Butter Pecan Cake

Delicious slice of Butter Pecan Cake topped with pecans

introduction

Butter Pecan Cake is a delightful dessert that combines the rich flavors of butter, brown sugar, and pecans. It’s perfect for celebrations or simply to enjoy at home with loved ones. This cake has a moist texture and a sweet, nutty taste that many find irresistible.

why make this recipe

Making Butter Pecan Cake is a great way to impress your family and friends with minimal effort. It’s a comforting dessert that feels special but uses simple ingredients. Plus, who can resist the combination of buttery cake and crunchy pecans? This cake is perfect for birthdays, holidays, or a cozy evening treat.

how to make Butter Pecan Cake

Ingredients:

  • 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
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (354ml) buttermilk, room temperature preferred
  • 2 large eggs, room temperature preferred
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups (160g) pecan halves, very finely chopped
  • 6 oz cream cheese, softened
  • 1/3 cup (66g) light brown sugar, firmly packed
  • 1/4 teaspoon salt
  • 4 1/2 cups (562g) powdered sugar
  • 1 Tablespoon heavy cream
  • 1/3 cup (35g) pecan halves, very finely chopped, optional

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. Fold in the finely chopped pecans.
  7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting:

  1. In a medium bowl, beat the softened cream cheese with light brown sugar and salt until smooth.
  2. Gradually add in the powdered sugar and heavy cream, mixing until creamy.
  3. Once the cakes are completely cooled, frost the top of one cake layer, place the second layer on top, and frost the top and sides. Optionally, sprinkle with chopped pecans.

how to serve Butter Pecan Cake

Serve Butter Pecan Cake at room temperature. It pairs well with a cup of coffee or tea. You can also add whipped cream or ice cream for an extra treat.

how to store Butter Pecan Cake

Store any leftovers in an airtight container in the refrigerator for up to one week. You can also freeze the cake. Wrap it tightly in plastic wrap, then foil, and it will stay fresh for up to three months.

tips to make Butter Pecan Cake

  • Use room temperature ingredients for the best mixing results.
  • Make sure to finely chop the pecans to incorporate them easily into the batter and frosting.
  • If you want a stronger pecan flavor, toast the pecans before adding them to the batter.

variation (if any)

You can try adding chocolate chips or caramel drizzle on top for a different twist. Some people enjoy adding a bit of cinnamon into the cake mix for added warmth and flavor.

FAQs

Q: Can I use all-purpose flour instead of cake flour?

A: Yes, you can use all-purpose flour, but the texture might be slightly denser.

Q: Can I use a different type of nut?

A: Absolutely! You can substitute walnuts or almonds if you prefer.

Q: How can I make the cake gluten-free?

A: Use a gluten-free cake flour blend to make this recipe gluten-free. Make sure all other ingredients are gluten-free as well.

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