Butter Pecan Cake Recipe

Introduction

Butter Pecan Cake is a rich, moist dessert featuring the nutty warmth of browned butter and toasted pecans. This Southern-inspired cake pairs wonderfully with a smooth cream cheese frosting, making it perfect for celebrations or cozy gatherings.

Ingredients

• 1 cup unsalted butter
• 3 cups cake flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 ½ cups buttermilk
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ½ cups finely chopped pecans
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper to prevent sticking.
2. Step 2: Brown the butter by heating it in a saucepan over medium-low heat until golden specks form and a nutty aroma develops. Be careful not to burn it.
3. Step 3: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
4. Step 4: Pour the browned butter into the dry ingredients and mix well to combine the flavors.
5. Step 5: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this mixture to the batter, stirring until smooth.
6. Step 6: Fold in the finely chopped pecans, then divide the batter evenly among the prepared pans.
7. Step 7: Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.

Tips & Variations

• Toast the pecans lightly before chopping to enhance their flavor and crunch.
• For a richer taste, substitute half the buttermilk with sour cream.
• Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• Use cream cheese frosting or a simple caramel glaze to complement the nutty cake.

Storage

Store the cake layers in an airtight container or wrap them well in plastic wrap at room temperature for up to 2 days. Once frosted, refrigerate the cake for up to 4 days. Bring to room temperature before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, walnuts or almonds work well as substitutes and will provide a different but delicious flavor and texture.

How do I prevent the cake from drying out?

Be careful not to overbake the cake; check doneness a few minutes before the recommended baking time. Additionally, keeping the cake layers wrapped or covered helps retain moisture.

Butter Pecan Cake Recipe

---

★★★★★

4.7 from 91 reviews

• Author: Zoe
• Total Time: 50 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This Butter Pecan Cake is a rich, moist dessert featuring a buttery cake base enhanced with browned butter and finely chopped pecans. It is baked to perfection and pairs beautifully with a creamy cream cheese frosting, making it a delightful treat for any occasion.

---

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup unsalted butter
• 3 cups cake flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups buttermilk
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ½ cups finely chopped pecans

Frosting

• Cream cheese frosting (optional, amount as desired)

---

Instructions

1. Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans to prevent sticking and ensure even baking.
2. Brown the butter: In a saucepan over medium-low heat, melt the unsalted butter and cook until golden specks form, releasing a nutty aroma. This browned butter adds a deep, rich flavor to the cake.
3. Mix dry ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
4. Combine browned butter with dry ingredients: Pour the browned butter into the dry ingredients and mix thoroughly until fully incorporated.
5. Whisk wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this wet mixture to the butter and dry ingredient mixture, stirring until just combined.
6. Add pecans and divide batter: Fold in the finely chopped pecans evenly throughout the batter. Then, divide the batter equally among the three prepared baking pans.
7. Bake the cakes: Place the pans in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and frost: Allow the cakes to cool completely in the pans before removing them. Once cooled, frost with cream cheese frosting as desired.

Notes

• Ensure the butter is browned carefully to avoid burning, which can impart a bitter taste.
• Use cake flour for a tender crumb; all-purpose flour will alter the texture.
• Chilling the batter for 15 minutes before baking can help improve texture, though it is optional.
• Allow cakes to cool completely before frosting to prevent melting the frosting.
• You can toast the pecans lightly before chopping to enhance their flavor further.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Butter Pecan Cake, Browned Butter Cake, Pecan Dessert, Cream Cheese Frosting Cake, Homemade Cake