A moist and buttery cake with the warm, nutty flavors of toasted pecans, layered with a creamy buttercream frosting and finished with a generous sprinkle of more toasted pecans. Perfect for any celebration or a cozy dessert.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup toasted pecans, finely chopped (plus extra for decoration)
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup toasted pecans, finely chopped (optional, for flavor in frosting)
Instructions:
1. Prepare the Cake Pans and Pecans:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper.
- To toast pecans: Spread pecans in a single layer on a baking sheet. Bake for 8-10 minutes, or until fragrant and lightly browned. Let cool, then finely chop.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the Butter and Sugar:
- In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla:
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate Dry and Wet Ingredients:
- In a small bowl, combine buttermilk.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fold in the 1 cup of finely chopped toasted pecans.
6. Bake the Cakes:
- Divide the batter evenly among the prepared cake pans.
- Bake for 28-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
7. Prepare the Buttercream Frosting:
- In a large bowl, using an electric mixer, cream the softened butter until smooth.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the heavy cream, vanilla extract, and salt. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
- (Optional) Mix in the 1/2 cup of finely chopped toasted pecans.
8. Assemble the Cake:
- Once the cakes are completely cooled, level the tops if necessary.
- Place one cake layer on a serving plate. Spread a layer of buttercream frosting over the top.
- Top with the second cake layer, and spread with more frosting.
- Place the final cake layer on top, and frost the entire cake with the remaining buttercream.
- Decorate the top and sides of the cake with extra toasted pecans.
9. Serve:
- Slice and serve your delicious Butter Pecan Layer Cake.
Tips and Variations:
- For a richer flavor, use brown butter in the cake batter. To make brown butter, melt the butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and nutty-smelling. Let it cool slightly before using.
- You can add a caramel drizzle between the cake layers for extra decadence.
- Ensure all ingredients are at room temperature for best results.
- For a stronger pecan flavor, you can use pecan extract in the cake batter and frosting.
Enjoy your baking!