Butter Pecan Cake: A Delightful Southern Treat

If you are looking for a delicious dessert that embodies the comforting flavors of Southern baking, look no further than this Butter Pecan Cake. This cake features a moist, buttery texture infused with the rich, nutty flavor of pecans, creating a delightful harmony in every bite. The aroma of freshly baked butter and toasted pecans fills the air, inviting everyone to gather around for a sweet slice. Perfect for celebratory occasions, family gatherings, or simply as a weekend treat, this cake is sure to impress anyone fortunate enough to try it. Paired with a creamy frosting that balances sweetness with just a hint of tang, this Butter Pecan Cake is a dessert that speaks to the heart.

Ingredients

• 1 cup (226g) unsalted butter: Adds richness and flavor; be sure to melt it for that perfect texture.
• 3 cups (333g) cake flour: Provides a light and tender crumb that enhances the cake’s overall structure.
• 1 cup (200g) granulated sugar: Sweetens the cake and contributes to its moistness.
• 1 cup (200g) light brown sugar, firmly packed: Adds depth of flavor and moisture, complementing the pecans beautifully.
• 1 teaspoon baking powder: Helps the cake rise, giving it a fluffy texture.
• ½ teaspoon baking soda: Works with acidic ingredients to create a light and airy cake.
• 1 teaspoon salt: Balances the sweetness and enhances the overall flavor.
• 1 ½ cups (354ml) buttermilk, room temperature preferred: Adds moisture and a slight tanginess for a deliciously tender crumb.
• 2 large eggs, room temperature preferred: Binds the ingredients together and contributes to the cake’s richness.
• 1 ½ teaspoons vanilla extract: Infuses the cake with warm, sweet notes that complement the nuts.
• 1 ½ cups (160g) pecan halves, very finely chopped: Provides a nutty flavor and pleasant crunch throughout the cake.

For the frosting:

• 1 ½ cups (340g) unsalted butter, softened: Creates a creamy texture for the frosting while ensuring it spreads easily.
• 6 oz cream cheese, softened: Adds a tangy flavor and rich texture to the frosting.
• ⅓ cup (66g) light brown sugar, firmly packed: Enhances the sweetness with a hint of caramel flavor.
• 1 ½ teaspoons vanilla extract: Enhances the overall flavor profile of the frosting.
• ¼ teaspoon salt: Balances sweetness in the frosting.
• 4 ½ cups (562g) powdered sugar: Sweetens the frosting and gives it the right consistency.
• 1 Tablespoon heavy cream: Helps achieve a silky, smooth texture in the frosting.
• ⅓ cup (35g) pecan halves, very finely chopped, optional: Can be used for decorating the cake to add an extra touch of elegance.

Step-by-Step Instructions

1. Begin by melting the unsalted butter over medium-low heat. Cook until golden brown specks form, which will enhance the flavor.
2. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper to prevent sticking.
3. In a large mixing bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
4. Pour the browned butter into the dry ingredient mixture. Mix thoroughly until fully combined and you have a uniform batter.
5. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until well blended. Add this wet mixture to the dry ingredients, stirring gently until just combined. Fold in the finely chopped pecans with a spatula.
6. Divide the batter evenly among the prepared baking pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for a few minutes before transferring them to wire racks to cool completely.
7. For the frosting, beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt in a mixing bowl until the mixture is smooth and creamy.
8. Gradually add the powdered sugar and heavy cream, continuing to mix until the frosting becomes fluffy and light.
9. Once the cakes are completely cooled, level the tops if necessary. Stack the cakes, spreading frosting between each layer. Use the remaining frosting to cover the entire cake. Optionally, decorate the top with additional finely chopped pecans.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 12
• Calories: Approximately 550 per slice

Tips, Storage & Variations

• Storage: Keep any leftovers covered at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week.
• Freezing: The un-frosted cake layers can be tightly wrapped and frozen for up to 3 months. Thaw at room temperature before frosting.
• Variations: For an extra depth of flavor, consider adding a pinch of cinnamon or nutmeg to the batter.

