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Butter Pecan Cake with Cream Cheese Frosting Recipe

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4.3 from 54 reviews

  • Author: Ava
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings

Description

This Butter Pecan Cake with Cream Cheese Frosting is a decadent dessert featuring moist cake layers infused with toasted pecans and rich brown butter, paired with a luscious brown butter cream cheese frosting. The combination of nutty flavors and creamy sweetness makes it perfect for special occasions or indulgent treats.

Ingredients

For the Cake:

  • Baking spray
  • 1 cup cake flour
  • ¼ tsp baking soda
  • ¾ tsp baking powder
  • 1 cup pecan halves, toasted and chopped (plus more for topping, if desired)
  • 14 tbsp salted butter, divided
  • ⅓ cup brown sugar, packed
  • ⅓ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • ½ cup sour cream, room temperature

For the Frosting:

  • 8 oz cream cheese, full fat, room temperature
  • ½ cup brown butter (reserved from above)
  • 1½ tsp pure vanilla extract
  • 4 cups powdered sugar

Instructions

  1. Brown Butter: Heat all 14 tablespoons of the butter in a large light-colored sauté pan over medium-high heat, stirring frequently. Watch carefully as it begins to foam and the milk solids separate. Once the milk solids turn a deep golden brown and the butter emits a nutty aroma, immediately remove the pan from heat and transfer the browned butter along with all the browned bits to a heat-safe container.
  2. Divide Brown Butter: Stir the browned butter well, then separate out ½ cup of it for the frosting. The remaining 6 tablespoons will be used for the cake batter.
  3. Chill Brown Butter: Place both portions of browned butter in the refrigerator to chill for one hour. After chilling, allow them to come back to room temperature before use.
  4. Prepare Cake Pans: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Spray three 6-inch cake pans with baking spray and line the bottoms with parchment paper for easy release.
  5. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and baking soda until well combined. Fold in the toasted and chopped pecans evenly, then set aside.
  6. Cream Butter and Sugars: Using an electric mixer, cream together the 6 tablespoons of brown butter set aside for the batter with the brown sugar and granulated sugar until the mixture is light and fluffy.
  7. Add Eggs and Vanilla: Beat in the eggs one at a time along with the 2 teaspoons of vanilla extract. Continue mixing for 2-3 minutes until fully combined and fluffy. Then mix in the room temperature sour cream until incorporated.
  8. Combine Dry and Wet Ingredients: Gradually fold in the flour and pecan mixture until just combined, being careful not to overmix.
  9. Bake Cake Layers: Divide the batter evenly among the three prepared cake pans—using a food scale ensures even layers. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of each layer comes out clean.
  10. Cool Cake Layers: Let the baked layers cool in the pans for 15 minutes. Then carefully remove the cakes from the pans and place on wire racks to cool completely before frosting.
  11. Prepare Brown Butter Cream Cheese Frosting: Whip the reserved ½ cup of browned butter with an electric mixer until it lightens in color. Add the cream cheese and beat until smooth and creamy. Mix in the 1½ teaspoons of vanilla extract.
  12. Add Powdered Sugar: Gradually sift in the powdered sugar, mixing well after each addition to avoid lumps.
  13. Beat Frosting: Continue beating the frosting for another 2 minutes until it becomes light and fluffy.
  14. Assemble and Frost Cake: Spread the brown butter cream cheese frosting evenly onto the cooled cake layers, stacking them to create the full cake. Garnish with additional toasted pecans on top if desired.

Notes

  • Use light-colored pans for browning butter to better monitor the color change.
  • Ensure eggs and sour cream are at room temperature to achieve a smooth batter.
  • Do not overmix batter once flour is added to keep the cake tender.
  • Brown butter can be made ahead and stored refrigerated up to a week.
  • For larger cakes, adjust baking times accordingly.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/butter-pecan-cake-with-cream-cheese-frosting-recipe/