Buttery Pecan Cake with Brown Sugar Frosting

Buttery Pecan Cake with Brown Sugar Frosting Recipe

Introduction

Indulge in the rich, nutty goodness of Buttery Pecan Cake with Brown Sugar Frosting, a dessert that effortlessly combines moist layers of buttery pecan cake with the deep caramel notes of brown sugar frosting. This recipe is more than just a cake – it’s a comforting, show-stopping treat that brings warmth and joy to any table. Whether you’re celebrating a special occasion or simply craving something sweet, this decadent cake will leave everyone asking for seconds.

With tender layers, a perfectly balanced sweetness, and a heavenly aroma that fills your kitchen, mastering this Brown Sugar Frosted Pecan Cake Recipe is easier than you think. Let’s dive into the step-by-step instructions to create a dessert that feels both homemade and luxurious.

Why You’ll Love This Recipe

  • Nutty Flavor Explosion: Toasted pecans add a crunchy, buttery layer of flavor in every bite.

  • Moist & Tender: The buttermilk and butter combination ensures soft, melt-in-your-mouth texture.

  • Rich Brown Sugar Frosting: A luscious topping with a caramelized depth that complements the pecans perfectly.

  • Crowd-Pleaser: Ideal for birthdays, holidays, or casual dessert cravings.

  • Simple Ingredients: Pantry staples and easy-to-follow instructions make it stress-free.

  • Customizable: Can be adapted for layer cakes, bundt cakes, or cupcakes.

  • Long-Lasting Freshness: Proper storage keeps the cake moist for days.

Ingredients

For the Cake:

  • 1 cup unsalted butter (room temperature, for creaminess)

  • 1 cup granulated sugar

  • 1 cup brown sugar

  • 4 large eggs

  • 2 1⁄2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup buttermilk (for tender, moist crumb)

  • 2 teaspoons vanilla extract

  • 1 1/2 cups toasted pecans, chopped

For the Frosting:

  • 1/2 cup butter

  • 1 cup brown sugar

  • 1/4 cup milk or heavy cream

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

Substitutions & Tips:

  • Butter can be swapped with ghee or coconut oil for a subtle twist.

  • Use almond or oat milk instead of dairy milk for a vegan-friendly version.

  • Toast pecans to enhance nutty flavor and aroma.

Step-by-Step Instructions

1. Preheat and Toast Pecans

Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8–10 minutes until fragrant. Set aside to cool.

2. Cream Butter and Sugars

In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes). This aerates the batter for a lighter cake.

3. Combine Wet and Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the butter-sugar mixture, alternating with buttermilk, beginning and ending with flour.

4. Fold in Pecans

Gently fold in toasted pecans. Avoid overmixing to preserve the cake’s tender crumb.

5. Bake

Pour batter into greased cake pans (or a 9×13 pan) and bake for 25–30 minutes. Test doneness with a toothpick – it should come out clean. Cool completely before frosting.

6. Prepare Brown Sugar Frosting

In a saucepan, melt butter and brown sugar over medium heat. Stir in milk or cream and remove from heat. Allow to cool slightly, then beat in powdered sugar and vanilla until smooth.

7. Frost Cake

Spread frosting generously between layers and over the top. Garnish with additional toasted pecans for an elegant finish.

Buttery Pecan Cake with Brown Sugar Frosting

Pro Tips

How do you keep Buttery Pecan Cake with Brown Sugar Frosting moist?

Use room temperature butter, don’t overmix, and incorporate buttermilk for a tender crumb. Properly wrapped, the cake stays moist for 3–4 days.

Can I make this cake ahead of time?

Yes! Bake and cool the cake 1–2 days in advance. Store unfrosted layers in an airtight container. Frost just before serving for maximum freshness.

Can I freeze this cake?

Absolutely. Wrap cooled, unfrosted layers in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight at room temperature and frost.

Best Ways to Serve

  • Pair with a scoop of vanilla ice cream for a classic dessert.

  • Serve with freshly whipped cream and caramel drizzle for an indulgent treat.

  • Great as a centerpiece for Thanksgiving, Christmas, or birthday celebrations.

Nutrition (Per Serving)

  • Calories: 420 kcal

  • Protein: 5 g

  • Fat: 22 g

  • Saturated Fat: 12 g

  • Carbohydrates: 52 g

  • Sugars: 38 g

  • Fiber: 2 g

Storage & Leftovers

  • Room Temperature: Covered, up to 2 days.

  • Refrigerator: Store in airtight container up to 5 days. Let cake come to room temp before serving.

  • Freezer: Wrap tightly and freeze layers up to 2 months.

Buttery Pecan Cake with Brown Sugar Frosting

FAQs

Q: Can I make this cake gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free flour blend. Add 1/2 teaspoon xanthan gum for structure.

Q: Is there a vegan version?
A: Replace butter with coconut oil, eggs with flax eggs, and milk with almond or oat milk. Frosting can use non-dairy butter and cream.

Q: Why are my cakes dense?
A: Overmixing or using cold butter can result in dense layers. Always cream butter properly and fold ingredients gently.

Q: Can I use other nuts?
A: Yes, walnuts or almonds work well, but pecans give the classic flavor balance.

Variations

  • Mini Pecan Cupcakes: Bake in muffin tins for individual servings.

  • Caramel Drizzle: Add a caramel sauce layer for extra decadence.

  • Chocolate Pecan Cake: Incorporate 1/2 cup cocoa powder for a chocolate twist.

  • Spiced Version: Add 1 tsp cinnamon and 1/4 tsp nutmeg to the batter for a warm fall flavor.

Conclusion

Elevate your dessert table with this Buttery Pecan Cake with Brown Sugar Frosting, a recipe that blends rich, nutty flavors with irresistible sweetness. Whether you’re baking for a special occasion or treating yourself, this cake delivers a melt-in-your-mouth experience every time.

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