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Butter Pecan Cake

A delectable dessert that celebrates rich butter and nutty pecans, with a moist crumb and creamy frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter melted
  • 3 cups cake flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar firmly packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 cups buttermilk room temperature preferred
  • 2 large eggs room temperature preferred
  • 1.5 teaspoons vanilla extract
  • 1.5 cups pecan halves very finely chopped
Frosting Ingredients
  • 1.5 cups unsalted butter softened
  • 6 oz cream cheese softened
  • 0.33 cup light brown sugar firmly packed
  • 1.5 teaspoons vanilla extract
  • 0.25 teaspoon salt
  • 4.5 cups powdered sugar
  • 1 Tablespoon heavy cream
  • 0.33 cup pecan halves very finely chopped, optional for decoration

Method
 

Preparation
  1. Begin by melting the butter over medium-low heat and stirring continuously until golden brown.
  2. Preheat your oven to 350°F (175°C) and prepare three 8-inch round baking pans by greasing them and lining with parchment paper.
  3. In a large mixing bowl, combine cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Whisk together.
  4. Allow the melted butter to cool slightly, then blend it with the dry ingredients until just mixed.
  5. In a separate bowl, whisk buttermilk, eggs, and vanilla extract. Gradually add the wet mix to dry ingredients, stirring until just combined.
  6. Fold in the finely chopped pecans.
Baking
  1. Divide the batter evenly among the three prepared pans.
  2. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cakes to cool completely in the pans before transferring to a wire rack.
Frosting
  1. In a mixing bowl, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth.
  2. Gradually incorporate powdered sugar and heavy cream, whisking until fluffy and creamy.
Assembly
  1. Level the cooled cakes if needed, then stack the layers with frosting between each layer and on top.
  2. Decorate with finely chopped pecans and any remaining frosting.

Notes

To enhance flavor, properly brown the butter. Consider gluten-free flour for an alternative version. Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.