How To make Pecan Cake with Browned Butter Frosting
vegetable cooking spray ***YELLOW CAKE*** 3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk
***brOWNED BUTTER FROSTING*** 1/2 cup butter :
no substitutions
2 cups confectioners' sugar
1/2 cup heavy or whipping cream
2 tablespoons light corn syrup
2 teaspoons vanilla extract
****** 1 1/2 cups chopped -- toasted pecans
1. Heat oven to 350?F. Lightly coat two 9-inch round cake pans with vegetable cooking spray. Line bottoms with wax paper; lightly coat paper with cooking sp ray. (Or, line a 13x9-inch baking pan with foil; lightly coat foil with cookin g spray.)
2. Make Yellow Cake: Combine flour, baking powder and salt in bowl. Beat butt er in large mixer bowl at medium-high speed until smooth. Gradually beat in su gar, scraping bowl occasionally with rubber spatula, until light and fluffy, ab out 5 minutes. Add eggs 1 at a time, beating well after each addition. Beat i n vanilla. With mixer at low speed, add dry ingredients alternately with butte rmilk, beginning and ending with dry ingredients, until blended. Spread batter evenly into prepared pans. Bake layers 35 to 40 minutes (45 to 50 minutes for sheet cake) until toothpick inserted in center of cake comes out clean.
3. Cool cake in pans on wire racks 10 minutes. Invert cake onto racks; remove wax paper or foil and cool completely. (Can be made ahead. Cover and freeze up to 1 month. Thaw at room temperature 45 minutes.)
4. Make Browned Butter Frosting: Heat butter in large saucepan over medium hea t until brown, 5 minutes. Whisk in confectioners' sugar, heavy cream and corn syrup. Increase heat to high; bring to boil and boil 1 minute. Remove from he at; stir in vanilla. Transfer frosting to bowl. Place in a larger bowl half-f ull of ice water. Cool frosting, stirring frequently, until very thick, 10 min utes. (Makes 1 1/3 cups.)
5. Place one layer on a serving plate. Spread top with 1/2 cup frosting; top with second layer. Spread remaining frosting over top and side. For sheet cak e, frost top and sides. Let stand 15 minutes until frosting is set.
6. Pat pecans onto side of cake. Makes 12 servings.
Here's a cake for praline lovers that can be prepared as a layer or sheet cake. When heating the butter for the icing, cook slowly until deep brown and fragr ant, being careful not to burn.
Prep time: 1 hour 20 minutes Baking time: 35 to 40 minutes for 9-inch round cak e; 45 to 50 minutes for 13x9-inch sheet cake Degree of difficulty: easy Can be frozen up to 1 month
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How To make Pecan Cake with Browned Butter Frosting's Videos
Brown Butter Cream Cheese Frosting
The most amazing brown butter cream cheese frosting! Brown butter adds a toasty, nutty flavor your recipes and tastes amazing. Just replace some or all of your butter with brown butter! Goes perfectly with my applesauce spice cake, pumpkin spice cake or carrot cake!
RECIPE ►
Brown Butter Buttercream Ingredients ►
8 oz browned butter (room temperature at softened butter consistency)
8 oz unsalted butter (room temperature)
8 oz cream cheese (room temperature)
2 tsp vanilla extract
1/4 tsp salt
20 oz powdered sugar (add more for a stiffer buttercream)
Brown Butter Buttercream Instructions ►
-Place softened butter in the bowl of your stand mixer with the whisk attachment and mix until smooth.
-Add in your cream cheese and mix until smooth
-Add in your browned butter and mix until smooth and creamy
-Add in your powdered sugar one cup at a time while mixing on low until all the powdered sugar is added. Do not over-mix.
-Add in your salt and vanilla until combined.
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Browned Butter Pecan Cheesecake
This Browned Butter Pecan Cheesecake recipe is made with toasted buttered pecans and browned butter for a homemade cheesecake that’s full of flavor and perfect for the holidays! #sponsored I’m totally in love! Recipe:
Sponsored by Challenge Butter.
GoodCook Best Ever Butter Pecan Cake
This Best Ever Butter Pecan Cake is a simple and delicious dessert recipe to celebrate special occasions. Two layers of fluffy, tender cake are sprinkled with toasted pecans and frosted with an irresistible maple buttercream frosting.
SUGAR RUSH: Caramel Apple Pecan Cake With a Brown Butter Frosting
SUGAR RUSH: Caramel Apple Pecan Cake With a Brown Butter Frosting
a cinnamon nutmeg two layer cake with soft juicy apples and candied crunchy pecans. a frosting made with a butter cooked down deep and rich in flavor. a caramel drizzle in between layers and a caramel drip. candied pecans on top.
Amazing Moist Brown Butter Cake
Amazing Moist Brown Butter Cake | Easy Recipe – For those who had followed me, I’m sure you have tried my amazing butter cake recipe. Brown butter cake is not very different from that recipe, except we’re using brown butter. I made my brown butter from scratch. To be honest, we don’t find any brown butter at the store, but they can be easily homemade. I frosted the cake with cream cheese buttercream. It goes very well with this cake instead of regular buttercream. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Brown Butter Cake
I used 15x15 cm or 6x6 inch pan
226g [1 cup] unsalted butter
80g [⅓ cup] brown sugar
80g [⅓ cup] castor sugar
3 eggs
210g [1½ cup + 4 tbsp] self-raising flour
50g [3 tbsp] milk
• Cream Cheese Buttercream Frosting
170g [¾ cup] brown butter, softened
226g [1 cup] cream cheese, softened
30g [¼ cup] powdered sugar
Syrup [1 tbsp sugar + 2 tbsp hot water]
Roasted walnut
Instructions:
• Brown Butter Cake
1. Add the butter on a source pan.
2. Cook on medium low heat to melt the butter. Simmer the butter until it turned brown. Do not leave the pan unattendedly to avoid burnt. Strain the butter into a jug. Transfer it into a small mould (I used a small pan). Refrigerate to solidify the brown butter. It will take about 30-60 min to solidify the brown butter.
3. Cut the brown butter into chunks. Transfer into a large mixing bowl. Wait for 5 minutes until it’s softened. Mash with a spatula.
4. Add in both the sugars. Mix on high speed for 2 minutes until creamy, fluffy and pale.
5. Add in the eggs, one at a time. Mix until well combined.
6. Sift in the flour in 2 batches, alternate with the milk. Fold until combined.
7. Add in the milk in 2 batches, alternate with the flour. Fold until combined.
8. Transfer the batter into a 15x15 cm or 6x6 inch pan prepared pan, greased and lined with parchment paper.
9. Bake in preheated oven at 160°C/320°F for 50 minutes or until the inserted skewer comes out clean.
10. Remove cake from the pan and let it cool completely.
11. Slice the cake into 3 sheets.
• Cream Cheese Buttercream Frosting
1. In a bowl, add the softened brown butter. Mix on high speed until creamy, fluffy and pale.
2. In another bowl, add in the softened cream cheese. Mix until creamy. Add the powdered sugar. Mix on high speed until well combined.
3. Transfer all the creamed brown butter into the cream cheese. Mix until well combined.
• Assemble the Cake (refer to video)
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FROSTED: Butterscotch-Pecan Cake - Martha Stewart
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum.
Read the Recipe:
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