Brown Butter Pecan Cake with Brown Sugar Cream Cheese Frosting

by

This Brown Butter Pecan Cake is a showstopper dessert with rich, nutty flavors and a velvety cream cheese frosting. The browned butter adds a deep, caramelized aroma, while the finely chopped pecans provide a delightful crunch in every bite. Topped with swirls of brown sugar frosting and more pecans, this cake is perfect for celebrations or any special occasion.

Ingredients

For the Cake:

  • 1 cup (226g) unsalted butter, browned and cooled
  • 3 cups (333g) cake flour
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) light brown sugar, firmly packed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1½ cups (354ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1½ tsp vanilla extract
  • 1½ cups (160g) pecan halves, very finely chopped

For the Brown Sugar Frosting:

  • 1½ cups (340g) unsalted butter, softened
  • 6 oz cream cheese, softened
  • ⅓ cup (66g) light brown sugar, firmly packed
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • 4½ cups (562g) powdered sugar
  • 1 Tbsp heavy cream
  • ⅓ cup (35g) pecan halves, very finely chopped (optional, for topping)

Equipment:

  • 3 8-inch round cake pans
  • Parchment paper
  • Electric mixer
  • Food processor (for chopping pecans)

Instructions

1. Brown the Butter:

  1. Melt 1 cup (226g) butter in a medium saucepan over medium-low heat.
  2. Increase heat to medium and cook, stirring frequently, until the butter turns golden brown with tiny brown specks (about 5-7 minutes).
  3. Remove from heat, pour into a heatproof bowl, and let cool completely (should still be liquid but not warm).

2. Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Add the cooled brown butter and mix on low speed until combined.
  4. In a separate bowl, whisk buttermilk, eggs, and vanilla extract, then slowly pour into the flour mixture while mixing.
  5. Fold in finely chopped pecans until evenly distributed.
  6. Divide batter evenly among the cake pans and bake for 30 minutes, or until a toothpick comes out clean.
  7. Let cakes cool in pans for 15 minutes, then transfer to a wire rack to cool completely.

3. Make the Frosting:

  1. Beat butter, cream cheese, brown sugar, vanilla, and salt until smooth.
  2. Gradually add powdered sugar, mixing on low speed until fully incorporated.
  3. Add heavy cream and beat on high for 30 seconds until light and fluffy.

4. Assemble the Cake:

  1. Level the cakes if needed.
  2. Spread frosting between layers, then cover the entire cake with a thin crumb coat.
  3. Chill for 15 minutes, then apply a final layer of frosting.
  4. Pipe decorative swirls on top using a star tip (Ateco 846 or 848).
  5. Sprinkle with extra chopped pecans if desired.

Tips for Success

✔ Room temperature ingredients ensure a smooth batter and frosting.
✔ Don’t overmix the cake batter to keep it tender.
✔ Chill the cake briefly before final frosting for cleaner layers.
✔ Toast pecans for extra flavor (optional).

This Brown Butter Pecan Cake is a decadent treat with layers of moist, nutty cake and luscious frosting. Perfect for birthdays, holidays, or any time you crave something special!

Leave a Comment