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–+ servings
Butter Pecan Cake

Irresistible Butter Pecan Cake Perfect for Any Celebration

This Butter Pecan Cake combines rich flavors and a moist crumb for a perfect dessert experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 226 g Unsalted Butter Browned for added depth
  • 333 g Cake Flour Can substitute with all-purpose minus two tablespoons plus cornstarch
  • 200 g Granulated Sugar Provides sweetness
  • 200 g Light Brown Sugar Firmly packed
  • 1 teaspoon Baking Powder For rise
  • 0.5 teaspoon Baking Soda
  • 1 teaspoon Salt Balances sweetness
  • 354 ml Buttermilk At room temperature
  • 2 large Eggs At room temperature
  • 1.5 teaspoons Vanilla Extract
  • 160 g Pecans Very finely chopped
For the Frosting
  • 340 g Softened Unsalted Butter
  • 170 g Full-Fat Cream Cheese Softened
  • 66 g Light Brown Sugar Firmly packed
  • 562 g Confectioners’ Sugar Sifted
  • 1 tablespoon Heavy Cream Plus more as needed
For Garnish (Optional)
  • 35 g Chopped Pecan Halves

Equipment

  • Saucepan
  • Mixing Bowl
  • stand mixer
  • Cake Pans
  • Parchment paper
  • whisk
  • Serrated Knife
  • Refrigerator

Method
 

Step-by-Step Instructions for Butter Pecan Cake
  1. Brown the butter in a light-colored saucepan over medium-low heat for 5–7 minutes until deep amber-brown.
  2. Preheat your oven to 175°C (350°F) and prepare three 20-cm round cake pans.
  3. Whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
  4. Mix in the cooled browned butter, then gradually add buttermilk and eggs until smooth. Fold in chopped pecans.
  5. Divide the batter among the pans and bake for about 30 minutes until a toothpick comes out clean.
  6. Beat together butter, cream cheese, light brown sugar, and vanilla. Gradually add confectioners’ sugar and heavy cream to achieve frosting consistency.
  7. Layer the cooled cake with frosting in between and cover the entire cake with frosting, garnishing with pecan halves.
  8. Chill the cake in the refrigerator for 30-60 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 52gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 95mgSodium: 230mgPotassium: 250mgFiber: 1gSugar: 35gVitamin A: 900IUCalcium: 60mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing. Toast pecans for enhanced flavor.

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