Pecan Cake with Honey Buttercream

Pecan Cake with Honey Buttercream

  • Preparation 1 h
  • Cooking 40 min
  • Servings 10
  • Freezes Yes
Featured in RICARDO Magazine FALL 2015 (p. 126)
  • Végétarien
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Ingredients

  • Pecan Cake

    • 2 cups (280 g) unbleached all-purpose flour
    • 3/4 cup (75 g) pecans, ground in a food processor
    • 1 tsp (5 ml) baking soda
    • 1/4 tsp (1 ml) salt
    • 1/2 cup (115 g) unsalted butter, softened
    • 1/4 cup (60 ml) canola oil
    • 1 1/2 cups (315 g) brown sugar
    • 1 tsp (5 ml) vanilla extract
    • 3 eggs
    • 1 cup (250 ml) buttermilk
  • Honey Buttercream

    • 1 egg
    • 1 cup (250 ml) honey
    • 1 1/4 cups (275 g) unsalted butter, cut into cubes and left at room temperature for 20 minutes

Preparation

  • Pecan Cake

  • Honey Buttercream

Note from Ricardo

If the buttercream seems too soft, refrigerate it for a few minutes, then beat again.

Watch our video on how to perfect buttercream.

Personal Note