Why Make This Recipe

Butter Pecan Cake Layers are a delightful dessert that combines the rich and nutty flavor of browned butter with the sweetness of cake and cream cheese frosting. This cake brings a cozy, homemade feel to any gathering, making it perfect for birthdays, holidays, or just a sweet treat any day of the week. The cake layers are moist and full of flavor, while the frosting adds a creamy and delicious finish. It’s a wonderful way to impress family and friends with your baking skills!

How to Make Butter Pecan Cake Layers

Ingredients:

226 g unsalted butter
333 g cake flour
200 g granulated sugar
200 g light brown sugar, firmly packed
1 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon salt
354 ml buttermilk, at room temperature
2 large eggs, at room temperature
1.5 teaspoons vanilla extract
160 g pecan halves, very finely chopped
340 g unsalted butter, softened
170 g full-fat brick-style cream cheese, softened
66 g light brown sugar, firmly packed
1.5 teaspoons vanilla extract
0.25 teaspoon salt
562 g confectioners’ sugar, sifted
1 tablespoon heavy cream, plus more as needed
35 g pecan halves, very finely chopped (optional, for frosting or garnish)

Directions:

Start by placing 226 g of unsalted butter in a light-colored saucepan over medium-low heat. Let the butter melt completely. Increase the heat to medium and cook, swirling the pan occasionally, until the butter’s solids turn deep amber brown and smell nutty. Remove from heat, pour into a heatproof bowl, and discard any burnt solids. Allow the browned butter to cool to room temperature.
Preheat your oven to 175°C. Grease and line the bases of three 20-cm round cake pans with parchment paper. Make sure the buttermilk and eggs are at room temperature and very finely chop 160 g of pecans until they are like coarse meal.
In a large bowl or stand mixer, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
Add the cooled browned butter to the flour mixture. Mix with a paddle attachment on low speed until the dry ingredients just come together and look like coarse sand.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until fully combined.
With the mixer on low, gradually add half of the buttermilk mixture to the flour-butter mixture. Mix until just combined. Add the remaining mixture and mix briefly until smooth. Be careful not to overmix. Scrape the bowl and gently fold in the finely chopped pecans.
Divide the batter evenly among the prepared pans and smooth the tops. Bake in the preheated oven for about 30 minutes, or until a wooden skewer inserted in the center comes out clean and the cake springs back lightly.
Let the cakes cool in their pans on wire racks for 15-20 minutes. Use a thin knife to loosen the edges, then invert the cakes onto the racks and remove the parchment paper to cool completely.
In a stand mixer or large bowl, beat the softened unsalted butter, softened cream cheese, light brown sugar, vanilla extract, and salt on medium-high until smooth and creamy, about 3-4 minutes. Scrape down the bowl.
Reduce the mixer speed to low. Gradually sift in the confectioners’ sugar, mixing just until combined after each addition. Increase to medium-high speed and beat until light and fluffy, about 2-3 minutes. Add 1 tablespoon of heavy cream and adjust the texture with more cream if needed. If desired, fold in 35 g of very finely chopped pecans.
If needed, level the tops of the cake layers. Place the first layer on a serving plate and spread a generous amount of frosting over it. Repeat this with the second layer. Place the third layer upside-down on top for a flat top. Frost the top and sides evenly.
Optionally, sprinkle additional finely chopped or toasted pecans over the top or sides for garnish. You can pipe decorative swirls if you have leftover frosting. Chill the cake for 30-60 minutes to set the frosting before slicing. Serve at cool room temperature.

How to Serve Butter Pecan Cake Layers

Serve Butter Pecan Cake Layers at room temperature, sliced into generous pieces. It pairs wonderfully with coffee or tea. You can also add a scoop of vanilla ice cream on the side for an extra treat.

How to Store Butter Pecan Cake Layers

Store any leftover Butter Pecan Cake Layers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. Let it thaw in the fridge overnight before serving.

Tips to Make Butter Pecan Cake Layers

Make sure the butter is cooled to room temperature before adding it to the mixture.
Use room temperature buttermilk and eggs for a better rise in your cake.
Don’t overmix your batter to keep it light and fluffy.
You can adjust the sweetness of the frosting by adding more or less confectioners’ sugar.

Variation

Feel free to experiment with this recipe by adding chocolate chips or using other nuts like walnuts if you prefer. You can also make this cake as a single layer by halving the ingredients.

FAQs

Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the recipe accordingly to maintain balance.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap until you’re ready to frost and serve.
Is there a substitute for buttermilk?
Yes! You can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

Enjoy your baking adventure with Butter Pecan Cake Layers!

Butter Pecan Cake Layers