Butter Pecan Cake with Brown Sugar Almond Buttercream

Ingredients

• 2 and 1/4 cups (270g) all-purpose flour
• 1/4 cup (40g) cornstarch
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (113g) unsalted butter (softened to room temperature)
• 1 and 1/2 cups (300g) granulated sugar
• 1/4 cup (56mL) vegetable oil
• 3 large eggs (room temperature1 and separated2)
• 2 large egg yolks (room temperature1)
• 2 teaspoons vanilla extract
• 1 cup buttermilk3 (room temperature)
• 1 cup (113g) pecan halves (finely chopped4)
• 1 cup (227g) unsalted butter (softened to room temperature)
• 4 ounces (113g) full fat block cream cheese (softened to room temperature)
• 1/4 cup (50g) firmly packed light brown sugar
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 and 1/2 cups (420g) powdered sugar
• 2 to 3 Tablespoons (30-45mL) milk or cream

Instructions

1. 1

   --- BUTTER PECAN CAKE ---

2. 2

   Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" round cake pans. Set aside.

3. 3

   In a medium size bowl, sift together the flour and cornstarch. Whisk in the baking powder, baking soda, and salt. Set aside.

4. 4

   In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the oil and beat again until smooth. Stop the mixer and scrape down the sides and bottom of the bowl to insure all of the butter/sugar/oil is evenly dispersed.

5. 5

   Turn the mixer speed back up to medium-high, then add the five egg yolks one by one, waiting until the previous egg yolk is fully incorporated before adding the next one. Add the vanilla extract and beat until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl again.

6. 6

   Turn the mixer speed to low and slowly alternate adding the dry ingredients in three parts and the buttermilk in two parts, starting and ending with the dry ingredients. Mix until just combined.

7. 7

   Add the finely chopped pecans and stir until they start to disperse. Be sure you're not fully mixing them in just yet-- a few stirs just to get them started is fine. They'll incorporate fully in the next step. Set the batter aside.

8. 8

   Beat the egg whites until soft peaks form, about 3 minutes. Add the whipped egg whites to the batter then gently fold them into the batter until fully incorporated. Do this slowly so as not to deflate the egg whites nor overmix the cake batter.

9. 9

   Divide the batter evenly between the prepared pans. Bake for 30-34 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.

10. 10

    --- BROWN SUGAR ALMOND BUTTERCREAM ---

11. 11

    In a large bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter, cream cheese, and brown sugar on medium speed until smooth (about 3 minutes).

12. 12

    Decrease mixer speed to low, then add the almond extract, vanilla extract and salt and mix until combined.

13. 13

    Slowly add the powdered sugar and continue to mix on low until a cohesive frosting starts to form. When you have added about half of the powdered sugar, add the milk or cream, then continue with the remaining powdered sugar. Increase the mixer speed to medium-high and beat until mixture is smooth.

14. 14

    --- ASSEMBLE THE CAKE ---

15. 15

    Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with buttercream frosting. Spread evenly with an offset spatula.

16. 16

    Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.

17. 17

    Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.