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 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.
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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.
Instructions
Note that this is a high altitude tested recipe. To make adjustments for sea level, I’d recommend referring to this guide.
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.
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Butter Pecan Cake
Equipment
- Stand Mixer
Ingredients
Cake
- 1 ½ cups unsalted butter, browned and cooled to a room temperature solid
- 2 ¼ cups light brown sugar, lightly packed
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups cake flour or all-purpose flour
- 1 tsp coarse Kosher salt
- 1 tsp baking powder
- ⅛ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 ⅓ cups whole milk
- ⅔ cup full-fat sour cream
- 1 cup chopped pecans, lightly toasted
Buttercream
- 2 ½ cups unsalted butter, browned and cooled to a room temperature solid
- 4-5 cups powdered sugar
- 1 tbsp meringue powder (optional)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp coarse Kosher salt
- 4-5 tbsp milk or cream, if needed for desired consistency
- 2 tsp vanilla extract
- ⅔ cup finely chopped pecans, lightly toasted and cooled
Instructions
Getting Ready
- To make the browned butter for both the cake and the buttercream, place 2 lbs of butter (4 cups) 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.
- 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.
Cake
- Preheat the oven to 350. Spray the bottoms of four 8-inch pans with non-stick baking spray, line with 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 and 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, 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.
Buttercream
- 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, fill and frost the cooled cakes with the buttercream.
This is a beautiful cake! I just wanted to let you know that I have a website (Simply Creative Recipes) where I showcase recipes I find and I am linking to this post if you don't mind. Please feel free to submit any recipes to the site if you wish.
Can I use margarine in place of butter
You can if you want to, but I'm not a fan of margarine or butter substitutes. Real butter is best for this recipe.
I was searching everywhere for a pecan cake without cream cheese frosting. Yours looks delicious ~ thanks for posting!!
Thank you, Kim, I hope you enjoy it!
My favorite flavor of ice cream is butter pecan, so when I stumbled across this recipe, I was intrigued! I finally got a chance to make this cake tonight and…OMG!! I have never tasted a cake like this. It was extremely rich and flavorful in the best possible way. Absolutely amazing. Thank you for this incredible recipe!!
Jessica, I'm thrilled you love it so much! 🙂
Having company this weekend and making this for dessert! I'll definitely let you know how it turns out!
That's wonderful! 🙂
Having company this weekend and making this for dessert! I'll definitely let you know how it turns out!
Hi….. Can I use all purpose flour?….. I cant find cake flour. Thanks
Cake flour will make the cake a little lighter, but all-purpose flour can certainly be used, too. If you can't find cake flour, here's a little trick: for every 1 cup of all-purpose flour, remove 2 tablespoons of flour and add 2 tablespoons of cornstarch, then sift together.
Hi Thank you so much… I tried my luck one last time before using AP flour….. and finally found it at an unexpected shop…. phew…. lol….. So right now the cake is in the oven as I write you this msg. It smells divine already…. Cant wait until its all done and ready.
Thank you once again! 🙂
Can I use two 9" rounds instead of four 8" rounds
Yes, you can, you might just need to bake it a little longer since the pans will contain more batter.
Following this recipe the brown butter is a game changer. It adds a rich flavor. I was only able to get 3 cake pans of batter thus yielding a 3 layer cake. Correct me if I’m wrong but your brown butter pecan cake has 4 layers. Seems like I should double the ingredients to get that 4th layer.
I’m glad you loved it! Doubling the recipe would make far too much batter for a standard-sized cake. You can certainly bake it in 3 pans instead of 4, but it works either way.
What kind of ice cream would you serve with this?
Vanilla bean would probably be my choice, but whatever you like!
Please help. I only have 2 pans. Will the batter fit into the 2 pans and then I can split the cakes into layers or should I just bake 2 cakes at a time?
It's totally up to you, and I couldn't vouch for the results with doubling the amount of batter into two pans, since the cakes will take longer to bake and may be more dense. But you could try it!
I only have three pans, so I divide it among them. It has to bake a little longer, but comes out fine. Two pans, I would think, would overflow. When I divide it among three, they are pretty darn full…
Would this travel well frozen (to take to family vacation at Alabama beach house)?
I'd like to totally make it, freeze it, thaw, serve, & impress everybody when we get there.
No room to take stand mixer & I doubt there's one there.
Cakes travel really well while chilled, so you can definitely make it in advance and freeze it for your trip. Just last weekend, I made a cake the night before, refrigerated it overnight, and then had it in the car (in a cooler) for over 8 hours and it arrived perfectly. I love the idea of taking a homemade cake to a vacation house!
I don't like cinnamon or nutmeg. Would it be okay to admit omit these two ingredients?
Of course you can leave out spices you don't like.
I made this cake this past weekend for my dad. It was awesome! The cake was moist and the buttercream was to die for! This will definitely e added to our recipe rotation.
That's wonderful to hear, thank you!
Thank you for this recipe. I've made it many times now. Last year, I made it for a cake auction and my son swore that he didn't care how much it cost him, he would definitely be taking that cake home. And he did. It's wonderful. Thanks again. 🙂
I'm so glad to hear that, thank you!
Can I use buttermilk instead of whole milk
Buttermilk is more acidic than whole milk, and will react differently with the leavening, which can affect the way the cake rises.
Do you have to use meringue powder in the frosting?
It adds a little extra stability, but it can be left out.