Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (110 g) light brown sugar
- 1 cup (2 sticks, 226 g) unsalted butter, for cake (measured before browning)
- 1 1/2 cups (3 sticks, 339 g) unsalted butter, for frosting (measured before browning)
- 4 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 2 tsp baking powder + 1/2 tsp baking soda + 1 tsp fine salt
- 2 tbsp vanilla extract (divided)
- 4 cups (480 g) powdered sugar
- 1/4 cup (60 ml) heavy cream or milk
- 2 1/2 cups (about 260 g) pecans (chopped + whole)
- 3 tbsp sugar + 1 tbsp maple syrup for candied pecans
- Flaky sea salt for garnish
Do This
- 1. Brown 1 cup butter for the cake and 1 1/2 cups butter for the frosting separately; cool to room temperature until opaque but spreadable.
- 2. Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
- 3. Beat browned butter, granulated and brown sugars, and vanilla; mix in eggs one at a time. Alternate adding dry ingredients with buttermilk.
- 4. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
- 5. Toast chopped pecans; make quick candied pecans in a skillet with butter, sugar, maple syrup, and salt. Cool.
- 6. Beat browned butter with powdered sugar, cream, vanilla, and salt until fluffy; fold in chopped toasted pecans.
- 7. Layer cakes with frosting, then frost sides and top. Decorate with candied pecans and a light sprinkle of flaky salt.
Why You’ll Love This Recipe
- Deep, nutty flavor from browned butter in both the cake and the frosting.
- Buttery, tender crumb layered with a lush pecan-studded buttercream.
- Elegant finish with glossy candied pecans and a whisper of flaky sea salt.
- Perfect make-ahead celebration cake that slices beautifully and keeps well.
Grocery List
- Produce: None
- Dairy: Unsalted butter, buttermilk, eggs, heavy cream (or milk)
- Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, baking powder, baking soda, fine salt, flaky sea salt, vanilla extract, maple syrup (or honey), pecans
Full Ingredients
Brown Butter Cake Layers
- 1 cup (2 sticks, 226 g) unsalted butter, measured before browning
- 2 1/2 cups (300 g) all-purpose flour, spooned and leveled
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 4 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- 2 tsp pure vanilla extract
- Optional: 1/4 tsp ground cinnamon for a subtle warm note
- For pans: softened butter or nonstick spray, plus 2 tbsp flour and parchment rounds
Brown Butter Toasted Pecan Frosting
- 1 1/2 cups (3 sticks, 339 g) unsalted butter, measured before browning
- 4 cups (480 g) powdered sugar, sifted
- 1/4 cup (60 ml) heavy cream or whole milk, plus 1–3 tbsp more as needed
- 1 1/2 tsp pure vanilla extract
- 1/4–1/2 tsp fine sea salt, to taste
- 1 1/2 cups (about 160 g) pecans, toasted and finely chopped (see below)
Toasted Pecans (for Frosting)
- 1 1/2 cups (about 160 g) pecan halves or pieces
Candied Pecan Garnish
- 1 cup (about 100 g) pecan halves
- 2 tbsp granulated sugar
- 1 tbsp light brown sugar
- 1 tbsp unsalted butter
- 1 tbsp maple syrup (or honey)
- Pinch fine sea salt
Finishing Touches
- Flaky sea salt (such as Maldon), for sprinkling on top
- Additional toasted or candied pecans, if desired, for decorating the sides or base
Step-by-Step Instructions
Step 1: Brown the Butter
Measure out 1 cup (2 sticks) unsalted butter for the cake and 1 1/2 cups (3 sticks) unsalted butter for the frosting, keeping them separate so you can cool each portion properly. Cut each portion into cubes for even melting.
Place the cake butter in a light-colored saucepan over medium heat. Melt, then continue cooking, stirring frequently, as it foams. After 5–8 minutes the milk solids will turn golden brown and smell nutty, and the butter will deepen to a toasty amber. Immediately pour into a heatproof bowl, scraping in all the browned bits from the bottom. Repeat the process with the frosting butter in the same pan.
Let both portions cool at room temperature until they are opaque and spreadable, not liquid. This may take 30–45 minutes. You can speed things up by briefly refrigerating and stirring every 5–10 minutes, but do not let the butter fully harden.
Step 2: Prepare the Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with softened butter or nonstick spray. Line the bottoms with parchment rounds and lightly grease the parchment as well. Dust the pans with a little flour, tapping out any excess.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon until well combined. Set aside.
Step 3: Make the Brown Butter Cake Batter
In a large mixing bowl (using a stand mixer with paddle attachment or a hand mixer), add the cooled, spreadable brown butter for the cake. Beat on medium speed for about 1 minute to smooth it out. Add the granulated sugar and brown sugar and beat on medium-high speed for 3–4 minutes, until the mixture looks lightened and slightly fluffy.
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla extract.
With the mixer on low, add one-third of the dry ingredients, followed by half of the buttermilk. Repeat with another third of the dry ingredients, the remaining buttermilk, then the final third of the dry ingredients. Mix just until the flour disappears and the batter is smooth. Do not overmix, or the cake can become dense.
