Butter Pecan Cake Frosting Recipe
The butter pecan cake frosting recipe has a rich, creamy sweetness that melts smoothly on the tongue. Toasted pecans add a gentle crunch and a warm, nutty flavor that balances the sugary richness.Brown sugar and butter create a deep, caramel-like taste, while the heavy cream gives a light, airy texture that feels indulgent yet soft. The frosting’s flavor enhances the cake layers, making each slice feel decadent but not overly heavy.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Saucepan
- Cake pans (two 8-inch)
- Cooling rack
- Knife for chopping pecans
- Whisk
Ingredients
For the Butter Pecan Cake:
- 2 large eggs
- 1 egg yolk
- 12 tablespoons unsalted butter at room temperature
- ½ cup light brown sugar packed
- ½ teaspoon cinnamon
- 1½ cups pecan chips
- ½ cup sour cream
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon maple extract
- 1½ cups granulated sugar
- 1½ teaspoons vanilla extract
- 1 cup whole milk
For the Butter Pecan Frosting:
- 1 cup packed brown sugar
- ¼ cup butter
- 3 cups heavy cream
- 2 cups powdered sugar
- ½ cup buttered pecan chips
- 1 teaspoon vanilla extract
Instructions
Toast the Pecans
- Preheat the oven to 350°F (175°C). Spread the pecan chips in a single layer on a baking sheet. Toast them for 5–7 minutes until fragrant. Remove and allow them to cool.
Cream Butter and Sugars
- In a large bowl, beat 12 tablespoons of butter with 1½ cups granulated sugar and ½ cup packed brown sugar until the mixture is fluffy and pale.
Incorporate Eggs and Extracts
- Add 2 whole eggs, 1 egg yolk, 1½ teaspoons vanilla extract, and ½ teaspoon maple extract to the butter mixture. Mix until fully combined.
Prepare Dry Ingredients
- In a separate bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon cinnamon.
Alternate Wet and Dry Additions
- Stir ½ cup sour cream and 1 cup whole milk into the butter mixture, alternating with the dry ingredients. Begin and finish with the dry ingredients. Stir until smooth, taking care not to over mix.
Incorporate Pecans
- Fold the toasted pecan chips into the batter gently, ensuring they are evenly spread throughout.
Bake the Cake Layers
- Grease and flour two 8-inch cake pans. Divide the batter evenly between them. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, and then transfer to a wire rack.
Prepare the Frosting Base
- In a medium saucepan, melt ¼ cup butter and 1 cup brown sugar over medium heat. Stir in 3 cups heavy cream and bring to a gentle simmer, stirring constantly until smooth. Let this mixture cool slightly.
Finish the Frosting
- Whisk in 2 cups powdered sugar, ½ cup buttered pecan chips, and 1 teaspoon vanilla extract into the cooled mixture until it has a spreadable texture.
Assemble the Cake
- Place one cake layer on a plate. Spread frosting evenly on top. Place the second cake layer on top and cover the cake with the remaining frosting. Add extra pecan chips on top for decoration if desired. Chill the cake for 30 minutes to let the frosting set before serving.
Notes
Note: For extra flavor, toast the pecans with a pinch of salt. The frosting can be made a day ahead and stored in the fridge. Bring to room temperature before spreading.
Nutrition Facts Of Butter Pecan Cake Frosting Recipe
Calories: 480 kcal | Fat: 25 g | Carbohydrates: 60 g | Protein: 5 g | Sugars: 40 g