Why Make This Recipe
Butter Pecan Bliss Cake is a delightful treat that brings warmth and comfort to any gathering. With its rich buttery flavor, crunchy pecans, and creamy icing, this cake is perfect for special occasions or simply to enjoy at home with loved ones. It’s an easy-to-follow recipe that guarantees smiles and satisfied taste buds in every slice.
How to Make Butter Pecan Bliss Cake
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter
- 3 cups (333g) cake flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, firmly packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 ½ cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 ½ tsp vanilla extract
- 1 ½ cups (160g) pecan halves, very finely chopped
For the Icing:
- 1 ½ cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup (66g) light brown sugar, firmly packed
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- 4 ½ cups (562g) powdered sugar
- 1 tbsp heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped, optional
Directions
Let’s get toasty—melt 1 cup (226g) unsalted butter in a saucepan over medium-low heat. Crank it up and cook until golden specks form, stirring often for about 5-10 minutes. Cool completely and set aside.
Preheat your oven to 350°F (175°C). Grease three 8-inch round pans with butter and line the bottoms with parchment paper.
In a large bowl, whisk together 3 cups (333g) cake flour, 1 cup granulated sugar, 1 cup packed light brown sugar, 1 tsp baking powder, ½ tsp baking soda, and 1 tsp salt. This is your dry mix—set it aside.
Add the cooled browned butter to the dry mix and beat with a mixer until combined. Scrape the bowl to mix everything well.
In a separate bowl, whisk 1 ½ cups (354ml) room-temperature buttermilk, 2 large room-temperature eggs, and 1 ½ tsp vanilla extract until smooth. Gradually add this to the butter-flour mix and beat until just combined.
Fold in 1 ½ cups (160g) finely chopped pecans with a spatula.
Divide the batter evenly between your three prepared pans and smooth the tops. Bake for about 30 minutes, checking with a toothpick until it comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them onto racks to cool completely.
For the icing, beat together 1 ½ cups (340g) softened unsalted butter and 6 oz softened cream cheese until smooth. Add ⅓ cup packed light brown sugar, 1 ½ tsp vanilla extract, and ¼ tsp salt, then mix well. Gradually add 4 ½ cups (562g) powdered sugar and 1 tbsp heavy cream, mixing until fluffy.
If needed, add more cream to keep the icing spreadable.
Level the cooled cakes if necessary. Place one layer on a cake plate, spread icing on top, add the next layer, and repeat until all layers are stacked. Frost the outside and sprinkle the top with ⅓ cup (35g) chopped pecans if desired.
Slice and serve. Enjoy the blissful flavors!
How to Serve Butter Pecan Bliss Cake
Serve Butter Pecan Bliss Cake at room temperature. It’s perfect for birthdays, holidays, or as a delightful afternoon snack with coffee or tea. You can also add a scoop of vanilla ice cream on the side for an extra treat!
How to Store Butter Pecan Bliss Cake
Keep the cake in the fridge, tightly covered. It can last for about 4-5 days. If you want to store it for longer, consider freezing individual slices.
Tips to Make Butter Pecan Bliss Cake
- Be sure the butter and eggs are at room temperature for better mixing.
- Don’t skip the browning process for the butter; it adds a delightful nutty flavor.
- Use finely chopped pecans to enhance the texture and flavor of the cake.
Variations
For a twist, try adding chocolate chips into the batter or using other nuts like walnuts in place of pecans. You could also add a splash of maple syrup to the icing for a unique flavor.
FAQs
1. Can I use regular flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may not be as light and fluffy.
2. What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
3. Can I make this cake ahead of time?
Yes! You can bake the layers a day in advance and store them tightly wrapped in the refrigerator. Assemble and frost just before serving.
Butter Pecan Bliss Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Butter Pecan Bliss Cake with rich buttery flavor, crunchy pecans, and creamy icing, perfect for special occasions.
Ingredients
- 1 cup (226g) unsalted butter
- 3 cups (333g) cake flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, firmly packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 ½ cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 ½ tsp vanilla extract
- 1 ½ cups (160g) pecan halves, very finely chopped
- 1 ½ cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup (66g) light brown sugar, firmly packed
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- 4 ½ cups (562g) powdered sugar
- 1 tbsp heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped, optional
Instructions
- Melt 1 cup unsalted butter in a saucepan over medium-low heat, cooking until golden specks form, about 5-10 minutes. Cool completely.
- Preheat the oven to 350°F (175°C). Grease three 8-inch round pans and line the bottoms with parchment paper.
- In a large bowl, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Add cooled browned butter to the dry mix and beat until combined.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until smooth. Gradually add to the butter-flour mix, beating until just combined.
- Fold in the finely chopped pecans.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for about 30 minutes, checking for doneness with a toothpick.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to racks to cool completely.
- For the icing, beat the softened unsalted butter and cream cheese until smooth. Add light brown sugar, vanilla extract, and salt, mixing well.
- Gradually add powdered sugar and heavy cream, mixing until fluffy.
- If needed, add more cream to keep the icing spreadable.
- Level the cooled cakes if necessary. Frost the layers with icing and sprinkle chopped pecans on top if desired.
- Slice and serve at room temperature, optionally with vanilla ice cream.
Notes
Make sure the butter and eggs are at room temperature for better mixing. Browning the butter adds a delightful nutty flavor.