Step 4: Bake and Cool the Cake Layers
Divide the batter evenly between the prepared pans (a kitchen scale is helpful here, but you can also eyeball it). Smooth the tops with a spatula so they bake evenly.
Bake at 350°F (175°C) for 25–30 minutes, rotating the pans halfway through, until the cakes are golden, the edges pull slightly from the sides, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cakes in their pans on a wire rack for 10–15 minutes. Then run a thin knife around the edges, invert each cake onto the rack, peel off the parchment, and cool completely, at least 1 hour. The cakes must be fully cool before you frost them.
Step 5: Toast and Candy the Pecans
While the cakes cool, prepare the pecans. For the frosting, place 1 1/2 cups pecans on a baking sheet. Toast in the 350°F (175°C) oven for 6–8 minutes, stirring once, until fragrant and slightly darkened. Let cool completely, then finely chop.
For the candied pecans, add 1 tbsp unsalted butter, 2 tbsp granulated sugar, 1 tbsp brown sugar, and 1 tbsp maple syrup to a medium skillet over medium heat. Stir until the sugar dissolves and the mixture bubbles. Add 1 cup pecan halves and a pinch of salt. Cook, stirring constantly, for 2–3 minutes until the nuts are glossy and well-coated.
Spread the hot candied pecans in a single layer on a parchment-lined plate or baking sheet to cool and harden. Break apart any clusters once cool.
Step 6: Make the Brown Butter Toasted Pecan Frosting
Place the cooled, opaque frosting brown butter in a large mixing bowl. Beat on medium speed for 2–3 minutes until creamy and lighter in color.
Add half of the sifted powdered sugar and mix on low until combined. Add the remaining powdered sugar, vanilla, 1/4 tsp salt, and 1/4 cup cream or milk. Beat on low until incorporated, then increase to medium-high and whip for 3–4 minutes until light and fluffy. If the frosting seems too thick, add more cream or milk 1 tablespoon at a time; if too soft, add a bit more powdered sugar.
Taste and adjust the salt (brown butter loves a little extra). Fold in the finely chopped toasted pecans with a spatula. If the frosting feels very soft, refrigerate it for 10–15 minutes to firm up slightly before assembling the cake.
Step 7: Assemble and Decorate the Cake
If the cake layers have domed tops, level them gently with a serrated knife. Place one layer on a serving plate or cake stand, cut side up. Add about 1 cup of frosting and spread into an even layer right to the edges.
Place the second layer on top, cut side down, aligning the edges. Apply a thin layer of frosting over the top and sides to create a crumb coat. Refrigerate the cake for 15–20 minutes to set the crumbs.
Once the crumb coat is firm, apply the remaining frosting in swoops around the sides and on top. Decorate the top with candied pecan halves, either in a ring around the edge or in a loose cluster in the center. Finish with a light sprinkle of flaky sea salt over the top, focusing on the frosting rather than the exposed cake. Slice with a sharp, warm knife for the cleanest cuts.
Pro Tips
- Watch the butter closely: Brown butter goes from perfect to burnt quickly. Use a light-colored pan and remove it from the heat as soon as the milk solids are deep golden and smell nutty.
- Cool butter to the right texture: The browned butter should be creamy and opaque, not liquid, before you make the batter or frosting. Too warm and your cake may be greasy and frosting too runny.
- Room-temperature ingredients: Bring eggs and buttermilk to room temperature so the batter emulsifies properly and bakes up tender.
- Chop pecans finely for frosting: Small pieces mix in smoothly and make the cake easier to slice, while whole halves are best reserved for garnish.
- Use a crumb coat: That first thin layer of frosting locks in stray crumbs and gives a professional, clean finish once the final coat goes on.
Variations
- Bourbon-kissed version: Add 1–2 tbsp bourbon to the frosting (reduce the cream slightly) and 1 tsp to the cake batter along with the vanilla for a sophisticated, boozy note that pairs beautifully with brown butter and pecans.
- Sheet cake style: Bake the batter in a greased 9×13-inch pan at 350°F (175°C) for 30–35 minutes. Cool completely, then frost the top only with the pecan buttercream and garnish with candied pecans and flaky salt.
- Extra-salted finish: For a more pronounced sweet-salty contrast, use salted browned butter in the frosting (or increase the salt slightly) and be a bit more generous with the flaky sea salt on top.
Storage & Make-Ahead
The assembled cake keeps well, covered, at cool room temperature for up to 1 day. For longer storage, refrigerate, well covered, for up to 4 days. Let slices sit at room temperature for 30–45 minutes before serving so the frosting softens and flavors bloom.
You can bake the cake layers up to 2 days ahead. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature or in the refrigerator. The layers also freeze very well: wrap in plastic and then foil, and freeze for up to 2 months. Thaw, still wrapped, at room temperature before frosting.
The frosting can be made 1–2 days ahead and kept in an airtight container in the refrigerator. Bring to room temperature and re-whip briefly before using. Candied pecans can be stored in an airtight container at room temperature for up to 1 week.
Nutrition (per serving)
Approximate per slice (1 of 12): about 700 calories, 49 g fat, 21 g saturated fat, 70 g carbohydrates, 3 g fiber, 48 g sugars, 8 g protein, and 430 mg sodium. Values will vary based on exact ingredients and portion sizes.
