Brown Butter Pecan Cake with Coffee Syrup and Swiss Meringue Buttercream

Ingredients

• 60 g Pecans (Finely chopped; pulse in food processor if needed)
• 180 g Unsalted butter (for brown butter) (Use unsalted; cut into cubes for even melting)
• 15 g Granulated sugar (for pecan‑butter mix) (Adds slight sweetness to the pecan topping)
• 220 g Cake flour (Low‑protein flour for tender crumb)
• 6 g Ground cinnamon (Adds warm spice note)
• 4 g Baking powder (Leavening agent)
• 1 g Baking soda (Leavening aid)
• 110 g Sour cream (Provides moisture and tang)
• 40 g Whole milk (Liquid component; can use any milk)
• 20 g Vegetable oil (Adds tenderness)
• 1 g Salt (Enhances flavor)
• 2 large Eggs (Room temperature)
• 180 g Granulated sugar (for batter) (Sweetens the cake)
• 60 g Roasted pecans (from above) (Folded into batter after mixing)
• 60 ml Coffee syrup (Brush between layers; can be store‑bought or homemade)
• 60 g Egg whites (For Swiss meringue buttercream)
• 120 g Granulated sugar (for buttercream) (Meringue sweetener)
• 150 g Unsalted butter (for buttercream) (Softened, room temperature)
• 15 ml Kahlúa (coffee liqueur) (Adds coffee‑alcohol flavor to buttercream)
• 10 g Coffee paste (Concentrated coffee flavor; optional)
• 100 g White couverture chocolate (Melt to 33°C for chocolate brooches)
• 1 pinch Edible gold pearl powder (For decorative sparkle on brooches)

Instructions

1. Prepare Pecans

   Finely chop 60 g pecans in a food processor or with a knife. If pieces are larger than a pea, pulse again until small. Spread on a baking sheet lined with parchment.

   Time: PT5M

2. Roast Pecans

   Roast the chopped pecans in a pre‑heated convection oven at 170 °C for 6 minutes, or until lightly golden. Remove and set aside to cool.

   Time: PT6M

   Temperature: 170°C

3. Make Brown Butter

   In a medium saucepan, melt 180 g unsalted butter over medium heat. Stir constantly. Bubbles will rise; when the butter turns golden and you see brown specks on the bottom and edges, remove from heat immediately. Strain through a fine mesh, reserving most of the liquid and discarding overly dark specks. Let cool to about 50 °C before using.

   Time: PT7M

   Temperature: Medium heat

4. Sift Dry Ingredients

   In a bowl, combine 220 g cake flour, 6 g ground cinnamon, 4 g baking powder, and 1 g baking soda. Sift twice using the double sieve into a clean container.

   Time: PT3M

5. Whip Eggs and Sugar

   In a large mixing bowl, whisk 2 large eggs with 180 g granulated sugar on high speed for 6 minutes until the mixture is fluffy, pale, and ribbon‑like.

   Time: PT6M

6. Emulsify Brown Butter

   With the mixer on low, slowly drizzle half of the cooled brown butter (≈90 g) into the egg‑sugar foam, letting it incorporate before adding more. Once fully incorporated, add the remaining brown butter and mix until smooth.

   Time: PT5M

7. Add Liquid Ingredients

   Add 110 g sour cream, 40 g milk, 20 g vegetable oil, and 1 g salt to the batter. Mix on low until just combined.

   Time: PT2M

8. Incorporate Dry Ingredients

   Gradually fold the sifted flour mixture into the batter using a spatula. Add half first, mix gently, then the remaining half. Ensure no flour pockets remain.

   Time: PT5M

9. Fold in Roasted Pecans

   Stir the roasted pecans (including the 15 g butter‑sugar mixture) into the batter until evenly distributed.

   Time: PT2M

10. Divide Batter and Bake

    Divide the batter evenly between two 15 cm (6 in) round cake pans lined with parchment. Smooth the tops with an offset spatula. Bake in a convection oven at 170 °C (or conventional oven at 175 °C) for 25‑28 minutes, or until a toothpick comes out clean.

    Time: PT27M

    Temperature: 170°C

11. Cool and Wrap

    Allow cakes to cool completely on a rack (≈30 minutes). Once cool, wrap each layer tightly in plastic wrap and refrigerate until ready to assemble.

