Description
Deliciously rich Butter Pecan Cake Layers with browned butter cake and creamy frosting, perfect for any celebration.
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)
Instructions
- Brown the unsalted butter in a saucepan over medium-low heat until deep amber brown. Remove from heat and cool.
- Preheat oven to 175°C and prepare three 20-cm round cake pans.
- In a bowl, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Add cooled browned butter to flour mixture and mix until crumbly.
- In a separate bowl, whisk buttermilk, eggs, and vanilla extract.
- Gradually add buttermilk mixture to the flour mixture in two batches, mixing until smooth. Fold in finely chopped pecans.
- Divide and smooth batter into prepared pans. Bake for about 30 minutes.
- Cool cakes for 15-20 minutes in pans, then remove and let cool completely on wire racks.
- Beat the softened unsalted butter, cream cheese, light brown sugar, vanilla extract, and salt until creamy.
- Gradually mix in confectioners’ sugar, then beat until fluffy. Add heavy cream to adjust texture.
- Level cake tops if needed and layer with frosting in between cake layers. Frost top and sides of the cake.
- Garnish with chopped or toasted pecans if desired, and chill to set frosting before serving.
Notes
Ensure all ingredients are at room temperature for better mixing.