Original video by @PreppyKitchen — all credit to the creator.

Butter Pecan Cake

Name: Butter Pecan Cake
Cook time: 30 min
Cuisine: American
Ingredients: 3 tablespoons butter; 1 1/2 cups pecans (chopped (180 g)); 4 1/4 cups all-purpose flour (540 g); 2 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 teaspoon salt; 1 1/4 cups unsalted butter (room temperature, softened); 2 1/2 cups granulated sugar (500 g); 5 large eggs (room temperature); 1 tablespoon vanilla extract; 1 1/4 cups buttermilk; 1 1/2 cups unsalted butter (room temperature (339 g)); 2 8-ounce bricks cream cheese (softened to room temperature); 1/4 teaspoon salt (or a little more to taste); 7 cups powdered sugar (sifted (840 g)); 1 teaspoon vanilla extract (or dark rum or bourbon); 1 tablespoon heavy cream (optional, to loosen the frosting if too thick); 1/2 cup chopped toasted pecans (60 g)

A tall three-layer buttermilk cake studded with pecans toasted in butter, coated in a silky cream cheese frosting. It tastes like butter pecan ice cream, with a crunchy skirt of toasted pecans around the base.

⏱ 30 minAmericancakelayer cakebutter pecanpecanscream cheese frosting

Ingredients

For the buttered pecans

3 tablespoonsbutter
1 1/2 cupspecans · chopped (180 g)

For the cake

4 1/4 cupsall-purpose flour · 540 g
2 1/2 teaspoonsbaking powder
3/4 teaspoonbaking soda
1 teaspoonsalt
1 1/4 cupsunsalted butter · room temperature, softened
2 1/2 cupsgranulated sugar · 500 g
5large eggs · room temperature
1 tablespoonvanilla extract
1 1/4 cupsbuttermilk

For the cream cheese frosting

1 1/2 cupsunsalted butter · room temperature (339 g)
2 8-ounce brickscream cheese · softened to room temperature
1/4 teaspoonsalt · or a little more to taste
7 cupspowdered sugar · sifted (840 g)
1 teaspoonvanilla extract · or dark rum or bourbon
1 tablespoonheavy cream · optional, to loosen the frosting if too thick

For assembly

1/2 cupchopped toasted pecans · 60 g

Steps

1
Melt 3 tablespoons of butter in a large skillet over medium heat. Add the chopped pecans and toast, stirring frequently, for 5 to 8 minutes, until fragrant and darker. Transfer right away to a bowl so they don't burn, and let them cool completely.
2
Preheat the oven to 350°F. Grease three 9-inch cake pans and line each bottom with a parchment round.
3
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
4
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 4 to 5 minutes, until light and fluffy. Scrape down the bowl.
5
On medium or medium-low speed, add the eggs one at a time, letting each one incorporate before adding the next, and scrape the bowl as you go. Mix in the vanilla.
6
On the lowest speed, add the flour mixture in three additions, alternating with the buttermilk in two additions. Mix until almost combined.
7
Add the cooled pecans and all their butter and mix on low for a few seconds. Finish folding by hand with a spatula so the batter is evenly mixed.
8
Divide the batter evenly among the three pans (weigh them for even layers) and smooth the tops with an offset spatula. If you have cake strips, wrap the damp strips around the pans.
9
Bake for 25 to 30 minutes. Let the layers cool in the pans for 20 minutes, then turn them out onto a wire rack to cool completely.
10
For the frosting, beat the butter, cream cheese and salt on medium speed for about 1 minute, until creamy, then scrape down the bowl.
11
On low speed, add the powdered sugar gradually, about a cup at a time. Mix in the vanilla. If the frosting is too thick, add about a tablespoon of heavy cream. Raise the speed to medium-low and mix for about 1 minute, until fluffy.
12
Place the first layer on a cake plate and spread about 1 cup of frosting over it in a thin layer. Repeat with the second layer, then add the top layer. If you like, apply a thin crumb coat and chill for 10 to 20 minutes.
13
Set aside about 3/4 cup of frosting for piping. Cover the cake with the rest, smooth the sides with a bench scraper, and swirl or smooth the top. Pipe decorations on top with the reserved frosting.
14
Press the chopped toasted pecans around the bottom of the cake.
15
Refrigerate until chilled and set before slicing.

Creator's notes

Don't leave the pecans in the hot pan, because leftover heat can burn them. For a stronger flavor, swap the frosting's vanilla for dark rum or bourbon, or brush the layers with a syrup of equal parts sugar, water and rum before assembling. Cream cheese frosting is soft, so a crumb coat helps. Store the cake in the fridge for up to 5 days, or freeze it for up to 3 months.

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