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.
Ingredients:
• 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
Frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 cup chopped pecans
Directions:
. 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.
Assembly:
. 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!
