Brown Butter Pecan Sheet Cake Recipes

BROWN BUTTER PECAN SHEET CAKE RECIPE

Steps:

• To a medium saucepan, set over medium heat, add the butter. Once it's melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see very lightly browned specks beginning to form. Add the pecans; toss the pecans until they're evenly coated. Give it a stir and cook until it's browned, about an additional 1 minute. Allow to stand until room temperature.
• Preheat the oven to 350 degrees F. Grease a 9x13-inch cake pan with cooking spray and set aside. I also like to line my cake pan with a sheet of parchment because I don't like anything to stick!
• In the a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of a stand-up mixer (or a large bowl using an electric mixer), using the paddle attachment, whisk the vegetable oil and sugar together, until combined about 1 minute. Then, add the reserved pecan/butter mixture and beat for an additional minute. Add the eggs, along with the vanilla extract and mix until combined.
• Add half of the dry ingredients and half of the milk and mix until incorporated. Add the remaining dry ingredients and the remaining milk; mix until smooth, about 30 seconds.
• Pour the batter into the pan and smooth it out using an offset spatula or butter knife. Transfer to the oven to bake for 20 to 22 minutes, or until a skewer comes out clean. Allow to cool in the pan for about 10 minutes and then invert it onto a cooling rack. BE CAREFUL IT'S A BIG CAKE.
• To a bowl of a stand-up mixer with the paddle attachment (OR a medium bowl using an electric mixer), add the butter, cream cheese, spices and vanilla. Beat until smooth and fluffy, about 2 minutes.
• Sift in the powdered sugar in increments of about 1 cup (just so it doesn't make a mess when you start your machine). Repeat until you've worked your way through the powdered sugar.
• Lastly, add the heavy cream and beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes.
• Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go. Top it with whatever you like! I added lil' cookies. Cake will stay moist for about 3 days when wrapped properly.

CAROL'S BUTTER PECAN CAKE

Steps:

• Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
• Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
• Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
• To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

SOFT + MOIST BROWN BUTTER PECAN SHEET CAKE

Steps:

• Brown the Butter: Place the sliced butter into a large saucepan over medium heat. Stir until melted and white streaks appear on the surface of the butter. Add the pecan halves and stir until foamy and liquid beneath foam turns dark golden brown (a few minutes).
• Strain out pecans and set aside. Pour brown butter in a large pan (like a cake pan) and freeze for 20 minutes or until solid and opaque. While you wait, move on to Step 3!
• Make Pecan Butter: Place the strained-out pecans in the bowl of a food processor and run on high for 1-2 minutes or until the pecans form a semi-solid nut butter. Set aside.
• Preheat the oven to 350 degrees F. Line a metal or glass 9x13 rectangular pan with parchment paper or foil and set aside.
• Remove brown butter from freezer and scrape into a large bowl. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat on high speed until creamy and smooth.
• Add brown sugar and white sugar and beat until smooth and velvety. Add your pecan butter and beat on high until combined.
• Add egg whites, sour cream, vanilla bean seeds, vanilla extract, cinnamon, and nutmeg. Beat on high speed until smooth.
• Add flour, cornstarch, baking powder, baking soda, and salt. Fold together with a wooden spoon or spatula just until combined (don't overmix!).
• Fold in the milk and buttermilk just until combined. Batter will be thick. Pour into prepared pan and smooth out evenly.
• Bake for 30-35 minutes or until a toothpick emerges from the center with moist crumbs. If the top is browning too much, simply lay a sheet of foil on top. Let cool in pan for 10 minutes, then remove cake (parchment paper/foil makes this easy) and place on cooling rack. Cool completely before frosting.
• Combine sliced cold butter, cream cheese, and 2 tablespoons of the buttermilk in a large bowl. Beat with a handheld or stand mixer fitted with a paddle or whisk attachment on high speed for 5 minutes or until smooth and creamy.
• Beat in powdered sugar one cup at a time. Frosting will be thick. Beat in vanilla extract, vanilla bean seeds, and the remaining tablespoon of buttermilk. Spread atop cooled cake.

THREE-TIER CANDIED-PECAN CAKE WITH BROWN-BUTTER PEARS

Steps:

• Candy the pecans: Preheat oven to 400 degrees. Toss toasted pecans with butter, brown sugar, vanilla, cinnamon, and nutmeg on a rimmed baking sheet. Roast, stirring to coat halfway through, until toasted, about 10 minutes. Let cool.
• Reduce oven temperature to 350 degrees. Make the cake: Butter three 8-inch round cake pans, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and 1 1/4 cups granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Stir in candied pecans.
• Beat egg whites in a clean bowl with a mixer on high speed until frothy. Gradually add remaining 1/2 cup sugar, and beat until stiff peaks form. Gently fold one-third of the egg whites into the batter using a rubber spatula. Fold in remaining egg whites in 2 additions.
• Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 30 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto racks, and let cool completely.
• Meanwhile, make the pear filling: Brown butter in a skillet over medium heat, about 5 minutes. Cook pears, stirring occasionally, until tender, about 6 minutes.
• Make the bourbon whipped cream: Whisk cream, bourbon, and confectioners' sugar with a mixer on medium-high speed until soft peaks form.
• Trim tops of cakes to create a level surface using a serrated knife. Transfer 1 cake to a platter. Spread half the pears over the top. Top with another cake. Spread remaining pears over the top. Top with remaining cake. Spread whipped cream over the top. Garnish with chopped pecans.

BUTTER PECAN LAYER CAKE

Steps:

• Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.