Hi Ashley! The brown butter adds a great depth of flavor. If you were to just use melted butter you would likely need some minor adjustments as you’d be adding a little more moisture into the cake. I don’t think you’ll regret it if you try with the brown butter. 🙂

Why does the butter need to be browned? What’s wrong with just melting the butter then letting it be cooled?

Hi Lolli! I typically just put frosting on top of the cupcake. 🙂

Yes! We’ve had quite a few readers make this recipe as cupcakes. You would use the same temperature, but the bake time will be shorter; we would start checking them around 17 minutes 🙂

Thank you so much for trusting my recipes, Sandra! I’m so glad you enjoyed this cake. 🙂

That’s wonderful! Congrats 🎉

I wonder if your brown sugar was just a little darker than mine. I hope you love the cake! 🙂

Hi, I’m about to bake and I noticed my batter is darker than yours. I wonder why. Any thoughts?

I’m so glad you enjoyed it, Maggie! You could bake it in a bundt pan, but I’m not sure on a bake time.

I’m so sorry to hear this happened, Shannon! Were they over-baked? Did you use the toothpick test to see if they were done? A toothpick should come out with a few moist crumbs. Is it possible the flour was slightly over-measured? Did you make any substitutions? It’s a bummer it didn’t turn out for you. 🙁

I baked the cake in two 9 inch pans. All the batter fit, and it finished baking at 26 minutes. It smells wonderful and looks amazing. Now I’m just working on the frosting. So far so good!

You can do it in 9 inch pans. I’m not sure if all of the batter will fit in 2 pans so make sure to not overfill the pans. I’m not sure on a bake time. I do have notes below the recipe on how to bake this if you only have 2 pans.

Can this be made in two 9 inch pans instead?

Thank you so much.

I don’t toast my pecans before adding them (I just don’t find it necessary here), but you certainly can. I have an easy guide on how to toast pecans, for your reference!