Butter Pecan Cake



For Cake:

  • 3 Tablespoons Unsalted Butter
  • 1 ½ Cup 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

For Wet Ingredients:

  • 1 Cup Buttermilk
  • ¼ Cup Milk
  • 1 Teaspoon Vanilla
  • ½ Cup Vegetable Oil
  • 3 large Eggs

For Browned Butter Cream Cheese Frosting:

  • 1 Cup Unsalted Butter
  • 12 ounces Cream Cheese Softened
  • 1 ½ Teaspoon Vanilla Extract
  • 5 Cups Powdered Sugar
  • Toasted pecans for decorating


For Cake:

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

For Browned Butter Cream Cheese Frosting:

  • Brown the butter by heating it over medium-high heat in a medium pan. As the butter melts, be sure to keep stirring it so it browns evenly. The butter will begin to foam as it cooks.
  • After about 5 minutes of stirring and foaming, the milk solids will begin to brown and turn fragrant and the foam will subside. Once this happens and it is a rich golden brown, transfer the butter to a heat-proof bowl to cool. Get as many of the brown toasty bits from the bottom of the pan! Let cool completely and set up.
  • In the bowl of a mixer beat the cream cheese until smooth. Add in the completely cooled and set browned butter, again being sure to get all the browned bits added in. Beat until the butter and cream cheese are fully combined.
  • Scrape down the bowl and add the powdered sugar slowly, mixing on low until the cream cheese mixture absorbs a good amount of it. Increase the speed slowly until the powdered sugar is completely combined with the cream cheese. Scrape down the bowl again and add the vanilla extract.
  • Beat on medium-high for about 3 minutes, until very fluffy. Use immediately to frost cooled cakes.


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