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Butter Pecan Cake

Irresistible Butter Pecan Cake with Creamy Frosting Delight

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This Butter Pecan Cake delivers a nostalgic flavor experience with its rich layers and creamy frosting, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter brown it for enhanced flavor depth
  • 2 cups cake flour best not to substitute for optimal texture
  • 1 cup granulated sugar sweetens the cake
  • 1 cup light brown sugar pack it firmly for accuracy
  • 1 tablespoon baking powder leavening agent
  • 1 teaspoon baking soda leavening agent
  • 1 teaspoon salt balances sweetness
  • 1 cup buttermilk mix milk with vinegar if needed
  • 2 large eggs room temperature for better mixing
  • 1 teaspoon vanilla extract infuses warmth
  • 1 cup pecans very finely chopped; toasting enhances taste
For the Frosting
  • 8 oz cream cheese softened for blending
  • 3 cups powdered sugar sift for smoothness
  • 1 cup brown sugar fully incorporate into the frosting
  • 1 teaspoon vanilla extract adds depth
  • 1 pinch salt balances sweetness

Equipment

  • light-colored saucepan
  • Mixing bowls
  • whisk
  • Spatula
  • cake stand
  • 8-inch round cake pans

Method
 

Step-by-Step Instructions
  1. In a light-colored saucepan over medium-low heat, melt the butter until golden brown, about 8-10 minutes. Let cool.
  2. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
  3. Sift together cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir in cooled butter.
  4. In another bowl, whisk buttermilk, eggs, and vanilla until blended, then mix into the flour blend until just combined.
  5. Fold in very finely chopped pecans gently to maintain batter lightness.
  6. Divide batter among prepared pans and bake for 30 minutes, or until a toothpick comes out clean.
  7. Let cakes cool in pans for 15-20 minutes, then invert onto wire racks to cool completely.
  8. Beat butter and cream cheese until creamy, then add brown sugar and vanilla, followed by sifted powdered sugar until fluffy.
  9. Frost each cooled layer with frosting, then chill to set before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 320mgPotassium: 100mgFiber: 1gSugar: 35gVitamin A: 900IUCalcium: 80mgIron: 1mg

Notes

Ensure to use room temperature ingredients for optimal mixing. Monitor butter while browning to avoid burning.

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