Butter Pecan Cake: A Fall Favorite with Browned Butter Cream Cheese Frosting 🍰
Introduction:
As the weather cools and fall approaches, there’s nothing quite like the warmth of a Butter Pecan Cake. This delightful dessert features a moist, tender cake with a crunchy pecan finish, perfectly complemented by a rich browned butter cream cheese frosting. It’s a must-try for Thanksgiving, fall gatherings, or any time you’re craving something cozy and indulgent.
Ingredients
For the Cake:
- 3 tbsp unsalted butter
- 1 ½ cups chopped pecans
- 2 ¼ cups cake flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ¼ cup milk
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 3 large eggs
For the Browned Butter Cream Cheese Frosting:
- 1 cup unsalted butter
- 12 oz cream cheese, softened
- 1 ½ tsp vanilla extract
- 5 cups powdered sugar
- Toasted pecans for decorating
Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans.
- Toast Pecans: Melt 3 tbsp butter in a skillet over medium-high heat. Add pecans and toast for 3-4 minutes until fragrant. Let cool.
- Combine Dry Ingredients: In a large bowl, whisk together cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: Add buttermilk, milk, vanilla, vegetable oil, and eggs to the dry mixture. Beat until just combined. Gently fold in toasted pecans.
- Bake: Divide the batter between the prepared pans. Bake for 35-40 minutes or until a toothpick comes out clean. Allow to cool completely.
- Frost: Frost the cooled cakes with the browned butter cream cheese frosting and decorate with extra toasted pecans.
Pro Tips
- Brown the Butter Carefully: Watch the butter closely while browning to avoid burning.
- Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for a smooth frosting.
- Toasted Pecans: Toasting the pecans enhances their flavor and richness.
FAQs
- Can I use regular flour instead of cake flour? Yes, but for best results, use 1 cup minus 2 tablespoons of all-purpose flour for each cup of cake flour.
- How do I store leftover cake? Store in an airtight container in the fridge for up to 3 days. Let it come to room temperature before serving.
- Can I make the cake ahead of time? Yes, bake it a day in advance and frost it on the day of serving.
Conclusion
This Butter Pecan Cake is the perfect treat to enjoy during the fall season. With its rich flavors and texture, it’s sure to be a hit at any gathering. Whether you’re a seasoned baker or a beginner, this cake promises to be a crowd-pleaser that will be remembered long after the last slice is gone.
This cake is sure to be a highlight at any fall gathering or Thanksgiving celebration! Enjoy baking and indulging in this cozy treat! If you have any questions or need further clarification on any steps, feel free to ask!
Don’t miss interesting posts on Famousbio
