High Altitude Brown Butter Pecan Cake

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This is the best high altitude butter pecan cake you’ll ever taste! Brown butter adds nutty richness to complement the pecans in both the cake and the buttercream, and a good pinch of salt adds the most wonderful flavor in this decadent cake.

This post was originally published in 2014, and updated in 2024.

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

Butter pecan cake with a slice cut to show the layers inside.

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Why You’ll Love This Recipe

Rich Buttery Flavor. 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, and that’s exactly what you’ll get in this brown butter pecan cake. 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.

Dense and Rich. This is a more dense cake recipe, not one that’s super light and fluffy.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

Butter pecan cake decorated with pecans on a black and gold cake stand.

See the recipe card at the end of the post for the full ingredients list and instructions.

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.
Sugar. You’ll need granulated sugar and light brown sugar for the cake, which adds sweetness but also moisture. Powdered sugar will be used for the buttercream.
Eggs. The eggs add structure, richness and moisture.
Vanilla Extract. Use a good-quality vanilla extract for the best flavor.
Flour. All purpose flour gives the cake structure and strength.
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. 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.

Instructions

Make the Browned Butter.

To make the browned butter for both the cake and the buttercream, place 2 lbs of 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.

Step 3 for making the crust for apple pie bars.

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. I prefer to use my food processor for a pretty fine chop on the pecans.

Make the Cake.

Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of three 8-inch cake pans with non-stick baking spray, line with circles of parchment paper, then spray the paper as well. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated 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, whisk together the flour, salt, baking powder, cinnamon, nutmeg and chopped pecans. In another bowl or a liquid measuring cup, combine the milk and sour cream.
With the mixer on low, add the flour mixture to the mixing bowl in 3 additions, alternating with the milk and sour cream, starting and ending with the flour, mixing just until moistened.
Pour batter into the pans. Bake cakes for 28-35 minutes, 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. Note that this cake tends to rise flat across the top, not with a tall dome in the middle. It does not rise significantly, but do not increase the baking powder, or your cake will sink.

Make the Frosting

In the bowl of your stand mixer fitted with the whisk attachment, beat the 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 and fill the cooled cakes with the buttercream, then frost all over with a thin crumb coat of buttercream. Chill for 30 minutes, then finish with a final swirly coat of buttercream. Before the buttercream crusts over, decorate the cake with an extra sprinkling of chopped pecans.

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 these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

Can I use margarine instead of butter?

No, absolutely not.

How should I store the leftover cake?

The cake should be stored in an airtight container or cake carrier at room temperature for up to 3 days. It can also be baked and frosted in advance, and frozen for up to 2 weeks in an airtight container.

What if I only have 9 inch pans instead of 8 inch pans?

You can use two 9-inch cake pans instead of the three 8-inch cake pans that I used.

What size pans should I use for half the recipe?

For half the recipe, use three 6-inch cake pans, baking the cakes for 25-28 minutes.

Burnt almond cake covered in toasted sliced almonds, on a wood and marble cake stand. — Burnt Almond Cake

Almond pound cake with dripping almond icing and sliced almonds. — Burnt Almond Cake

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