Ingredients
Scale
- For the Toasted Pecans:
- 2 cups chopped pecans
- 3 tablespoons salted butter
- For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, room temperature
- For the Cream Cheese Buttercream:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1–2 tablespoons heavy cream (if needed for consistency)
Instructions
- Melt 3 tablespoons of butter in a large skillet over medium heat. Add the chopped pecans and cook for 4 to 5 minutes, stirring frequently. You will know they are ready when they smell fragrant and look slightly darkened. Remove the pecans from the heat and set them aside to cool completely before adding them to the batter.
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line the bottoms with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large stand mixer fitted with the paddle attachment, beat the 1 cup of softened butter with the granulated sugar and brown sugar. Beat on medium-high speed for about 3 to 5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. The batter should look smooth and pale. If it looks slightly curdled, don’t worry; it will come together once the dry ingredients are added.
- Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk in two parts (start and end with the flour). Mix only until just combined to avoid a tough cake. Gently fold in 1.5 cups of the toasted pecans, saving the rest for decorating the top.
- Divide the batter evenly between the three prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- In a clean bowl, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar one cup at a time on low speed. Once incorporated, add the vanilla extract and increase the speed to high. Whip for 2 minutes until light and airy. If the frosting is too thick, add a splash of heavy cream.
- Place one cake layer on a serving plate. Spread a generous layer of buttercream on top. Repeat with the second and third layers. Frost the outside and top of the cake with the remaining buttercream. Press the remaining toasted pecans onto the sides or sprinkle them on top for a beautiful finish.
- Cook Time: 1 hour 5 minutes