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Decadent Bourbon Pecan Brown Butter Cake with Salted Caramel Frosting

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A rich and moist pecan cake enhanced with nutty brown butter and a hint of bourbon, topped with a perfectly balanced salted caramel frosting. This easy-to-make cake is a crowd-pleaser perfect for special occasions or casual treats.

Ingredients

Scale
  • 1 cup (2 sticks or 227g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 tbsp bourbon
  • 2 ⅓ cups (290g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup (120g) chopped pecans, toasted
  • ¾ cup (180ml) buttermilk, room temperature (or substitute with milk + 1 tbsp lemon juice)
  • For the Salted Caramel Frosting:
  • 1 cup (200g) granulated sugar
  • 6 tbsp (¾ stick or 85g) unsalted butter, cubed
  • ½ cup (120ml) heavy cream, warmed
  • 1 tsp flaky sea salt
  • 2 cups (250g) powdered sugar, sifted
  • 1 tsp vanilla extract

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt the butter, stirring constantly. After about 5-7 minutes, it will turn golden brown with a nutty aroma—watch closely to avoid burning. Remove from heat and let cool for 5-10 minutes. Pour into a heatproof bowl to stop cooking.
  2. Toast the Pecans: While the butter cools, toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Set aside to cool.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
  4. Cream Sugar and Butter: In a large bowl, combine the browned butter (once slightly cooled) with granulated sugar. Beat with a mixer on medium speed until combined and slightly fluffy, about 2 minutes.
  5. Add Eggs and Flavorings: Beat in eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract and bourbon.
  6. Alternate Adding Dry Ingredients and Buttermilk: Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined—avoid overmixing.
  7. Fold in Pecans: Using a spatula, gently fold in toasted pecans to distribute evenly.
  8. Prepare Pans and Bake: Divide batter evenly between two lightly greased and parchment-lined 9-inch round cake pans. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready.
  9. Cool Completely: Let cakes cool in pans for 10 minutes, then transfer to a cooling rack until fully cool before frosting.
  10. Make Salted Caramel Frosting: In a saucepan over medium heat, melt sugar stirring constantly until it liquefies to a deep amber color. Remove from heat and carefully whisk in butter until smooth. Slowly pour in warm heavy cream (mixture will bubble). Stir until combined and let cool 15 minutes. Once slightly cooled, whisk in powdered sugar, vanilla, and sea salt until smooth and spreadable.
  11. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place second cake layer and frost the top and sides evenly. Chill briefly if frosting feels too soft.

Notes

Watch the butter carefully when browning to avoid burning; look for a golden brown color and nutty aroma. Toast pecans lightly to boost flavor. Fold pecans gently to avoid overmixing. Warm the cream before adding to caramel to prevent seizing. Frosting can be made a day ahead and stored in the fridge. Cake layers can be frozen unfrosted for up to 3 months.

Nutrition

Keywords: bourbon pecan cake, brown butter cake, salted caramel frosting, pecan dessert, easy cake recipe, holiday cake, nutty cake, bourbon dessert

Find it online: https://coracooks.com/decadent-bourbon-pecan-brown-butter-cake-recipe-with-salted-caramel-frosting-easy-step-by-step/