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
Scale
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.
