Melts Like Butter......Pecan Cake!
This cake captures a true southern flavor, Butter Pecan. The fragrant roasted pecans, is the perfect balance to the smooth cream cheese frosting
Ingredients:
Cake
o 3 cups all-purpose flour
o 1 ½ cups granulated sugar
o 1 teaspoon baking soda
o 2 teaspoons baking powder
o ½ teaspoon salt
o ¼ cup canola oil
o 1 cup unsalted butter (at room temperature)
o 2 tablespoons melted butter
o 1 cup buttermilk (at room temperature)
o 4 eggs (at room temperature)
o 2 teaspoons vanilla extract
o 1 tablespoon Bourbon (optional)
o 2 cups pecans, optional ½ cup for decorating
Cream Cheese Frosting
o 2 – 8oz blocks cream cheese (at room temperature)
o 2 lbs confectioners sugar
o 1 cup unsalted butter (at room temperature)
o 2 teaspoons vanilla extract
o 2 tablespoon heavy cream
o ¼ teaspoon salt, optional
Instructions
1. Preheat oven to 325 degrees.
2. To roast pecans, combine pecans, melted butter and bourbon in a bowl. Spread pecans evenly across a baking sheet. Roast in oven for 8 minutes.
3. Preheat oven to 350 degrees, oil and flour two or three 9-inch cake pans. Mix flour, baking powder, baking soda and salt together in a bowl. Set aside for later.
4. Using a mixer and paddle attachment, cream butter on medium. Next add sugar and mix until completely combined. Add egg one at a time and mixing after each addition. Pour in canola oil and vanilla extract, mix until well blended.
5. Add dry ingredients, to mixer on low. Rotating between adding the flour mixture and buttermilk. Remove batter from mixer and fold in roasted pecans.
6. Scoop even amounts of cake batter into each pan. Bake for 20-25 minutes or until inserted toothpick comes out clean. When done, remove cakes and allow to cool.
Cream Cheese Frosting Instructions:
Using a mixer with paddle attachment, cream together butter and cream cheese. Slowly add in confectioner’s sugar, heavy cream, vanilla extract and salt (if desired). Mix until smooth and creamy. If too thin, add more confectioner’s sugar.
Homemade BUTTER PECAN CAKE Recipe with Buttercream Frosting
Homemade BUTTER PECAN CAKE Recipe with Buttercream Frosting
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Claire Saffitz Makes Carrot and Pecan Cake | Dessert Person
Claire Saffitz makes carrot and pecan cake from her cookbook, Dessert Person. Claire’s interpretation of a classic carrot cake makes a celebration out of any occasion. This version has lots of well toasted pecans and a brown butter cream cheese frosting that is not to be missed under any circumstances. Watch Claire as she demonstrates how to achieve even, light layers and then assemble them into a cake that’s equal parts, impressive, satisfying, and delicious. Remember, as Julia Child said: “A party without cake is just a meeting!”
#ClaireSaffitz #DessertPerson #CarrotCake
Special Equipment:
Stand mixer
Three 8-inch cake pans
Ingredients:
1 1/2 cups pecan or walnut pieces and/or halves (5.3 oz/ 150g)
Neutral oil for the pans
1 pound (454g) carrots (about 5 large), coarsely grated (about 3 cups)
1 cup buttermilk, (8.5 oz / 240g), at room temperature
1 tablespoon finely grated fresh ginger
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour (11.4 oz /325g)
2 1/2 teaspoons ground cinnamon
2 teaspoons baking powder (0.28 oz/ 8g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6 g)
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs (7 oz / 200g), at room temperature
3/4 cup granulated sugar (5.3 oz / 150g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
1 cup neutral oil, such as vegetable or grapeseed (8 oz / 226g)
Classic Cream Cheese Frosting, Brown Butter Variation
Video Breakdown:
0:00 Start
0:07 Intro to Carrot and Pecan Cake
0:34 Show Intro / Animation
0:53 Carrot and Pecan Cake Recipe
1:53 Special Equipment / Ingredients
2:54 Toast Pecans
3:16 Mix The Wet Ingredients
6:27 Mix Dry Ingredient & Make Batter
11:46 Brown Butter Cream Cheese Frosting
13:48 Felix Cameo
18:23 Frost The Cake
23:12 Taste/Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Homemade Brown Butter Pecan Cake from Scratch with Brown Butter Cream Cheese Frosting
GET THE RECIPE:
A butter pecan cake recipe with browned butter, toasted pecans, and a rich brown butter cream cheese frosting! All the old fashioned pecan flavor in a 6-inch layer cake!
Ingredients:
baking spray
1 cup cake flour – 125g
¼ tsp baking soda
¾ tsp baking powder
1 cup pecan halves – toasted and chopped (plus more for topping, if desired)
6 tbsp salted butter – see note
⅓ cup brown sugar – packed
⅓ cup granulated sugar
2 large eggs – room temperature
2 tsp pure vanilla extract
1/2 cup sour cream – room temperature
Brown Butter Cream Cheese Frosting
8 oz cream cheese – (full fat), room temperature
½ cup brown butter – reserved from above
1 ½ tsp pure vanilla extract
4 cups confectioner’s sugar – – 480g
FULL INSTRUCTIONS AND TIPS:
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My New Favorite Frosting: Brown Butter Frosting
A rich and creamy brown butter frosting that’s perfect for covering a cake or piping on cupcakes! Easy to make, I’ll walk you through all the steps
Recipe:
Ingredients
½ cup unsalted butter (113g)
8 oz full-fat brick-style cream cheese, softened (226g)
4 cups powdered sugar (500g)
1 teaspoon vanilla extract
¼ teaspoon salt
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Instructions
00:00 Introduction
To brown butter:
00:36 Place one stick of butter in a small skillet over medium heat. Cook until butter is melted, then continue to cook, stirring and scraping the bottom of the pan constantly, as butter sizzles and pops. Once butter bits near the bottom of the pan begin to turn brown, remove skillet from heat and pour browned butter into heatproof bowl.
00:58 Allow butter to completely cool and re-solidify before proceeding. You can place the butter in the refrigerator to speed up the process, but it can’t be cold when you go to make your frosting and must be near room temperature.
For frosting:
01:05 Once butter has completely re-solidified, combine butter and cream cheese in a large mixing bowl (or in the bowl of a stand mixer). Use an electric mixer to cream together butter and cream cheese.
02:05 Gradually, about ½ cup (65g) at a time, stir in powdered sugar until all has been added, be sure to scrape the sides and bottom of the bowl.
02:19 Stir in vanilla extract and salt until completely combined.
03:10 Use frosting as desired, spread over cake or pipe or spread over cupcakes!
Notes
Making in advance
Browned butter can be made several days in advance. Store in an airtight container in the refrigerator and then bring to room temperature before using.
Frosting may be made 2 days in advance. Store in an airtight containe with a piece of plastic wrap directly against the surface of the frosting. Bring to room temperature and briefly beat with an electric mixer before using over cake/cupcakes.
Can I leave this frosting out at room temperature?
Yes, this frosting can sit at room temperature (up to 75F/24C) for up to 48 hours. Any longer than that and I recommend refrigerating.
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Southern Butter Pecan Cake
❤️SUBSCRIBE No need to pull out the cake mix, here's how to make a homemade butter pecan cake! This Southern Butter Pecan Cake is so moist and fluffy! And loaded with authentic pecan flavor! If that wasn't enough, it's finished off with a brown sugar cream cheese frosting!! Mercy!
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