Butter Pecan Cake 

Introduction:

Satisfy your sweet tooth and delight your taste buds with our heavenly Butter Pecan Cake recipe! This indulgent dessert is a symphony of flavors and textures, featuring the nutty richness of pecans, the buttery sweetness of cake, and the creamy decadence of frosting. Whether you’re celebrating a special occasion or simply craving a luxurious treat, this cake is sure to impress. Let’s dive into the details and discover how to create this mouthwatering masterpiece!

Ingredients:

– 3 tablespoons unsalted butter

– 1 ½ cups chopped pecans

– 2 ¼ cups cake flour

– 1 cup granulated sugar

– ½ cup brown sugar

– 1 tablespoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 cup buttermilk

– ¼ cup milk

– 1 teaspoon vanilla extract

– ½ cup vegetable oil

– 3 large eggs

– 1 cup unsalted butter

– 12 ounces cream cheese, softened

– 1 ½ teaspoons vanilla extract

– 5 cups powdered sugar

– Toasted pecans (for decorating)

Directions:

Cake:

1. Preheat the oven to 350°F. Grease 2 8-inch round cake pans and set aside.
2. In a skillet, melt 3 tablespoons of butter over medium-high heat. Add the chopped pecans and cook for 3-4 minutes until toasted and fragrant. Remove from heat and let cool completely.
3. In a large mixing bowl, whisk together cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Add buttermilk, milk, vanilla extract, vegetable oil, and eggs to the dry ingredients. Beat with a paddle attachment of a stand mixer or a hand mixer until fully combined. Fold in the toasted pecans.
5. Divide the batter evenly into the prepared cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed. Let cool completely.
6. Frost with browned butter cream cheese frosting and decorate with toasted pecans.

Browned Butter Cream Cheese Frosting:

1. Brown the butter by heating it over medium-high heat in a medium pan, stirring constantly until it turns a rich golden brown and smells nutty. Transfer to a heat-proof bowl and let cool completely.
2. In the bowl of a mixer, beat the cream cheese until smooth. Add the cooled browned butter and beat until fully combined.
3. Gradually add powdered sugar, mixing on low until combined. Increase speed and beat until fluffy.
4. Scrape down the bowl and add vanilla extract. Beat on medium-high for 3 minutes until very fluffy. Use immediately to frost cooled cakes.
5. Prep Time: 45 minutes
6. Cooking Time: 40 minutes
7. Total Time: 1 hour 25 minutes
8. Servings: 10

Serving:

1. Serve the Butter Pecan Cake at room temperature for the best flavor and texture.
2. Use a sharp knife to slice the cake cleanly, ensuring each slice is neat and uniform.
3. Garnish each slice with a sprinkle of chopped pecans for an extra touch of visual appeal and nutty flavor.
4. Pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a deliciously decadent dessert.
5. Serve the cake on decorative dessert plates or cake stands to enhance the presentation and create a festive atmosphere.

Storage:

1. Store any leftover Butter Pecan Cake in an airtight container at room temperature for up to 2 days.
2. If the cake is frosted, cover it loosely with plastic wrap or aluminum foil to prevent it from drying out.
3. Alternatively, store the cake in the refrigerator for up to 5 days to prolong its freshness.
4. Before serving refrigerated cake, let it sit at room temperature for about 30 minutes to soften slightly and enhance its flavor.
5. For longer storage, you can freeze individual slices of unfrosted Butter Pecan Cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs:

1. How long will the Butter Pecan Cake stay fresh? The cake will stay fresh for up to 2 days when stored properly in an airtight container at room temperature. If refrigerated, it can last up to 5 days.
2. Can I freeze the Butter Pecan Cake? Yes, you can freeze the Butter Pecan Cake for up to 2 months. Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
3. Can I make the frosting ahead of time? Absolutely! You can prepare the frosting ahead of time and store it in an airtight container in the refrigerator. Let it come to room temperature and give it a quick stir before frosting the cake.
4. Can I omit the nuts from the cake or frosting? Yes, if you have a nut allergy or prefer a nut-free option, you can omit the pecans from both the cake batter and the frosting. The cake will still be delicious without them.
5. Can I use a different type of nut in the cake or frosting? While pecans are traditional for butter pecan desserts, you can certainly experiment with other nuts such as walnuts or almonds. Just make sure to chop them finely for even distribution in the cake batter and frosting.