This Browned Butter-Pecan Cake takes the classic butter-pecan pairing to a whole new level with nutty browned butter in both the cake and frosting. Toasted pecans in the cake and frosting double down on those warm and cozy flavors and give a satisfying crunch to each bite. Using the Ankarsrum stand mixer, the cake batter mixes to become a beautifully moist and tender cake, and the Browned Butter-Pecan Frosting whips up into a creamy, perfectly fluffy dream. With all these warm, festive flavors, this browned butter beauty is sure to become a new fall baking favorite.

The Ankarsrum stand mixer has been a favorite mixer of Swedish cooks since 1940, and has become an American icon as well. Sturdy, sleek, and crafted with chrome and steel, this 600-watt professional-quality kitchen tool is a durable all-purpose mixer that delivers superior baking results. A variety of optional attachments make the Ankarsrum stand mixer a complete kitchen powerhouse. With attachments ranging from a vegetable slicer to a citrus press to flake and grain mills to a cookie extruder, this mixer singlehandedly eliminates the need for single-purpose tool clutter in your kitchen. The Ankarsrum stand mixer offers professional functionality and versatility all in one convenient countertop tool.

Recipe How-To:

The Cake

1. Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
2. In a light-colored metal 9-inch saucepan, cook butter over medium heat, stirring frequently, until butter solids are golden brown and nutty in aroma, 20 to 28 minutes. Stir, and pour ¾ cup (156 grams) browned butter into a 1-cup glass measuring cup. Let cool until just warm to the touch, about 15 minutes. Pour remaining browned butter into a 13×9-inch glass baking dish; refrigerate until solid, about 2 hours, and reserve for frosting.
3. Assemble Ankarsrum mixer with plastic bowl and single wire whisks. Place ¾ cup (156 grams) browned butter, brown sugar, eggs, and vanilla bean paste in bowl, and beat at high speed (6 o’clock) for 4 minutes. Scrape sides of bowl.
4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together sour cream and milk.
5. With mixer on low speed (12 o’clock), gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating until combined after each addition.                                                                                                                               
6. Fold in pecans. Divide batter between prepared pans (about 766 grams each). Tap pans on a kitchen towel-lined counter several times to settle batter and release any air bubbles.       
7. Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
8. Level cooled cake layers slightly, if desired. Place 1 cake layer on a serving plate. Spread 1¾ cups (411 grams) Browned Butter-Pecan Frosting on top. Top with remaining cake layer. Spread a very thin layer of frosting all over top and sides of cake to crumb coat; refrigerate for 30 minutes.
9. Spread remaining Browned Butter-Pecan Frosting on top and sides of cake. Garnish with pecans, if desired.

The Frosting

1. Cut browned butter into squares; loosen squares from baking dish, and let stand at room temperature until very soft, 1 to 1½ hours.
2. Assemble Ankarsrum mixer with plastic bowl and balloon whisks. Add butter and salt. Beat at high speed (6 o’clock) until creamed together, about 1 minute, stopping halfway to scrape sides of bowl.                                                                                                                                           
3. With mixer on lowest speed (12 o’clock), gradually add confectioners’ sugar alternately with milk, beginning and ending with confectioners’ sugar, beating until combined after each addition. Add vanilla. Gradually increase mixer speed to medium-high (5 o’clock), and beat until fluffy, about 2 minutes. Stir in pecans. Use immediately.