Introduction to Butter Pecan Cake
Why Butter Pecan Cake is the Perfect Treat
Are you on the lookout for a dessert that seamlessly combines rich flavors with a delicate texture? Look no further than the indulgent butter pecan cake. This delightful treat is a celebration of classic Southern flavors, making it perfect for any occasion, whether it's a casual weeknight dinner or a festive holiday gathering.
What sets this cake apart is its incredibly moist crumb, thanks to a blend of buttermilk and browned butter. The flavor profile is further enhanced by the delightful crunch of finely chopped pecans, adding a nutty richness that complements the sweetness beautifully. Plus, don’t forget that luscious brown sugar frosting draping every layer, which is sure to impress your friends and family.
But why stop there? This cake also provides a wonderful opportunity to showcase your baking skills, and you can customize it with your favorite nuts or even a hint of spice. For those seeking inspiration, check out the National Pecan Shellers Association for interesting facts and tips. With its timeless appeal, the butter pecan cake is destined to become a new favorite in your recipe repertoire!
Ingredients for Butter Pecan Cake
Essential Ingredients for the Cake
To create the deliciously moist and dreamy butter pecan cake, you'll need some essential pantry staples and a few special touches:
- Unsalted Butter (1 cup or 226 g): The star that provides richness and flavor.
- Cake Flour (3 cups or 333 g): Produces a light, airy texture that's crucial for a cake.
- Granulated Sugar (1 cup or 200 g) & Light Brown Sugar (1 cup or 200 g): For that perfect balance of sweetness and depth.
- Baking Powder (1 teaspoon) and Baking Soda (½ teaspoon): To give your cake its rise.
- Salt (1 teaspoon): Enhances all the flavors beautifully.
- Buttermilk (1 ½ cups or 354 ml) and Eggs (2 large): These add moisture and structure.
- Vanilla Extract (1 ½ teaspoons): A must for flavor.
- Pecan Halves (1 ½ cups or 160 g): Finely chopped for a delightful crunch.
Special Ingredients for the Frosting
No butter pecan cake is complete without a dreamy frosting. For that irresistible brown sugar frosting, gather these ingredients:
- Unsalted Butter (1 ½ cups or 340 g): Softened for the perfect spreadability.
- Cream Cheese (6 oz): Adds creaminess and a slight tang.
- Light Brown Sugar (⅓ cup or 66 g): This gives depth and a rich sweetness.
- Vanilla Extract (1 ½ teaspoons) and Salt (¼ teaspoon): For balance and flavor.
- Powdered Sugar (4 ½ cups or 562 g): The base for any frosting.
- Heavy Cream (1 tablespoon): For that silky texture.
- Pecan Halves (⅓ cup or 35 g): Optional, but they add a nice finishing touch on top.
These simple yet impactful ingredients come together to make a memorable dessert that everyone will love! Don't forget to check out the recipe video for a visual guide on creating all this deliciousness.
Step-by-Step Preparation of Butter Pecan Cake
Preparing a butter pecan cake is an enjoyable experience that leaves you with a delightful dessert to share. Let’s go through this process together!
Preparing Your Kitchen and Ingredients
Start by setting up your space: clean the countertops, gather your tools, and preheat your oven to 350°F (175°C). You'll need three 8-inch round baking pans—greased and lined with parchment paper to prevent sticking. This ensures an easy release after baking! Gather your dry ingredients: cake flour, sugars, baking powder, baking soda, and salt. You’ll also need room temperature buttermilk, eggs, vanilla extract, and pecans. For the best organization, measure everything out in advance so it’s all at your fingertips.
Browning the Butter for Flavor
Browning your butter may sound intimidating, but it’s a key step for depth of flavor. Heat 1 cup of unsalted butter over medium-low heat, stirring frequently until it melts. Raise the heat slightly until it begins to foam, crackle, and then take on a golden brown color. Keep an eye on it; you want those lovely brown specks without burning. Once ready, let it cool—this adds a nutty richness to your cake.
