Moist Butter Pecan Cake

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

Toasted Pecans

▢ ¼ cup (56 g) unsalted butter
▢ 1½ tbsps (19 g) soft light brown sugar
▢ ⅛ tsp ground cinnamon
▢ 1¼ cups (125 g) pecans - roughly chopped

Cinnamon Cream Cheese Frosting

▢ 1 cup (225 g) unsalted butter - room temperature
▢ 3 cups (375 g) powdered sugar - also known as icing/confectioners' sugar
▢ 1½ cups (335 g) cream cheese - cold. Use a firm/block type, not the spreadable type
▢ 1½ tsps vanilla extract/essence
▢ ¼ tsp ground cinnamon
▢ pecans for decorating

Instructions

Toasted Pecans

In a saucepan over low-medium heat, add the butter, brown sugar, and cinnamon. Stir until the butter has melted and the mixture is hot and just starting to bubble.
Add in the chopped pecans and stir constantly for about 2 minutes, making sure the pecans are completely coated in the buttery mixture. The mixture will become frothy. Be careful not to let the pecans burn. Transfer them to a plate and spread into a single layer to cool completely.

Cake Batter

Preheat the oven to 350°F (180°C) conventional (see note 1 if using a convection oven with a fan) and grease two 8-inch cake tins (I use my homemade cake release). Line the bottoms with parchment paper, as the pecans can sometimes stick to the bottom of the tins. Set aside.
In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Using a whisk, mix until well combined. Set aside.
In a large bowl, add the butter, vegetable oil, granulated sugar, and brown sugar. Using an electric mixer, cream together on medium speed for 2 minutes until light and creamy.
Add in the eggs one by one, mixing on low speed for about 10–15 seconds between each addition, or until well combined.
Add in the sour cream and vanilla and mix on low speed until everything is well combined. Now set your mixer aside, as the remainder of the batter will be finished by hand.
Add half of the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Then add in the milk and fold until just combined. Lastly, add in the remaining dry ingredients and gently fold until you can no longer see any streaks of flour. Be careful not to overmix, as this can make the cake dense instead of soft and tender.
Add in the cooled toasted pecans, including any leftover buttery sugar mixture, and gently fold until evenly distributed throughout the batter. Do not overmix.
Divide the batter evenly between the two prepared 8-inch cake tins. I like to weigh my cake tins to make sure there is an even amount of batter in each. Smooth out the tops and lightly drop the tins on the counter to remove any large air bubbles.
Bake for 37 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Once baked, allow the cake layers to cool in the tins for 20 minutes. Carefully run a thin knife around the edges to release the cakes, then turn them out onto a wire rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

In a large bowl, add the room-temperature butter. Using an electric mixer, cream on medium-high speed for a few minutes until light, fluffy, and pale in color.
Add in the powdered sugar in three batches, mixing on low speed after each addition until well incorporated before adding the next batch.
Add in the cold cream cheese, vanilla, and cinnamon. Mix on medium speed just until the frosting is smooth and creamy. Be careful not to overmix (see note 2).

Assembly (see video for demonstration)

Once the cake layers are completely cool, use a serrated knife to level the tops so they're nice and flat. You can also trim the caramelized edges if desired.
Place the first cake layer onto a serving plate or cake stand and spread a generous layer of cinnamon cream cheese frosting evenly over the top using an offset spatula.
Place the second cake layer on top and gently press down to secure it.
Spread the remaining frosting over the top and sides of the cake. You can keep the frosting rustic or use a cake scraper or offset spatula to smooth everything out for a cleaner finish.
Transfer any remaining frosting to a piping bag fitted with a 1M piping tip and pipe a simple decoration on top. Finish with extra pecans, if desired.
If the frosting is quite soft, especially in warmer weather, refrigerate the decorated cake for about 30 minutes to allow the frosting to firm up before slicing and serving.

Notes

Note 1. The fan-forced (convection) function cooks cakes/cupcakes faster, so if baking in this mode then you will need to decrease the baking temperature to 320°F (160°C) so that the cake/cupcakes bake at the same rate as mine 🙂

Note 2. Cream cheese frosting can become softer the longer you mix it, so avoid overmixing. If using a stand mixer and the frosting is still a little lumpy, briefly increase the speed until smooth.

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.