1 ½ cups (340g) unsalted butter, softened: Forms the base of the frosting.
6 oz cream cheese, softened: Adds creaminess and tang.
⅓ cup (66g) light brown sugar, firmly packed: Sweetens and complements the pecans.
1 ½ teaspoons vanilla extract: Enhances the frosting flavor.
¼ teaspoon salt: Balances the sweetness.
4 ½ cups (562g) powdered sugar: Sweetens and thickens the frosting.
1 Tablespoon heavy cream: Adds richness and smoothness.
⅓ cup (35g) pecan halves, very finely chopped, optional: For decoration and extra crunch.
Step-by-Step Cooking Instructions
Step 1: Brown the Butter
Melt Butter: In a medium saucepan, melt the butter over medium-low heat. Brown Butter: Increase the heat and cook until golden brown specks form at the bottom of the pan and the butter has a nutty aroma. Remove from heat and let cool completely.
Step 2: Prepare the Cake
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
Step 3: Mix Dry Ingredients
Combine Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
Step 4: Combine with Butter
Add Browned Butter: Pour the cooled browned butter into the dry ingredients and mix until incorporated.
Step 5: Add Wet Ingredients
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add to the dry ingredients, mixing until just combined. Stir in Pecans: Gently fold in the finely chopped pecans.
Step 6: Bake the Cakes
Divide Batter: Evenly divide the batter among the prepared pans. Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
Step 7: Make the Icing
Continue Reading in next page
