Buttery Pecan Cake

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Of course! This Buttery Pecan Cake with Brown Sugar Frosting is a classic Southern-inspired dessert. It’s incredibly moist, rich with toasted pecan flavor, and topped with a decadent, creamy frosting that tastes like pralines.

Here is a detailed, recipe perfect for a special occasion or any time you’re craving a truly spectacular cake.

Buttery Pecan Cake with Brown Sugar Frosting

This recipe yields a tall, beautiful 9-inch layer cake. The key to its deep flavor is browning the butter and toasting the pecans.

Ingredients

For the Buttery Pecan Cake:

· 1 ½ cups (170g) pecans, chopped
· 1 cup (2 sticks or 226g) unsalted butter, plus more for pans
· 2 ½ cups (315g) all-purpose flour, plus more for pans
· 1 ½ teaspoons baking powder
· ½ teaspoon baking soda
· 1 teaspoon salt
· 1 ¾ cups (350g) granulated sugar
· 4 large eggs, at room temperature
· 1 tablespoon pure vanilla extract
· 1 cup (240ml) buttermilk, at room temperature

For the Brown Sugar Frosting:

· 1 cup (2 sticks or 226g) unsalted butter
· 1 cup (packed) dark brown sugar (220g)
· ⅓ cup (80ml) whole milk or heavy cream
· ¼ teaspoon salt
· 3-4 cups (360-480g) powdered sugar, sifted
· 1 teaspoon pure vanilla extract

Instructions

Part 1: Prepare the Cake Components

  1. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 6-8 minutes, until fragrant. Watch carefully to prevent burning. Let them cool completely.
  2. Brown the Butter: While the pecans are toasting, melt the 1 cup of butter for the cake in a light-colored saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then turns a deep golden brown and smells nutty (about 5-8 minutes). Immediately pour into a heatproof bowl to stop the cooking, making sure to scrape all the browned bits from the bottom. Let it cool for about 15-20 minutes until it’s solid but still soft. (You can speed this up in the refrigerator, but check every 10 minutes).
  3. Prepare the Pans: Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for guaranteed easy release.

Part 2: Make the Cake Batter

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream Butters and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the cooled browned butter and granulated sugar together on medium-high speed for 2-3 minutes until light and fluffy.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Combine Wet and Dry: With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.
  5. Fold in Pecans: Gently fold in 1 cup of the toasted pecans (reserve the remaining ½ cup for garnish).
  6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool: Let the cakes cool in the pans for 15 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely.

Part 3: Make the Brown Sugar Frosting

  1. Melt and Simmer: In a saucepan over medium heat, melt the 1 cup of butter for the frosting. Stir in the brown sugar and milk/cream. Bring to a gentle boil, stirring constantly. Once boiling, cook for 1 minute without stirring. Remove from heat and let it cool for at least 20-25 minutes until it’s just warm to the touch. It must not be hot, or it will melt the powdered sugar.
  2. Whip the Frosting: Transfer the warm brown sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute to cool it down further.
  3. Add Powdered Sugar: With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, until the frosting is thick and spreadable. You may not need all 4 cups.
  4. Finish: Add the vanilla and salt, then increase the speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and has cooled down.

Part 4: Assemble the Cake

  1. Level the Cakes (if needed): If your cake layers have domed tops, use a serrated knife to carefully slice them off to create a flat surface.
  2. Frost: Place one cake layer on your serving plate. Spread a generous amount of frosting over the top. Place the second layer on top.
  3. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. This is called a “crumb coat.” Refrigerate for 15-20 minutes to set.
  4. Final Frosting: Apply the remaining frosting to the chilled cake, swirling it decoratively.
  5. Garnish: Press the remaining ½ cup of toasted pecans onto the sides of the cake or sprinkle them over the top.

Tips for Success

· Don’t Rush the Cooling: The browned butter and the frosting base MUST be cooled properly. If they are too hot, the cake will be greasy and the frosting will be runny.
· Room Temperature is Key: Using room temperature eggs and buttermilk ensures they emulsify properly with the browned butter, creating a smooth, well-risen batter.
· Toast Your Nuts: Toasting the pecans is non-negotiable! It unlocks their oils and gives the cake an incredible, deep nutty flavor.
· Sift the Powdered Sugar: This prevents lumps in your beautifully smooth frosting.
· Make it a Day Ahead: This cake’s flavor actually improves overnight! Bake the layers, let them cool completely, wrap them tightly in plastic wrap, and frost them the next day.

Enjoy this masterpiece of a cake—it’s truly a sghier

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