Butter Pecan Cake Layers are the perfect blend of rich flavors and comforting textures, making them an ideal dessert for any occasion. This delightful cake features layers of buttery goodness with chopped pecans folded throughout, all topped with a creamy frosting that’s simply divine. Whether it’s for a birthday celebration, a family gathering, or just a sweet treat for yourself, this cake has a way of warming hearts and satisfying sweet cravings. Let’s dive into how to make this irresistible dessert!
Gather Your Butter Pecan Cake Layers Ingredients
For the Cake
- 226 g (1 cup) unsalted butter
- 333 g (2 ¾ cups) cake flour
- 200 g (1 cup) granulated sugar
- 200 g (1 cup) light brown sugar, firmly packed
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 354 ml (1 ½ cups) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1.5 teaspoons vanilla extract
- 160 g (1 ⅓ cups) pecan halves, very finely chopped
For the Cream Cheese Frosting
- 340 g (1 ½ cups) unsalted butter, softened
- 170 g (6 oz) full-fat brick-style cream cheese, softened
- 66 g (⅓ cup) light brown sugar, firmly packed
- 1.5 teaspoons vanilla extract
- 0.25 teaspoon salt
- 562 g (4 ½ cups) confectioners’ sugar, sifted
- 1 tablespoon heavy cream, plus more as needed
- 35 g (¼ cup) pecan halves, very finely chopped (optional, for frosting or garnish)
How to Make Butter Pecan Cake Layers
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In a light-colored saucepan, melt 226 g of unsalted butter over medium-low heat. Once melted, increase the heat to medium and cook, swirling or stirring occasionally, until the butter’s solids turn a deep amber brown and smell nutty. Remove from heat and pour into a heatproof bowl. Discard any burnt sediment and let the butter cool to room temperature.
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Preheat your oven to 175°C (350°F). Grease and line the bottoms of three 20-cm (8-inch) round cake pans with parchment paper. Make sure the buttermilk and eggs are at room temperature and finely chop 160 g of pecans to a coarse meal consistency.
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In a large bowl or the bowl of a stand mixer, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
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Add the cooled browned butter to the flour mixture. Using a paddle attachment, mix on low speed until the dry ingredients are just moistened and resemble coarse sand.
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In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until fully combined.
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With the mixer on low, gradually add half of the buttermilk mixture to the flour-butter mixture, mixing until just combined. Then, add the remaining liquid and mix briefly until smooth. Be careful not to overmix. Scrape down the bowl and fold in the finely chopped pecans.
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Divide the batter evenly among the prepared pans and smooth the tops. Bake for about 30 minutes, or until a wooden skewer inserted in the center comes out clean and the surface springs back when lightly touched.
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Allow the cakes to cool in the pans on wire racks for 15-20 minutes. Use a thin knife to loosen the edges, then invert the cakes onto racks, remove the parchment, and let them cool completely.
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In a stand mixer or large bowl, beat softened unsalted butter, cream cheese, light brown sugar, vanilla extract, and salt on medium-high until smooth and creamy, about 3-4 minutes. Scrape down the bowl.
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Reduce the mixer speed to low and gradually sift in the confectioners’ sugar, mixing just until incorporated after each addition. Increase to medium-high and beat until light and fluffy, around 2-3 minutes. Add in 1 tablespoon of heavy cream, adjusting with more cream as needed. Optionally, fold in 35 g of finely chopped pecans.
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Level the tops of the cake layers if necessary. Place the first layer on a serving plate and spread a generous amount of frosting on top. Repeat with the second layer. For the third layer, place it upside down for a flat top, then frost the top and sides evenly.
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Sprinkle additional finely chopped or toasted pecans over the top or sides as a garnish. If desired, pipe decorative swirls with leftover frosting. Let the cake chill for 30-60 minutes to set the frosting before slicing. Serve at cool room temperature.
The Best Way to Serve It
When it’s time to enjoy your Butter Pecan Cake Layers, slice generous pieces and serve them on a pretty plate. This cake pairs wonderfully with a nice cup of coffee, a cozy tea, or even a scoop of vanilla ice cream for extra indulgence. If you’re feeling fancy, garnish each slice with a few extra pecans or drizzle some caramel sauce on top for a delightful touch.
Helpful Tricks for Butter Pecan Cake Layers
- Browning Butter: Keep a close eye on the butter while it’s browning; it can go from perfect to burnt quickly!
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature to help the batter mix seamlessly.
- Frosting Consistency: If your frosting is too thick, add a little more heavy cream until you reach the desired spreadable consistency.
Butter Pecan Cake Layers FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them covered at room temperature. Just frost them on the day you plan to serve.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.
Enjoy the process of making this delicious Butter Pecan Cake Layers! It’s not just a recipe but a tradition that’s sure to bring smiles to everyone who tastes it. Happy baking!