Butter Pecan Cake
Makes one 9‑inch, two‑layer cake (8–10 servings)
Ingredients
For the cake:
1 ½ cups (190 g) all‑purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (115 g) unsalted butter, softened
½ cup (100 g) brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
¾ cup (180 ml) buttermilk, room temperature
1 cup (120 g) pecans, toasted and coarsely chopped
For the brown‑butter pecan buttercream:
1 cup (225 g) unsalted butter
3–3 ½ cups (375–440 g) powdered sugar, sifted
1 tsp vanilla extract
2–3 Tbsp heavy cream or milk
¾ cup (90 g) toasted pecans, finely chopped (plus extra for garnish)
🔪 Instructions
1. Toast the pecans
Preheat oven to 350°F (175°C).
Spread pecans on a baking sheet and toast 6–8 minutes, until fragrant. Let cool, then chop coarsely for cake and finely for frosting.
2. Bake the cake
Preheat oven to 350°F (175°C). Grease and line two 9‑inch round pans with parchment.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter with brown and granulated sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, mixing well after each, then stir in vanilla.
Alternately add the flour mixture and buttermilk in three additions—beginning and ending with flour—mixing just until combined.
Fold in the coarsely chopped toasted pecans.
Divide batter evenly between pans and smooth tops.
Bake 22–25 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then turn onto racks to cool completely.
3. Make the brown‑butter pecan buttercream
In a light‑colored saucepan, melt the butter over medium heat. Swirl the pan constantly as the foam subsides and milk solids brown (watch carefully)—about 5–7 minutes. Remove from heat and scrape into a heat‑proof bowl to cool to room temperature.
Once cooled, beat the brown butter on medium speed until creamy.
Gradually add powdered sugar, 1 cup at a time, beating well between additions.
Mix in vanilla. Add cream or milk 1 Tbsp at a time until frosting is smooth and spreadable.
Fold in the finely chopped toasted pecans.
4. Assemble & decorate
Level the tops of the cake layers if needed. Place one layer on your serving plate and spread a thick layer of frosting on top.
Top with the second cake layer and frost the sides and top evenly.
Garnish with extra toasted pecan halves or a sprinkle of chopped pecans around the edge