Butterscotch-Pecan Cake

By Dixie8686

Ingredients

• Vegetable-oil cooking spray, for pans
• 3 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 1/2 teaspoons coarse salt
• 10 ounces (2 1/2 sticks) unsalted butter, softened
• 2 1/2 cups packed dark-brown sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 1/4 teaspoons rum, preferably golden or dark
• 1 1/4 cups buttermilk, room temperature
• 12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
• 2 cups packed dark-brown sugar
• 1 cup heavy cream
• 1/2 teaspoon coarse salt
• 20 ounces cream cheese, softened
• 1/2 cup confectioners' sugar, sifted
• 2/3 cup packed dark-brown sugar
• 3 ounces (6 tablespoons) butter, cut into pieces
• 1/2 cup light corn syrup
• 1/4 teaspoon coarse salt
• 1/2 cup heavy cream
• 2 cups pecan halves, toasted and chopped, plus more halves for garnish

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.

Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.

Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.

With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).

Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.

To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.