Get ready to transform your baking game with the most decadent, mouthwatering Butter Pecan Cake that will make your taste buds dance with joy! This isn't just another cake recipe - it's a culinary adventure that elevates the classic butter cake to extraordinary heights. By browning the butter, we unlock a deep, nutty flavor that combines perfectly with crunchy pecans, creating a dessert so irresistible, your family and friends will be begging for seconds before the first slice is even served!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup chopped pecans
Instructions
- Begin by browning the butter: Melt butter in a light-colored saucepan over medium heat, stirring continuously. Watch carefully as butter transforms from yellow to golden brown, developing a nutty aroma. This process takes approximately 5-7 minutes.
- Remove browned butter from heat and let cool to room temperature. The butter will have golden brown milk solids settled at the bottom, which contribute to the rich, deep flavor.
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans thoroughly.
- In a large mixing bowl, cream the cooled brown butter with sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually alternate adding the dry flour mixture and whole milk to the butter mixture, mixing on low speed. Begin and end with the flour mixture to prevent overmixing.
- Fold in chopped pecans gently, reserving some for topping if desired.
- Pour batter into prepared pan(s), spreading evenly with a spatula. Sprinkle remaining pecans on top if desired.
- Bake in preheated oven for 35-40 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Once cooled, frost with brown butter frosting or dust with powdered sugar before serving.
Tips
- Brown Butter Technique: The key to this cake's incredible flavor is properly browning the butter. Use a light-colored pan so you can accurately see the color change, and stir constantly to prevent burning.
- Temperature Matters: Ensure all ingredients are at room temperature before mixing. This helps create a smoother, more evenly mixed batter.
- Don't Overmix: When adding flour and milk, mix just until combined. Overmixing can lead to a tough, dense cake.
- Pecan Placement: Toast your pecans lightly before chopping to enhance their nutty flavor and add extra crunch.
- Cooling is Crucial: Allow the cake to cool completely before frosting or serving to ensure the best texture and flavor development.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
