Butter Pecan Cake
A delightful butter pecan cake with a rich browned butter cream cheese frosting.
Equipment
- Oven Preheat to 350°F (175°C)
- Mixing bowls For mixing ingredients
- Skillet For toasting pecans
- Mixer For frosting preparation
- Cake pans Two 8-inch round pans
Ingredients
Main Ingredients
- 3 tablespoons Unsalted Butter
- 1.5 cups Chopped Pecans Toasted
- 2.25 cups Cake Flour
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar
- 1 tablespoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.25 cup Milk
- 1 teaspoon Vanilla Extract
- 0.5 cup Vegetable Oil
- 3 large Eggs
- 12 ounces Cream Cheese softened
- 5 cups Powdered Sugar
- Toasted pecans for decorating
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a skillet over medium-high heat, melt 3 tablespoons of butter. Add chopped pecans and toast for 3-4 minutes until fragrant. Remove from heat and let cool.
- In a large mixing bowl, combine cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Mix in buttermilk, milk, vanilla, oil, and eggs until well combined. Fold in the toasted pecans.
- Divide the batter between the prepared cake pans and bake for 35-40 minutes or until a toothpick comes out clean. Let the cakes cool completely.
- For the frosting, brown the butter in a pan over medium-high heat until golden brown. Allow it to cool.
- In a mixer, beat cream cheese until smooth. Add the cooled browned butter and mix until fully incorporated.
- Gradually add powdered sugar, mixing on low until combined. Add vanilla extract and beat on medium-high for 3 minutes until fluffy.
- Frost the cooled cakes with the browned butter cream cheese frosting and top with toasted pecans.
Notes
You can add a sprinkle of cinnamon or nutmeg to the cake batter for extra flavor. No alcoholic drinks allowed, please substitute with a non-alcoholic option.