Of course! Butter Pecan Cake is a classic, rich, and decadent dessert. It features a moist, buttery cake loaded with toasted pecans and is typically topped with a creamy brown butter frosting. The key to its incredible flavor is browning the butter and toasting the pecans.
Here is a detailed, from-scratch recipe that’s absolutely worth the effort.
Classic Butter Pecan Cake Recipe
Prep Time: 30 minutes
Cook Time: 35-45 minutes
Cooling Time: 1-2 hours
Total Time: About 3 hours (including cooling)
Serves: 12
Ingredients
For the Toasted Pecans:
· 1 ½ cups pecans, chopped
· 2 tablespoons unsalted butter
For the Cake:
· 3 cups all-purpose flour
· 2 cups granulated sugar
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 1 teaspoon salt
· 1 cup (2 sticks) unsalted butter, browned and cooled (see instructions)
· 4 large eggs, room temperature
· 1 cup buttermilk, room temperature
· 2 teaspoons vanilla extract
For the Brown Butter Frosting:
· ½ cup (1 stick) unsalted butter, browned and cooled
· 4 cups powdered sugar
· 1 teaspoon vanilla extract
· 3-5 tablespoons milk or heavy cream, as needed
· Pinch of salt
Instructions
Part 1: Prepare the Browned Butter & Toasted Pecans
- Brown the Butter for the Cake & Frosting: You will need 1 ½ cups of browned butter total. Melt 1 ½ cups (3 sticks) of butter in a light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter foams, then turns a golden amber color and gives off a nutty aroma. You will see little brown specks at the bottom. This takes about 5-8 minutes. Immediately pour into a heat-proof bowl to stop the cooking, making sure to scrape all the brown bits in. Let it cool until solid but still soft (you can speed this up in the fridge, but watch it closely).
- Toast the Pecans: In a skillet, melt the 2 tablespoons of butter. Add the pecans and cook over medium heat, stirring frequently, for 4-5 minutes until fragrant and lightly toasted. Set aside to cool.
Part 2: Make the Cake
- Preheat Oven and Prep Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl or in the bowl of a stand mixer, beat the cooled browned butter (1 cup’s worth) until smooth. Add the eggs one at a time, then the vanilla extract, mixing well after each addition.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fold in Pecans: Gently fold in 1 cup of the toasted pecans, reserving the rest for garnish.
- Bake: Divide the batter evenly between the prepared pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Part 3: Make the Frosting & Assemble
- Make the Frosting: In a large bowl, beat the remaining ½ cup of cooled browned butter until smooth. Gradually add the powdered sugar, one cup at a time, alternating with a tablespoon of milk and the vanilla extract. Beat on high speed until light and fluffy. Add more milk if needed to reach a spreadable consistency. Add a pinch of salt to balance the sweetness.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
- Garnish: Press the remaining toasted pecans onto the sides of the cake or sprinkle them over the top.
Shortcut Version (Using Cake Mix)
· Use 1 box of Butter Pecan or Yellow Cake Mix. Prepare according to package directions, but substitute the water with milk, and add 1 teaspoon of butter extract if you have it.
· Fold in 1 cup of store-bought toasted pecans into the batter before baking.
· Use the homemade Brown Butter Frosting from the recipe above—it makes all the difference!
Tips for Success & Variations
· Don’t Burn the Butter: Use a light-colored saucepan so you can see the color change clearly. The moment it smells nutty and has amber-colored bits, it’s done. Burnt butter is bitter and cannot be saved.
· Room Temperature is Key: Using room temperature eggs and buttermilk helps them emulsify with the browned butter, creating a better texture and rise.
· Don’t Overmix: Overmixing the batter after adding the flour develops gluten, leading to a tough cake. Mix until the ingredients are just combined.
· Cupcake Version: This recipe makes about 24-28 cupcakes. Bake at 350°F for 18-22 minutes.
· Bundt Cake Version: Pour the batter into a greased and floured 10-cup Bundt pan. Bake for 45-55 minutes. Drizzle with a simple browned butter glaze instead of frosting.
Why This Cake is a Winner
· Incredible, Complex Flavor: Browning the butter adds a deep, nutty, and rich flavor that is far superior to simply melting it.
· Perfect Texture: The cake is moist and tender, while the toasted pecans add a wonderful crunch.
· Show-Stopping Dessert: It’s a beautiful, classic cake that is perfect for holidays, birthdays, and special occasions.
Enjoy every slice of this heavenly Butter Pecan Cake