FAQ

1. Can I use salted butter instead of unsalted?
   Yes, but reduce the amount of added salt in the recipe for better flavor balance.

2. Can I make this cake without buttermilk?
   Yes, substitute buttermilk with yogurt or make a homemade version by mixing milk with a bit of vinegar or lemon juice.

3. How can I tell when the cake is done baking?
   Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

4. Can I use other nuts instead of pecans?
   Yes, walnuts or hazelnuts can be excellent alternatives while maintaining similar flavors.

5. How do I make the frosting fluffier?
   Ensure your butter and cream cheese are at room temperature and beat the mixture longer to incorporate more air.

6. What flavor variations can I try?
   Consider adding chocolate chips or drizzling with caramel sauce for added decadence.

People Also Ask

1. What is butter pecan flavor?
   Butter pecan flavor combines sweet, buttery notes with the rich taste of toasted pecans, often found in ice cream and baked goods.

2. Is butter pecan cake a Southern recipe?
   Yes, butter pecan cake is often associated with Southern cuisine and traditions.

3. How should I serve butter pecan cake?
   It is delicious on its own, but serving with a scoop of vanilla ice cream elevates the experience.

4. Can I make this recipe in advance?
   Yes, the cake layers can be baked ahead of time and stored properly before frosting.

5. Is this recipe suitable for birthdays?
   Absolutely! This elegant cake is perfect for celebrations and special occasions.

6. How long does butter pecan cake last?
   Properly stored, it can last about 3 days at room temperature or 7 days in the refrigerator.

Conclusion

We hope you enjoy making this delightful Butter Pecan Cake, a treat that brings joy and comfort to any gathering. Its rich flavor and creamy frosting are guaranteed to impress family and friends alike. We encourage you to share your baking adventures and let us know how your cake turned out. Happy baking!

Butter Pecan Cake

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A moist and buttery cake infused with the rich, nutty flavor of pecans, topped with creamy frosting, perfect for any celebratory occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, Southern

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 1 cup unsalted butter Melt for perfect texture.
• 3 cups cake flour For a light and tender crumb.
• 1 cup granulated sugar Sweetens the cake.
• 1 cup light brown sugar Adds depth of flavor.
• 1 teaspoon baking powder Helps the cake rise.
• ½ teaspoon baking soda Creates a light and airy cake.
• 1 teaspoon salt Balances sweetness.
• 1 ½ cups buttermilk Adds moisture and tanginess.
• 2 large eggs Binds together ingredients.
• 1 ½ teaspoons vanilla extract Adds warm, sweet notes.
• 1 ½ cups pecan halves Provides a nutty flavor.

Frosting Ingredients

• 1 ½ cups unsalted butter Ensure it is softened.
• 6 oz cream cheese Adds richness to frosting.
• ⅓ cup light brown sugar Enhances sweetness.
• 1 ½ teaspoons vanilla extract Enhances flavor.
• ¼ teaspoon salt Balances sweetness.
• 4 ½ cups powdered sugar For the right frosting consistency.
• 1 Tablespoon heavy cream Helps achieve smooth texture.
• ⅓ cup pecan halves Optional for decoration.

See also  Peppermint Bark

Method

 

Preparation

1. Melt the unsalted butter over medium-low heat until golden brown specks form.
2. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
3. In a large mixing bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
4. Pour the browned butter into the dry ingredient mixture and mix until fully combined.
5. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract, then add to the dry mixture and stir until just combined.
6. Fold in the finely chopped pecans with a spatula.
7. Divide the batter evenly among the prepared baking pans.
8. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for a few minutes before transferring to wire racks to cool completely.

Frosting

1. Beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth.
2. Gradually add the powdered sugar and heavy cream, mixing until fluffy.

Assembly

1. Once the cakes are cooled, level the tops if necessary.
2. Stack the cakes and spread frosting between each layer, covering the entire cake with remaining frosting.
3. Optionally, decorate the top with additional finely chopped pecans.

Nutrition

Serving: 1gCalories: 550kcal

Notes

Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week. Un-frosted cake layers can be frozen for up to 3 months.

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