Makes one 3-layer cake
ALTHOUGH PECANS TEND TO HAVE A SOUTHERN REPUTATION, THE PECAN TREE grows just as widely in the south-central Midwest as it does in the deeper South. In fact, the Latin name for the pecan tree is Carya illinoinensis. Who knew?
Nothing celebrates the pecan quite like butter pecan ice cream—the richness of that buttery, custard-yellow cream as the backdrop for crunchy, toasty pecans is an irresistible classic. This recipe bakes up that combination in cake form, with clouds of a creamy, dreamy, nutty frosting. Rich, yellow European-style butter in the cake and frosting brings the whole thing even closer to its ice cream inspiration. It typically comes in 8-ounce blocks, so I buy two, use them for the cake and frosting, and use a couple of tablespoons of standard butter for toasting the pecans.
Nonstick cooking spray for pans
2 tablespoons/28 g unsalted butter
2 cups/225 g raw pecan halves, finely chopped
2½ cups/320 g unbleached all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon fine sea salt
8 ounces/225 g unsalted European-style butter
2 cups/400 g granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 cup/225 g well-shaken butter-milk, at room temperature
8 ounces/225 g unsalted European-style butter
3½ cups/420 g confectioners’ sugar
Scant ¼ teaspoon fine sea salt
2 teaspoons pure vanilla extract
2½ tablespoons half-and-half
4 ounces/113 g full-fat cream cheese, at room temperature, cut into small pieces
Position racks to the upper and lower thirds of the oven, and preheat the oven to 350°F/180°C. Spray three 8-inch/20 cm round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
Prepare the pecans: In a large skillet over medium heat, melt the butter. Add the pecans. Stir constantly until browned and fragrant, 3 to 4 minutes. Transfer the pecans to a plate to cool.
Prepare the cake: In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 30 seconds. Add the granulated sugar and vanilla and beat for 3 more minutes, until very light and fluffy. Beat in the eggs, 1 at a time. Reduce the mixer speed to low, and in 5 alternating additions, add the flour mixture and the buttermilk, beginning and ending with the flour. Finish folding the batter by hand. Fold in half of the pecans. Divide the batter equally among the prepared pans and smooth the tops. Bake until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Let the cakes cool completely in the pans set on wire racks.
Prepare the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the confectioners’ sugar and salt and beat until blended. Add the vanilla and half-and-half and increase the mixer speed to high. Beat until very light in texture, almost like whipped cream, about 3 minutes. Stop the mixer and scrape down the bowl. Add the cream cheese bits and beat on medium speed until the frosting is well blended and smooth, about 1 minute. Stir in the remaining pecans by hand.
Assemble the cake: Invert 1 layer onto a serving plate and remove the parchment paper. Dollop ¾ cup/175 ml of frosting onto the center of the cake and smooth evenly, all the way to the edges. Repeat with a second cake layer. Add the third cake layer, and press lightly to adhere. Generously frost the sides and top of the cake with the remaining frosting. Chill the cake for 30 minutes in the refrigerator to slightly firm the icing before slicing and serving.