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Writer's pictureKrista

Butter Pecan Cake With Mom's Mocha Buttercream Icing, A Birthday Tradition

Updated: May 16, 2020


Birthdays, when I was growing up, were a really big deal. The whole family would get together and we would celebrate. My Mom always asked what kind of a cake we wanted and nine times out of ten, the answer was Butter Pecan. There was something about the sweet and nutty flavours of a Butter Pecan Cake that we (kids and adults) all loved. In those days, Duncan Hines cake mixes were very popular, and the Butter Pecan Cake tended to turn out light and moist every time. Exactly what you want as a busy working Mom!

So this past week, many many years later, for my Mom's birthday, I decided to bring back the birthday tradition and make a Butter Pecan Cake. My Mom is a major coffee fan and has long loved anything mocha, so I used her Mocha Buttercream Icing recipe to ice the cake. The light coffee flavour pairs so well with the nutty sweetness from the Butter Pecan Cake. It's a combo just made for each other.


Also, quite coincidentally my friend's Lilac trees had just burst into bloom while I was having a visit and she kindly allowed me to cut a few branches to use to decorate the cake and make an accompanying bouquet for my Mom. My Mom happens to love lilacs as much as she loves coffee! I'm not going to lie, the sweet floral smell of the lilacs on top of the cake was amazing. You can't beat fresh, seasonal flowers - much like fresh food ingredients, they add so much more to a dish or decor, by encompassing all of our senses.

I know my Mom had a lovely birthday and we all definitely enjoyed the cake. I think the Butter Pecan Cake with Mocha Buttercream Icing might be one tradition that we bring back! I'd love to hear what your birthday traditions are. Leave a comment below or post to #mykuratedlife on Instagram and let me know!


Mom, wishing you a fabulous year ahead - hope it's filled with many flowers, love & hugs and lots of cake (or treats!)!


Love, Krista xo

Butter Pecan Cake & Mom's Mocha Buttercream Icing

makes 1, 3-tiered 6" frosted cake


Ingredients

1 Duncan Hines Butter Pecan Cake mix

1 cup unsalted butter, room temperature

4 cups icing sugar

2 teaspoons instant coffee (more to taste but it can get bitter very quickly - I have also used espresso powder here)

2-3 tablespoons milk (start with 2 and add more as needed for proper consistency)

pinch salt


Method

Make cake(s) according to package instructions. Let cool to room temperature.


Into the bowl of a mixer add the butter and the icing sugar. With the mixer on low speed, slowly start to mix until the sugar is incorporated. Increase the mixer speed to medium-high and beat for 2-3 minutes until mixture is light and fluffy. Add milk and espresso powder and beat for another 2 minutes to incorporate. If more milk is needed, add and mix.


To Assemble Cake:

Start with 3 - 6" cakes. Cut cake tops with a serrated edged knife if domed and not flat.


Place one cake on a serving plate bottom side down and add 1/4 of the icing. Spread to evenly cover the cake top. Add the second cake cut side down and add another 1/4 of the icing. Spread. Add the last cake cut side down.


Press cake top down gently to ensure the cake is even or straight, you don't want it leaning to one side like the leaning tower of Pisa!


Begin to add icing to the cake sides, smoothing with an off-set spatula and turning the cake as you go. Continue until sides are covered. Run a flat-edged bench scraper vertically along the cake as you turn the plate to get an even sided cake. Use remaining icing to cover the top of the cake, evening out with the off-set spatula.


Decorate and enjoy!


Recipe Note:

I love using fresh flowers, herbs and greenery to decorate cakes. Lilacs, chamomile, violas, sweet peas, roses, mint, basil leaves, eucalyptus and pea tendrils are only a few of the edible ingredients I love to use. If you are not using edible ingredients from your own garden, ensure that they are food safe and have not been sprayed.


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