Butter Pecan Cake: A Decadent Delight
If you are searching for a cake that perfectly marries the richness of butter and the earthiness of pecans, look no further than this butter pecan cake. Its moist, fluffy texture and delightful nutty aroma create an irresistible combination that is perfect for any occasion. Whether you are celebrating a birthday, hosting a tea party, or simply satisfying a sweet craving, this cake is sure to impress. The layers are beautifully complemented by a luscious cream cheese frosting that adds a creamy tang, while the finely chopped pecans provide a satisfying crunch. Get ready to indulge in a dessert that not only looks stunning but also delivers on flavor!
Ingredients
- 1 cup unsalted butter: Adds richness and binds the cake.
- 3 cups cake flour: Provides a tender, fluffy crumb ideal for cakes.
- 1 cup granulated sugar: Sweetens the cake and enhances flavor.
- 1 cup light brown sugar, firmly packed: Adds depth with its caramel notes.
- 1 teaspoon baking powder: Helps the cake rise to a perfect texture.
- ½ teaspoon baking soda: Works with acidic ingredients for balanced leavening.
- 1 teaspoon salt: Enhances and balances the sweetness of the cake.
- 1 ½ cups buttermilk, room temperature preferred: Adds moisture and a slight tang.
- 2 large eggs, room temperature preferred: Provides structure and richness.
- 1 ½ teaspoons vanilla extract: Infuses the cake with warm, comforting flavor.
- 1 ½ cups pecan halves, very finely chopped: Adds crunch and nutty flavor.
For the frosting:
- 1 ½ cups unsalted butter, softened: Creates a creamy base for the frosting.
- 6 oz cream cheese, softened: Adds a rich, tangy flavor to the frosting.
- ⅓ cup light brown sugar, firmly packed: Gives a subtle sweetness and depth.
- 1 ½ teaspoons vanilla extract: Enhances the overall flavor profile.
- ¼ teaspoon salt: Balances sweetness in the frosting.
- 4 ½ cups powdered sugar: Sweetens and thickens the frosting.
- 1 Tablespoon heavy cream: Adjusts the consistency for spreading.
- ⅓ cup pecan halves, very finely chopped (optional): For optional decoration and added texture.
Step-by-Step Instructions
- Begin by melting the unsalted butter over medium-low heat until golden brown specks form, giving off a nutty aroma.
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
- In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
- Pour the browned butter into the dry ingredients and mix until thoroughly combined.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring gently to combine. Fold in the finely chopped pecans.
- Divide the batter evenly among the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt in a bowl until smooth and creamy.
- Gradually add the powdered sugar and heavy cream, whipping until fluffy and well combined.
- Level the cooled cakes using a serrated knife if necessary. Stack the cakes with frosting in between each layer, then frost the outside with the remaining frosting.
- Optionally, decorate the top with additional finely chopped pecans and pipe frosting swirls as desired.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 12 slices
- Calories: Approximately 450 per slice
Tips, Storage & Variations
- Tip: Ensure all your ingredients are at room temperature for the best mixing results.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap the layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
- Variations: Try adding a splash of maple syrup to the cake batter for a unique twist, or substitute the pecans with walnuts for a different nutty flavor.
FAQ
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. Adding a tablespoon of vinegar or lemon juice to regular milk will mimic buttermilk.
2. How can I make the cake gluten-free?
Substitute the cake flour with a gluten-free flour blend specifically designed for baking.
3. What can I use instead of cream cheese in the frosting?
You may substitute with additional butter or a non-dairy cream cheese alternative.
4. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
5. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in the refrigerator. Frost just before serving.
6. How can I decorate this cake?
Consider using whipped cream, chocolate ganache, or additional chopped pecans for decoration.
People Also Ask
1. Is butter pecan cake suitable for birthdays?
Yes, this cake is perfect for birthday celebrations due to its rich flavor and beautiful presentation.
2. How can I add more flavor to the cake?
Incorporating spices such as cinnamon or nutmeg can add an extra layer of flavor.
3. Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar slightly, but it may affect the texture and moisture.
4. What is the best way to cool the cake quickly?
To cool the cake quickly, place it in the refrigerator after it has cooled for about 15 minutes at room temperature.
5. How do I prevent my cake from sticking to the pan?
Make sure to grease and flour the pans properly or use parchment paper to line the bottom.
6. Can I use different nuts in this recipe?
Absolutely! Feel free to use walnuts or almonds in place of pecans for a different flavor.
Conclusion
Now that you have the detailed steps and tips for making this delightful butter pecan cake, it is time to gather your ingredients and start baking! This cake is sure to bring joy to your loved ones and create sweet memories around the table. Don’t forget to share your creation with friends and family, and watch as they fall in love with every scrumptious bite. Happy baking!
Butter Pecan Cake
Ingredients
Method
- Begin by melting the unsalted butter over medium-low heat until golden brown specks form, giving off a nutty aroma.
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
- In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
- Pour the browned butter into the dry ingredients and mix until thoroughly combined.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring gently to combine. Fold in the finely chopped pecans.
- Divide the batter evenly among the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt in a bowl until smooth and creamy.
- Gradually add the powdered sugar and heavy cream, whipping until fluffy and well combined.
- Level the cooled cakes using a serrated knife if necessary. Stack the cakes with frosting in between each layer, then frost the outside with the remaining frosting.
- Optionally, decorate the top with additional finely chopped pecans and pipe frosting swirls as desired.
