Butter Pecan Cake...icing?

Decorating By ShellBell69 Updated 27 Oct 2010 , 2:56pm by ShellBell69

ShellBell69 Posted 26 Oct 2010 , 3:08pm
post #1 of 16

I am going to make a Butter Pecan cake and need ideas on a flavor topping. I've actually never had a Butter Pecan cake but it just looked soooo good. It will be an altered box mix. I was planning on making the WBH buttercream but not sure if the texture will go with it or not. I also don't have a clue on a flavor of icing. Does anyone have an idea as to what would be good with this?

15 replies
FlamingoLadyKimmie Posted 26 Oct 2010 , 3:16pm
post #2 of 16

Coconut would go great with Butter Pecan...if you are a fan of coconut that is. I think that a regular buttercreme vanilla would also be good, but I am a big fan of coconut and pecans together. If you need a recipe for a wonderful coconut icing, let me know. Hope this helps

ellentwn Posted 26 Oct 2010 , 3:24pm
post #3 of 16

ShellBell, how about a nice carmel bc or vanilla buttercream w carmel drizzled over it.

FlamingoLadyKimmie, i would love your coconut icing recipe. Could you PM me with it or post it here. Thanks so much

momto2pottsy Posted 26 Oct 2010 , 3:26pm
post #4 of 16

I've made a butter pecan cake before and I filled it with cinnamon buttercream and iced it in regular vanilla buttercream. It was delicious!

FlamingoLadyKimmie Posted 26 Oct 2010 , 4:18pm
post #5 of 16

Coconut Frosting

This is the frosting my Mom put on her "Coconut Cake", which was a boxed yellow cake mix with the Coconut Milk or Cream of Coconut added instead of water in the mix instructions (if I use the cream of coconut I do 1/2 cream of coconut and 1/2 water).

16 oz sour cream
1 cup white granulated sugar
2 packages (I think they are 7oz) frozen, defrosted coconut
1-2tsp vanilla extract

Mix sour cream and sugar together in large bowl, then add the vanilla, mix all together well. Start adding the defrosted coconut about a cup at a time until all is incorporated. The mixture will look like mostly coconut, let sit in the refrigerator, covered for about an hour (this gives the sour cream time to "melt" the sugar). I use it for filling and frosting the cake. I normally frost the cake the day before I deliver it and place in the fridge. It is very moist and I find the coconut makes it moister (if that is a word...). Hope you enjoy.

ellentwn Posted 26 Oct 2010 , 5:14pm
post #6 of 16

Thank you FlamingoLadyKimmie....sounds wonderful!

michel30014 Posted 26 Oct 2010 , 5:25pm
post #7 of 16


I made the following butter pecan cake with an extended recipe. I started off the Betty Crocker's butter pecan cake mix and then added the following as extra.

1 c. flour
1 c. sugar
1 egg
1 8 oz container of sour cream
1 tsp vanilla

The cake mix itself required 1 1/2 cups of water, this is the only difference I changed. I used buttermilk in it's place.
The cake mix alone requires 1 1/2 c water, 1/3 or 1/2 cup of oil, and 3 eggs. I think the quantities are correct. I'm doing this by memory. I put in all my dry ingredients first. Then, add the liquids and beat. Then, I add my eggs one at a time, full incorporating one egg before putting in the next egg. Makes it fluffier.

Now, Here is where you may think Im crazy.. But, I used chocolate buttercream to cover the base of the cake. The chocolate buttercream mixed with the butter pecan cake gives it a slightly caramel flavor. But, my hubby LOVED it!! See what you think,


Hope that helps! Good luck!

metria Posted 26 Oct 2010 , 5:40pm
post #8 of 16

i love white chocolate IMBC on mine!

ShellBell69 Posted 26 Oct 2010 , 6:19pm
post #9 of 16

All of those sound so good.

FlamingoLadyKimmie - Thank you for the coconut recipe. I'll definately have to try that sometime.

The caramel over vanilla buttercream sounds good too. Should I stick with a regular buttercream or go with my original idea of the WBH buttercream? I allready have some cupcakes that are going to have chocolate buttercream on them. The white chocolate sounds delicious. Unfortunately I've never made any of the meringue buttercreams. Ahh...too many decisions. Maybe I won't even give them any icing..lol.

cakeaddictunite Posted 26 Oct 2010 , 6:22pm
post #10 of 16

I have made one with choc. ganache as the filling~just poured it between the layers then covered it with the rest of the ganache.I used my ganache right after it was done so it wasnt really thick and it didnt over power the cake. I had posted pics of it on here but since I didnt do any fancy decoration other than covering it in ganache they removed the pic. I had many many people comment on the cake. icon_biggrin.gif

mfoxx9 Posted 26 Oct 2010 , 6:31pm
post #11 of 16

I recently made some butter pecan cupcakes and iced them with maple butterscotch buttercream. I made a cream cheese buttercream and added a little bit of maple flavoring and melted butterscotch chips. I got the idea from the cake mix doctor. I'm pretty new to this, but they have been my most raved about flavor so far! Good luck!

LaurenLuLu Posted 27 Oct 2010 , 11:53am
post #12 of 16

Maybe brown butter buttercream (browned butter, shortening, powdered sugar, vanilla) or caramel buttercream (standard buttercream with dulce de leche)

LindaF144a Posted 27 Oct 2010 , 12:08pm
post #13 of 16

I think the WBH frosting would be good with your cake. You will taste yhe cake and not another flavor added to it.

I am curious, does brown butter change the flavor of butter?

LaurenLuLu Posted 27 Oct 2010 , 12:10pm
post #14 of 16

It does!! Browned butter is awesome, where the traditional butterscotch flavor comes from. Sorta nutty I guess.

aligotmatt Posted 27 Oct 2010 , 12:18pm
post #15 of 16

Butter Pecan cake with chocolate buttercream is really good.

ShellBell69 Posted 27 Oct 2010 , 2:56pm
post #16 of 16

Thank you everyone! I wound up using the WBH buttercream and put some maple flavoring in it. After I did the swirl on top I melted the butterscotch chips and put a little drizzle on the top. They are allready half devoured (they were for a work "grazing day" today) Everyone really seems to like them. icon_smile.gif

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