Butternut Pecan Cake with Classic Buttercream Frosting Recipe

Butternut Pecan Cake with Traditional Buttercream Frosting

Recipe provided by Kelly Williams

• Difficulty: Intermediate
• Makes: 10 servings
• Nutritional Information Per Serving (1 of 10 servings): Calories 996, Total Fat 43 g, Saturated Fat 23 g, Carbohydrates 143 g, Dietary Fiber 2 g, Sugar 106 g, Protein 13 g, Cholesterol 100 mg, Sodium 500 mg
• Total Time: 3 hr 5 min (includes cooling time)
• Hands-On Time: 1 hr 10 min

Cake Components:

• 2 sticks (1 cup) unsalted butter, cubed, and additional for greasing the pans
• 16 ounces all-purpose flour (roughly 3 1/2 cups plus 3 tablespoons)
• 2 1/2 teaspoons baking powder
• 22 ounces granulated sugar (roughly 3 cups plus 2 tablespoons)
• 3/4 teaspoon salt
• 1 1/2 cups milk
• 1 cup egg whites (from roughly 10 large eggs)
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons vanilla bean paste

Pecan Filling:

• 1/2 cup pecans, finely chopped
• 3 tablespoons unsalted butter
• One 14-ounce can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch salt

Buttercream Frosting:

• 1 stick (8 tablespoons) unsalted butter, softened to room temperature
• 2 cups confectioners' sugar, strained
• 1/2 teaspoon vanilla bean paste
• 2 tablespoons milk

1. For the cake: Preheat oven to 350F. Butter two 8-inch round cake pans and line with parchment if desired for easy release.
2. In a stand mixer bowl with paddle attachment, combine flour, baking powder, granulated sugar, and salt; mix well. In a separate bowl, whisk milk, egg whites, vegetable oil, and vanilla bean paste. Set aside.
3. With mixer on low, add cubed butter to dry ingredients. Beat until crumbly and no butter chunks remain. Add some wet mixture; mix on medium until light, scraping bowl often. Add remaining wet mixture in batches; beat on medium-high 4 minutes. Scrape bowl.
4. Beat in any remaining wet mixture on medium 5 minutes. Divide batter evenly into pans; bake until toothpick is clean and edges pull from sides, 40-50 minutes. Cool in pans 10 minutes, then invert onto racks to cool completely.
5. For the filling: In a saucepan over medium-high, toast pecans in butter. Stir in condensed milk until thickened. Remove from heat; stir in vanilla and salt. Cool completely.
6. For the buttercream: Beat softened butter until smooth and fluffy. Gradually add sifted confectioners' sugar until light. Mix in vanilla bean paste and milk; beat 3-4 minutes more.
7. To assemble: Slice each cake layer horizontally. Place one on serving plate; spread generously with filling. Repeat layers. Frost entire cake with buttercream. Serve at room temperature and delight in every rich, nutty bite!

This decadent cake was crafted by a culinary competition participant. It has not been tested in home kitchens.

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