Description
This classic Butter Pecan Cake features moist layers of buttery cake studded with chopped pecans and is finished with a rich, creamy buttercream frosting blended with cream cheese and pecans. Perfect for celebrations or a decadent dessert treat, this cake combines the warm, nutty flavors of pecans with a light, fluffy texture.
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 for decoration)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans to prevent sticking and ensure even baking.
- Combine dry ingredients: In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt ensuring all dry ingredients are evenly mixed.
- Add butter to dry mixture: Cut in or mix the 1 cup of unsalted butter until fully incorporated into the dry ingredients, creating a crumbly texture.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth and well blended.
- Combine wet and dry mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in pecans: Carefully fold in the 1½ cups finely chopped pecans to evenly distribute throughout the batter.
- Divide batter and bake: Evenly divide the batter among the prepared pans and bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove the baked cake layers from the oven and allow them to cool completely in the pans before frosting.
- Prepare frosting: Beat together the softened butter, cream cheese, brown sugar, vanilla extract, and salt in a mixing bowl until smooth. Gradually add powdered sugar and heavy cream, continuing to beat until the frosting is light and fluffy.
- Assemble and frost the cake: Once the cake layers are fully cooled, spread a layer of frosting on the first cake layer. Stack the second layer on top, then frost its top and sides. Repeat with the third layer, covering the cake completely with frosting.
- Decorate with pecans: Optionally, sprinkle the remaining chopped pecans over the top and sides of the cake for added texture and a beautiful finish.
Notes
- Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
- Chilling the cream cheese and butter before frosting helps achieve a smoother, creamier consistency.
- You can toast the pecans lightly before folding them into the batter to enhance their flavor.
- Store the cake in the refrigerator if not serving immediately, and bring to room temperature before serving for best taste.
