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–+ servings
Melany

Red Velvet Cake with Brown Butter Pecan Layers: A Decadent Delight

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
  3. Mix the wet ingredients: In another bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar.
  4. Combine wet and dry ingredients: Slowly mix the wet ingredients into the dry ingredients until just combined.
  5. Bake the cakes: Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Let cool completely.
  6. 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.
  7. Assemble the cake: Level the cake layers, frost between layers, and decorate with extra pecans.

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