Description
Pecan Cake with Cream Cheese Icing is a rich and indulgent dessert featuring a moist, nutty cake filled with finely chopped pecans, topped with a smooth, tangy cream cheese icing. This irresistible cake is perfect for special occasions, holidays, or whenever you’re craving something decadent. The creamy icing and crunchy pecans create a perfect balance of flavors and textures.
Ingredients
For the Cake:
1 cup (226g) unsalted butter, softened
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
For the Icing:
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
For the Cake:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
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Mix the Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
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Cream the Butter and Sugars: In a large bowl, beat the unsalted butter with the granulated sugar and light brown sugar until light and fluffy, about 4-5 minutes.
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Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
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Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
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Fold in the Pecans: Gently fold in the finely chopped pecans, ensuring they are evenly distributed.
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Bake the Cake: Divide the batter evenly between the two 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, then turn them out onto a wire rack to cool completely.
For the Icing:
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Prepare the Icing: In a large mixing bowl, beat together the softened butter, cream cheese, light brown sugar, and vanilla extract until smooth and creamy.
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Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating until the mixture is smooth and fluffy. Add heavy cream if needed for consistency.
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Finish the Icing: Add the salt and mix until everything is fully combined.
Assemble the Cake:
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Frost the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of cream cheese icing on top.
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Top with the Second Layer: Place the second cake layer on top and frost the top and sides of the cake.
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Garnish with Pecans (Optional): Sprinkle finely chopped pecans on top for extra crunch and flavor.
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Serve: Slice and serve the cake, and enjoy every creamy, nutty bite!
Notes
Caramel Drizzle: Drizzle some caramel sauce over the top of the cake for extra sweetness.
Different Nuts: Swap the pecans for walnuts or hazelnuts if preferred.
Cinnamon Flavor: Add 1 teaspoon of cinnamon to the cake batter for a warm, spiced twist.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