Mixing the Dry Ingredients
In a large mixing bowl, whisk together 3 cups of cake flour, 1 cup of granulated sugar, 1 cup of light brown sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. This blend creates the foundation of your cake, so mixing well here ensures an even texture throughout.
Combining Wet and Dry Ingredients
Now it's time for the fun part! Combine the cooled browned butter with the dry mixture using an electric mixer on low speed. While that’s coming together, whisk 1 ½ cups of buttermilk, 2 large eggs, and 1 ½ teaspoons of vanilla extract in a separate bowl. Gradually add this wet mix to your dry ingredients, ensuring to scrape down the bowl as needed (it’s okay if there are a few lumps). Stir in 1 ½ cups of finely chopped pecans, allowing those crunchy bits to distribute evenly.
Baking the Cake Layers
Divide your batter into the prepared pans. Bake them in your preheated oven for about 30 minutes or until a toothpick comes out clean. Let them cool in the pans for 15 minutes before flipping them out onto a cooling rack. Patience is key here; ensuring your cake layers are completely cooled prevents melting your frosting!
Making the Brown Sugar Frosting
While your cakes cool, whip up a luscious brown sugar frosting. In a mixing bowl, combine 1 ½ cups of softened unsalted butter, 6 oz of cream cheese, ⅓ cup of light brown sugar, 1 ½ teaspoons of vanilla extract, and a pinch of salt. Beat until smooth. Gradually incorporate 4 ½ cups of powdered sugar, mixing on low speed. Finally, add a tablespoon of heavy cream and beat until your frosting achieves that silky texture.
Assembling and Decorating the Cake
To assemble, stack your cooled cake layers with frosting in between. Decorate the outside of the cake as desired—whether a light coat or a thick layer is up to you! If you’re feeling fancy, use an icing tip for the swirls. For an added touch, sprinkle finely chopped pecans atop the cake, framing it without overbearing the beautiful layers.
And there you go! You’ve created a stunning butter pecan cake that’s sure to impress your friends and family. Enjoy every bite!
Variations on Butter Pecan Cake
Gluten-Free Butter Pecan Cake
Want to enjoy a scrumptious butter pecan cake without gluten? Simply substitute the cake flour with a high-quality gluten-free blend. Make sure to include a binding agent like xanthan gum, often found in gluten-free flour mixes, to maintain that delightful texture. Your cake will still be rich, moist, and absolutely delicious!
Vegan Butter Pecan Cake
For a plant-based version, swap out the eggs with flaxseed eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg). Use vegan butter instead of regular butter, and opt for a non-dairy milk, like almond or soy, in place of buttermilk. This vegan butter pecan cake will surprise you with its lovely flavor and satisfying moisture!
Whether you choose gluten-free or vegan, these variations make it easy to share your favorite butter pecan cake with everyone.
Cooking Tips and Notes for Butter Pecan Cake
Tips for the perfect texture
To achieve that irresistibly soft and moist texture in your butter pecan cake, always use room temperature ingredients, especially eggs and buttermilk. This helps them blend smoothly, ensuring an even batter. Be careful not to overmix once you add the wet ingredients; just mix until combined. For even better results, consider using cake flour instead of all-purpose flour, as it yields a lighter cake.
Common mistakes to avoid
Avoid the pitfalls of baking by measuring your flour accurately — fluff it up before scooping and leveling it off. Missing out on browning your butter can also cheat your cake of that rich, nutty flavor. Lastly, resist the urge to skip cooling the cakes before frosting; a hot cake can result in a melty mess. For more guidance, check out baking tips from sources like King Arthur Baking or America's Test Kitchen.
Serving Suggestions for Butter Pecan Cake
Pairing with Coffee or Tea
There's nothing quite like enjoying a slice of butter pecan cake with a warm cup of coffee or tea. The rich, sweet notes of the cake beautifully complement the robustness of your favorite brew. Try pairing it with a smooth latte or a refreshing chai tea for a delightful afternoon treat. The creaminess of a cappuccino also elevates the flavors, making it a perfect match for your cake.
Creative Serving Ideas
Elevate your butter pecan cake experience with creative serving ideas:
- Top it with whipped cream: A dollop of fresh whipped cream can add a delightful lightness.
