Butter Pecan Icing Cake Recipe
This butter pecan icing cake recipe today brings a chance to enjoy a homemade dessert that is both rich and flavorful.The cake is tender and moist, with the natural crunch and buttery taste of pecans, while the frosting adds a creamy, slightly sweet topping that enhances every slice.Baking this butter pecan icing cake recipe allows learning new techniques like folding nuts into batter and making a smooth cream cheese buttercream.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Saucepan (for toasting pecans)
Ingredients
Cake:
- 250 g all-purpose flour 2 cups
- 300 g granulated sugar 1½ cups
- 225 g pecan chips 1½ cups
- 65 g light brown sugar packed (½ cup)
- 45 g unsalted butter melted (3 tablespoons)
- ½ teaspoon ground cinnamon
- 120 g sour cream ½ cup
- ½ teaspoon maple extract
- 1 egg yolk
- 2 whole eggs
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 240 ml whole milk 1 cup
- 1½ teaspoons vanilla extract
Icing:
- 66 g light brown sugar firmly packed (⅓ cup)
- 340 g unsalted butter softened (1½ cups)
- 170 g cream cheese softened (6 oz)
- 1 tablespoon heavy cream
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 35 g pecan halves ⅓ cup
- 562 g powdered sugar 4½ cups
Instructions
Preheat and prepare pans:
- Set your oven to 175°C (350°F). Grease two 9-inches round cake pans and line them with parchment paper so the cakes won’t stick.
Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set this aside for later.
Mix wet ingredients:
- In a large bowl, combine the granulated sugar, brown sugar, melted butter, eggs, egg yolk, sour cream, milk, maple extract, and vanilla extract. Stir everything together until smooth and fully combined.
Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture. Fold them in gently until just combined—don’t over mix. Then fold in the pecan chips carefully.
Bake the cakes:
- Divide the batter evenly between the two prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a cooling rack to cool completely.
Make the butter pecan icing:
- Toast the pecan halves in a small pan over medium heat for 3–4 minutes until golden and fragrant. In a large bowl, beat the butter and brown sugar until creamy. Add the cream cheese, heavy cream, salt, and vanilla extract, and mix until smooth. Gradually add the powdered sugar and beat until fluffy. Fold in the toasted pecans.
Assemble the cake:
- Place one cake layer on a serving plate. Spread a generous amount of icing over the top. Place the second layer on top, then cover the entire cake with the remaining icing. Smooth the icing with a spatula or make decorative swirls.
Chill and serve:
- Let the butter pecan icing cake recipe chill for 30 minutes to let the icing set. Slice and enjoy the rich buttery pecan flavor at room temperature.