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Brown Butter Pecan Cake Recipe

Jennifer Tirrell
Are you ready for the Brown Butter Pecan Cake recipe that will make your taste buds dance with joy? This cake is a perfect blend of buttery vanilla cake, toasted pecans, and a delicious cinnamon or brown sugar frosting. The nutty richness of the browned butter, the salt, and the toasted pecans come together in perfect harmony in this irresistible cake.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12

Ingredients
  

  • 3 cup (681 grams) European-style unsalted butter*, cubed
  • 1¾ cups (385 grams) firmly packed light brown sugar
  • 3 large eggs (150 grams), room temperature
  • 2 teaspoons (12 grams) vanilla bean paste
  • 3 cups (375 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (240 grams) sour cream, room temperature
  • ½ cup (120 grams) whole milk, room temperature
  • 1 cup (113 grams) chopped toasted pecans
  • Browned Butter-Pecan Frosting (recipe follows)
  • Garnish: chopped toasted pecans

Instructions
 

  • Preheat oven to 350°F (180°C). Grease and line 2 (9-inch) cake pans.Heat butter in a saucepan until golden brown and nutty, about 20-28 minutes. Pour ¾ cup (156g) into a measuring cup and let it cool. Refrigerate the rest for frosting.
  • Prepare Ankarsrum mixer with plastic bowl and single wire whisks. Beat ¾ cup (156g) browned butter, brown sugar, eggs, and vanilla bean paste on high for 4 minutes. Scrape the sides.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a small bowl, whisk together sour cream and milk. Gradually add the dry and wet mixtures to the butter mixture, alternating and ending with the dry mixture. Fold in pecans. Divide batter between pans and tap to remove air bubbles.
  • Bake for 28-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • Level cake layers if desired. Place one layer on a plate, spread 1¾ cups (411g) Browned Butter-Pecan Frosting on top, and add the second layer. Apply a thin crumb coat of frosting and refrigerate for 30 minutes.
  • Frost the cake with the remaining frosting and garnish with pecans, if desired.