Description
This Buttery Pecan Cake with Brown Sugar Frosting is a moist and rich dessert featuring toasted pecans folded into a tender cake batter. The cake is topped with a luscious brown sugar frosting made from butter, brown sugar, heavy cream, and powdered sugar, creating a deliciously sweet and creamy finish. Perfect for celebrations or any special occasion, this cake combines nutty flavors with a caramel-like frosting that melts in your mouth.
Ingredients
Scale
Cake
- 1 ½ cups chopped toasted pecans
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup white sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Brown Sugar Frosting
- 1 cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 1 cup powdered sugar
Instructions
- Toast pecans: Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them for about 7–8 minutes until they become fragrant. Remove and let cool, then chop the pecans to your preferred size.
- Cream butter and sugars: In a large mixing bowl, beat together the softened unsalted butter, packed brown sugar, and white sugar until the mixture becomes light and fluffy, indicating air has been incorporated for a tender cake.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure even mixing. Then stir in the vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and buttermilk into the butter mixture, starting and ending with the flour. Stir gently just until everything is combined to avoid overmixing, which could toughen the cake.
- Fold in toasted pecans: Carefully fold the chopped toasted pecans into the batter until evenly distributed.
- Prepare pan and pour batter: Grease and flour a Bundt pan or a 9×13-inch baking pan. Pour the batter into the pan and smooth the surface evenly.
- Bake the cake: Place the pan in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. After baking, cool the cake in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Make the frosting – melt butter and brown sugar: In a saucepan over medium heat, melt the butter and add the brown sugar. Stir continuously until the sugar dissolves and the mixture begins to bubble.
- Add heavy cream: Slowly whisk in the heavy cream and promptly remove the pan from heat to prevent scorching.
- Incorporate powdered sugar: Stir in the powdered sugar until the frosting becomes smooth. Allow it to cool slightly until it thickens but remains pourable.
- Frost the cake and garnish: Pour the prepared brown sugar frosting over the cooled cake evenly. Optionally, decorate with additional toasted pecans for an enhanced nutty crunch and presentation.
Notes
- Make sure to toast the pecans to bring out their nutty flavor but keep an eye on them to prevent burning.
- Room temperature butter and eggs produce a smoother batter and better texture in the cake.
- Do not overmix once the flour is added to avoid a dense cake.
- The frosting hardens as it cools; pour while slightly warm for the best coating.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
