Icing For Butter Pecan Cake
Icing for butter pecan cake is really easy to make. Even you have the basic skills in cake decorating to achieve this delectable dessert. Imagine a cake bursting with buttery flavors that can easily impress anyone. Not only that but also a traditional moist white cake with brown butter and crunchy toasted pecans. Besides that, iced with a rich buttercream frosting.
Equipment
- Measuring cups
- Measuring Spoons
- Mixing bowls
- 2pcs 8" round cake pans
- Non-stick pan
- Non-stick cooking spray
Ingredients
For the cake
- 3 tbsp of butter
- 1 1/3 cups of chopped pecans
- 2 cups of all-purpose flour
- 1 1/2 tsp of baking powder
- 1/4 teaspoon of salt
- 2/3 cup of softened butter
- 1 1/2 cups of granulated sugar
- 2 pcs of large eggs placed at room temperature
- 1 1/2 tsp of vanilla
- 1 cup of whole milk
For The Butter Pecan Frosting
- 1/4 cup of softened butter
- 1 tsp of vanilla
- 4 cups of powdered sugar divided into two
- 5 tbsp of whole milk
Instructions
For the Butter Pecan Cake
- Place a non-stick pan over the stove on medium-high heat and melt three tablespoons of butter. Then, add the chopped pecans. Afterward, cook for about 4 to 6 minutes and stir it often until pecans look toasted. Remove toasted pecans from the pan and the heat and let it cool.
- After that, preheat your oven to 350 degrees Fahrenheit. Make sure to grease and lightly dust with flour the two 8-inch round cake pans. Afterward, set aside.
- Next, stir together the baking powder, flour, and salt in a medium-sized bowl and set it aside.
- Then, using an electric mixer, beat the 2/3 cup of softened butter on medium-high speed for about 30 seconds.
- After that, gradually reduce the speed to medium and add the sugar gradually until everything combines well. Don't forget to scrape the bowl's sides. Afterward, beat for another 2 minutes.
- Then, add the vanilla and one piece of egg to the mixture and beat until combined.
- Afterward, fold in 1 cup of toasted pecans using a rubber spatula. Next, pour the cake batter evenly between 2 cake pans.
- After that, bake the cake batter for 30 to 35 minutes until the cake cooks through.
- Finally, please take out the cake pans from the oven and let them cool for about 10 to 15 minutes. Likewise, please take out the cakes from the pans and cool them on a wire rack at room temperature.
For The Butter Pecan Frosting
- Before anything else, beat the butter and vanilla to medium-high until it becomes light and fluffy using an electric mixer.
- Then, gradually reduce the speed to low and beat in 2 cups of powdered sugar.
- Afterward, beat in 3 tablespoons of milk. Then, gently beat in the powdered sugar and milk until you achieve your desired consistency.
Notes
Greasing the cake pans and dusting them with flour prevents the cakes from sticking and makes them easier to remove. In addition to that, you can use parchment paper. With this, place it at the bottom.
For this recipe, make sure that the eggs are at room temperature when added to the cake batter. Doing this will allow even baking. Moreover, add the eggs one at a time to combine evenly.
Furthermore, to avoid making a mess, you should incorporate it evenly. Not only that but also add the confectioner's sugar to the butter gradually using an electric mixer.
Additionally, add the confectioner's sugar to the butter slowly in the stand mixer. Also, make sure that your butter pecan cake cools completely before frosting or icing. In addition to that, you can substitute pecans with walnuts or hazelnuts.
Furthermore, to soften the butter, let them sit at room temperature for about twenty to thirty minutes. So with that, please do not microwave.
Moreover, a scoop of vanilla ice cream with your butter pecan cake is a great way to serve your guests. Likewise, you may drizzle a bit of caramel sauce on your cake if you want. Besides, browning the butter is a great way to add depth and flavor to any dessert.
Also, store your leftovers in the fridge. With that, place your cake in an airtight container for three days. When serving from the refrigerator, allow the cake to sit at room temperature. Make sure to do this for about fifteen minutes before cutting and serving. Similarly, store nuts in a sealed container and put them in the refrigerator or freezer. Keep in mind that nuts contain many fats, which means they can spoil easily.
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