Browned Butter Pecan Layer Cake

Indulge in the magic of baking with this heavenly Browned Butter Pecan Layer Cake!
Elevate your taste buds with layers of rich pecan goodness, topped with a luscious cream butter and chopped pecans frosting.


• 1 cup unsalted butter, browned
• 1 cup chopped pecans
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk


• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 cup chopped pecans


. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
. In a saucepan, brown the butter over medium heat until it turns a golden brown color and releases a nutty aroma. Let it cool.
. In a bowl, whisk together flour, baking powder, baking soda, and salt.
. In another bowl, cream together cooled browned butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
. Fold in chopped pecans and divide the batter evenly among the prepared pans.
. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
. In a large bowl, beat softened butter until creamy. Gradually add powdered sugar and beat until well combined.
. Add heavy cream and continue to beat until the frosting is smooth and fluffy.
. Fold in chopped pecans.


. Place one cake layer on a serving plate, spread a layer of frosting, and repeat with the remaining layers.
. Frost the top and sides of the cake, creating a rustic finish.
Enjoy your slice of bliss!

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