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This Browned Butter Pecan Layer Cake has three layers of buttery vanilla cake filled with toasted pecans that are covered with a delicious browned butter frosting! It’s the perfect cake for the holidays!
Browned Butter Pecan Layer Cake
Can you believe that it’s November already? The holidays are approaching fast. I mean, not to freak you out or anything, but Thanksgiving is two weeks from Thursday. I’m not sure I can even wrap my head around that. We will actually spend the holiday with my family in Charlotte this year though, so I guess that means the pressure isn’t entirely on me. 🙂
We are getting into one of my favorite times of year – the holidays. Not only do I love the food and all the vacation days off, but I also love the time spent with family, slowing down a bit and being thankful for all that surrounds me and all that has happened during the year.
And this year we have so much to be thankful for. The hubs’ job has been going well, I released a cookbook, Simply Beautiful Homemade Cakes, and (breaking news!) I’m leaving my other job to blog full-time starting in December. Not to mention so many other wonderful things that we take for granted every day. Ultimately it’s the seemingly little things that we should be most thankful for.
One thing I totally take for granted is cake, since I’ve pretty much always got some in our house. But you know I love it and this cake is no exception.
The cake layers are a moist, buttery vanilla cake spotted with toasted pecans. The flavor of the cake alone is delicious. The pecans add a whole other level of awesome. Before adding them to the cake batter though, they are tossed with butter and brown sugar and toasted. Don’t skip this step! The flavor of the cake is so much better with the pecans toasted versus un-toasted. If you’ve never toasted pecans, all you need to do is put them in the oven on a cookie sheet for about 5 to 7 minutes until they’ve browned a bit and you can smell them. A wonderful way to make your house smell delicious and like the holidays have arrived!
The cake layers are frosted with my new favorite frosting. It begins with browned butter, which is heavenly and lends a caramel-y flavor to the frosting that pairs so well with the toasted pecans. Of course I used Challenge Butter, which is such a wonderful, good quality butter. And browned butter is just as it sounds – butter that is browned right on your stove top. The frosting recipe uses a good bit of browned butter so it takes a bit of time to brown, but you really just melt the butter and allow it to brown. It’ll get a little foamy as it cooks, but eventually the foam will subside and you’ll be done.
The butter is chilled until it’s firm again and then you can use it in your frosting! I love it! The full finished pecan layer cake is super moist and delicious!
And in the spirit of the season and being thankful, Challenge Dairy is giving back. They are joining forces with UNICEF to fight and raise awareness of the childhood malnutrition crisis – which results in the unnecessary loss of nearly three million young lives a year. To do that, every recipe pinned from Challenge Butter’s “2016 Pin a Recipe, Feed a Child” pinterest board will result in a meal being donated to UNICEF for a child in need. Challenge Dairy hopes to provide up to 75,000 means to UNICEF, so let’s help them make this a reality! Here’s the pin for this recipe, if you’d like to pin that.
I hope you’re able to hop over and pin a recipe (or two!) and give this delicious Browned Butter Pecan Layer Cake a try! You won’t regret either!
Browned Butter Pecan Layer Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Browned Butter Pecan Layer Cake has three layers of buttery vanilla cake filled with toasted pecans that are covered with a delicious browned butter frosting! It’s the perfect cake for the holidays!
Ingredients
TOASTED PECANS
- 1/4 cup (56g) salted Challenge butter, melted
- 2 1/4 cups (370g) finely chopped pecans
- 2 tbsp light brown sugar, loosely packed
CAKE LAYERS
- 3/4 cup (168g) unsalted Challenge butter, room temperature
- 1 1/2 cups (310g) sugar
- 1 cup (231g) sour cream, room temperature
- 1 tbsp vanilla extract
- 5 large eggs, room temperature
- 3 cups (390g) all purpose flour, preferably sifted
- 4 tsp baking powder
- 3/4 tsp salt
- 1 cup (240ml) milk, room temperature
- 2 tbsp (30ml) water, room temperature
BROWNED BUTTER FROSTING
- 2 1/4 cups (504g) salted Challenge butter, room temperature
- 1 1/4 cups (237g) shortening
- 10 cups (1150g) powdered sugar
- 6 tbsp (90ml) water or milk
Instructions
1. Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or silicone baking mat.
2. Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
3. Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
4. Set pecans aside to cool.
MAKE THE CAKE LAYERS:
5. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Leave the oven at 350°F (176°C).
6. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
7. Add the sour cream and vanilla extract and mix until well combined.
8. Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
9. Combine the dry ingredients in a separate bowl, then combine the milk and water in a measuring cup.
10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
11. Gently stir 1 cup of the toasted pecans into the batter.
12. Divide the batter evenly between the cakes pans and bake for about 24-26 minutes, or until a toothpick comes out with a few crumbs.
13. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
MAKE THE FROSTING:
14. Melt 2 cups of butter in a saucepan over medium heat. It’s best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly.
15. Cook the butter until turns a nice toasty brown. It will foam up at first, particularly since this is a good bit of butter, but it will eventually subside and you’ll have browned butter. Some of the brown bits may separate, but that’s ok. Once the butter has browned, pour it into a heat-proof bowl and set it in the fridge to cool completely.
16. Bring the butter back to room temperature, then add it to a large mixer bowl with the additional 1/4 cup of butter and the shortening. Beat until smooth.
17. Slowly add about half of the powdered sugar and mix until smooth.
18. Add 4-5 tablespoons of water and mix until smooth.
19. Slowly add the remaining powdered sugar and mix until smooth.
20. Add the remaining water, if needed, and mix until smooth.
TO ASSEMBLE THE CAKE:
21. Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
22. Spread about 1 cup of frosting evenly on top of the cake, then top the frosting with 3-4 tablespoons of the remaining toasted pecans.
23. Add the second layer of cake, another cup of frosting and 3-4 tablespoons of pecans.
24. Top the cake with the remaining layer and frost the cake. Refer to my tutorial for frosting a smooth cake, if needed.
25. Pipe swirls of frosting around the top edge of the cake and press the remaining pecans into the sides of the cake and sprinkle some over the top. Store the cake in an airtight container. Cake is best for 2-3 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 1194
- Sugar: 94.3 g
- Sodium: 211.3 mg
- Fat: 77.3 g
- Carbohydrates: 121.3 g
- Protein: 10.2 g
- Cholesterol: 179.4 mg
Enjoy!
Can I make the frosting ahead of time and refrigerate until I am ready to decorate?
Yes, you can. Just bring it to room temperature before using.
I am making this cake for an office baking competition. I baked the cakes tonight, but I have one question/concern. I followed the directions very carefully, but my cakes turned out very thin. Like each layer is not even an inch tall. Seems like they didn’t really rise at all. Any suggestions?
It’s hard to say exactly but there are few common things that could cause that. One is not fully creaming the butter and sugar. You want to let your mixer run for a full 3 to 4 minutes so that it incorporates enough air into the batter. You could also check your leavening agent to make sure that is still good. Also, be sure not to over mix the batter at the end when you add the flour. Mix just until everything comes together.
This cake was amazing! I made a couple changes on the amount of shortening in the frosting and the amount of powdered sugar but still tasted great! Thanks for this recipe! Made it for my mother’s birthday.:)
Wonderful! So glad you enjoyed it!
When do you add the pecans to the sponge cake?? There’s some on the pictures but not on the recipe!!
It’s in step 11.
Hello Lindsay !! I want to try this cake so bad y looks and sound so yummy, but I need to be clear before I put all my ingredients at risk, the flour needs to be sifted before or after I measured?
I’ll be waiting for your response, thank you very much in advance ????????????????
I don’t usually sift my flour, I just give it a good stir. I also use weight to measure to ensure accuracy. I might try stirring it, measuring, then sifting.
I’ve never had browned butter frosting before and I have seriously been missing out, because this was amazing! I made it twice (both times made a 4-layer 6in cake) and everyone -kids and adults- loved it. Thanks!
Awesome! So glad to hear it!
Has anyone else run into this problem?
I’m an experienced baker. I followed the recipe exactly & used high quality salted butter, whole milk, and sifted the AP flour, salt, and (fresh) baking powder. No issues there. All ingredients were mixed using a KitchenAid stand mixer and baked in 8” NordicWare aluminum round pans. I googled to confirm that an 8” pan holds 4 cups of batter.
However, the batter only yielded 8 cups, filling 2 8” pans, no where near enough for 3. The layers were incredible dense, thought moist. Even looking at the ingred list, how would this possibly yield 12 cups? No one else has mentioned this problem. What could’ve happened? Also, while delicious, the cake was very, very sweet. Living in Texas, I understand just how much southerners love a sweet dessert, but I thought it should be mentioned somewhere within the comments, for those that would like to lighten it up a bit. On their own, the buttercream and brown sugar pecans are amazing, but a little much when combined.
