Description
This classic Butter Pecan Cake features moist layers of buttery cake studded with finely chopped pecans, frosted with a creamy buttercream that combines butter, cream cheese, and brown sugar for a rich, tangy-sweet flavor. Perfect for celebrations or a special dessert, it balances nutty crunch with smooth, fluffy frosting.
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 easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
- Add Butter: Incorporate the 1 cup of softened unsalted butter into the dry ingredients by mixing until fully combined, creating a crumbly texture.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and vanilla extract together until smooth. Gradually add this mixture to the dry ingredients, stirring just until combined to avoid overmixing.
- Fold in Pecans: Gently fold the finely chopped pecans into the batter, distributing them evenly throughout.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove cakes from the oven and let them cool completely in the pans, then transfer to a wire rack.
- Prepare the Frosting: In a large bowl, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth and creamy. Gradually add the powdered sugar and heavy cream, continuing to beat until the frosting is light and fluffy.
- Assemble the Cake: Once the cakes are fully cooled, place one layer on a serving plate and spread an even layer of frosting on top. Repeat by stacking the remaining layers and frosting the top and sides of the entire cake.
- Decorate: Optionally, garnish the cake with the additional finely chopped pecans on top for added texture and visual appeal.
Notes
- Room temperature ingredients ensure even mixing and better texture.
- Use cake flour for a tender crumb; all-purpose flour will result in a denser cake.
- Be careful not to overmix the batter to keep the cake light and airy.
- The frosting can be adjusted for sweetness or consistency by adding more powdered sugar or cream as desired.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
