Butter Pecan Layer Cake is a deliciously rich and moist cake with a buttery flavor and crunchy pecans. The combination of buttery cake layers with a pecan frosting and filling makes it a perfect dessert for special occasions. Here’s a recipe to create this delightful cake:
Butter Pecan Layer Cake
Ingredients:
For the Cake:
- 1 cup (115g) pecans, chopped
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Butter Pecan Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1/4 cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (115g) chopped pecans (for mixing into the frosting and for decorating)
For the Pecan Filling:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (60ml) heavy cream
- 1 cup (115g) chopped pecans
Instructions:
- Prepare the Pecans:
- Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them in the oven for 8-10 minutes, or until fragrant. Let them cool completely.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the toasted pecans.
- Bake the Cake:
- Divide the batter evenly between three greased and floured 8-inch round cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Pecan Filling:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar and heavy cream. Bring to a simmer, stirring constantly, until the mixture thickens slightly.
- Remove from heat and stir in the chopped pecans. Let it cool to room temperature.
- Prepare the Butter Pecan Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the heavy cream and vanilla extract, and beat on high speed until the frosting is light and fluffy.
- Stir in 1/2 cup of the chopped pecans.
- Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of the pecan filling over the top.
- Add the second cake layer and spread a layer of frosting over the top.
- Place the third cake layer on top and frost the entire cake with the remaining butter pecan frosting.
- Garnish with the remaining chopped pecans.
- Serve:
- Slice and serve the cake at room temperature. Enjoy with a cup of coffee or tea!
Tips:
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, store it in the refrigerator for up to a week.
- Make Ahead: The cake layers can be baked and frozen in advance. Thaw them before assembling and frosting.
- Decoration: For added flair, you can drizzle the top of the cake with extra caramel or add a sprinkle of sea salt.
This Butter Pecan Layer Cake is a rich and indulgent dessert that’s perfect for celebrating special occasions or simply treating yourself to something delicious!
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