Pecan Butterscotch Cake

Last monday, manage to bake pecan butterscotch cake for my love.. Ada orang dah mengidam nak makan since 2 weeks back but sadly secret recipe dah x produce.. Thanx to my love, farah, mama for the help... Ni resipi kat bawah.. Martha Stewart punyaaa mari...


  • Vegetable oil cooking spray, for pans
  • All-purpose flour- 3 3/4 cups
  • Baking powder- 1 1/4 teaspoons
  • Baking soda- 3/4 teaspoon
  • Coarse salt- 2 1/2 teaspoons
  • Unsalted butter, softened- 10 ounces (2 1/2 sticks)
  • Packed dark-brown sugar- 2 1/2 cups
  • Eggs, room temperature- 4 large
  • Pure vanilla extract- 1 tablespoon plus 1 teaspoon
  • Buttermilk, room temperature- 1 1/4 cups (PAKAI SUSU FULL CREAM + CUKA-1 tablespoon)

For making Butter scotch Sauce

  • Packed dark-brown sugar- 1/3 cup
  • Butter, cut into pieces- 1 1/2 ounces (3 tablespoons)
  • Light corn syrup- 1/4 cup (KALO XDE PAKAI GULA PASIR + AIR)
  • Coarse salt- 1/8 teaspoon
  • Heavy cream- 1/4 cup (PAKAI SUSU FULL CREAM PON BOLEY)

For making Frosting:

  • Unsalted butter (1 stick left whole, 2 sticks cut into small pieces, softened) - 12 ounces, (3 sticks)
  • Packed dark-brown sugar- 2 cups
  • Heavy cream- 1 cup
  • Coarse salt- 1/2 teaspoon
  • Cream cheese, softened- 20 ounces
  • Confectioners’ sugar, sifted- 1/2 cup

For garnishing the cake:

  • 2 cups pecan halves, toasted and chopped, plus more halves for garnish


Making the cakes:

  • Preheat oven to 325 degrees.
  • 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.
  • 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 a fork 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 the 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).

Ni hasil yang i buat...


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