Craving a rich, buttery dessert that feels like a warm hug in cake form? This Buttery Pecan Cake with Brown Sugar Frosting is exactly what your tastebuds need. With nutty toasted pecans and a moist, buttery crumb, every bite is full of cozy, decadent flavor. This cake brings together the comforting aroma of freshly toasted nuts intertwined with the sweet embrace of brown sugar, creating a delightful experience from the moment you start to bake. Topped with a creamy, caramel-like brown sugar frosting, this cake is perfect for any occasion — from quick breakfast treats to indulgent dinner ideas.
It’s the kind of easy recipe that impresses without stress — great for holiday tables, potlucks, or just a weekend baking session to satisfy that sweet tooth. The delightful combination of flavors, from the rich butter to the earthy pecans, makes this cake not just a treat for the palate but also a feast for the eyes, especially when adorned with an extra sprinkle of pecans. If you’re always on the hunt for delicious food ideas and baking inspiration, this one’s a keeper!
Why You’ll Love This Buttery Pecan Cake with Brown Sugar Frosting
- Rich Flavor: The combination of buttery cake and toasted pecans creates a mouthwatering treat that’s truly irresistible.
- Simple to Make: Despite its impressive flavor, this cake comes together easily, making it perfect for bakers of all skill levels.
- Versatile Occasion: Whether it’s for brunch, a birthday, or a holiday gathering, this cake is sure to please any crowd.
- Decadent Frosting: The brown sugar frosting is a game changer, adding a luscious layer of sweetness on top.
Preparation Phase & Tools to Use
Before diving into this delightful baking adventure, it’s essential to prepare your kitchen and gather the necessary tools to ensure your Buttery Pecan Cake turns out perfectly. Start by preheating your oven to 350°F (175°C). While it warms up, grease two 9-inch round cake pans, ensuring they’re lightly coated to allow easy cake removal once baked. You’ll want a mixing bowl for your wet ingredients and another for your dry ingredients, as well as a whisk for combining and a spatula to fold in the pecans.
Don’t forget measuring cups and spoons to get the amounts just right. A rolling pin or food processor might be handy if you buy whole pecans that need chopping. A wire rack will also be essential later for cooling your cakes properly before frosting.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1⁄2 cups toasted pecans, chopped
- For Frosting:
- 1⁄2 cup butter
- 1 cup brown sugar
- 1/4 cup milk or heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Toast the Pecans
Begin your baking process by preheating your oven to 350°F (175°C). Once the oven is ready, take your chopped pecans and spread them out on a baking sheet. Toast the pecans for about 5 to 7 minutes until they are aromatic and lightly browned. Be sure to supervise them, as they can burn quickly. Once toasted, remove them from the oven and allow them to cool completely before incorporating them into your cake.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar. Use an electric mixer, and mix on medium speed for about 3 to 4 minutes until the mixture becomes light and fluffy. This fluffing stage adds air to your batter, which is crucial for the cake’s fine crumb. Once the consistency is right, add the eggs, one at a time, mixing well after each addition to ensure everything is thoroughly combined.
Step 3: Combine Wet and Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to your creamy butter and sugar mixture, alternating with the buttermilk. Start and finish with the dry ingredients to maintain a delicate batter. Be careful not to overmix—this will help keep your cake tender.
Step 4: Fold in the Pecans
After the wet and dry ingredients are combined, gently fold in your cooled, toasted pecans with a spatula, ensuring they’re evenly distributed throughout the batter.
Step 5: Bake the Cake
Divide your cake batter evenly between the two greased 9-inch cake pans. Smooth the tops with a spatula before placing them in the oven. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the cake pans from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Frosting
While your cakes are cooling, it’s time to prepare the luscious frosting. In a saucepan, melt 1/2 cup of butter together with 1 cup of brown sugar over medium heat. Stirring continuously, bring the mixture to a gentle simmer for about 2 to 3 minutes. Then, remove from heat and stir in 1/4 cup of milk or heavy cream for added moisture. Let the mixture cool slightly before adding in the powdered sugar and vanilla extract. Beat with a mixer until the frosting is smooth and spreadable.
Step 7: Frost the Cake
Once both layers of the cake have cooled completely on the wire rack, it’s time to frost! Place one layer of cake on a serving platter and spread a generous amount of frosting on top. Next, stack the second layer of cake on top and spread frosting over the sides and the top of the cake, ensuring a lovely finish. For an extra touch, feel free to garnish the top with additional toasted pecans, which not only looks beautiful but adds a satisfying crunch.
Variations
- Protein: Add chopped cooked bacon for a sweet and savory twist.
- Vegetables: Mix in grated carrots for a carrot-pecan flavor combo.
- Spices: Include a dash of cinnamon or nutmeg for added warmth.
Cooking Notes
- Ensure your butter is at room temperature for optimal creaming.
- Don’t rush the toasting process; it enhances the flavor of your pecans.
- Always cool your cakes thoroughly before frosting to avoid melting the frosting.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for an indulgent treat.
- Pair with coffee or tea for a delightful afternoon snack.
Tips
- To store your cake, keep it covered at room temperature for up to 3 days.
- For longer storage, refrigerate the cake, but allow it to come to room temperature before serving.
- Experiment with other nuts like walnuts or almonds for variation in flavor.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
- Calories: Approximately 400 per slice
- Protein: 6g
- Sodium: 200mg
FAQs
Can I use salted butter instead of unsalted?
Yes, if you prefer salted butter, just reduce the additional salt in the recipe slightly.
How do I store the cake?
Keep it covered at room temperature for up to 3 days, or refrigerate for a longer shelf life.
Can I freeze this cake?
Yes, you can freeze the cake layers individually wrapped. Just thaw and frost when ready to serve.
What’s the best way to frost the cake?
Use an offset spatula for even spreading, and ensure the cake is completely cool to avoid melting the frosting.
Conclusion
In conclusion, this Buttery Pecan Cake with Brown Sugar Frosting is a delightful treat that will have everyone coming back for seconds. With its rich flavors, simple preparation, and versatile usage, it’s sure to become a favorite in your recipe collection. Whether you’re having a casual family dinner or hosting a festive gathering, this cake is bound to impress. Don’t forget to share your baking experiences and try out different variations to make this cake your own!
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Buttery Pecan Cake with Brown Sugar Frosting
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This Buttery Pecan Cake with Brown Sugar Frosting combines rich, buttery flavors with nutty toasted pecans and a decadent frosting that is sure to please any palate.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1⁄2 cups toasted pecans, chopped
- For Frosting:
- 1⁄2 cup butter
- 1 cup brown sugar
- 1/4 cup milk or heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and toast the pecans.
- Cream together the butter, granulated sugar, and brown sugar.
- Combine wet and dry ingredients, alternating with buttermilk.
- Fold in the toasted pecans.
- Bake in prepared pans for 25 to 30 minutes.
- Prepare the frosting and frost the cooled cake layers.
Notes
Ensure your butter is at room temperature for optimal creaming. Don’t rush the toasting process; it enhances the flavor of your pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 400 per slice
- Sodium: 200 mg
- Protein: 6 g