Description
A homemade cake featuring rich butter pecan flavors paired with a creamy brown sugar almond buttercream, perfect for any gathering.
Ingredients
Scale
- 2 and ¼ cups (270g) all-purpose flour
- ¼ cup (40g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113g) unsalted butter (softened to room temperature)
- 1 and ½ cups (300g) granulated sugar
- ¼ cup (56mL) vegetable oil
- 3 large eggs (room temperature, separated)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 cup buttermilk (room temperature)
- 1 cup (113g) pecan halves (finely chopped)
- 1 cup (227g) unsalted butter (softened to room temperature)
- 4 ounces (113g) full-fat block cream cheese (softened to room temperature)
- ¼ cup (50g) firmly packed light brown sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 and ½ cups (420g) powdered sugar
- 2 to 3 Tablespoons (30-45mL) milk or cream
Instructions
- Preheat the oven to 350°F (175°C). Prepare your cake pans by greasing them and lightly flouring to ensure a smooth release after baking.
- Mix the dry ingredients by whisking together the flour, cornstarch, baking powder, baking soda, and salt in a mixing bowl. Set this mixture aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and vegetable oil together until the mixture is light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the buttermilk. Start with the dry mix and end with the dry, making sure to mix just until combined.
- Fold in the finely chopped pecans gently until evenly distributed throughout the batter.
- In a separate bowl, whip the egg whites until they form stiff peaks. Carefully fold the whipped egg whites into the batter.
- Pour the batter equally into the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- For the buttercream, beat together the softened butter, cream cheese, brown sugar, almond extract, vanilla extract, and salt until smooth and creamy. Gradually add the powdered sugar, mixing well until you reach your desired consistency.
- Once your cake layers are completely cool, place one layer on a serving plate, spread a generous layer of buttercream on top, and place the second layer on top. Finish by frosting the top and sides of the cake with more buttercream.
- Decorate with additional pecan halves if desired.
- Let your masterpiece chill for about 30 minutes to let the frosting set, then slice, serve, and enjoy!
Notes
Serve with vanilla ice cream or whipped cream for an extra touch. Store covered at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Butter Pecan Cake, Almond Buttercream, Cake Recipe, Dessert, Holiday Cake