Gluten-Free Butter Pecan Cake (DF Option)
A soft, buttery layer cake filled with toasted pecans and topped with a silky brown sugar cream cheese buttercream — this gluten-free Butter Pecan Cake is the ultimate dessert for pecan lovers. The recipe includes a dairy-free alternative, too.
PREP TIME
1 hour
COOK TIME
35 minutes
INGREDIENTS
22
Serves: 16
Ingredients
Butter Pecan Cake
- 3 Tbsp3 Tbsp3 Tbsp Butter, Salted, room temperature (42g, regular or dairy free)
- 1.5 cups1.5 cups1.5 cups Organic Sprouted Pecans - Lark Ellen Farm, finely chopped (150g)
- 2.25 cups2.25 cups2.25 cups Gluten-Free All-Purpose Flour - Primal Palate, (270g, can sub regular cake flour if not gf)
- 1 cup1 cup1 cup Granulated White Sugar, (200g)
- 1/2 cup1/2 cup1/2 cup Brown Sugar, (100g)
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder, (14g)
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1 tsp1 tsp1 tsp Sea Salt, fine
- 0.75 cup0.75 cup0.75 cup Sour Cream, room temperature (180 ml, regular or dairy-free)
- 1/2 cup1/2 cup1/2 cup Milk, (120ml, regular or dairy-free)
- 1/2 cup1/2 cup1/2 cup Vegetable Oil, (120ml)
- 333 Eggs, large, room temperature
- 1 tsp1 tsp1 tsp Vanilla Extract
Brown Sugar Cream Cheese Buttercream
- 0.75 cup0.75 cup0.75 cup Brown Sugar, (150g)
- 1/8 cup1/8 cup1/8 cup Water, (30ml)
- 1 cup1 cup1 cup Butter, Salted, room temperature (227g, regular or dairy free)
- 1 cup1 cup1 cup Cream Cheese, Full Fat, room temperature (227g, regular or dairy free)
- 4 cups4 cups4 cups Powdered Sugar, (480g)
- 1-2 tsp1-2 tsp1-2 tsp Sea Salt, fine, to taste
- 12 whole12 whole12 whole Organic Sprouted Pecans - Lark Ellen Farm, for decor, optional
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°F and prepare two 8-inch cake pans with non-stick baking spray and parchment paper. Set aside.
- In a skillet over medium-high heat, melt the butter. Add the chopped pecans and cook for approximately 3-5 minutes or until the nuts are toasted and fragrant. Remove them from the heat and allow them to fully cool.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the ingredients.
- Measure in the sour cream, milk, oil, eggs, and vanilla to the dry ingredients and mix until just combined. Gently fold in the toasted pecans.
- Divide the batter into the prepared cake pans and bake for 30-35 minutes, or until the edges begin to pull away from the pans, the center of the cake springs back when pressed on, and a toothpick inserted in the middle comes out clean.u00a0
- Remove from the oven and allow the cakes to cool in the pans for 5 minutes before inverting on a wire rack to fully cool.
- In a small pot, combine the brown sugar and water over medium-high heat.
- While stirring, allow the mixture to gently simmer until the brown sugar is completely dissolved. This should take approximately 3 minutes.
- Remove from the heat and pour the brown sugar mixture into a shallow bowl, and place it in the fridge to chill while you prepare the buttercream.
- In the bowl of a stand mixer or a large bowl with a handheld electric mixer, combine the butter and cream cheese and beat together on high until light and fluffy. This should take approximately 5-10 minutes.
- Add in the powdered sugar and salt and begin to mix on low until combined. Scrape down the sides of the bowl and turn the mixer up to high and allow to beat for another 5 minutes.
- Check the brown sugar mixture to see that it is at least room temperature and add it to the buttercream. Mix again on low until combined, and then turn it up to high to beat for 5 more minutes.
- Slice each cake layer in half (optional) and place one layer on a cake board, plate, and/oru00a0cake turntable and top with approximately 1 cup of frosting.
- Repeat with the remaining cake layers and very gently apply a thin coat of buttercream to the entire cake. Chill the cake for 10-20 minutes. *If the cake feels unstable or the buttercream becomes too soft at any point while stacking, stop and chill the cake and frosting for 15 minutes.
- Cover the cake with a final layer of buttercream and smooth the sides with a cake smoother and/or offset spatula.
- Decorate the cake as you please. Enjoy! I piped buttercream swirls around the top of the cake with a Wilton 1m piping tipu00a0and placed a pecan on top of each swirl.
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Desserts Frostings & Toppings Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 830 |
| Fat: | 59 g |
| Carbohydrates: | 75 g |
| Protein: | 7 g |
| Cholesterol: | 46 g |
| Sodium: | 473 mg |
| Fiber: | 5 g |
| Sugars: | 54 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
4 responses to “Gluten-Free Butter Pecan Cake (DF Option)”
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This cake is absolutely stunning!
Oh gosh, Debbie. That is so very sweet of you to say.
This cake is immediately a must-make for my fall baking. The flavor combination sounds so cozy, and I can’t wait to try the brown sugar buttercream.
It’s the epitome of cozy!