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brown butter pecan red velvet

Brown Butter Pecan Red Velvet Cake

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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 1 Medium saucepan
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 parchment paper sheet
  • 1 Cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 offset spatula

Ingredients
  

  • 1 cup unsalted butter browned and cooled, divided
  • 2 tablespoon unsalted butter browned and cooled, divided
  • 1 cup pecans toasted and chopped
  • 2 1/2 cup all-purpose flour sifted
  • 2 tablespoon unsweetened cocoa powder natural
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup neutral oil canola or vegetable
  • 2 teaspoon vanilla extract divided
  • 2 tablespoon red food coloring liquid
  • 2 teaspoon white vinegar
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 2 tablespoon heavy cream cold
  • 1 pinch fine sea salt for frosting

Instructions
 

  • Preheat the oven to 350°F and line two 9-inch pans with parchment and grease the sides.
  • Add 1/2 cup pecans to a dry skillet and toast over medium heat until fragrant, then chop and set aside.
  • In a saucepan melt 3/4 cup (12 tablespoons) butter over medium heat, cook until amber and nutty, pour into a bowl, and cool to room temperature.
  • Whisk flour, cocoa, baking soda, baking powder, and salt in a bowl until evenly combined.
  • In a large bowl beat cooled brown butter, oil, and sugar until fluffy, then add eggs one at a time and mix until smooth.
  • Stir buttermilk, 1 teaspoon vanilla, food coloring, and vinegar together in a measuring cup.
  • Add dry ingredients to the batter alternating with the buttermilk mixture in three additions, beginning and ending with dry, mixing just to combine.
  • Fold in the toasted chopped pecans gently to distribute evenly without overmixing.
  • Divide batter evenly between pans, smooth tops, and bake for 30 to 35 minutes until a toothpick comes out with a few moist crumbs.
  • Cool cakes in pans on a wire rack for 10 minutes, then turn out onto racks and cool completely.
  • For frosting beat cream cheese and 1/2 cup softened butter until creamy, then add powdered sugar, remaining 1 teaspoon vanilla, heavy cream, and a pinch of salt and whip until fluffy.
  • Level cake layers if needed, place one layer on a board, spread frosting, top with second layer, and frost the top and sides with an offset spatula.
  • Chop remaining 1/2 cup pecans and press around the bottom edge or sprinkle on top for garnish.
  • Chill the assembled cake for at least 30 minutes before slicing for cleaner cuts.

Notes

Brown the butter until the milk solids turn deep golden and smell nutty, then cool fully so it doesn’t melt the sugar or curdle the batter; room-temperature eggs and buttermilk help the batter emulsify and rise evenly. If using gel coloring, start with 1 teaspoon and add to desired shade since gels are more concentrated than liquid dyes. Lightly dust pecans with a teaspoon of flour before folding to help suspend them in the batter. Avoid overmixing once the flour goes in to keep the crumb tender. For extra moisture, brush cooled layers with a tablespoon of buttermilk or simple syrup before frosting. Refrigerate frosted cake up to 3 days and serve at cool room temperature for best texture.
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