Introduction:

As the leaves begin to change and the air gets crisper, there’s nothing quite like the rich, nutty flavor of a Butter Pecan Cake to warm your soul. This cake combines the tender, moist crumb of a classic cake with the irresistible crunch of pecans and the decadent sweetness of browned butter cream cheese frosting. It’s a dessert that promises to be the highlight of any fall gathering, Thanksgiving dinner, or cozy night in.

Ingredients:

• For the Cake:
  • 3 Tablespoons Unsalted Butter
  • 1 ½ Cup Chopped Pecans
  • 2 ¼ Cups Cake Flour
  • 1 Cup Granulated Sugar
  • ½ Cup Brown Sugar
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Cup Buttermilk
  • ¼ Cup Milk
  • 1 Teaspoon Vanilla Extract
  • ½ Cup Vegetable Oil
  • 3 Large Eggs

• For the Browned Butter Cream Cheese Frosting:
  • 1 Cup Unsalted Butter
  • 12 ounces Cream Cheese, Softened
  • 1 ½ Teaspoon Vanilla Extract
  • 5 Cups Powdered Sugar
  • Toasted Pecans for Decorating

Directions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and set aside.
2. Toast Pecans: Melt 3 tablespoons of butter in a skillet over medium-high heat. Add pecans and toast for 3-4 minutes until fragrant. Let cool.
3. Combine Dry Ingredients: In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.
4. Mix Wet Ingredients: To the dry mix, add buttermilk, milk, vanilla, oil, and eggs. Beat until just combined. Fold in toasted pecans.
5. Bake: Divide batter between prepared pans. Bake for 35-40 minutes. Cool completely.
6. Frost: Apply browned butter cream cheese frosting and garnish with toasted pecans.

Nutritional Information:

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Servings: Varies
• Calories: Approx. 320 kcal per serving (varies by slice size)

Notes:

• For the best flavor, use high-quality vanilla extract and fresh pecans.
• Brown butter carefully to avoid burning. The nutty aroma indicates it’s done.
• Cake can be made a day ahead; just frost on the day of serving for best presentation.

FAQs:

• Can I use regular flour instead of cake flour? Cake flour is recommended for a lighter crumb, but you can substitute all-purpose flour in a pinch. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour.
• How do I store leftover cake? Store in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting. Allow to come to room temperature before serving for best flavor.

Conclusion:

This Butter Pecan Cake is more than just a dessert; it’s a celebration of fall flavors that brings warmth and joy to any table. Its combination of textures and tastes makes it a standout recipe that’s sure to impress. Whether you’re a seasoned baker or new to the kitchen, this cake promises a delightful experience and a dessert that will be remembered long after the last slice is gone.

The post Butter Pecan Cake  appeared first on | Yummydishs.

Check out my Oreo and Biscoff Cheesecake recipes too!

Why You’ll Love This Strawberry Shortcake Cheesecake

Starting with a crunchy Golden Oreos base, this cheesecake layers a luscious no-bake strawberry filling, topped with a delectable strawberry crunch. It’s a dessert that promises to steal the show.

What You’ll Need

• Golden Oreos: Crush these for your base. Alternatively, graham crackers offer a tasty twist.
• Salted Butter: Used in both the crust and the strawberry crunch topping.
• Cream Cheese: Ensure it’s softened for that perfectly smooth texture.
• Powdered Sugar: For a light and fluffy cheesecake.
• Heavy Whipping Cream: Whipped into the filling for creaminess.
• Lemon Juice & Vanilla Extract: For that tangy flavor and aromatic sweetness.
• Fresh Strawberries: The star of the show, providing that sweet, fruity taste.
• Strawberry Crunch Topping: My special 3-ingredient recipe for the perfect finish.

Tools of the Trade

A 9-inch springform pan is a must, alongside plastic wrap, parchment paper, and a food processor for easy prep.

Variation Alert: Cheesecake Cones!

For a fun twist, layer the filling into sugar cones, top with crunch, and enjoy a nod to the classic Strawberry Shortcake ice cream bar.

Storing Your Cheesecake

Freeze in an airtight container for up to 2 months. Thaw briefly before serving for easy slicing.

