Butter Pecan Cake Recipe
Ingredients:
For the Cake:
- 1 cup (226g) unsalted butter
- 3 cups (333g) cake flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (160g) pecan halves, very finely chopped
For the Icing:
- 1 ½ cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup (66g) light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (562g) powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped, optional
Directions:
Brown the Butter:
- Melt the butter over medium-low heat, then increase heat and cook until golden brown specks form. Allow it to cool completely.
Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
- In a large bowl, whisk together cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Add the browned butter to the dry ingredients and mix until incorporated.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this mixture to the dry ingredients, mixing until just combined.
- Stir in the finely chopped pecans.
- Divide the batter evenly among the prepared baking pans.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans.
Make the Icing:
- Beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt together until smooth and creamy.
- Gradually add the powdered sugar and heavy cream, beating until the icing is fluffy and well combined.
Assemble the Cake:
- If necessary, level the tops of the cakes with a knife.
- Place one cake layer on a serving plate and spread a layer of icing on top.
- Repeat with the second layer and top with the third layer.
- Frost the outside of the cake with the remaining icing.
- Decorate with finely chopped pecans and piped frosting swirls if desired.
Additional Information:
- Prep Time: 1 hour
- Cooking Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Calories: 975 per serving
- Servings: 12 servings
Achieving the perfect Butter Pecan Cake involves careful attention to detail and a few helpful secrets. Here are the steps and tips to ensure your cake turns out moist, flavorful, and beautiful:
Secrets to Achieve the Perfect Butter Pecan Cake
- Use High-Quality Ingredients:
- Opt for fresh, high-quality butter, cream cheese, and pecans for the best flavor.
- Properly Brown the Butter:
- To brown butter, melt it over medium heat, then continue cooking while stirring until it turns a golden brown color with a nutty aroma. This adds depth to the cake’s flavor.
- Room Temperature Ingredients:
- Ensure all your ingredients, especially butter, eggs, and buttermilk, are at room temperature. This helps them blend more smoothly and evenly.
- Measure Flour Correctly:
- Spoon the flour into the measuring cup and level it off with a knife. Avoid packing it down, which can result in a dense cake.
- Sift Dry Ingredients:
- Sift the flour, baking powder, baking soda, and salt together to ensure a light and airy texture.
- Cream Butter and Sugars Well:
- Beat the butter and sugars together until light and fluffy, usually for about 3-5 minutes. This incorporates air into the batter for a lighter cake.
- Don’t Overmix the Batter:
- When adding the dry ingredients to the wet mixture, mix until just combined to avoid overworking the gluten in the flour.
- Fold in Pecans Gently:
- When adding the finely chopped pecans, fold them in gently with a spatula to maintain the airiness of the batter.
- Evenly Divide Batter:
- Use a kitchen scale to divide the batter evenly among the cake pans. This ensures each layer bakes uniformly.
- Preheat Oven and Use Proper Rack Position:
- Preheat your oven and bake the cakes on the middle rack to ensure even baking.
- Check for Doneness:
- Use a toothpick to check if the cakes are done. It should come out clean or with a few crumbs attached.
- Cool Cakes Properly:
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
- Make Frosting Smooth:
- Beat the cream cheese and butter until smooth before adding the powdered sugar. This prevents lumps in your frosting.
- Adjust Frosting Consistency:
- If the frosting is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.
- Chill the Frosting:
- Chill the frosting slightly if it’s too soft to spread easily. This makes it easier to work with.
- Level Cake Layers:
- Use a serrated knife or cake leveler to level the tops of the cake layers before frosting.
- Apply a Crumb Coat:
- Apply a thin layer of frosting (crumb coat) and chill the cake for 15 minutes before applying the final coat. This helps seal in crumbs and provides a smooth finish.
- Decorate with Pecans:
- Press finely chopped pecans into the sides of the frosted cake and top with whole pecans for a beautiful presentation.
- Store Properly:
- Store the cake in an airtight container to keep it moist. If storing for more than a day, refrigerate it.
- Serve at Room Temperature:
- For the best flavor and texture, serve the cake at room temperature.
Most Popular Questions and Answers Related to Butter Pecan Cake:
1. Can I use store-bought pecans instead of chopping them myself?
- Yes, you can use store-bought finely chopped pecans to save time.
2. Can I substitute buttermilk with regular milk?
- For best results, use buttermilk. If unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
3. How do I prevent my cake layers from sticking to the pan?
- Grease the pans thoroughly and line the bottom with parchment paper for easy removal.
4. Can I make this cake ahead of time?
- Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature.
5. How should I store the frosted cake?
- Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
6. Can I freeze the cake layers?
- Yes, wrap the cooled cake layers in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
7. Can I add more pecans to the cake batter?
- You can add up to ½ cup more pecans if you prefer a nuttier cake.
8. What can I use instead of cream cheese in the frosting?
- Mascarpone cheese can be used as a substitute for cream cheese in the frosting.
9. Can I use salted butter instead of unsalted?
- If using salted butter, reduce the added salt in the recipe by half.
10. How can I ensure my butter is properly browned?
- Melt butter over medium-low heat, stirring occasionally, until it turns a golden brown color with brown specks. Watch carefully to avoid burning.
11. What type of vanilla extract should I use?
- Use pure vanilla extract for the best flavor.
12. Can I use a different type of sugar for the icing?
- Stick to powdered sugar for the icing to ensure a smooth texture.
13. How do I know when the cakes are done baking?
- Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
14. Can I use a hand mixer instead of a stand mixer?
- Yes, a hand mixer can be used, but it may take a bit longer to achieve the desired consistency.
15. Is it necessary to cool the browned butter completely?
- Yes, cooling the browned butter completely ensures it mixes properly with the other ingredients.
16. What if my frosting is too thick?
- Add a little more heavy cream, one tablespoon at a time, until the desired consistency is reached.
17. Can I use this recipe for cupcakes?
- Yes, you can use this batter to make cupcakes. Adjust the baking time to 18-20 minutes.
18. How do I make sure my cake layers are even?
- Use a kitchen scale to ensure equal amounts of batter in each pan.
19. Can I add a fruit filling between the layers?
- Yes, a layer of fruit preserves or pie filling can be added between the cake layers.
20. What should I do if my cake is dry?
- Ensure you measure ingredients accurately and do not overbake. Adding a simple syrup soak can help moisten the cake.