Hidden deep beneath the pecan sheath of this delicious, statuesque cake lies a sweet secret which makes familiar flavors seem sophisticated. This Butterscotch-Pecan Cake would be perfect for a night of entertaining. Your guests will love the secretive brown-butter frosting and butterscotch-soaked layers spiked with rum. They will think you spent all day in the kitchen baking this delicious delicacy.
Vegetable oil cooking spray , for pans
3 3/4 cup(s) all-purpose flour
1 1/4 teaspoon(s) baking powder
3/4 teaspoon(s) baking soda
2 1/2 teaspoon(s) coarse salt
10 ounce(s) (2 1/2 sticks) unsalted butter, softened
2 1/2 cup(s) packed dark-brown sugar
4 large eggs, room temperature
1 tablespoon(s) pure vanilla extract
1 teaspoon(s) pure vanilla extract, combined with above
1 1/4 teaspoon(s) rum, preferably golden or dark
1 1/4 cup(s) buttermilk, room temperature
12 ounce(s) (3 sticks) unsalted butter, 1 stick left whole, 2 sticks cut into small pieces, softened
2 cup(s) packed dark-brown sugar
1 cup(s) heavy cream
1/2 teaspoon(s) coarse salt
20 ounce(s) cream cheese, softened
1/2 cup(s) confectioners’ sugar, sifted
2/3 cup(s) packed dark-brown sugar
3 ounce(s) (6 tablespoons) butter, cut into pieces
1/2 cup(s) light corn syrup
1/4 teaspoon(s) coarse salt
1/2 cup(s) heavy cream
2 cup(s) pecan halves, toasted and chopped, plus more halves for garnis
- Make the cakes: Preheat oven to 325 degrees F. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
- Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
- Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
- With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners’ sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
- Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
- To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
- Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).
Compliments Of: Delish