Description
Pecan Cake with Cream Cheese Icing combines a soft, fluffy cake made with buttermilk and roasted pecans, topped with a smooth, slightly tangy cream cheese icing, perfect for any special occasion or family gathering.
Ingredients
- 1 cup (226g) unsalted butter
- 3 cups (333g) cake flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (160g) pecan halves, very finely chopped
- 1 ½ cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup (66g) light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (562g) powdered sugar
- 1 tablespoon heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in the finely chopped pecans until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the Icing: In a large bowl, beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until creamy and smooth.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Once the sugar is fully incorporated, add the heavy cream and beat until the icing is light and fluffy.
- Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of cream cheese icing on top.
- Place the second cake layer on top and spread the icing evenly over the top and sides of the entire cake.
- Optional: Sprinkle the top with finely chopped pecans for added texture and decoration.
Notes
- For a spiced version, add a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
- If you prefer a different nut, you can substitute pecans with walnuts or almonds.
- For a lighter icing, reduce the powdered sugar or add more heavy cream for a fluffier consistency.
- To make the cake ahead of time, bake the cake layers and refrigerate for up to 2 days before icing and serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 47g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg