Butter Pecan Cake
Butter pecan cake is a decadent treat that embodies Southern charm with its rich, nutty flavor and melt-in-your-mouth texture. This recipe strikes the perfect balance between the buttery crunch of roasted pecans and the lightness of whipped cream cheese frosting, creating a dessert that is both elegant and comforting. Ideal for family gatherings, celebrations, or simply indulging your sweet tooth, this Butter pecan cake is sure to leave a lasting impression. The combination of toasted pecans folded into the batter and the whipped frosting adds a layer of complexity that elevates it beyond your typical cake.
Ingredients Breakdown
The quality and balance of ingredients play a significant role in the success of this butter pecan cake.
- Buttered Pecans: Roasting pecans brings out their natural oils, intensifying the flavor. Tossed in melted butter, they gain a golden hue and crunch, making them irresistible. Incorporating the pecans into the cake and frosting provides a delightful texture contrast to the soft crumb and creamy layers.
- Cake Ingredients: Softened butter and room-temperature eggs are crucial for achieving a smooth and light cake batter. The use of cake flour, with its lower protein content, results in a tender and delicate crumb, ideal for layered cakes. Additionally, buttermilk adds moisture and tanginess, while vegetable oil ensures a soft and moist cake even after baking.
- Frosting Ingredients: Whipped cream cheese frosting is much lighter than traditional buttercream, making it a refreshing option for this rich cake. Full-fat cream cheese provides a velvety texture, and when whipped with heavy cream, it creates a pillowy finish that pairs beautifully with the butter pecan cake.
Step-by-Step Preparation
Perfecting the butter pecan cake requires careful attention to each stage of the process, ensuring that each component is as delicious as the last.
Preparing the Buttered Pecans
Roasting the pecans is an essential step for maximizing their flavor. Spread them on a baking sheet with melted butter, allowing the butter to coat each pecan fully. As they roast in the oven, the aroma becomes intoxicating, signaling they’re ready to cool and chop. Whether added to the batter or sprinkled atop the frosting, these buttered pecans offer a delightful crunch in every bite.
Making the Cake Batter
Start by creaming softened butter and sugar until the mixture is light and fluffy this aerates the batter, giving the cake a delicate texture. Gradually incorporate room-temperature eggs, one at a time, to maintain the batter’s consistency. To avoid overmixing, alternate between adding the flour mixture and the buttermilk mixture, starting and ending with the dry ingredients. Folding in the buttered pecans at the end ensures that they are evenly distributed throughout the batter.
Baking the Cake
Divide the cake batter evenly between three greased and floured cake pans. Smooth the tops before placing them in the preheated oven. A toothpick inserted into the center of each cake should come out clean or with just a few crumbs attached when done. Overbaking can result in a dry cake, so be sure to monitor them closely during the final minutes.
Preparing the Whipped Cream Cheese Frosting
Chilling your mixing bowl and beaters for 15-30 minutes before whipping the cream is a simple yet essential tip for achieving stiff peaks quickly. Once the cream holds its shape, fold it into the cream cheese and sugar mixture, creating a light and airy frosting. If the frosting becomes too soft, a short chill in the refrigerator will firm it up for easy spreading and piping.
Assembling the Cake
To assemble this stunning cake, start by placing one layer on a cake stand and spreading a generous amount of whipped cream cheese frosting over the top. Sprinkle chopped buttered pecans into the frosting, gently pressing them in for added texture. Repeat with the second layer, and then frost the entire cake with the remaining frosting. For a decorative finish, use a piping bag fitted with a French tip to pipe stars along the top edge, and scatter additional pecans for a final flourish. A small offset spatula can also be used to create texture on the sides of the cake, enhancing its rustic charm.
Recipe Tips & Frequently Asked Questions
- How to soften butter and cream cheese: Leave them at room temperature for 30-60 minutes, or use the microwave for a few seconds, being careful not to melt them.
- Making pecans ahead of time: Prepare the buttered pecans in advance and store them in an airtight container for up to a week to save time.
- Avoiding overmixing: When combining the wet and dry ingredients, mix just until incorporated to ensure the cake remains light and tender.
- Frosting consistency: If the whipped cream cheese frosting becomes too soft, refrigerate it for 10-15 minutes to firm it up before assembling the cake.
- Can I substitute cake flour with all-purpose flour? Yes, for every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons and add 2 tablespoons of cornstarch.
