Southern Butterscotch Pecan Cake Recipe (2024)

Entry #2832, September 13, 2013

Desire a dessert that will usher you into the Fall Season and cater to your sugar taste buds? Then try the Butterscotch Pecan Cake, that you and your entire family willenjoy.Thewonderful mixtures of the sugarycream frostingand smooth cake batter with the salty scatterings of the pecan nuts will give you the sweet and salty taste that you will come to adore.So take some timeoutof your daily routine and bake this delight dessert and you will not be disappointed.

Image via: Martha Stewart

Ingredients:

For the Cake

1. Vegetable-Oil Cooking Spray, for pans
2. 3 3/4 cups of All-Purpose Flour
3. 1 1/4 teaspoons of Baking Powder
4. 3/4 teaspoon of Baking Soda
5. 2 1/2 teaspoons of Coarse Salt
6. 10 ounces (2 1/2 sticks) of Unsalted Butter, Softened
7. 2 1/2 cups of Packed Dark-Brown Sugar
8. 4 Large Eggs, room temperature
9. 1 tablespoon plus 1 teaspoon of Pure Vanilla Extract
10. 1 1/4 teaspoons of Rum, preferably golden or dark
11. 1 1/4 cups of Buttermilk, room temperature

For the Frosting

1. 12 ounces of Unsalted Butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
2. 2 cups of Packed Dark-Brown Sugar
3. 1 cup of Heavy Cream
4. 1/2 teaspoon of Coarse Salt
5. 20 ounces of Cream Cheese, softened
6. 1/2 cup of Confectioners’ Sugar, sifted

For the Butter Scotch

1. 1/3 cup of Packed Dark-Brown Sugar
2. 3 ounces (6 tablespoons) of Butter, cut into pieces
3. 1/2 cup of Light Corn Syrup
4. 1/4 teaspoon of Coarse Salt
5. 1/2 cup of Heavy Cream
6. 2 cups of Pecan Halves, toasted and chopped, plus more halves for garnish

Image via: Chow

Directions

For the Cakes

1. Preheat the oven to 325 degrees (F). Coat three 8-by-2 inch round cake pans with the cooking spray, then line them with parchment and coat the parchment. Whisk the flour, baking soda, and salt in a medium bowl then set to the side.
2. Beat the butter and brown sugar with a mixer on a medium-high speed until the mixture is pale and fluffy (approximately 5 min. of mixing). After the mixture has become fluffy then beat in the large eggs, doing so 1 at a time. Then add in the vanilla and rum.
3. Next, reduce the speed to low and add in flour mixture in 2 additions, alternating with buttermilk, then raise the speed to medium-high and beat for 2 min. Then fill each cake pan with the batter until batter is gone.
4. Bake the cakes until they turn golden brown or for approximately 40 minutes. Then take out the pans and let them cool, when slightly cool remove the cakes onto another surface to let them thoroughly cool.

For the Frosting

1. Melt 1 stick of butter in a medium saucepan over a medium heat until dark golden brown for about 10 minutes. Add in brown sugar, cream and salt making sure to stir the mixture until the sugar dissolves. Bring the mixture to a boil while whisking it constantly for 3 minutes then transfer to a mixer bowl and let it cool.
2. With the machine running, add in the remaining butter at a few pieces at a time and beating them on low speed until all has been incorporated. Raise the speed to medium and beat for 2 minutes.
3. In another bowl, beat the cream cheese and confectioners’ sugar on medium-high until it becomes fluffy and smooth which should take about 3 minutes. Then add in the brown-butter mixture to the cream cheese and beat the new mixture until it is smooth. Then cover it up and put it in the refrigerator until it gets chilled or for at least 2 hours (beat low speed before using it).

For the Butterscotch

1. Mix the sugar, butter, corn syrup, and salt in a small saucepan over a medium heat and cook, constantly stirring until the sugar dissolves. Bring the mixture to boil and cook for 2 minutes, then remove it from heat and whisk in cream then put the saucepan back onto the heat and cook for 2 minutes. Then take off heat and let it cool slightly.

Image via: Just a Pinch

Assembly of the Cake

1. Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool.
2. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
3. Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

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