Real Recipes From Real Home Cooks ®

butter pecan cake with bourbon buttercream

a recipe by
Garrison Wayne
La Quinta, CA

This cake is bursting with flavor. The combination of the extra rich butter, ample vanilla and the depth of the dark brown sugar add up to a delightful experience. You will need two 8 inch round cake pans for this recipe. There is not sufficient batter for 9 inch pans. If you don’t have 8 inch pans, invest in them. 8 inch cakes are my favorite size. They serve 10 persons amply. Also, make sure that you purchase top quality vanilla. It is an essential ingredient. As for the Bourbon, any Kentucky Bourbon will do. This cake is perfect for nearly any occasion. Enjoy!

serves 10
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For butter pecan cake with bourbon buttercream

  • 3/4 c
    unsalted extra creamy butter 12g fat per tbsp
  • 5/8 tsp
    kosher salt
  • 1 c
    plus 2 tbsp dark brown sugar
  • 3 lg
  • 2 1/4 tsp
    vanilla extract (top quality)
  • 1 1/2 c
    all purpose flour
  • 3/4 tsp
    baking soda
  • 3/4 tsp
    baking powder
  • 3/4 c
    buttermilk or 2 1/4 tsp vinegar plus milk to measure 3/4 cup ( set aside 5 minutes)
  • 3 c
    powdered sugar
  • 2 pinch
    kosher salt
  • 6 Tbsp
    unsalted extra creamy butter
  • 1 Tbsp
  • 1 tsp
  • 3 1/2 tsp
    milk (approximately)
  • 3/4 c
    chopped pecans

How To Make butter pecan cake with bourbon buttercream

  • 1
    Prepare two 8 inch round cake pans by greasing with butter and dusting with flour. Tap out excess flour.
  • 2
    Preheat oven to 350 degrees and position rack in center of oven.
  • 3
    In a stand mixer, place butter, salt, and brown sugar in bowl. Beat with paddle on medium speed for several minutes until very well mixed. Then add eggs, one at a time, beating about 30 seconds before adding the next egg…and so forth, until all 3 eggs have been added. Stir in the vanilla.
  • 4
    Measure flour, baking soda, and baking powder in a bowl and whisk well with a fork to blend well.
  • 5
    With the mixer at a lower speed, gradually add the flour mix and buttermilk alternately. When fully mixed, the batter might seem a bit separated. Take a hand whisk and give the batter a good whisking, about 25 beats.
  • 6
    Divide the batter between the two prepared pans. Tap on counter to level out well. Place in preheated oven. Bake for approximately 30 minutes. Test with a toothpick.
  • 7
    Remove baked cakes from oven a cool on rack for 20 minutes. Turn out from pans and continue to completely cool on rack.
  • 8
    When cakes are cooled prepare the frosting. Just add all the ingredients and beat well by hand or with a mixer. Don’t add all the milk, as you might not need all of it. Add more drops of milk until desired consistency.
  • 9
    Place one cake on a cake plate. Frost the top of the layer. Place the second cake on top. Frost the sides and top. Sprinkle the chopped nuts on top and gently press into the frosting.
  • 10
    Cake will keep well, covered in the refrigerator. Bring to room temp to serve.