Description
A true celebration of flavor and texture, this Red Velvet Cake with Brown Butter Pecan Layers combines a velvety cake with a nutty, caramel-like frosting and crunchy toasted pecans. Perfect for special occasions, it’s sure to impress your guests and satisfy your taste buds!
Ingredients
Cake Base:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1 tsp salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Frosting:
- 1 cup unsalted butter
- 2 cups powdered sugar
- 1 cup cream cheese
- 1 tsp vanilla extract
- ¾ cup toasted pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
- Mix the wet ingredients: In another bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar.
- Combine wet and dry ingredients: Slowly mix the wet ingredients into the dry ingredients until just combined.
- Bake the cakes: Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Let cool completely.
- Make the brown butter pecan frosting: In a saucepan, brown the butter. Let it cool. Beat the cream cheese until smooth, then add the brown butter and vanilla. Gradually add powdered sugar and fold in toasted pecans.
- Assemble the cake: Level the cake layers, frost between layers, and decorate with extra pecans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American