Butter Pecan Cake

Introduction:

A delightful twist on classic cake flavors, Butter Pecan Cake combines the rich, nutty taste of browned butter and finely chopped pecans with a luscious cream cheese icing. This elegant dessert is perfect for special occasions or as a treat to elevate any day.

Ingredients

For the Cake:

• 1 cup (226g) unsalted butter
• 3 cups (333g) cake flour
• 1 cup (200g) granulated sugar
• 1 cup (200g) light brown sugar, firmly packed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups (354ml) buttermilk, room temperature preferred
• 2 large eggs, room temperature preferred
• 1 ½ teaspoons vanilla extract
• 1 ½ cups (160g) pecan halves, very finely chopped

For the Icing:

• 1 ½ cups (340g) unsalted butter, softened
• 6 oz cream cheese, softened
• ⅓ cup (66g) light brown sugar, firmly packed
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 4 ½ cups (562g) powdered sugar
• 1 Tablespoon heavy cream
• ⅓ cup (35g) pecan halves, very finely chopped, optional

Directions

1. Brown the Butter:
   • Melt the butter over medium-low heat. Increase the heat slightly and cook until golden brown specks form. Allow it to cool completely.
2. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
3. Mix Dry Ingredients:
   • In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
4. Combine with Butter:
   • Add the browned butter to the dry ingredients and mix until incorporated.
5. Add Wet Ingredients:
   • In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the finely chopped pecans.
6. Bake:
   • Divide the batter evenly among the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
7. Make the Icing:
   • Beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, beating until fluffy.
8. Assemble the Cake:
   • If necessary, level the cakes. Stack the layers with icing between each, then frost the outside of the cake. Decorate with additional chopped pecans and piped frosting swirls if desired.

Servings and Timing

• Yield: Serves approximately 8-12
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours (includes cooling time)

Variations

• Flavor Adjustments: Swap out pecans for walnuts or almonds for a different nutty flavor.
• Spiced Version: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced twist.
• Frosting Alternatives: Use a simple buttercream or a caramel sauce as an alternative to cream cheese icing.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, which will keep for up to a week.
• Reheating: If desired, warm individual slices in the microwave for about 10-15 seconds before serving.

10 FAQs

1. Can I use salted butter instead of unsalted?
   • Yes, but omit the added salt in the recipe to avoid an overly salty cake.
2. Can I make this cake ahead of time?
   • Absolutely! You can bake and freeze the cake layers. Just ensure they are well-wrapped before freezing. Thaw them before frosting.
3. What if I don’t have cake flour?
   • You can substitute cake flour with all-purpose flour mixed with a bit of cornstarch. For every cup of all-purpose flour, remove 2 tablespoons and replace with cornstarch.
4. How can I make the icing fluffier?
   • Ensure both the butter and cream cheese are softened properly. Beat the mixture for a few extra minutes to achieve a fluffier consistency.
5. Can I use a different type of nut?
   • Yes, feel free to use walnuts, almonds, or even macadamia nuts if preferred.
6. How do I prevent the cake from sticking to the pans?
   • Grease and line the pans with parchment paper to ensure easy removal of the cakes.
7. Can I make this as a single layer cake?
   • Yes, you can bake the batter in a larger pan to make a single layer cake. Adjust the baking time as needed.
8. What can I use if I don’t have buttermilk?
   • You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 ½ cups of milk and letting it sit for 5 minutes.
9. How do I level the cakes evenly?
   • Use a serrated knife to trim the tops of the cakes to make them level before stacking and frosting.
10. Can I make the icing in advance?
    • Yes, you can prepare the icing ahead of time and store it in the refrigerator. Rewhip before using to restore its texture.

Conclusion

Butter Pecan Cake is a delicious and indulgent dessert that’s perfect for special occasions or any time you want to treat yourself. With its rich, nutty flavor and creamy icing, it’s sure to be a hit with family and friends. Enjoy every bite of this delightful cake!

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