Gather Your Ingredients: 

For the Crunchy Cookie Layer:

36 vanilla sandwich cookies, crushed into chunky bits
A 3-ounce box of strawberry gelatin for that berry burst
4 tablespoons of unsalted butter, melted, for binding
A dash of red food color gel for that perfect pink

Strawberry Cake Layers:

1 box (16.5-ounce) of Strawberry Supreme cake mix
3 eggs, bringing it all together
½ cup of unsalted butter, melted, for richness
1 cup of whole milk for moisture
Another 3-ounce box of strawberry gelatin for double the flavor

Cheesecake Centerpiece:

¾ cup of sugar for sweetness
¼ cup of cornstarch for the perfect set
16 ounces of cream cheese, softened, for creaminess
¼ cup of heavy cream for indulgence
2 teaspoons of pure vanilla extract for that aroma
3 eggs, to bind the joy

For the Frosting:

8 ounces of cream cheese, softened, for smoothness
½ cup of heavy cream, for fluffiness
½ cup of unsalted butter, softened, for spreadability
1 teaspoon of vanilla extract for flavor
2 cups of powdered sugar for sweetness

Substitutions & Additions: 

Swap gel for liquid food coloring if needed, just adjust the quantity.
Can’t find strawberry cake mix? Vanilla or lemon mixes are fabulous alternatives!

Crafting Your Masterpiece: 

Cookie Crumble Prep: Crush those cookies, mix with gelatin, butter, and color, then bake to crispy perfection.
Cake Creation: Blend cake ingredients, pour into pans, and bake until a toothpick comes out clean.
Cheesecake Magic: Mix sugar, cornstarch, cream cheese, cream, vanilla, and eggs, then bake and chill.
Frosting Whipping: Beat cream cheese, cream, butter, vanilla, and sugar until fluffy.
Assembly Art: Layer cake, spread frosting, add cheesecake, more frosting, then another cake layer. Finish with frosting and sprinkle with your cookie crumble.
Serving Suggestion: Pair with a scoop of vanilla ice cream or fresh strawberries for extra delight.

Storing Your Creation: 

Fridge: Keep covered for up to 3 days.

Freezer: Frosted cakes are best enjoyed fresh, so freezing isn’t recommended.

This Strawberry Crunch Cheesecake Cake is not just a dessert; it’s a celebration in every slice! Perfect for special occasions or when you want to sprinkle some extra joy into your day. 

Top Tip

Patience is key! Let your cheesecake set properly to ensure the perfect consistency.

Ready to indulge in a dessert that’s as easy to make as it is delicious? This Strawberry Crunch Cheesecake is a no-bake wonder that will become a fast favorite. Enjoy crafting this creamy, crunchy delight for your next dessert win!

FAQs:

Q: What is the strawberry crunch topping made of?
A: The delightful crunch comes from a simple mix of crushed Golden Oreos, freeze-dried strawberries, and melted butter. Just three ingredients for a topping that adds texture and flavor to your cheesecake!

Q: How can I prevent my cheesecake from cracking?
A: Good news! Since this is a no-bake cheesecake, you won’t have to worry about cracks. Unlike baked cheesecakes, which can crack due to oven temperatures, this no-bake version remains smooth and creamy.

Q: How long will the cheesecake last in the fridge?
A: If you find yourself with leftovers, your cheesecake will stay fresh in the fridge for 3-4 days. Just make sure it’s well-covered in an airtight container to maintain its taste and texture.

Q: Can I use a different type of cookie for the crust?
A: Absolutely! While Golden Oreos provide a unique flavor, feel free to experiment with graham crackers or even chocolate cookies for a different twist. The key is to achieve a crumbly, buttery base that complements the creamy filling.

Q: Is it possible to make this cheesecake vegan?
A: Yes, with a few substitutions, you can create a vegan version of this cheesecake. Use vegan cream cheese, plant-based whipping cream, and a vegan butter alternative. Ensure your cookies are vegan-friendly, and you’re all set!

Q: Can I make this cheesecake ahead of time?
A: Definitely! This cheesecake is perfect for preparing in advance. Simply follow the recipe, let it set in the fridge or freezer, and add the strawberry crunch topping before serving. It’s a great way to save time and still impress your guests.

Q: What if I don’t have a food processor for the crust?
A: No food processor? No problem! Place your cookies in a Ziploc bag and use a rolling pin to crush them into crumbs. It’s a bit more work, but the result is just as delicious.

Q: Can I freeze this cheesecake?
A: Yes, this cheesecake freezes beautifully. Store it in an airtight container for up to 2 months. Thaw for 10-15 minutes before serving to make slicing easier.

Enjoy crafting and indulging in your Strawberry Crunch Cheesecake, a no-bake treat that’s as fun to make as it is to eat!

The post Strawberry Crunch Cheesecake Delight appeared first on | Yummydishs.