Butter Pecan Cake
Ingredients:
For the Cake:
1 cup unsalted butter, browned and cooled
3 cups cake flour
1 cup granulated sugar
1 cup light brown sugar, packed
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk, room temperature
2 large eggs, room temperature
1 1/2 tsp vanilla extract
1 1/2 cups pecan halves, finely chopped
For the Frosting:
1 1/2 cups unsalted butter, softened
6 oz cream cheese, softened
1/3 cup light brown sugar, packed
1 1/2 tsp vanilla extract
1/4 tsp salt
4 1/2 cups powdered sugar
1 tbsp heavy cream
1/3 cup chopped pecans for garnish, optional
Instructions:
Brown the Butter:
Melt butter over medium-low heat. Increase heat until golden brown specks form. Cool completely.
Prepare the Cake:
Preheat oven to 350F 175C. Grease and line three 8-inch round pans with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Combine with Butter:
Add the browned butter to the dry ingredients, mixing well.
Add Wet Ingredients:
In another bowl, whisk buttermilk, eggs, and vanilla. Gradually mix with dry ingredients until combined. Fold in chopped pecans.
Bake:
Divide batter evenly among pans. Bake for 30 minutes, or until a toothpick comes out clean. Let cakes cool completely.
Make the Frosting:
Beat butter, cream cheese, brown sugar, vanilla, and salt until smooth. Gradually add powdered sugar and heavy cream, beating until fluffy.
Assemble the Cake:
Stack the layers with frosting between each and on the outside. Decorate with chopped pecans if desired.
Nutritional Information:
Prep Time: 25 minutes Baking Time: 30 minutes Total Time: 1 hour 15 minutes
Kcal: Approx. 550 kcal per slice Servings: 12
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