Kickstart your baking adventure with this Butter Pecan Cake, a Southern classic that combines the rich flavors of butter and pecans in a moist, fluffy cake. Perfect for any occasion, this recipe is sure to impress with its simplicity and delicious outcome.
Why This Recipe Works
- The combination of browned butter and toasted pecans creates a deep, nutty flavor that’s irresistible.
- Using buttermilk ensures the cake stays moist and tender, even after baking.
- A simple cream cheese frosting complements the cake without overpowering the delicate pecan flavor.
Ingredients
- 1 cup unsalted butter, browned and cooled
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups pecans, toasted and chopped
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal. This step ensures your cakes will come out perfectly shaped and without sticking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your cake has a uniform texture and rises evenly. Tip: Sifting the flour can make your cake even lighter.
Cream Butter and Sugar
Using an electric mixer, cream the browned butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. This incorporates air into the batter, making the cake fluffy.
Alternate Wet and Dry Ingredients
Add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Stir in the vanilla and pecans. Tip: Do not overmix to keep the cake tender.
Bake and Cool
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Tips and Tricks
Browning the butter adds a nutty depth to the cake, but be careful not to burn it. Toast the pecans for extra flavor and crunch. For an even more moist cake, brush the layers with simple syrup before frosting. Experiment with different nuts or add a pinch of cinnamon to the batter for a twist.
Recipe Variations
- Swap pecans for walnuts or almonds for a different nutty flavor.
- Add a layer of caramel between the cake layers for a decadent touch.
- Use a chocolate ganache instead of cream cheese frosting for a chocolatey version.
Frequently Asked Questions
Can I use salted butter?
Yes, but reduce the added salt in the recipe by half to balance the flavors.
How do I store the cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with your favorite gluten-free blend.
Summary
This Butter Pecan Cake is a delightful treat that combines the rich flavors of browned butter and toasted pecans in a moist, fluffy cake. Perfect for any occasion, it’s sure to be a hit.
