If you love the warm, nutty aroma of browned butter and the satisfying crunch of toasted pecans, then this Brown Butter Pecan Cake Recipe is about to become your new favorite indulgence. This cake is beautifully rich, with deep buttery flavor balanced by the natural sweetness of pecans, making every bite a comforting treat. Perfect for celebrations, afternoon tea, or whenever you need a little slice of happiness in your day, this cake brings a rustic charm with a soft, tender crumb that will have you reaching for seconds before you know it.
Ingredients You’ll Need
Gathering all your ingredients is the first exciting step, and you’ll be glad to know that each one plays an essential role in creating the perfect balance of flavor, texture, and color in this cake. From the toasty pecans adding crunch to the browned butter deepening the flavor, each ingredient is a small star that shines in the ensemble.
- Chopped pecans (1 â…“ cups): Toasted pecans add a wonderful crunch and nutty depth that define the cake.
- Flour (4 cups): Provides the sturdy base and structure for a tender crumb texture.
- Baking powder (3 teaspoons): Helps the cake rise beautifully and stay light.
- Kosher salt (¾ teaspoon): Balances sweetness and enhances all the flavors.
- Unsalted butter (1 ½ cups and additional 2 cups for frosting): Browning the butter transforms it into a rich, nutty delight that’s key for flavor complexity.
- Sugar (3 cups): Sweetens the cake and creates a delicate crumb.
- Large eggs (4): Add moisture, richness, and hold the cake together perfectly.
- Vanilla extract (3 teaspoons plus 1 tsp for frosting): Infuses a warm, aromatic note throughout the cake and frosting.
- Whole milk (2 cups): Keeps the cake moist and tender.
- Powdered sugar (8 cups): Essential for the smooth, creamy frosting.
- Ground cinnamon (2 teaspoons): Adds a hint of warmth that complements the pecans and brown butter.
- Heavy whipping cream (5 tablespoons): Creates the perfect frosting consistency with richness.
How to Make Brown Butter Pecan Cake Recipe
Step 1: Brown the Butter and Toast the Pecans
The magic starts by gently browning the butter. Heat unsalted butter over medium heat, swirling it often until it turns golden brown and releases that irresistible nutty aroma. Meanwhile, toast the chopped pecans in the oven or on the stovetop until fragrant and lightly crisp. These two steps enhance the natural nutty flavors that make this cake so uniquely delicious.
Step 2: Mix Dry Ingredients
While your butter and nuts cool slightly, whisk together the flour, baking powder, kosher salt, and ground cinnamon in a large bowl. This ensures every bite of cake has an evenly distributed lift, seasoning, and warming spice that will marry beautifully with the other flavors.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs and sugar until light and fluffy, then slowly incorporate the browned butter and vanilla extract. Alternately add the dry ingredients and whole milk to the egg mixture, starting and ending with the dry to keep the batter smooth and well combined without overmixing.
Step 4: Fold in Pecans and Bake
Gently fold in the toasted pecans, making sure they’re evenly dispersed throughout the batter. Pour the batter into greased cake pans and bake at 350°F (175°C) for about 35 minutes or until a toothpick comes out clean. The result is a beautifully golden brown cake with a tender inside and bursts of nutty flavor in every bite.
Step 5: Prepare the Brown Butter Frosting
For the frosting, brown the additional unsalted butter similarly to the cake step until it’s rich and golden. Beat it with powdered sugar, cinnamon, vanilla extract, and heavy cream until light and fluffy. This frosting perfectly complements the cake’s deep flavors with a creamy, sweet, and slightly spiced finish.
Step 6: Assemble and Frost
Once the cake layers are completely cooled, generously spread the brown butter frosting between layers and over the top and sides. Decorate with extra toasted pecans if desired for an inviting, rustic presentation that will impress everyone at your table.
How to Serve Brown Butter Pecan Cake Recipe
Garnishes
Garnish your Brown Butter Pecan Cake Recipe with a sprinkle of extra toasted pecans or a light dusting of cinnamon to add visual appeal and an extra layer of flavor. A drizzle of caramel sauce can also elevate the indulgence if you’re feeling extra festive.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for a delicious contrast of temperatures and textures. Fresh berries or a simple fruit compote can add bright, refreshing notes that cut through the richness beautifully.
Creative Ways to Present
For a crowd-pleasing dessert platter, consider serving the cake alongside a cup of spiced coffee or chai tea. Alternatively, cut the cake into small squares and serve as bite-sized treats at gatherings, garnished with a pecan half on top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Brown Butter Pecan Cake Recipe covered tightly at room temperature for up to three days without losing its moist, tender texture. For best results, store it in an airtight container to maintain freshness and prevent it from drying out.
