High Altitude Brown Butter Pecan Cake

Name: High Altitude Brown Butter Pecan Cake
Prep time: 35 min
Cook time: 25 min
Total time: 180 min
Ingredients: 1 1/2 cups unsalted butter, (browned and cooled to a room temperature solid); 2 1/4 cups light brown sugar, (lightly packed); 4 large eggs; 2 tsp vanilla extract; 3 cups cake flour or all-purpose flour, (spooned and leveled); 1 tsp coarse Kosher salt ((if using table salt, use half the amount)); 1 tsp baking powder; 1/8 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 1/3 cups whole milk; 2/3 cup full-fat sour cream; 1 cup chopped pecans, (lightly toasted); 2 1/2 cups unsalted butter, (browned and cooled to a room temperature solid); 4-5 cups powdered sugar; 1 tbsp meringue powder ((optional)); 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tsp coarse Kosher salt ((if using table salt, use half the amount)); 4-5 tbsp milk or cream, (if needed for desired consistency); 2 tsp vanilla extract; 2/3 cup finely chopped pecans, (lightly toasted and cooled)

November 4, 2020 by Heather Smoke 34 Comments

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Southern butter pecan ice cream has always been a favorite ice cream flavor of mine. It’s got that totally addictive salty sweet thing going on that I just adore. So, of course, I had to add a completely decadent high altitude Brown Butter Pecan Cake to my recipe archives of classic cakes. This is a cake that celebrates butter. Between the cake and the buttercream, there are two pounds of butter in this cake. That’s more than you’d find in a pound cake. I browned the butter, for both the cake and the buttercream, to bring out its nutty richness. The browned butter, the salt, and the toasted pecans… it all comes together in perfect harmony in this irresistible cake.

Looking for more high altitude cake recipes? Don’t miss this brown butter carrot cake, chocolate fudge cake with ganache, and mint chocolate chip cake.

Brown butter pecan cake, with one slice being lifted out.

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Ingredients

Butter. Lots of butter. You’ll be starting off by browning 2 pounds of unsalted butter to use between the cake batter and the frosting in this butter pecan cake.
Brown Sugar. I’ve noted in the recipe to use light brown sugar, but dark brown sugar works great, too.
Eggs. The eggs add structure and richness.
Vanilla Extract. Use a good-quality vanilla extract for the best flavor.
Flour. I’ve used both cake flour and all-purpose flour with good results in this cake.
Salt. Coarse Kosher salt balances the sweetness and gives the cake and buttercream that salty-sweet flavor that butter pecan is known for.
Baking Powder + Baking Soda. Leavens the cake, making it rise.
Spices. I add just a little cinnamon and nutmeg to complement all the flavors, but not overpower the cake with spice.
Whole Milk + Sour Cream. Moisture, richness, and acidity, which makes for a tender, flavorful cake.
Pecans. Besides the butter, the pecans are our star ingredient in this brown butter pecan cake. Lightly toast them before adding to your cake batter and buttercream for even more nutty richness.

A slice of butter pecan cake on a white plate.

Instructions

Note that this is a high altitude tested recipe. To make adjustments for sea level, I’d recommend referring to this guide on adjusting recipes.

Make the Browned Butter.

To make the browned butter for both the cake and the buttercream, place 2 pounds of unsalted butter (4 cups or 8 sticks) in a saucepan over medium heat. Cook the butter, swirling occasionally, until nutty brown solids form at the bottom of the pan. Scrape into a bowl and refrigerate until solid, then set out to soften to room temperature before using (this step can be done a day in advance).

After browning the butter, you’ll find that it has reduced a little and you’ll have slightly less than what you started with. Measure out 1 1/2 cups for the cake first, and use the remaining 2 – 2 1/2 cups for the buttercream.

Toast the Pecans.

To toast the pecans for the cake and buttercream, spread the pecans out onto a baking sheet. Toast in a 300-degree oven for 4-6 minutes, until fragrant and hot. Let cool before chopping and adding to the other ingredients.

Make the Cake.

In the bowl of your stand mixer fitted with the paddle attachment, beat the cooled browned butter with the brown sugar on medium speed for 3-4 minutes, until fluffy, scraping the bowl down several times. Beat in the eggs, one at a time, and the vanilla. Scrape down the bowl and beat for 30 more seconds.

In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Add the flour mixture to the mixing bowl in 3 additions, alternating with the milk and sour cream, starting and ending with the flour, stirring just until moistened. Fold in the pecans.

Pour batter into the pans. Bake cakes for 22-25 minutes at 350 F, until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a wire rack, covered loosely with a clean kitchen towel.

Make the Frosting

In the bowl of your stand mixer fitted with the whisk attachment, beat the cooled browned butter until smooth. In a separate bowl, combine the powdered sugar (starting with 4 cups), meringue powder, cinnamon, nutmeg and salt. With the mixer on low, add the powdered sugar mixture by spoonfuls.

Add the milk/cream and vanilla and increase speed to medium high, whipping until very light and fluffy, about 4-5 minutes. Add the 5th cup of powdered sugar only if needed for desired consistency. Fold in the chopped pecans.

Stack, fill and frost the cooled cakes with the buttercream.

Now, just lean forward, and inhale the nutty rich aroma of this brown butter pecan cake. It’s the most incredible scent.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading my comprehensive posts on making Perfect American Buttercream and How to Stack, Fill, Crumb Coat and Frost Layer Cakes.

A slice of butter pecan cake on a plate, with the cake in the background.

Butter pecan brownies with brown butter pecan frosting, on a copper cooling rack. — Butter Pecan Brownies

A pecan pie with pecans arranged like a Christmas tree on top of the pie. — Butter Pecan Brownies

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