Butter Pecan Cake

Butter Pecan Cake
Ingredients:
For the Cake:
1 cup (226g) unsalted butter
3 cups (333g) cake flour
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups (354ml) buttermilk, room temperature preferred
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
1 ½ cups (160g) pecan halves, very finely chopped
For the Icing:
1 ½ cups (340g) unsalted butter, softened
6 oz cream cheese, softened
⅓ cup (66g) light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
¼ teaspoon salt
4 ½ cups (562g) powdered sugar
1 Tablespoon heavy cream
⅓ cup (35g) pecan halves, very finely chopped, optional
Directions:
Brown the Butter: Melt butter over medium-low heat, then increase heat and cook until golden brown specks form. Cool completely.
Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
Mix Dry Ingredients: In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.
Combine with Butter: Add browned butter to dry ingredients and mix until incorporated.
Add Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, and vanilla. Gradually add to the dry ingredients, mixing until just combined. Stir in chopped pecans.
Bake: Divide batter among prepared pans. Bake for 30 minutes or until a toothpick comes out clean. Cool completely.
Make the Icing: Beat butter, cream cheese, brown sugar, vanilla, and salt until smooth. Gradually add powdered sugar and heavy cream, beating until fluffy.
Assemble the Cake: Level cakes if necessary. Stack layers with icing between each and frost the outside. Decorate with chopped pecans and piped frosting swirls if desired.



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