Freezing
This cake freezes beautifully! Wrap individual slices or whole layers tightly in plastic wrap and then aluminum foil before freezing. They will keep well in the freezer for up to two months. Thaw overnight at room temperature before frosting or serving.
Reheating
If you prefer your cake slightly warm, pop a slice in the microwave for about 15-20 seconds. This will revive the butter’s richness and soften the frosting, making each bite melt in your mouth like fresh from the oven.
FAQs
Can I use salted butter instead of unsalted in the Brown Butter Pecan Cake Recipe?
While unsalted butter is preferred to control salt levels precisely, if you only have salted butter, reduce the added kosher salt in the recipe by about half to avoid an overly salty cake.
What type of pecans works best for this cake?
Fresh, raw pecans are ideal to toast yourself for maximum flavor and crunch. Avoid pre-sweetened or roasted pecans to keep the nutty essence pure and balanced in the cake.
Is it necessary to brown the butter?
Yes, browning the butter is a key step in this recipe. It adds a nutty, caramel-like depth of flavor that makes this cake wonderfully rich and unique compared to using regular melted butter.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that matches 1:1 for regular flour. Just make sure your blend contains xanthan gum or another binder to maintain the cake’s structure.
How do I prevent the cake from drying out?
Be careful not to overbake it. Check for doneness around the 30-minute mark by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Also, don’t skip covering the cake tightly once cooled to keep moisture locked in.
Final Thoughts
This Brown Butter Pecan Cake Recipe is a true celebration of simple, wholesome ingredients elevated by special techniques like browning butter and toasting pecans. It’s the kind of cake that feels lovingly homemade but a little more special than everyday sweets. I hope you’ll enjoy making it as much as eating it, savoring every warm, nutty bite piece by piece with your favorite company.
Print
Brown Butter Pecan Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Butter Pecan Cake is a rich and moist dessert featuring toasted pecans folded into a tender cake batter, enhanced by the deep nutty flavor of brown butter. It’s topped with a luscious brown butter frosting that combines powdered sugar, cinnamon, and cream, creating an irresistible balance of sweet and spiced flavors perfect for any occasion.
Ingredients
For the Cake:
- 1 â…“ cups chopped pecans
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 ½ cups unsalted butter
- 3 cups sugar
- 4 large eggs
- 3 teaspoons pure vanilla extract
- 2 cups whole milk
For the Brown Butter Frosting:
- 2 cups unsalted butter
- 1 teaspoon pure vanilla extract
- 8 cups powdered sugar
- 2 teaspoons ground cinnamon
- 5 tablespoons heavy whipping cream
Instructions
- Toast the Pecans: In a skillet over medium heat, toast the chopped pecans until fragrant and lightly browned, about 5 minutes. Set aside to cool.
- Brown the Butter for the Cake: In a saucepan, melt 1 ½ cups of unsalted butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 6-8 minutes. Remove from heat and let cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and kosher salt.
- Cream Butter and Sugar: In a large mixing bowl, combine the browned butter and sugar, beating until smooth and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then add the vanilla extract, mixing well after each addition.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients alternately with the whole milk into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Toasted Pecans: Gently fold the cooled toasted pecans into the batter.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Pour the batter into the pan and smooth the top. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Prepare Brown Butter Frosting: In a saucepan, melt 2 cups of unsalted butter over medium heat, swirling frequently until the butter turns golden brown and emits a nutty aroma, about 8-10 minutes. Remove from heat and allow to cool slightly.
- Mix Frosting Ingredients: In a large mixing bowl, combine the browned butter, vanilla extract, powdered sugar, ground cinnamon, and heavy whipping cream. Beat until smooth and fluffy, adding more cream if needed to achieve desired consistency.
- Frost the Cake: Once the cake is completely cooled, spread the brown butter frosting evenly over the top.
- Serve: Slice the cake into 12 pieces and serve. Enjoy the rich, nutty flavors!
Notes
- Make sure the butter is properly browned for that signature nutty flavor but be careful not to burn it.
- Allow the cake to cool fully before frosting to prevent the frosting from melting.
- Toast the pecans evenly to enhance their flavor and crunch.
- For a deeper cinnamon flavor, you can add a pinch more cinnamon to the frosting.
- Store cake covered in the refrigerator for up to 4 days.