- Serve with ice cream: Vanilla or caramel ice cream pairs perfectly, adding a cold contrast to the warm cake.
- Add a fruit compote: A drizzle of berry compote enhances the flavors while adding a beautiful presentation.
- Layer it in a trifle: Crumble the cake into a glass with whipped cream and berries for an impressive dessert.
By serving your cake this way, you can impress guests and create memorable moments at your gatherings. Happy baking!
Time Breakdown for Butter Pecan Cake
Preparation Time
To bring this delicious butter pecan cake to life, you’ll need about 45 minutes for prep. This includes gathering your ingredients, browning the butter, and mixing the batter. A little time invested now means big flavor later!
Baking Time
Your cake will spend 30 minutes in the oven. Make sure to keep an eye on it as it bakes! A toothpick test is your best friend here — a clean or slightly moist pick means it's ready to be savored.
Total Time
All in all, you're looking at a total of 1 hour and 15 minutes from start to finish. You’ll be rewarded with a dessert that is absolutely worth the wait and sure to impress your friends and family! Enjoy the journey while you bake and don’t forget to check out our video tutorial for a visual guide along the way!
Nutritional Facts for Butter Pecan Cake
Calories per serving
Each slice of this delightful butter pecan cake contains approximately 975 calories, making it a rich dessert option. Keep portion sizes in mind if you're indulging!
Carbohydrates and protein details
This cake is not just delicious; it packs 113g of carbohydrates and 8g of protein per serving. The sweet and nutty flavors combine to create a satisfying treat, but balance it with some protein to keep your energy up.
For more nutritional insights on similar desserts, you might want to explore the USDA’s FoodData Central. This can help you track what’s on your plate!
FAQs about Butter Pecan Cake
Can I freeze butter pecan cake?
Absolutely! You can freeze your butter pecan cake to enjoy later. Once the cake has completely cooled, wrap it tightly in plastic wrap followed by aluminum foil. It can be stored in the freezer for up to three months. When you're ready to eat it, simply thaw it overnight in the refrigerator before serving.
How do I store leftover butter pecan cake?
To keep your butter pecan cake fresh, store it in an airtight container at room temperature for up to two days. If you want to extend its shelf life, transfer it to the refrigerator where it will stay delicious for about a week.
What can I substitute for buttermilk in this recipe?
If you don’t have buttermilk on hand, don’t worry! You can make an easy substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and voila—your homemade buttermilk is ready to go! Check out more tips on buttermilk substitutes at Eat By Date.
Conclusion on Butter Pecan Cake
Indulging in a Butter Pecan Cake is truly a treat worth savoring. Its rich, moist texture combined with the crunchy pecans and decadent brown sugar frosting makes it a delightful centerpiece for any occasion. Don’t forget to share your experience with us, and happy baking!
Butter Pecan Cake
Equipment
- 3 8” cake pans
- mixing bowls
- Electric Mixer
Ingredients
Cake
- 1 cup unsalted butter room temperature
- 3 cups cake flour
- 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
Icing
- 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
Instructions
Brown the Butter
- Place butter in a medium-sized pan and cook over medium/low heat until butter is melted. Then increase heat and cook until golden brown specks appear. Allow to cool before proceeding.
Make the Cake
- Preheat oven to 350F and grease 3 8” round baking pans. Line with parchment paper.
- In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.
- Add browned butter to the dry ingredients and mix with an electric mixer until incorporated.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla, then slowly mix into the flour mixture.
- Stir in pecans until well incorporated.
- Divide batter into prepared pans and bake for 30 minutes until a toothpick comes out clean. Let cool in pans for 15 minutes before transferring to a rack.
Brown Sugar Frosting
- Combine butter, cream cheese, brown sugar, vanilla extract, and salt in a bowl; beat until smooth.
- Gradually add powdered sugar until fully combined, scraping bowl periodically.
- Add heavy cream and beat on high speed for 30 seconds.
Decorating Cake
- Level cakes if needed, decorate with frosting, and top with finely chopped pecans if desired.
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