Description
A rich and moist Butter Pecan Cake featuring layers of tender pecan-studded cake with a smooth, creamy buttercream-cream cheese frosting, perfectly balanced with the nutty crunch of pecans throughout. This decadent dessert is ideal for celebrations and special occasions, delivering a classic Southern flavor with every bite.
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, for decoration)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal of 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 to evenly distribute the leavening agents and seasonings.
- Incorporate butter: Add the softened butter to the dry ingredients and mix until the mixture is well combined and crumbly, helping to create a tender cake crumb.
- Combine wet ingredients and mix: In a separate bowl, whisk the buttermilk, eggs, and vanilla extract together. Gradually pour this wet mixture into the dry ingredients, mixing gently until just combined to avoid overworking the batter.
- Add pecans: Fold the finely chopped pecans into the batter carefully to distribute them evenly throughout without deflating it.
- Divide and bake: Evenly divide the batter among the three prepared pans and bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove the cakes from the oven and allow them to cool completely in their pans before frosting to ensure the frosting doesn’t melt.
- Prepare frosting: Beat together the softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth and creamy. Gradually add the powdered sugar and heavy cream, beating until the frosting is fluffy and spreadable.
- Assemble the cake: Once cakes are completely cool, place the first cake layer on a serving plate and spread a layer of frosting on top. Repeat with the second layer and then frost the top and sides of the entire cake.
- Decorate: Optionally, sprinkle additional finely chopped pecans over the top of the cake for a decorative and crunchy finish.
Notes
- Ensure all dairy ingredients are at room temperature before mixing for the best texture.
- To prevent the cake from drying out, do not overbake. Start checking at 28 minutes if your oven runs hot.
- For extra flavor, toast pecans lightly before chopping.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for optimal taste and texture.
