Look no further than our Butter Pecan Cake Recipe if you want a perfect fall treat with a distinct flavor. This delectable dessert is elegantly enveloped in an irresistible brown sugar frosting and features chopped pecans generously sprinkled throughout.
The cake boasts an exceptionally soft and moist texture that effortlessly melts in your mouth. Not only is it a taste sensation, but it’s also a breeze to prepare, requiring only a few essential ingredients like cake flour, butter, and pecans.
Key Butter Pecan Cake Ingredients & Why
Cake flour
Opt for cake flour for a lighter, softer crumb in your cake.
Brown sugar
Use light brown sugar for a cozy, unique flavor in both the cake and icing.
Choose buttermilk for an exceptionally tender and moist cake.
Pecans
Elevate your cake with finely chopped pecans for the batter and larger pecans for decoration.
Unsalted butter
Embrace unsalted butter for richness; ensure it’s softened for seamless mixing.
Powdered sugar
Sweeten the frosting and create a smooth texture with powdered sugar.
Eggs bind ingredients and provide structure to the cake.
Vanilla extract
Infuse your cake with flavor using vanilla extract.
Salt
Maintain the perfect balance of sweetness with a pinch of salt.
How Do You Make The Best Butter Pecan Cake?
Brown the Butter
- To prepare, melt butter in a medium-sized pan over medium/low heat. Increase the heat slightly, stirring until you see golden brown specks. Remove from heat, cool until not warm to the touch, and proceed. 1 cup (226 g) unsalted butter.
Make the Cake
- Preheat to 350F (175C), grease three 8” round baking pans with spray, and use parchment paper to prevent sticking.
- Mix cake flour, sugars, baking powder, baking soda, and salt in a large bowl for clarity and brevity.
- Mix browned butter thoroughly using an electric mixer on low-speed.
- Whisk buttermilk, eggs, and vanilla separately, then add slowly to the flour mix. Pause midway and at the end to scrape the sides and bottom of the bowl – don’t worry about small lumps in the batter.
- Stir until pecans are fully mixed in.
- Divide the batter evenly into the prepared sheets and bake at 350°F for 30 minutes or until a toothpick comes out clean.
- Once baked, allow cakes to cool in pans for 15 minutes. Use a knife to gently loosen the cake from the pan, then carefully invert it onto a cooling rack. Make sure the cakes are completely cooled before you begin decorating.
Pro Tips For Making Recipe Butter Pecan Cake
- Opt for high-fat ingredients like full-fat butter and cream cheese for a richer taste.
- Elevate the pecan flavor by toasting them in butter before adding to the cake batter, providing an intensified taste and delightful crunch.
- Achieve a lighter crumb by substituting cake flour for all-purpose flour.
- Avoid overmixing the batter to maintain a tender cake texture.
- Ensure all ingredients are at room temperature before blending.
- Guarantee thorough ingredient integration by utilizing a handheld electric mixer or a stand mixer.
- Simplify the cake removal process by lining the cake pans and baking sheet with parchment paper.
- Allow the cake to cool completely before applying frosting to prevent melting.
- Use a piping bag and tips for an artistic frosting decoration.
How to Store Butter Pecan Cake
- For short-term storage, keep your butter pecan cake in the refrigerator, covered in plastic wrap.
- To freeze an unfrosted cake, tightly wrap it in plastic and aluminum foil for long-term storage.
Can You Freeze Butter Pecan Cake?
Freezing butter pecan cake is possible, whether it’s frosted or not. To freeze it unfrosted, wrap it meticulously in plastic and foil, and seal it in an airtight container for 2-3 months. For a decorated frosted cake, follow these steps:
clear your freezer, lay the unwrapped cake on a sheet pan, freeze for a minimum of 4 hours, wrap it with plastic and foil, and place it in an airtight container. Freeze for 2-3 months, and when you’re ready to enjoy, simply thaw it in the fridge overnight.
Frequently Asked Questions About Butter Pecan Cake
What are the key ingredients in butter pecan cake?
Crafting a perfect butter pecan cake involves these core ingredients: cake flour, brown sugar, buttermilk, chopped pecans, and rich butter. For a unique twist, certain recipes incorporate coconut pecan frosting or sweetened condensed milk.
How is butter pecan cake made?
Make butter pecan cake: Mix cake flour, brown sugar, baking powder, buttermilk, eggs, melted butter, and chopped pecans. Bake until a toothpick comes out clean. Cool and add brown sugar frosting or glaze.
What is the texture of butter pecan cake?
Experience the sublime delight of butter pecan cake, renowned for its soft, moist texture that simply melts in your mouth. This culinary masterpiece owes its feather-light, extra-soft crumb to the inclusion of cake flour and buttermilk, while the addition of chopped pecans introduces a delightful crunch.
Butter Pecan Cake Recipe
Ingredients
Cake
- 1 cup (226 g) unsalted butter
- 3 cups (333 g) cake flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (354 ml) buttermilk room temperature preferred
- 2 large eggs room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (160 g) pecan halves very finely chopped (see note)
Icing
- 1 ½ cups (340 g) unsalted butter softened
- 6 oz cream cheese softened
- ⅓ cup (66 g) light brown sugar firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (562 g) powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup (35 g) pecan halves very finely chopped, optional
Instructions
Brown the Butter
- In a medium-sized pan, place butter and melt it over medium/low heat. Increase the heat slightly above medium and stir frequently. As the butter foams, crackles, pops, and sizzles, keep stirring and scraping the pan until you spot golden brown specks. Remove it from the heat and transfer to a heatproof bowl. Let the butter cool completely – it should remain liquid but no longer feel warm to the touch.
Make the Cake
- To ensure your cakes won't stick, preheat the oven to 350F (175C) and grease three 8” round baking pans with baking spray while lining the bottoms with parchment paper.
- In a spacious mixing bowl, blend cake flour, sugars, baking powder, baking soda, and salt for a uniform mixture.
- Blend in the browned butter with an electric mixer on low-speed until fully combined.
- Start by whisking buttermilk, eggs, and vanilla in a separate bowl. Slowly pour this mixture into the flour blend. Remember to pause halfway and at the end to scrape the sides and bottom of the bowl, even if you spot small lumps in the batter.
- Incorporate pecans seamlessly by stirring.
- To achieve perfection, evenly distribute the batter among the prepared baking sheets. Place them in the center rack of a 350°F oven and bake for 30 minutes, or until a toothpick inserted into the center emerges clean or with only moist crumbs.
- After baking, it's essential to let the cakes cool in their pans for 15 minutes. To release them, gently run a knife along the cake's edge, and then carefully invert them onto a cooling rack for complete cooling. Remember, the cakes must be entirely cool before you start decorating.
