Butter Pecan Cake Layers (Print-Friendly Version)

Browned butter and toasted pecans create a moist cake with tangy cream cheese frosting in every bite.

# What You’ll Need to Make This:

→ Browned Butter Pecan Cake Layers

01 - 226 g unsalted butter
02 - 333 g cake flour
03 - 200 g granulated sugar
04 - 200 g light brown sugar, firmly packed
05 - 1 teaspoon baking powder
06 - 0.5 teaspoon baking soda
07 - 1 teaspoon salt
08 - 354 ml buttermilk, at room temperature
09 - 2 large eggs, at room temperature
10 - 1.5 teaspoons vanilla extract
11 - 160 g pecan halves, very finely chopped

→ Brown Sugar Cream Cheese Frosting

12 - 340 g unsalted butter, softened
13 - 170 g full-fat brick-style cream cheese, softened
14 - 66 g light brown sugar, firmly packed
15 - 1.5 teaspoons vanilla extract
16 - 0.25 teaspoon salt
17 - 562 g confectioners’ sugar, sifted
18 - 1 tablespoon heavy cream, plus more as needed
19 - 35 g pecan halves, very finely chopped (optional, for frosting or garnish)

# How to Prepare:

01 - Place 226 g unsalted butter in a light-colored saucepan over medium-low heat. Allow it to melt completely, then increase heat to medium and cook, swirling or stirring occasionally, until the butter’s solids turn a deep amber brown and emit a nutty aroma. Remove from heat immediately, pour into a heatproof bowl, and discard any burnt sediment. Let the browned butter cool completely to room temperature.
02 - Preheat oven to 175°C. Grease and line the bases of three 20-cm round cake pans with parchment paper. Ensure the buttermilk and eggs are at room temperature and finely chop 160 g pecans to a coarse meal consistency.
03 - 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 thoroughly combined.
04 - Add the cooled browned butter to the flour mixture. Mix with a paddle attachment on low speed until the dry ingredients are just moistened and resemble coarse sand.
05 - In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until fully combined.
06 - With mixer on low, gradually add half the buttermilk mixture to the flour-butter mixture, mixing until just combined. Add the remaining liquid, mix briefly until smooth. Avoid overmixing. Scrape the bowl, then fold in 160 g very finely chopped pecans.
07 - Divide the batter evenly among 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 lightly.
08 - Allow cakes to cool in the pans on wire racks for 15-20 minutes, then use a thin knife to loosen edges. Invert cakes onto racks, remove parchment, and cool completely.
09 - In a stand mixer or large bowl, beat softened unsalted butter, softened cream cheese, light brown sugar, vanilla extract, and salt on medium-high until smooth and creamy, about 3-4 minutes. Scrape down bowl.
10 - Reduce mixer speed to low. Gradually sift in the confectioners’ sugar, mixing just until incorporated after each addition. Increase to medium-high and beat until light and fluffy, 2-3 minutes. Add 1 tablespoon heavy cream, then adjust texture with more cream as needed. Optionally, fold in 35 g very finely chopped pecans.
11 - Level cake layer tops if necessary. Place the first layer on a serving plate, spread with a generous amount of frosting. Repeat with the second layer. Place the third layer upside-down for a flat top, then frost the top and sides evenly.
12 - Sprinkle additional finely chopped or toasted pecans over the top or sides as garnish. Optionally pipe decorative swirls if some frosting remains. Chill cake for 30-60 minutes to set the frosting before slicing. Serve at cool room temperature.

# Extra Tips:

01 - For optimal flavor and structure, ensure both the buttermilk and eggs are brought fully to room temperature before mixing.
02 - Finely chopped pecans are recommended for an even crumb; use a food processor and pulse carefully to avoid turning them into a paste.
03 - Toasting pecans before chopping enhances their nutty aroma and provides deeper flavor throughout the cake.

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