Butterscotch Pecan Cake and frosting

By taniaf

Ingredients

• Cake:
• Cooking spray, for pans
• 3 3/4 cups flour
• 1 1/4 tsp baking powder
• 3/4 tsp baking soda
• 2.5 tsp salt
• 2.5 sticks butter, room temp
• 2.5 cups brown sugar
• 4 eggs
• 1 tbsp plus 1 tsp vanilla
• 1 1/4 tsp rum
• 1 1/4 cups buttermilk
• Frosting:
• 3 sticks butter, room temp. (1 whole, 2 in chunks)
• 2 cups brown sugar
• 1 cup heavy cream
• 1/2 tsp salt
• 20 ounces cream cheese, room temp
• 1/2 cup powdered sugar

Details

Servings 12

Preparation

Step 1

Make the cakes:
Preheat oven to 325 degrees. Coat 3 8x2 inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda and salt in a bowl.
Beat butter and brown sugar in a mixer until fluffy. Beat in eggs, 1 at a time, then add vanilla and rum, mixing well. Add flour mixture in 2 parts, alternating with buttermilk, mixing well after each addition. Beat for 2 minutes on high. Divide batter among 3 pans.
Bake about 40 minutes, until testers come out clean. Transfer to wire racks and cool, then remove from pans to cool completely.

Make frosting:
Melt 1 stick butter in medium saucepan over medium heat until golden brown, 10 minutes. Add brown sugar, cream and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, cook for 3 minutes. Transfer to a mixer bowl, let cool.
With machine running, add remaining butter, a few pieces at a time, beat on low until incorporated. Beat on medium for 2 minutes. In separate bowl, beat cream cheese and powdered sugar together until fluffy. Add brown butter mixture to cream cheese, beat until smooth. Cover, refrigerate 2 hours. Beat before using.

To assemble:
Trim tops of all cake layers, and bottom of one (middle). Spread 1 cup frosting on one layer, then place middle layer on top. Spread 1 cup frosting on middle layer, then place top layer on top. Spread 1 cup frosting on top and sides. Refrigerate until firm. Spread remaining frosting on top and sides of cake, then transfer to cake stand or platter. refrigerate until firm, 4 hours.