Delicious Butter Pecan Cake Layers with rich frosting and pecans

Butter Pecan Cake Layers

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Butter Pecan Cake Layers

Indulge in the delightful flavors of Butter Pecan Cake Layers, a treat that is bound to impress both family and friends. This cake boasts rich, buttery notes, complemented by the warm, nutty essence of finely chopped pecans. The combination of a tender cake crumb and creamy frosting creates a texture that is both moist and decadent. Each bite offers an inviting aroma that fills your kitchen, making it a perfect dessert for celebrations or cozy family gatherings. Whether enjoyed at a birthday party or as an afternoon snack with coffee, this cake serves as a wonderful treat that warms the soul and satisfies the palate. Elevate your baking skills with this scrumptious recipe.

Ingredients

  • 1 cup (2 sticks) unsalted butter (for browning)

    • Adds rich, deep flavor to the cake.

  • More butter for greasing

    • Ensures the cake layers release easily from the pans.

  • 2 ¾ cups cake flour

    • Provides a light, tender texture to the cake.

  • 1 cup granulated sugar

    • Sweetens the cake and balances flavors.

  • 1 cup packed light brown sugar

    • Adds moisture and depth of flavor.

  • 1 teaspoon baking powder

    • Helps the cake rise.

  • ½ teaspoon baking soda

    • Works with the acidity in the buttermilk for leavening.

  • 1 teaspoon salt

    • Enhances the overall flavor.

  • 1 ½ cups buttermilk, at room temperature

    • Adds moisture and a slight tang.

  • 2 large eggs, at room temperature

    • Binds the ingredients and adds richness.

  • 1 ½ teaspoons vanilla extract

    • Imparts a warm, fragrant, sweet flavor.

  • 1 ½ cups pecan halves, very finely chopped (divided)

    • Provides nutty flavor and texture to the cake.

  • 1 ½ cups unsalted butter, softened

    • Forms the base for the creamy frosting.

  • 6 oz full-fat brick-style cream cheese, softened

    • Adds richness to the frosting and balances sweetness.

  • ⅓ cup packed light brown sugar

    • Contributes to the frosting’s depth of flavor.

  • 1 ½ teaspoons vanilla extract

    • Enhances the taste of the frosting.

  • ¼ teaspoon salt

    • Balances the sweetness in the frosting.

  • 4 ½ cups confectioners’ sugar, sifted

    • Sweetens the frosting and adds a smooth texture.

  • 1 tablespoon heavy cream

    • Provides creaminess to the frosting.

Step-by-Step Instructions

  1. Brown the Butter: In a light-colored saucepan, melt 1 cup of unsalted butter over medium-low heat until it turns golden brown and has a nutty aroma. Remove from heat and let it cool.

  2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your cake pans with a little butter to prevent sticking.

  3. Mix Dry Ingredients: In a large bowl, combine the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Whisk these together until well mixed.

  4. Combine Wet and Dry Ingredients: Pour the cooled browned butter into the dry ingredients. Mix until the mixture resembles coarse sand.

  5. Prepare Wet Mixture: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this wet mixture to the flour mixture, mixing briefly until just combined. Gently fold in 1 cup of the finely chopped pecans.

  6. Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool the Cakes: Allow the cakes to cool in the pans for 15-20 minutes. Carefully invert them onto wire racks to cool completely.

  8. Prepare the Frosting: In a mixing bowl, beat the softened butter, cream cheese, brown sugar, vanilla extract, and salt together until smooth and creamy. Gradually sift in the confectioners’ sugar and mix until fluffy. Finally, add the heavy cream for a smoother consistency.

  9. Assemble the Cake: Once the cake layers are completely cooled, frost between the layers and around the outside of the cake. If desired, garnish with the remaining chopped pecans. Chill before serving for optimal texture.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 12 servings
  • Calories: Approximately 580 per slice

Tips, Storage & Variations

  • Tips: Ensure all ingredients are at room temperature for the best mixing results. When measuring flour, spoon it into the measuring cup and level it off with a knife for accuracy.

  • Storage: Store any leftover cake layers in an airtight container in the refrigerator for up to 5 days. You can also freeze unfrosted cake layers for up to 3 months. Wrap them well in plastic wrap and then aluminum foil.

  • Variations: Incorporate additional flavors by mixing in a teaspoon of almond extract into the batter or using toasted pecans for a deeper nut flavor.

FAQ Section

Butter Pecan Cake Layers

1. Can I use salted butter instead of unsalted?
Yes, but omit the additional salt from the recipe to avoid excess saltiness.

2. What can I substitute for buttermilk?
You can mix 1 tablespoon of white vinegar or lemon juice with 1 ½ cups of milk and let it sit for 5 minutes to create a buttermilk substitute.

3. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs attached.

4. Can I make this cake in advance?
Yes, you can bake the cakes a day ahead and store them in the fridge. Frost just before serving.

5. Is this cake suitable for freezing?
Yes, you can freeze the unfrosted cake layers; thaw them in the fridge before frosting.

6. How can I make the frosting fluffier?
Beating the frosting longer can increase its fluffiness, and adding more heavy cream can help achieve a lighter texture.

People Also Ask (PAA) Expansion

1. What is the best way to frost a layered cake?
Start by placing a layer on a cake stand, spreading frosting evenly, and stacking the next layer. Continue until all layers are stacked and then frost the top and sides.

2. Can I add chocolate chips to the cake?
Yes, you can fold in ½ cup of chocolate chips into the batter for added sweetness and texture.

3. What type of cake flour should I use?
Use a high-quality cake flour, as it is lighter and yields a softer cake crumb compared to all-purpose flour.

4. How long does butter pecan cake last?
When stored properly in the fridge, the cake can last up to 5 days.

5. Can I use brown sugar instead of granulated sugar?
You can substitute brown sugar for granulated sugar, but it will alter the texture and flavor. A 1:1 substitution will work.

6. What type of nuts can I use instead of pecans?
You can use walnuts or almonds for a different nutty flavor in the recipe.

7. Does this cake need to be refrigerated?
Yes, the cream cheese frosting should be refrigerated to maintain freshness.

8. Can this cake be made gluten-free?
Yes, substitute the cake flour with a gluten-free cake flour blend.

Conclusion

Butter Pecan Cake Layers is an inviting dessert that brings a touch of warmth and comfort to any gathering. With its rich flavors and delightful textures, this cake will surely be a favorite among your loved ones. We encourage you to try this recipe, share it with friends, and savor every exquisite bite. Happy baking!

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