Beyoncé is a national treasure, so let's celebrate her B-Day in style with a floral butter pecan cake fit for Queen Bey.
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons kosher salt
2 1/2 sticks unsalted butter, room temperature
2 1/2 cups dark brown sugar, packed
4 large eggs, room temperature
2 tablespoons vanilla extract
2 teaspoons dark rum
1 1/4 cups buttermilk, room temperature
1 1/2 cups pecans, roughly chopped
For the icing:
2 cups butter
8 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract
Let's get Cooking...
For the cakes: Preheat oven to 325 degrees. Grease three 8-inch cake pans, and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
With a mixer, beat butter and brown sugar together until light and fluffy. Incorporate eggs one at a time, mixing well after each addition. Add vanilla extract and rum. With the mixer on low, add in a bit of the flour, alternating with the buttermilk and finishing the batter with an addition of flour. Mix until just combined, then fold in the pecans with a spatula.
Divide batter between the 3 prepared pans, and bake for about 40 minutes. Let cakes cool for 10 minutes, then remove from tins and cool completely on wire racks.
For the icing: With a hand mixer, beat butter until light and fluffy. Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary. Slowly add the milk until desired consistency is reached. Set aside 3 cups of frosting for the cake.
Fill a pastry bag with remaining buttercream. Place a square of parchment on the pastry nail. Pipe a small cone, then surround the cone with petal shapes using the petal pastry tip. When the flower is piped, remove the parchment square from the nail and set it on a sheet tray. Continue as desired with light pink, golden yellow and burgundy icing, then pipe leaf shapes on flowers as desired. Place sheet tray of prepared flowers in the refrigerator to set.
Assembly: Level the tops of the cooled cakes if necessary. Tint the reserved 3 cups of buttercream lavender. Stack the cakes with lavender buttercream between the layers, crumb coat the cake and set aside in the refrigerator.
When cake is set, remove from fridge and ice, then top with the chilled buttercream flowers and leaves. If desired, add fondant personalization letters by pressing them gently into the buttercream just after the cake is iced. Cut and serve.