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Butter Pecan Cake

A rich and flavorful butter pecan cake with layers of tender crumb and smooth cream cheese buttercream, perfect for special occasions and family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter Melted and browned
  • 3 cups cake flour Measured by spooning into the cup
  • 1 cup granulated sugar
  • 1 cup light brown sugar Firmly packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk Room temperature preferred
  • 2 large eggs Room temperature preferred
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups pecan halves Very finely chopped
For the Cream Cheese Buttercream
  • 1 ½ cups unsalted butter Softened
  • 6 oz cream cheese Softened
  • ⅓ cup light brown sugar Firmly packed
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 ½ cups powdered sugar
  • 1 Tablespoon heavy cream
  • ⅓ cup pecan halves Very finely chopped, optional for decoration

Method
 

Preparation
  1. Melt the butter over medium-low heat, then increase the heat and cook until golden brown specks form.
  2. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
  3. In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
  4. Add the browned butter to the dry ingredients and mix until incorporated.
  5. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Stir in the finely chopped pecans.
  8. Divide the batter evenly among the prepared pans.
  9. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool completely.
Make the Buttercream
  1. Beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth.
  2. Gradually add the powdered sugar and heavy cream, beating until fluffy.
Assemble the Cake
  1. If necessary, level the cakes.
  2. Stack the layers with icing between each, then frost the outside of the cake.
  3. Decorate with additional chopped pecans and piped frosting swirls if desired.

Notes

Serve slices at room temperature. Pair with coffee or a light dessert wine. Store in the refrigerator for up to 4 days; unfrosted layers can be frozen for up to 3 months. To prevent the cake from drying, brush layers lightly with simple syrup before stacking.