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A tall slice of Brown Butter Pecan Cake with creamy frosting and pecan pieces sits on a white plate with a fork.
Maryam

Brown Butter Pecan Cake

A tender, nutty layer cake where browned butter and toasted pecans create deep, caramelized flavor in every bite.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Brown Butter
  • 1 cup unsalted butter 2 sticks, plus more for pans
For the Cake
  • 2.5 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1.5 cups light brown sugar packed
  • 0.5 cup granulated sugar
  • 4 large eggs room temperature
  • 1 cup sour cream full-fat, room temperature
  • 2 tsp vanilla extract
  • 1.5 cups pecans toasted and finely chopped, divided
For the Brown Butter Frosting
  • 0.75 cup unsalted butter 1.5 sticks, browned and cooled
  • 8 oz cream cheese full-fat, softened
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream plus more if needed

Equipment

  • Two 9-inch round cake pans
  • Small saucepan
  • Stand mixer or hand mixer
  • Wire cooling racks

Method
 

Brown the Butter
  1. Melt 1 cup butter in a small saucepan over medium heat. Cook, swirling occasionally, until the foam subsides and the milk solids turn golden brown with a nutty aroma, 5 to 7 minutes. Immediately pour into a heatproof bowl, scraping in all the browned bits. Measure out 3/4 cup for the cake; reserve the rest for frosting. Let both cool to room temperature, about 30 minutes. The butter should be soft and spreadable, not melted.
Prepare and Bake
  1. Spread pecans on a baking sheet and toast at 350F until fragrant, 8 to 10 minutes. Let cool, then chop finely. Reserve 1/2 cup for garnish. Butter two 9-inch round pans, line bottoms with parchment, and butter the parchment.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the cooled brown butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes. The mixture will look like wet sand at first, then become pale and creamy.
  4. Beat in eggs one at a time, scraping the bowl after each. Mix in sour cream and vanilla until smooth. The batter may look slightly curdled; this is normal.
  5. On low speed, add dry ingredients in three additions, mixing just until no flour streaks remain. Fold in 1 cup chopped pecans. Divide batter evenly between prepared pans and smooth tops.
  6. Bake at 350F until a toothpick inserted in the center comes out clean, 30 to 35 minutes. The cakes will be deep golden and spring back when lightly pressed. Cool in pans 15 minutes, then turn out onto racks to cool completely.
Make Frosting and Assemble
  1. Beat the reserved brown butter and cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Gradually add powdered sugar on low speed, then increase to medium and beat until light, 2 minutes. Beat in vanilla and heavy cream. Add more cream 1 teaspoon at a time if needed for spreadable consistency.
  2. Place one cake layer on a platter. Spread 1 cup frosting evenly over top. Add second layer and spread remaining frosting over top and sides. Press reserved pecans onto the sides of the cake and sprinkle on top. Chill 20 minutes to set before slicing.

Notes

For deeper flavor, brown the butter a day ahead and refrigerate; bring to room temperature before using. Cake layers can be wrapped and frozen up to 2 months; thaw overnight in the refrigerator before frosting. If your brown butter solidifies too much, gently warm it in 10-second microwave bursts until spreadable but not melted.