Description
This classic Butter Pecan Cake combines a moist, tender cake layered with a rich and creamy cream cheese frosting, all enhanced by the nutty crunch of finely chopped pecans. Perfect for celebrations or a special treat, this dessert boasts a harmonious blend of buttery sweetness and nutty texture that pleases every palate.
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)
Instructions
- Preheat Oven 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 the cakes after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly distributed.
- Add Butter: Incorporate the softened unsalted butter into the dry ingredients by mixing until fully combined and the mixture is crumbly.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth. Gradually pour this wet mixture into the dry ingredients, mixing gently until just combined to maintain the batter’s lightness.
- Fold in Pecans: Gently fold in the finely chopped pecans to evenly distribute the nuts throughout the batter without overmixing.
- Divide and Bake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in the pans, then transfer them to a wire rack.
- Prepare Frosting: In a mixing bowl, beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth and creamy. Gradually add the powdered sugar and heavy cream, beating continuously until the frosting is fluffy and spreadable.
- Assemble the Cake: Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Stack the second cake layer on top and apply another layer of frosting. Repeat with the third layer, then frost the top and sides of the entire cake evenly.
- Decorate: Optionally, sprinkle additional finely chopped pecans over the top and sides of the frosted cake to enhance nutty flavor and texture.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature to help create a smooth batter and even baking.
- Do not overmix the batter once the wet and dry ingredients are combined to avoid a tough cake texture.
- If you don’t have buttermilk, you can make a substitute by adding 1½ tablespoons of lemon juice or white vinegar to 1½ cups of milk and letting it sit for 5-10 minutes.
- For better layer cake assembly, level the cake tops with a serrated knife if they dome during baking.
- Store the cake in the refrigerator due to the cream cheese frosting; allow it to come to room temperature before serving for best flavor and texture.
