Butter Pecan Cake

this RECIPE

Introduction to Butter Pecan Cake

Welcome to the delightful world of Butter Pecan Cake! If you’re like me, juggling a busy life while trying to whip up something special, this cake is your new best friend. It’s rich, moist, and layered with creamy icing, making it perfect for any celebration or just a sweet treat after a long day. Imagine the smiles on your loved ones’ faces as they savor each bite. This recipe is not just about baking; it’s about creating memories in the kitchen, and I can’t wait to share it with you!

Why You’ll Love This Butter Pecan Cake

This Butter Pecan Cake is a true gem for busy moms and professionals alike. It’s not only easy to make, but it also delivers a flavor that’s simply irresistible. The combination of rich butter and crunchy pecans creates a delightful texture that will have everyone coming back for seconds. Plus, it’s a fantastic way to impress guests without spending hours in the kitchen. Trust me, this cake will become a family favorite!

Ingredients for Butter Pecan Cake

Gathering the right ingredients is the first step to creating your Butter Pecan Cake masterpiece. Here’s what you’ll need:

• Unsalted Butter: This is the star of the show! It adds richness and flavor. Browning it enhances the nutty taste.
• Cake Flour: A lighter flour that gives the cake a tender crumb. You can substitute with all-purpose flour if needed.
• Granulated Sugar: Sweetens the cake and helps create a lovely texture.
• Light Brown Sugar: Adds moisture and a hint of caramel flavor. You can use dark brown sugar for a deeper taste.
• Baking Powder: This leavening agent helps the cake rise, making it fluffy.
• Baking Soda: Works with the acidic buttermilk to give the cake a nice lift.
• Salt: Enhances all the flavors, balancing the sweetness.
• Buttermilk: Adds moisture and a slight tang. If you don’t have it, mix milk with a splash of vinegar as a substitute.
• Eggs: They bind the ingredients together and add richness. Room temperature eggs work best.
• Vanilla Extract: A must for flavor! It brings warmth and depth to the cake.
• Pecan Halves: Chopped finely, they add a delightful crunch and nutty flavor.

For the icing, you’ll need:

• Unsalted Butter: Softened for easy mixing, it creates a creamy base for the icing.
• Cream Cheese: Adds a tangy flavor and creamy texture to the icing.
• Light Brown Sugar: Sweetens the icing while adding a hint of caramel flavor.
• Vanilla Extract: Just like in the cake, it enhances the overall flavor.
• Salt: A pinch to balance the sweetness.
• Powdered Sugar: This gives the icing its sweetness and smooth texture.
• Heavy Cream: Adds richness and helps achieve the perfect consistency for spreading.
• Optional Pecan Halves: For decoration, they add a lovely touch and extra crunch.

Exact quantities for each ingredient are listed at the bottom of the article, ready for you to print and take to the kitchen!

How to Make Butter Pecan Cake

Now that you have all your ingredients ready, let’s dive into the delightful process of making this Butter Pecan Cake. Each step is simple, and I promise you’ll feel like a baking pro in no time!

Step 1: Brown the Butter

Start by melting the unsalted butter in a saucepan over medium-low heat. Keep an eye on it as it melts. Once it’s fully melted, increase the heat slightly. You want to cook it until golden brown specks form at the bottom. This step is crucial because browning the butter adds a rich, nutty flavor to your cake. After it’s browned, let it cool completely.

Step 2: Prepare the Cake

While the butter cools, preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper. This will ensure your cake layers come out easily and don’t stick. Trust me, you’ll thank yourself later!

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. This step is important because it ensures that all the dry ingredients are evenly distributed. A well-mixed dry base leads to a perfectly textured cake!

Step 4: Combine with Butter

Now, add the cooled browned butter to your dry ingredients. Mix until everything is well incorporated. You’ll notice a lovely aroma filling your kitchen. It’s the magic of butter at work!

Step 5: Add Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this wet mixture to the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are perfectly fine. Finally, stir in the finely chopped pecans for that delightful crunch.

Step 6: Bake

Divide the batter evenly among the prepared pans. Bake in your preheated oven for about 30 minutes. To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean, they’re ready! Allow the cakes to cool completely in the pans before transferring them to a wire rack.

Step 7: Make the Icing

While the cakes cool, let’s whip up the icing. In a mixing bowl, beat the softened unsalted butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, beating until fluffy. This icing is creamy and rich, just like the cake!

Step 8: Assemble the Cake

If your cake layers have domed tops, level them with a knife for a neat finish. Stack the layers with a generous amount of icing between each. Once stacked, frost the outside of the cake. For a beautiful touch, decorate with additional chopped pecans and some piped frosting swirls if you’re feeling fancy!

Tips for Success

• Always use room temperature ingredients for a smoother batter.
• Don’t rush the browning process; it’s key for flavor.
• Level your cake layers for a professional look.
• Let the cakes cool completely before icing to prevent melting.
• Store leftovers in an airtight container to keep them fresh.

Equipment Needed

• Mixing Bowls: Use large bowls for mixing. Glass or stainless steel works great.
• Whisk: A hand whisk is perfect for blending ingredients. An electric mixer can save time.
• Measuring Cups and Spoons: Essential for accuracy. Use a kitchen scale for precision.
• Baking Pans: Three 8-inch round pans are ideal. You can use two pans and bake in batches.
• Cooling Rack: Helps cakes cool evenly. A plate can work in a pinch.

Variations of Butter Pecan Cake

• Chocolate Butter Pecan Cake: Add cocoa powder to the dry ingredients for a rich chocolate twist.
• Gluten-Free Option: Substitute cake flour with a gluten-free blend to accommodate dietary needs.
• Maple Butter Pecan Cake: Replace granulated sugar with maple sugar for a unique flavor profile.
• Vegan Butter Pecan Cake: Use plant-based butter, flax eggs, and non-dairy milk for a vegan-friendly version.
• Spiced Butter Pecan Cake: Add cinnamon or nutmeg to the batter for a warm, spiced flavor.

Serving Suggestions for Butter Pecan Cake

• Pair with Coffee: A warm cup of coffee complements the cake’s richness beautifully.
• Serve with Ice Cream: Vanilla or caramel ice cream adds a delightful contrast.
• Garnish with Whipped Cream: A dollop of whipped cream enhances the cake’s creaminess.
• Presentation: Dust with powdered sugar for an elegant touch.

FAQs about Butter Pecan Cake

Can I make Butter Pecan Cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Just store them in an airtight container at room temperature. I recommend icing the cake on the day you plan to serve it for the best texture and flavor.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!

How do I store leftover Butter Pecan Cake?

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, but be sure to let it come to room temperature before serving for the best taste.

Can I freeze Butter Pecan Cake?

Yes! You can freeze the cake layers before icing. Wrap them tightly in plastic wrap and then in aluminum foil. They’ll stay fresh for up to three months. Just thaw them in the fridge overnight before icing and serving.

What can I use instead of pecans?

If you’re not a fan of pecans or have allergies, you can substitute them with walnuts or even almonds. Just chop them finely to maintain that delightful crunch in your Butter Pecan Cake!

Final Thoughts

As you embark on your Butter Pecan Cake journey, remember that this recipe is more than just a dessert; it’s a celebration of flavors and memories. The rich, buttery layers paired with creamy icing create a symphony of taste that will warm your heart and delight your family. Whether it’s a special occasion or a simple weeknight treat, this cake brings joy to the table. I hope you find as much happiness in baking it as I do. So, roll up your sleeves, gather your loved ones, and let the sweet aroma of Butter Pecan Cake fill your home!

Print