Brown Butter-Pecan Cake
This Brown Butter-Pecan Cake is a decadent dessert that marries the rich, nutty flavor of browned butter with the comforting warmth of toasted pecans. The moist, tender cake layers are infused with the deep, caramel-like notes of brown butter, while finely chopped pecans add a delightful crunch throughout.
Recipe - Mabank #64
Brown Butter-Pecan Cake
0
Servings10
Cook Time120 Minutes
Ingredients
1 box butter pecan cake mix
1 cup water
3 large eggs, room temperature
1/3 cup brown butter, melted (see recipe)
1/2 tsp pumpkin pie spice, for decorating (see recipe on p. 11)
1 1/2 cups chopped pecans, divided
2 cups brown butter, room temperature (see recipe)
4 cups powdered sugar, spooned and leveled
2 Tbs maple syrup
1 tsp pumpkin pie spice (see recipe on p. 11)
2 Tbs milk (optional)
Directions
- Preheat oven to 350° F. Using an electric mixer, combine the cake mix, water, eggs and melted brown butter. Beat for two minutes until smooth and creamy. Fold in 1 cup of pecans. Line two 9-inch cake pans with parchment paper. Grease the sides of the pans with butter. Divide the batter evenly between the pans. Bake for 30 to 40 minutes until a toothpick inserted into the middle comes out clean. Let cakes cool to room temperature in the pans.
- Using an electric mixer, beat the 2 cups of brown butter for about 2 minutes until light, fluffy and pale. With the mixer on low, slowly add the powdered sugar. Stop the mixer, and scrape down the sides as necessary. Add the maple syrup and the pumpkin spice. Continue to beat for about 5 minutes. The frosting will be light and fluffy. If it tastes gritty or sugary, then add two tablespoons of milk before beating for 2 more minutes.
- To assemble the cake, remove one cake from the pan. Place top-side up on a cake plate. Spread about 1 cup of frosting in an even layer on top of the cake. Place the second cake, bottom-side up. Apply a thin layer of frosting on the top of the cake and around the sides. Place the cake in the refrigerator for 1 hour. After the thin layer is set, continue with remaining frosting until top and sides are completely covered. Decorate the cake with remaining pecans and a dusting of pumpkin spice.
Nutritional Information
Per Serving: Calories: 910, Fat: 64 g (31 g Saturated Fat), Cholesterol: 175 mg, Sodium: 300 mg, Carbohydrates: 84 g, Fiber: 2 g, Protein: 6 g.
0 minutes
Prep Time
120 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Betty Crocker Cake Mix, Butter Pecan, Delights - 13.25 Ounce
$2.49$0.19/oz
Not Available
Brookshire's Large White Eggs - 6 Each
$2.79$0.47 each
Not Available
McCormick Pumpkin Pie Spice - 1.12 Ounce
$5.49 was $5.99$4.90/oz
Ellis Pecan, Bits - 6 Ounce
$4.99 was $6.49$0.83/oz
Not Available
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.49 was $2.79$1.25/lb
Full Circle Market Maple Syrup, 100% Pure - 12 Fluid ounce
$8.99$0.75/fl oz
McCormick Pumpkin Pie Spice - 1.12 Ounce
$5.49 was $5.99$4.90/oz
Brookshire's Whole Milk - 1 Quart
$1.99$1.99/qt
Nutritional Information
Per Serving: Calories: 910, Fat: 64 g (31 g Saturated Fat), Cholesterol: 175 mg, Sodium: 300 mg, Carbohydrates: 84 g, Fiber: 2 g, Protein: 6 g.
Directions
- Preheat oven to 350° F. Using an electric mixer, combine the cake mix, water, eggs and melted brown butter. Beat for two minutes until smooth and creamy. Fold in 1 cup of pecans. Line two 9-inch cake pans with parchment paper. Grease the sides of the pans with butter. Divide the batter evenly between the pans. Bake for 30 to 40 minutes until a toothpick inserted into the middle comes out clean. Let cakes cool to room temperature in the pans.
- Using an electric mixer, beat the 2 cups of brown butter for about 2 minutes until light, fluffy and pale. With the mixer on low, slowly add the powdered sugar. Stop the mixer, and scrape down the sides as necessary. Add the maple syrup and the pumpkin spice. Continue to beat for about 5 minutes. The frosting will be light and fluffy. If it tastes gritty or sugary, then add two tablespoons of milk before beating for 2 more minutes.
- To assemble the cake, remove one cake from the pan. Place top-side up on a cake plate. Spread about 1 cup of frosting in an even layer on top of the cake. Place the second cake, bottom-side up. Apply a thin layer of frosting on the top of the cake and around the sides. Place the cake in the refrigerator for 1 hour. After the thin layer is set, continue with remaining frosting until top and sides are completely covered. Decorate the cake with remaining pecans and a dusting of pumpkin spice.