    Time: PT30M

12. Prepare Coffee Syrup

    If using homemade syrup, combine 60 ml strong coffee with 30 g sugar, simmer 3 minutes, then cool. Brush each cake layer generously with the syrup.

    Time: PT5M

    Temperature: Medium heat

13. Make Swiss Meringue Buttercream

    Combine 60 g egg whites and 120 g sugar in a saucepan. Heat over medium, stirring, until the mixture reaches 71 °C. Transfer to a stand mixer and whip on high until glossy and stiff peaks form. Gradually add 150 g softened butter, then 15 ml Kahlúa and 10 g coffee paste. Whip until smooth and airy.

    Time: PT15M

    Temperature: 71°C

14. Assemble Cake

    Place one cake layer on a serving plate. Spread a thin layer of buttercream, then drizzle additional coffee syrup if desired. Top with the second layer. Apply a thin crumb coat of buttercream over the entire cake. Chill in the fridge for 10‑15 minutes.

    Time: PT15M

15. Final Frosting and Smoothing

    Using a warm (≈50 °C) spatula, apply a final thick layer of buttercream. Smooth the surface with a bench scraper. Return to fridge for another 10 minutes to set.

    Time: PT10M

    Temperature: 50°C

16. Pipe Decorative Ruffles

    Fit a 9 cm ring onto the piping bag with a rose tip. Pipe evenly spaced ruffles around the cake perimeter, using the calculated 9 cm spacing (≈5 ruffles).

    Time: PT20M

17. Prepare Chocolate Brooches

    Melt 100 g white couverture chocolate to 33 °C using a microwave or double boiler. Pipe or press into silicone mold shapes. Chill in the fridge until hardened (≈30 minutes). Brush with edible gold pearl powder before serving.

    Time: PT35M

    Temperature: 33°C

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pecans: walnuts, almonds
• Instead of Unsalted butter (for brown butter): clarified butter
• Instead of Cake flour: all‑purpose flour (use 1 ½ tsp extra baking powder)
• Instead of Sour cream: Greek yogurt
• Instead of Whole milk: almond milk (reduce butter)
• Instead of Vegetable oil: canola oil
• Instead of Eggs: egg substitute (1 cup)
• Instead of Coffee syrup: simple syrup flavored with espresso
• Instead of Unsalted butter (for buttercream): clarified butter
• Instead of Kahlúa (coffee liqueur): strong brewed coffee
• Instead of Coffee paste: espresso powder
• Instead of White couverture chocolate: candy melts

Equipment Needed

• Saucepan (medium)
• Kitchen scale
• Food processor or chopper
• Double sieve (Korean)
• Electric hand mixer or stand mixer
• Two 15 cm (6 in) round cake pans
• Parchment paper
• Cooling rack
• Spatula (silicone)
• Offset spatula (optional)
• Thermometer (instant‑read)
• Ice‑cream scoop (for batter division) (optional)
• Piping bag with tips (rose, star, basket‑weave)
• Silicone mold for chocolate brooches (optional)
• Microwave or double boiler (for melting chocolate)

Critical Steps — Do Not Skip

• Make brown butter without burning
• Emulsify butter into the egg‑sugar foam gradually
• Do not over‑mix the batter after adding flour
• Do not over‑bake the cake layers
• Apply crumb coat and chill before final frosting

Chef Tips from the Video

• Use a double sieve for ultra‑fine flour texture.
• An ice‑cream scoop gives consistent batter portions for each pan.
• A kitchen thermometer is essential for timing the brown butter and meringue stages.
• Chill the crumb‑coated cake before final frosting to prevent crumbs mixing into the buttercream.

Troubleshooting

Storage

Refrigerator: Store cake slices in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic and foil; freeze up to 1 month.

Room temperature: Best served within 2 hours of frosting; otherwise keep refrigerated.

Make-Ahead Tips

• Roast pecans and store in an airtight bag for up to 1 week.
• Prepare brown butter and let cool to 50 °C; keep refrigerated.
• Bake cake layers a day ahead and wrap tightly.
• Swiss meringue buttercream can be made 24 hours ahead; store in a sealed container in the fridge and re‑whip before use.
• Chocolate brooches can be molded a day before and kept chilled.