Print

Butter Pecan Cake Layers Recipe

Butter Pecan Cake Layers Recipe
Print Recipe

★★★★★

5 from 7 reviews

This Butter Pecan Cake Layers recipe features moist, tender cake layers infused with the rich flavor of browned butter and studded with finely chopped pecans. Topped with a luscious brown sugar cream cheese frosting enhanced by toasted pecans, this classic dessert combines nutty depth and creamy sweetness for an irresistible treat perfect for special occasions or any time you crave a decadent nutty cake.

Ingredients

Scale

Cake Ingredients

  • 226 g unsalted butter
  • 333 g cake flour
  • 200 g granulated sugar
  • 200 g light brown sugar, firmly packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 354 ml buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1.5 teaspoons vanilla extract
  • 160 g pecan halves, very finely chopped

Frosting Ingredients

  • 340 g unsalted butter, softened
  • 170 g full-fat brick-style cream cheese, softened
  • 66 g light brown sugar, firmly packed
  • 1.5 teaspoons vanilla extract
  • 0.25 teaspoon salt
  • 562 g confectioners’ sugar, sifted
  • 1 tablespoon heavy cream, plus more as needed
  • 35 g pecan halves, very finely chopped (optional, for frosting or garnish)

Instructions

  1. Brown the Butter: Place 226 g unsalted butter in a light-colored saucepan over medium-low heat. Allow it to melt completely, then increase heat to medium and cook, swirling or stirring occasionally, until the butter’s solids turn a deep amber brown and emit a nutty aroma. Remove from heat immediately, pour into a heatproof bowl, and discard any burnt sediment. Let the browned butter cool completely to room temperature.
  2. Prepare Baking Pans and Ingredients: Preheat oven to 175°C (350°F). Grease and line the bases of three 20-cm (8-inch) round cake pans with parchment paper. Ensure the buttermilk and eggs are at room temperature and finely chop 160 g pecans to a coarse meal consistency.
  3. Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until thoroughly combined.
  4. Incorporate Browned Butter: Add the cooled browned butter to the flour mixture. Mix with a paddle attachment on low speed until the dry ingredients are just moistened and resemble coarse sand.
  5. Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until fully combined.
  6. Form the Batter: With the mixer on low, gradually add half the buttermilk mixture to the flour-butter mixture, mixing until just combined. Add the remaining liquid, mixing briefly until smooth. Avoid overmixing. Scrape the bowl, then fold in 160 g very finely chopped pecans.
  7. Bake Cake Layers: Divide the batter evenly among prepared pans and smooth the tops. Bake for about 30 minutes, or until a wooden skewer inserted in the center comes out clean and the surface springs back lightly.
  8. Cool and Prepare Layers: Allow cakes to cool in the pans on wire racks for 15-20 minutes, then use a thin knife to loosen edges. Invert cakes onto racks, remove parchment, and cool completely.
  9. Prepare Brown Sugar Cream Cheese Frosting: In a stand mixer or large bowl, beat softened unsalted butter, softened cream cheese, light brown sugar, vanilla extract, and salt on medium-high speed until smooth and creamy, about 3-4 minutes. Scrape down bowl.
  10. Finish the Frosting: Reduce mixer speed to low. Gradually sift in confectioners’ sugar, mixing just until incorporated after each addition. Increase to medium-high and beat until light and fluffy, 2-3 minutes. Add 1 tablespoon heavy cream, then adjust texture with more cream as needed. Optionally, fold in 35 g very finely chopped pecans.
  11. Assemble and Frost: Level cake layer tops if necessary. Place the first layer on a serving plate and spread with a generous amount of frosting. Repeat with the second layer. Place the third layer upside-down for a flat top, then frost the top and sides evenly.
  12. Garnish and Chill: Sprinkle additional finely chopped or toasted pecans over the top or sides as garnish. Optionally, pipe decorative swirls if some frosting remains. Chill cake for 30-60 minutes to set the frosting before slicing. Serve at cool room temperature.

Notes

  • Be sure to cool the browned butter completely before adding to the dry ingredients to avoid melting the sugars and ruining texture.
  • Room temperature eggs and buttermilk ensure smooth batter and even baking.
  • Do not overmix the batter to keep the cake tender and light.
  • Chilling the cake after frosting helps set the frosting and makes slicing neater.
  • Optionally toast the pecans before chopping to deepen their flavor.
  • This cake can be stored in the refrigerator for up to 3 days, wrapped tightly.
  • Bring cake to room temperature before serving for the best texture and flavor.

Nutrition

Keywords: butter pecan cake, brown butter cake, pecan layer cake, cream cheese frosting, nutty cake recipe, homemade cake layers

Find it online: https://zarameals.com/butter-pecan-cake-layers-recipe/