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Butter Pecan Cake with Cream Cheese Icing

Butter Pecan Cake with Cream Cheese Icing

Rich, moist butter pecan layer cake made with browned butter and toasted pecans, finished with a silky cream cheese icing and a shower of crunchy pecans.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup pecans chopped and toasted; reserve 0.5 cup for garnish
  • 1 cup unsalted butter browned and cooled to room temperature
  • 1.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 2.5 cup all-purpose flour scooped and leveled
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup buttermilk room temperature
  • 0.5 cup sour cream room temperature
  • 8 oz cream cheese softened, for icing
  • 0.5 cup unsalted butter softened, for icing
  • 3.5 cup powdered sugar sifted, for icing
  • 1.5 tsp vanilla extract for icing
  • 0.125 tsp fine sea salt for icing
  • 2 tbsp heavy cream as needed for icing consistency

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment; lightly flour the sides.
  • Toast pecans in a dry skillet over medium heat, stirring, until fragrant and slightly darkened, 4 to 6 minutes. Cool completely; reserve 0.5 cup for garnish.
  • Brown 1.0 cup butter in a light-colored saucepan over medium heat until amber with nutty bits, 5 to 7 minutes. Transfer to a bowl and cool until opaque but still soft.
  • Whisk flour, baking powder, baking soda, and 0.5 tsp salt in a bowl. In a separate cup, whisk buttermilk and sour cream.
  • In a large bowl, beat browned butter, granulated sugar, and brown sugar until fluffy, 2 to 3 minutes.
  • Beat in eggs one at a time, scraping the bowl after each, then mix in 2.0 tsp vanilla.
  • Add dry ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with dry. Mix just until combined.
  • Fold in toasted pecans (except reserved garnish). Divide batter evenly between the prepared pans and smooth tops.
  • Bake 28 to 32 minutes, until the centers spring back and a toothpick comes out clean. Cool 10 minutes in pans, then turn out and cool completely.
  • Make the cream cheese icing: Beat cream cheese and 0.5 cup softened butter until creamy, 2 minutes. Gradually beat in powdered sugar, then vanilla and 0.125 tsp salt. Add heavy cream as needed for a smooth, spreadable consistency.
  • Assemble: Level cake layers if needed. Place one layer on a stand, spread icing, top with second layer, and frost the top and sides.
  • Finish with reserved toasted pecans around the edge. Chill 20 minutes to set, then slice and serve.

Notes

For extra flavor, add a pinch of cinnamon to the batter. Store covered at room temperature for 1 day or refrigerate up to 5 days. Cake layers can be baked ahead and frozen, well-wrapped, for up to 2 months.