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Butter Pecan Layer Cake with Browned Butter Frosting

Posted on December 5th, 2022
Pecan Cake with Browned Frosting

Written By Sam Henselijn

Butter Pecan Layer Cake. This butter pecan cake recipe features flavorful pecans in both the cake and frosting, giving it a rich and nutty flavor everyone loves. The browned butter frosting adds a touch of sophistication that is sure to please even the most discerning palates. Get set to bake! 

Butter Pecan Layer Cake

Ingredients Butter Pecan Layer Cake

For The Shortening Butter Pecan Layer Cake

  • Pecans, split into 1 ½  cups of finely chopped pieces; 
  • salted butter, divided into 1 cup + 1 ½ tablespoons;
  • 2 cups sugar, granulated
  • Five big eggs, divided
  • ¼ cup vanilla extract
  • 2 cups of all-purpose flour, plus additional flour for pans
  • one tablespoon of baking soda
  • ¼  teaspoon of salt
  • Whole buttermilk in a cup

Frosting ( brown butter)

  • 1 and a half cups salted butter
  • 6 cups of granulated sugar
  • ⅓ cup (30 ml) of whole milk
  • Vanilla extract, 1½ teaspoons

Preparation Butter Pecan Layer Cake

  1. Three 9-inch round cake pans should be greased (with shortening), floured, and lined with parchment paper before baking.
  2. Set the oven to 350 degrees Fahrenheit. 
  3. In a small skillet over medium heat, roast 1 cup of the nuts for 6 to 8 minutes while tossing in 1½ tablespoons of butter. 
  4. Pecans should cool for approximately 10 minutes after being spread out on wax paper.
  5. In the meantime, using a heavy-duty stand mixer, beat the remaining 1 cup of butter until creamy. 
  6. Add the sugar gradually and beat until it is well combined. 
  7. One at a time, add egg yolks; after each addition, beat just until combined. 
  8. Add in the vanilla and stir.
  9. Combine the flour, baking soda, and salt; 
  10. add this mixture to the butter mixture in two additions, beginning and finishing with the flour mixture. 
  11. After each addition, beat at low speed until combined. 
  12. Pecans that have been butter-toasted and cooled off should be added in a final stir.
  13. Fold a third of the egg whites into the batter after being beaten on medium speed until stiff peaks form. 
  14. Add the rest of the beaten egg whites slowly, blending just until combined. Add to the pans you have prepared.
  15. 20 to 22 minutes of baking time in a preheated oven, or until a wooden pick inserted in the center comes out clean. 
  16. Cool for ten minutes in pans on wire racks. Remove from pans and allow to cool for 20 minutes on wire racks before serving.
  17. Spread the remaining ½ cup of pecans that have been coarsely chopped on a baking sheet and roast for about 5 minutes at 350F.

Browned butter frosting preparation Butter Pecan Layer Cake

  1. Cook 1½ cups salted butter over medium heat, stirring regularly, for 10 to 12 minutes, or until butter is aromatic and milk solids turn golden brown. 
  2. Turn off the heat and pour the butter into a small basin right away. 
  3. Stirring every 15 minutes, cover, and refrigerate until butter is cool and nearly solid about 1 hour. (If butter solidifies, beating it will cause it to re-soften.)
  4. Using a powerful electric stand mixer with the paddle attachment, beat brown butter for about 3 minutes, or until it is smooth and fluffy. 
  5. Start and end with sugar as you gradually add 6 cups of powdered sugar and ⅓ cup of whole milk. After each addition, combine thoroughly by beating at a low speed. Mix in 1½ teaspoons of vanilla extract.
  6. Spread the cake’s top, sides, and between the layers with the brown butter frosting. Place roasted pecans 1 inch up the sides of the cake, gently pressing them into the bottom.

Enjoy this Butter Pecan Layer Cake.

Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO

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L’Orenta Nuts proudly holds the SQF food safety certification, symbolizing our unwavering dedication to upholding the highest standards of food safety and quality. This certification guarantees that our products undergo rigorous scrutiny, ensuring transparency, traceability, and adherence to global food safety regulations for the utmost consumer confidence.

L’Orenta Nuts has the HACCP (Hazard Analysis and Critical Control Points) certification is a systematic approach to identifying, evaluating, and controlling food safety hazards. It ensures that food products are produced and handled in a manner that minimizes risks and complies with safety standards.

Our GMP (Good Manufacturing Practices) certification ensures that a manufacturing facility adheres to comprehensive quality and safety standards while producing pharmaceuticals, food, and other consumer goods, promoting consistency, quality, and compliance with regulatory requirements.

L’Orenta is an FDA-approved manufacturing facility and has met the rigorous standards set by the U.S. Food and Drug Administration. It demonstrates compliance with regulations, ensuring the production of safe and high-quality food products.

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