Food and Recipes Desserts Butter Toffee-Pecan Layer Cake Recipe 5.0 (2) 2 Reviews This buttery vanilla layer cake is swathed in a creamy toffee frosting made extra luscious with the addition of browned butter and lots of toasted pecans. By Sheri Castle Sheri Castle Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher known for melding storytelling and culinary expertise. The Southern Foodways Alliance named her one of Twenty Southern Food Legends in 2019. She's written more than a dozen cookbooks, and her favorite is The New Southern Garden Cookbook. Sheri is a Contributing Editor for Southern Living and writes regularly for a number of media outlets. Her new cooking show will debut on PBS NC in 2021. Sheri hails from the Blue Ridge Mountains and now lives in Fearrington Village, North Carolina, with spoiled pets. Check out shericastle.com. Southern Living's editorial guidelines and Jill O'Connor Jill O'Connor Jill O'Connor is a Le Cordon Bleu trained pastry chef with over 25 years experience in food writing and recipe development. She is the author of seven cookbooks and her book Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth was named one of the 25 Best of the Best cookbooks for Food & Wine magazine in 2008. For the last 10 years she has been a monthly contributor to the food page of the San Diego Union Tribune and her work has been published in magazines including Southern Living, Fine Cooking, Food & Wine, and Bon Appetit. Southern Living's editorial guidelines Published on February 13, 2017 Print Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 1 hrs Total Time: 2 hrs 15 mins Yield: 8 serves Ingredients BROWN BUTTER TOFFEE FROSTING 1 cup unsalted butter, divided 2 cups packed dark brown sugar 1 1/4 cups heavy cream 2 tablespoons golden cane syrup (such as Lyle's Golden Syrup) or light corn syrup 1/4 teaspoon kosher salt 1 tablespoon bourbon, dark rum, or cognac (optional) 3 cups powdered sugar 1 teaspoon vanilla extract CAKE 2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon kosher salt 2 cups granulated sugar 1 cup unsalted butter, softened 3 large eggs 1 teaspoon vanilla extract 1 cup whole buttermilk 1 cup finely chopped toasted pecans 1/2 cup toffee bits (such as Heath Bits 'O Brickle Toffee Bits) ADDITIONAL INGREDIENTS 1/2 cup toasted pecan halves 1/4 teaspoon flaky sea salt (such as Maldon), optional Directions Prepare the Frosting: Melt 3/4 cup of the butter in a deep, heavy-duty saucepan over low. Increase heat to medium-high, and bring butter to a boil, stirring constantly. Cook, stirring constantly, until butter is fragrant and milk solids start to brown, about 5 minutes. Remove pan from heat, and stir in brown sugar, cream, syrup, salt, and, if desired, bourbon. Return pan to medium heat, and cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil, stirring constantly, exactly 2 minutes. Remove mixture from heat, and pour into bowl of a heavy-duty electric stand mixer fitted with paddle attachment. Beat on low speed until mixture is lukewarm, about 8 to 10 minutes. Gradually add powdered sugar and vanilla, and beat on low speed until combined after each addition. Beat until frosting is completely cool and consistency is thick, creamy, and spreadable, 6 to 10 minutes. Add remaining 4 tablespoons butter, 1 tablespoon at a time, and beat on medium speed until fully incorporated after each addition. Cover frosting, and let stand at room temperature until ready to use. Prepare the Cake: Preheat oven to 350°F. Lightly coat 2 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, baking powder, and salt in a medium bowl. Set aside. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until thick and creamy, 4 to 5 minutes. Add eggs, 1 at a time, and beat on medium speed until well blended after each addition. Beat in vanilla. Add flour mixture, one-third at a time, to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low just until smooth after each addition. (Do not overbeat or the cake will be tough.) Fold in chopped pecans and toffee bits. Divide batter evenly between cake pans, smoothing surface. Bake in preheated oven until a wooden pick or cake tester inserted into center of cake comes out clean, 30 to 35 minutes. Cool in pans on a wire rack 10 minutes. Invert layers onto wire rack, and peel off parchment paper. Cool completely, about 1 hour. Place 1 cake layer on a serving plate; spread evenly with 1 heaping cup of frosting. Chill 15 minutes. Top with remaining cake layer, and frost top and sides of cake with remaining frosting. Sprinkle pecan halves in a ring around top edge of cake. If desired, crush sea salt with your fingers, and sprinkle over pecans. Serve immediately, or store, covered, at room temperature for 3 to 5 days. Prep Tip Make the frosting first to give it a chance to firm up as it cools while you prepare and bake the cake layers. Print