Description
This classic Butter Pecan Cake features moist layers of buttery, pecan-studded cake paired with a rich and creamy buttercream frosting enhanced with cream cheese and a hint of brown sugar. Perfectly balanced with a touch of vanilla and a crunch of chopped pecans, this dessert is ideal for celebrations or an indulgent treat.
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 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 the cakes release easily after baking.
- Mix dry ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and sugars.
- Add butter: Incorporate the softened unsalted butter into the dry ingredients by mixing until fully combined, creating a crumbly texture.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this wet mixture to the dry ingredients, mixing just until combined to avoid overmixing.
- Fold in pecans: Gently fold the finely chopped pecans into the batter to evenly distribute the crunchy pecans throughout the cake.
- Bake the cakes: Divide the batter evenly into the three prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.
- Prepare frosting: 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 until the frosting is fluffy and spreadable.
- Assemble the cake: Once the cakes are completely cool, spread a layer of frosting on top of the first cake layer. Place the second layer on top and frost it as well, covering the top and sides of the entire cake.
- Decorate: Repeat with the third cake layer. If desired, decorate the frosted cake with additional finely chopped pecans for extra texture and appearance.
Notes
- Room temperature ingredients (eggs, buttermilk, butter) improve batter consistency and cake texture.
- Ensure cakes are completely cool before frosting to prevent melting the frosting.
- Chopped pecans can be toasted lightly for deeper flavor before adding to the batter and decorating.
- Store the cake covered at room temperature for up to 2 days or refrigerated up to 5 days.
