Butter Pecan Cake with Cream Cheese­ Frosting

Butter Pecan Cake with Cream Cheese Frosting

Butter Pecan Cake with Cream Cheese Frosting is a decadent dessert that combines the rich, nutty flavor of toasted pecans with a moist and fluffy cake. Topped with a smooth, sweet cream cheese frosting, this cake is perfect for any occasion, from a simple family gathering to a special celebration. The cake’s warm, comforting flavors and its creamy, tangy frosting make it an irresistible treat that will have everyone asking for seconds.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup chopped toasted pecans

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Toppings:

• Additional toasted pecans for garnish (optional)

Directions

Preparing the Cake

1. Preheat the Oven:
   Begin by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This ensures the cakes will come out easily once they are baked.
2. Cream the Butter and Sugars:
   In a large mixing bowl, combine the softened butter, granulated sugar, and packed brown sugar. Use an electric mixer to beat the mixture until it becomes light and fluffy, about 3-5 minutes. This will help create a tender cake texture.
3. Add the Eggs and Vanilla:
   Add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next one. After adding the eggs, stir in the vanilla extract to enhance the flavor of the cake.
4. Combine the Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients to ensure they are evenly distributed. Mix until just combined; be careful not to overmix.
5. Fold in the Pecans:
   Gently fold in the chopped toasted pecans, ensuring they are evenly distributed throughout the batter.
6. Bake the Cakes:
   Divide the cake batter evenly between the prepared cake pans. Smooth the tops with an offset spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Cream Cheese Frosting

1. Make the Frosting:
   While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. This may take about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, until the frosting reaches a thick, spreadable consistency. Stir in the vanilla extract.

Assembling the Cake

1. Layer the Cake:
   Once the cake layers have completely cooled, carefully remove them from the pans. Place one layer on a serving plate or cake stand.
2. Frost the Cake:
   Spread a generous layer of cream cheese frosting on top of the first cake layer. Place the second cake layer on top and frost the entire cake with the remaining frosting, smoothing the top and sides.
3. Garnish and Serve:
   For an elegant finish, garnish the cake with additional toasted pecans. Slice the cake and serve, enjoying its rich and creamy flavor.

Recipe Tips and Variations

• Toasting Pecans:
  To toast the pecans, preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast them for 8-10 minutes, or until fragrant. Allow the pecans to cool before chopping them for the cake. This step enhances the nutty flavor and adds crunch to the cake.
• Make It Ahead:
  If you’re preparing the cake in advance, you can bake the cake layers ahead of time and freeze them. Once the layers have cooled completely, wrap them tightly in plastic wrap and freeze for up to one month. When ready to assemble, let the cake layers thaw at room temperature before frosting.
• Substitute Buttermilk:
  If you don’t have buttermilk, you can easily make a substitute. Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of regular milk. Let the mixture sit for about 5 minutes until it thickens and curdles slightly, then use it in place of buttermilk in the recipe.
• Cream Cheese Frosting Variations:
  For a twist on the classic cream cheese frosting, try adding a teaspoon of cinnamon or a dash of maple syrup to the frosting mixture. These flavors complement the pecans and can give your cake an extra depth of flavor.
• Cake Storage:
  Once the cake is assembled, you can store it in an airtight container at room temperature for up to 3 days. If you need to store it for longer, keep it in the refrigerator for up to 5 days. Before serving, let the cake sit at room temperature for about 30 minutes to soften the frosting.

Frequently Asked Questions (FAQs)

Can I use salted butter in the cake?

It’s best to use unsalted butter in this recipe to maintain control over the amount of salt in the cake. If you only have salted butter, you may want to reduce the added salt in the cake batter to compensate.

Can I use a different type of nut?

While pecans are traditional in this cake, you can easily substitute them with other nuts such as walnuts or almonds. Just be sure to toast them for the best flavor.

Can I make this cake without the cream cheese frosting?

Yes, if you prefer a lighter frosting or a different flavor, you can use a simple buttercream frosting or even whipped cream. However, the rich cream cheese frosting pairs wonderfully with the cake’s flavor, so we recommend giving it a try.

How can I make this cake gluten-free?

To make the Butter Pecan Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 like King Arthur or Bob’s Red Mill. Be sure to check that your baking powder and soda are gluten-free as well.

Can I freeze the frosted cake?

Yes, you can freeze the frosted cake. Once assembled, wrap the entire cake in plastic wrap and foil, then store it in the freezer for up to 2 months. To serve, thaw the cake in the refrigerator overnight and bring it to room temperature before slicing.

Can I make this cake as cupcakes instead of a layered cake?

Yes, you can easily convert this recipe into cupcakes. Line a muffin tin with cupcake liners and divide the batter evenly among the cups, filling each about 2/3 full. Bake at 350°F (175°C) for 18-20 minutes or until a toothpick comes out clean. Frost the cooled cupcakes with cream cheese frosting and garnish with toasted pecans.

By following these steps and tips, you can create a rich, indulgent Butter Pecan Cake with Cream Cheese Frosting that’s sure to become a favorite in your dessert rotation. Whether you’re serving it at a celebration or enjoying it as a sweet treat after dinner, this cake is guaranteed to impress!