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Butter Pecan Cake Layers

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Indulge in the rich flavors of Butter Pecan Cake Layers, featuring moist cake layers with browned butter and finely chopped pecans, frosted with a creamy blend of butter and cream cheese.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned
  • More butter for greasing
  • 2 ¾ cups cake flour
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups pecan halves, very finely chopped (divided)
  • 1 ½ cups unsalted butter, softened (for frosting)
  • 6 oz full-fat brick-style cream cheese, softened
  • ⅓ cup packed light brown sugar (for frosting)
  • 1 ½ teaspoons vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • 4 ½ cups confectioners’ sugar, sifted
  • 1 tablespoon heavy cream

Instructions

  1. Brown the Butter: Melt 1 cup of unsalted butter over medium-low heat until it reaches a deep amber brown. Allow it to cool completely before using.
  2. Preheat the Oven: Set your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
  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 Wet and Dry Ingredients: Pour the cooled browned butter into the flour mixture and mix until just combined.
  5. Prepare Wet Mixture: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this wet mixture to the flour mixture, folding in 1 cup of finely chopped pecans until combined.
  6. Bake the Cake: Divide the batter evenly among the three prepared cake pans. Bake for approximately 30 minutes or until a skewer inserted in the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in the pans for 15-20 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
  8. Prepare the Frosting: In a mixing bowl, beat the softened unsalted butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth. Gradually add the sifted confectioners’ sugar, mixing until fluffy. Adjust the consistency with heavy cream if needed.
  9. Assemble the Cake: Level the cooled cake layers with a serrated knife, if necessary. Frost between each layer and cover the top and sides completely. Chill the assembled cake in the refrigerator to set the frosting.
  10. Serve: Slice and enjoy this delightful Butter Pecan Cake at room temperature.

Notes

Ensure all your ingredients are at room temperature for optimal mixing. Store the cake in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition

Keywords: cake, dessert, butter pecan, baking, holidays, birthday

Find it online: https://easydessertideas.com/butter-pecan-cake-layers/