Butter Pecan Cake

  • ¼ cup unsalted butter, measured before browning

  • ¾ cup cake flour (83 g)

  • ¼ cup white sugar

  • ¼ cup packed light brown sugar

  • ¼ teaspoon baking powder

  • ⅛ teaspoon baking soda

  • ¼ teaspoon salt

  • 6 tablespoons buttermilk

  • ½ large egg: beat one and use 25 g

  • ⅜ teaspoon vanilla extract

  • 1/3 c pecan pieces, finely chopped

No buttermilk? Put 1 teaspoon plus ⅛ teaspoon lemon juice or white vinegar in a measuring container. Add whole milk to make 6 tablespoons total. Stir; wait 5–10 minutes.

Frosting ingredients

  • 6 tablespoons softened unsalted butter

  • 1½ ounces softened brick cream cheese

  • 1 tablespoon plus 1 teaspoon brown sugar

  • ⅜ teaspoon vanilla

  • Pinch salt

  • 1 cup plus 2 tablespoons powdered sugar

  • ¾ teaspoon heavy cream

Directions

  1. Brown cake butter; cool.

  2. Combine dry cake ingredients; mix in butter.

  3. Whisk buttermilk, measured egg, and vanilla; gradually incorporate. Fold in pecans.

  4. Pour into greased, parchment-lined pan. Bake at 350°F, checking at 25 minutes; estimate 30–40 minutes. Test for moist crumbs without raw batter.

  5. Cool completely.

  6. Beat frosting ingredients, adding powdered sugar gradually and cream last. Spread over cake; optionally scatter pecans. sugarspunrun.com