What to Serve with This Recipe
Butter pecan cake pairs beautifully with a variety of beverages and sides. Serve it with a freshly brewed cup of coffee or tea for a classic combination. If you want to take it up a notch, offer a glass of sweet dessert wine or sparkling champagne for a touch of sophistication. Vanilla bean ice cream or a drizzle of warm caramel sauce also make excellent accompaniments, enhancing the buttery richness of the cake. This Butter pecan cake can also be the star of a dessert table alongside other Southern-inspired treats such as pecan pie or bourbon bread pudding.
Storing and Leftovers
To keep this Butter pecan cake moist and flavorful, store any leftovers in an airtight container in the refrigerator for up to five days. Before serving, allow the cake slices to come to room temperature for the best texture. For longer storage, wrap individual cake layers or slices in plastic wrap, then foil, and freeze for up to three months. When you’re ready to enjoy them, let the slices thaw at room temperature or gently warm them in the microwave for a few seconds to revive their tenderness.
Butter Pecan Cake
Ingredients
Buttered Pecans for the Cake
- Prepare ahead if possible — some will be mixed into the cake, others used in the filling and as a topping
- 2 cups 220g pecans, coarsely chopped
- 3 tablespoons 14g unsalted butter, melted
For the Butter Pecan Cake
- 3 cups 342g cake flour (substitution tips available below)
- 2 cups 400g granulated sugar
- 1 ½ sticks 170g unsalted butter, softened (should hold its shape but dent when pressed)
- 4 large eggs at room temperature (submerge in warm water for 5 minutes if needed)
- 2 ½ teaspoons 12g baking powder
- ½ teaspoon 3g baking soda
- ½ teaspoon 3g salt
- 1 ½ cups 352g buttermilk (see substitution notes)
- ⅓ cup 65g vegetable oil (canola oil recommended)
- 1 tablespoon 12g vanilla extract
- 1 cup 110g chopped buttered pecans
For the Whipped Cream Cheese Frosting
- 16 oz full-fat cream cheese softened (two 8 oz packages)
- 2 cups 230g powdered sugar
- 2 teaspoons 8g vanilla extract
- 3 cups 696g heavy cream, chilled
- Reserved buttered pecans for filling and garnish
Instructions
Preparing the Buttered Pecans
- Preheat your oven to 350°F (175°C). Place 3 tablespoons of butter on a baking sheet and allow it to melt. Once melted, add the pecans and stir to coat them evenly. Spread them out and bake for 6-8 minutes, stirring halfway through to ensure even roasting. Be cautious not to overcook them as they roast quickly. Allow the pecans to cool before chopping.
For the Butter Pecan Cake
- Grease and flour three 8×2 inch round cake pans. Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine the buttermilk, vegetable oil, and vanilla extract. Set this mixture aside.
- In your mixer’s bowl, beat the softened butter until smooth. Gradually add in the sugar, mixing on medium speed for 3-5 minutes until the mixture becomes fluffy and light in color. If using a hand mixer, you may need to mix slightly longer.
- Add the eggs one at a time, ensuring each yolk is fully incorporated before adding the next.
- With the mixer on low speed, alternate between adding the dry flour mixture and the buttermilk mixture, beginning and ending with the dry ingredients (3 dry additions, 2 wet additions). Mix just until everything is combined—avoid overmixing.
- Fold in the chopped buttered pecans carefully to ensure even distribution throughout the batter.
- Divide the batter evenly among the prepared cake pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool in their pans for 5-10 minutes before turning them out onto a wire rack to cool completely.
For the Whipped Cream Cheese Frosting
- Place your mixing bowl and beaters in the freezer for 15 minutes (or 30 minutes in the refrigerator) to chill.
- Using a whisk attachment, whip the heavy cream until stiff peaks form. This can happen quickly, so stay attentive. Once the cream holds a peak when lifted, it’s ready. Keep the whipped cream in the refrigerator while you proceed.
- In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until well combined. Keep the frosting refrigerated until you’re ready to use it. If it softens too much during assembly, pop it in the fridge for a bit to firm up.
Assembly of Cake
- Place the first cake layer on your serving platter or cake stand.
- Spread a generous layer of the whipped cream cheese frosting on top, leaving a ¼ inch gap around the edges. Sprinkle some of the remaining buttered pecans over the frosting, pressing them gently into place with a spatula.
- Add the second layer of cake and repeat the process.
- Once the third layer is in place, frost the entire cake with the remaining whipped cream cheese frosting.
- For a decorative finish, use an offset spatula to create texture on the sides as you rotate the cake. To complete the look, pipe stars using a French tip (869) along the top edge and scatter more buttered pecans for garnish. You can also use a star tip (21) to pipe a border around the base of the cake.
- For a smoother finish, traditional cream cheese frosting can be used in place of whipped cream cheese frosting, depending on your design preference.