Bourbon Pecan Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Toasted Pecans:</li><li class="ingredients-single-item">300g pecans, divided</li><li class="ingredients-single-item">15g unsalted butter</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">80ml good quality bourbon</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">For the Brown Butter Frosting:</li><li class="ingredients-single-item">340g unsalted butter</li><li class="ingredients-single-item">650g powdered sugar, sifted</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">2 tbsp bourbon</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">For the Garnish:</li><li class="ingredients-single-item">50g caramel sauce (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Baking sheet for toasting pecans</li><li class="equipment-single-item">Light-colored saucepan for browning butter</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans, line with parchment paper circles, then grease the parchment. For extra insurance against sticking, you can dust with flour and tap out the excess.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Toast the pecans by spreading them on a baking sheet and baking for 8-10 minutes until fragrant and slightly darkened, stirring halfway through. This intensifies their flavor significantly. Set aside 100g for cake batter, 100g for frosting layers, and 100g for decoration. Once cooled, chop the portions for the batter and filling finely, keeping decoration pieces whole or halved.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. These warm spices complement both the pecans and bourbon beautifully without overwhelming them.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming creates tiny air pockets that help the cake rise properly and develop a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in vanilla extract and bourbon, beating until well incorporated. The mixture may look slightly curdled at this point—that's completely normal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce mixer speed to low and add the dry ingredients in three portions, alternating with the buttermilk (beginning and ending with dry ingredients). Mix just until combined after each addition. Overmixing develops gluten, which can make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the 100g of chopped toasted pecans, being careful not to overmix. Divide the batter evenly among the prepared pans, using a kitchen scale if available to ensure uniform layers. Smooth the tops with an offset spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 25-30 minutes, or until a wooden toothpick inserted in the center comes out clean or with a few moist crumbs. The cake edges should begin to pull away from the sides of the pan, and the tops should spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely. To retain moisture, you can wrap the cooled layers in plastic wrap and refrigerate for up to a day before assembling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the brown butter frosting, melt 225g of butter in a light-colored saucepan over medium heat. Continue cooking, stirring constantly as the butter foams and then begins to develop golden-brown flecks and a nutty aroma, about 5-8 minutes. Be vigilant during this process—butter can go from perfectly browned to burnt in seconds. Immediately transfer to a heatproof bowl and add the remaining 115g of cold butter to stop the cooking process. Refrigerate until solid but still soft, about 1-2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Beat the cooled brown butter in a stand mixer until creamy, about 2 minutes. Gradually add the sifted powdered sugar, alternating with heavy cream, bourbon, vanilla, and salt. Beat on medium speed until smooth and fluffy, about 3-4 minutes. If the frosting seems too thick, add a splash of cream; if too thin, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To assemble, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top, then sprinkle with about 50g of the chopped toasted pecans. Repeat with the second layer. Place the final layer on top, bottom side up for a flat surface.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Apply a thin crumb coat of frosting around the entire cake and refrigerate for 20 minutes to set. This thin layer seals in crumbs, ensuring your final frosting layer will be clean and beautiful.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>After chilling, apply the remaining frosting generously to the top and sides of the cake. For a rustic look, create swirls with the back of a spoon or offset spatula. For a smoother finish, use a bench scraper held at a slight angle against the cake while rotating on a turntable.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Decorate the top with the remaining toasted pecans. For an extra touch of indulgence, drizzle with caramel sauce just before serving. The cake will keep at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week (bring to room temperature before serving for the best flavor and texture).</li></ol>