If anyone can shed light on what might have happened with my batter, I would love your insight. TY!
Hi Kam! Although an 8 inch cake pan may hold 4 cups of batter, you do not need to fill it all the way. Just divide the batter evenly between the cake pans, however much that ends up being. This cake is a little denser than some, but if you filled your cake pans too much, you could have ended up with an even denser cake.
Hi there!
Do you know approximately how many cupcakes this recipe would make?
Thanks,
Jen
Of cake batter? I’m sorry, I’m not sure.
Hi Lindsay,
Your presentation is so beautiful every time! You had recommended this cake to me when i asked you about a recipe for Thanksgiving, and I made it for a party i was invited to. This cake is so, so good! Everyone, and I mean EVERYONE loved it! Even the little kids at the party nearly licked their plates clean. There was no cake left afterwards.
The cake was nice and light, and the frosting was to die for! And everything combines so beautifully. Thank you once again for sharing your amazing recipes with us.
I’m so glad to hear it worked out and that you enjoyed it! Thanks Nina!
I made this cake with plugra brand butter, which has more butterfat than challenge. I used a lower protein all purpose flour, a commercial brand comparable to Gold Medal. I was skeptical about using all purpose flour in a cake, and my hesitation proved correct, the cake is dense, heavy and on the dry side. Cake flour is really a must for a light airy cake.
I think it’s more suitable as a muffin recipe than a cake recipe.
Good afternoon Miss Lindsay. I am an over the road truck driver and as such prone to long periods of time away from home. When I am at home, I like to set aside ONE day to unwind. I usually do this by composing dinner along with a bread accompanyment or some kind of rolls or biscuits. Of course, you have to have dessert. I am REALLY looking forward to baking this beautiful cake over the Christmas holiday. Thank you SO MUCH for taking the time to share these with us
I hope you enjoy it, Dave!
Hi Lindsay – this recipe looks amazing! Anything with brown butter is mouthwatering. Do you think the frosting would be just as delicious on a chocolate cake?
I certainly think it could be. I like it with more of a vanilla cake because the chocolate doesn’t compete with it, but it’d probably be fine.
I made this for my boyfriend’s birthday and we really loved it! The frosting is soooo good. It tastes just like ice cream. Next time I will use unsalted butter in the frosting. I found it to be a little salty but it was literally just the smallest bit. I did not use Challenge brand so that is the most likely reason why. Thank you so much for the recipe!!!
Did you use all butter for the frosting, instead of part shortening? If so, I agree with you completely that all salted butter would be too much. I would suggest half salted and half unsalted, or just using all unsalted and adding your own salt to it. A little salt is nice for flavor. 🙂 Glad you enjoyed the cake!
Hello Lindsay I have a request to make this cake in a 2 layer (10 inch) so my question is can or should this recipe be double to make a 2 layer (10 inch) cake? Would you suggest I cut both cakes in half and fill with icing also…
I haven’t made it as a 10 inch, but that would seem right to double it. Making into four layers is certainly an option if you want to add more frosting between the layers.
I am making this cake today, but I have a question..The Grocery Stores in my area do not sale Challenged Butter, and I have always used Unsalted Butter when I bake, so how much salt should I add to the Butter where it calls for Salted Butter or would it be ok to go with out..Thanks for sharing as always I enjoy making your sweet treats..
You don’t have to use Challenge butter, it’s just the brand I use. The recipe calls for unsalted butter in the cake. In the other parts, I would just add it to taste. You won’t need much for the pecans.
Hey Lindsay I made the cake, and it was Delicious…I was worried about making Brown Butter, but I did a great job, and my Frosting was great; as I am still learning how to make Butter Creams/Frosting…I used Butter milk instead of sour cream…I love love your recipes thanks for sharing…
Hi! I absolutely love your site. I actually have someone who wants a butter Pecan cake this week but when I saw your cake I just have to try it. I have a question though can you substitute sour cream for something else
Sure you can. Some people use yogurt. You could also try replacing it with additional milk. I haven’t it with either, but those *should* be ok substitutions.
This cake has my name written all over it! I’m gonna make it really soon. Not sure if I’ll share it.