decorate: Optionally, sprinkle additional finely chopped pecans on top of the frosted cake for added texture and presentation.
Notes
- Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake tender and light.
- Chill the frosting if it becomes too soft before frosting the cake.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a gluten-free option, substitute cake flour with a certified gluten-free flour blend.
