Red Velvet Cake with Brown Butter Pecan Frosting

Red Velvet Cake with Brown Butter Pecan Frosting is a delightful dessert that combines the classic flavors of red velvet with a rich, nutty frosting. The cake is moist and tender, thanks to the buttermilk and oil in the batter, while the frosting features a delicious blend of cream cheese, browned butter, and toasted pecans. This combination creates a caramel-like sweetness with a hint of crunch, making it a perfect treat for celebrations or any special occasion.

INGREDIENTS

• All-purpose flour: 2 ½ cups, for the cake base
• Granulated sugar: 1 ½ cups, for sweetness
• Baking soda: 1 tsp, for leavening
• Cocoa powder: 1 tsp, for a hint of chocolate
• Salt: 1 tsp, to balance flavors
• Vegetable oil: 1 ½ cups, for moisture
• Buttermilk: 1 cup, at room temperature, for a tender crumb
• Large eggs: 2, at room temperature, for structure
• Red food coloring: 2 tbsp, for the signature red hue
• Vanilla extract: 1 tsp, for flavor
• White vinegar: 1 tsp, to activate the baking soda
• Unsalted butter: 1 cup, browned, for the frosting
• Powdered sugar: 2 cups, for sweetness in the frosting
• Cream cheese: 1 cup, softened, for creaminess in the frosting
• Vanilla extract: 1 tsp, for flavor in the frosting
• Toasted pecans: ¾ cup, chopped, for crunch in the frosting

INSTRUCTIONS

Step 1:

Preheat oven to 350°F. Grease two 9-inch cake pans.

Step 2:

Sift together flour, sugar, baking soda, cocoa, and salt in a bowl. In a separate bowl, mix oil, buttermilk, eggs, red food coloring, vanilla, and vinegar.

Step 3:

Gradually combine wet and dry ingredients, mixing until smooth. Pour into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely.

Step 4:

For the frosting, brown the butter over medium heat and let it cool. Beat the cream cheese until smooth, then add the cooled browned butter and vanilla. Gradually add powdered sugar and fold in chopped pecans.

Step 5:

Frost between the layers of the cooled cake, as well as the top and sides. Decorate with extra pecans.

Serving and Storage Tips

• Serve at room temperature for the best flavor and texture.
• Store in an airtight container in the refrigerator for up to 5 days.

Helpful Notes

• Using room temperature ingredients ensures a smoother batter and frosting.
• Browned butter adds a rich, nutty flavor to the frosting, making it truly special.

Tips from Well-Known Chefs

• Add a pinch of cinnamon to the frosting for a warm, spicy note.

Why You’ll Love This Cake

This Red Velvet Cake with Brown Butter Pecan Frosting is a delightful combination of moist cake and rich, nutty frosting. The slight cocoa flavor in the cake complements the caramel-like sweetness of the frosting, creating a memorable dessert that’s perfect for celebrations or as a special treat.

How to Make Ahead and Store

Prepare the cake layers and frosting a day in advance. Store the assembled cake in the fridge, covered, for up to 5 days.

FAQs

Can I make the cake without red food coloring?

Yes, you can omit the food coloring, but it won’t have the traditional red color.

How do I prevent the cake from being dry?

Ensure accurate measurements and do not overbake.

Can I use a different type of nuts?

Yes, walnuts or almonds can be used, but pecans offer the best flavor for this frosting.

How do I make the frosting thicker?

Add more powdered sugar to achieve the desired consistency.

Pin it

Conclusion

This Red Velvet Cake with Brown Butter Pecan Frosting combines the moist, slightly tangy red velvet base with a rich and nutty frosting. The red velvet cake is a classic favorite, known for its vibrant color and slight cocoa flavor, which pairs perfectly with the unique caramel-like taste of browned butter in the frosting. Cream cheese adds creaminess to the frosting, while chopped toasted pecans add a crunchy texture. This two-layer cake is perfect for birthdays, holidays, or any special celebration. It's easy to make, and the browned butter frosting takes it to the next level of deliciousness.