why make this recipe

Butter Pecan Bliss Cake is more than just a dessert; it’s a warm embrace in cake form! The blend of toasty butter and crunchy pecans creates a delightful combination that is hard to resist. Each bite is creamy, nutty, and brings a sense of comfort. Plus, this cake is perfect for any occasion, whether it’s a birthday, holiday, or just a cozy treat at home. With its rich flavors and delicious icing, it’s sure to be a favorite among friends and family.

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:

1. 
   

   Let’s get toasty—melt 1 cup of unsalted butter in a saucepan over medium-low heat. Cook until golden specks form, which takes about 5-10 minutes. After it cools completely, set it aside.

   
   
2. 
   

   Preheat your oven to 350°F (175°C). Grease three 8-inch round pans with butter and line the bottoms with parchment paper.

   
   
3. 
   

   In a big bowl, whisk together 3 cups of cake flour, 1 cup of granulated sugar, 1 cup of packed light brown sugar, 1 tsp of baking powder, ½ tsp of baking soda, and 1 tsp of salt. This is the key dry mix—set it aside.

   
   
4. 
   

   Add the cooled browned butter to the dry mix and beat with a mixer until combined. Scrape down the sides of the bowl.

   
   
5. 
   

   In a separate bowl, whisk together 1 ½ cups of room-temperature buttermilk, 2 large room-temperature eggs, and 1 ½ tsp of vanilla extract until smooth. Gradually mix this into the butter-flour mix until just combined.

   
   
6. 
   

   Fold in 1 ½ cups of finely chopped pecans using a spatula.

   
   
7. 
   

   Divide the batter evenly between your three prepared pans, smoothing the tops with an offset spatula. Bake for 30 minutes, checking with a toothpick until it comes out clean.

   
   
8. 
   

   After baking, let them cool in the pans for 10 minutes before transferring to racks to cool completely.

   
   
9. 
   

   For the icing, beat together 1 ½ cups of softened unsalted butter and 6 oz of softened cream cheese until smooth. Add ⅓ cup of packed light brown sugar, 1 ½ tsp of vanilla extract, and ¼ tsp of salt, mixing well.

   
   
10. 
    

    Gradually mix in 4 ½ cups of powdered sugar and 1 tbsp of heavy cream until fluffy. If needed, add a little more cream to maintain a spreadable consistency.

    
    
11. 
    

    Level the cooled cakes if necessary. Place one layer on a serving plate, spread a layer of icing, and stack the next layer on top. Repeat with the last layer. Frost the outside and sprinkle with chopped pecans, if desired.

    
    
12. 
    

    Slice and serve. Enjoy the blissful taste!

    
    

how to serve Butter Pecan Bliss Cake

Serve this delightful cake at room temperature. You can enjoy it plain or add a scoop of vanilla ice cream on the side for an extra treat. This cake is perfect for celebrations or as a cozy dessert at home.

how to store Butter Pecan Bliss Cake

To keep the cake fresh, store it in an airtight container in the refrigerator. It will stay good for up to a week. Before serving, let it sit at room temperature for a bit to bring back its creamy goodness.

tips to make Butter Pecan Bliss Cake

• Make sure all your ingredients are at room temperature for better mixing and texture.
• Don’t rush the browning of the butter; the golden color gives it a special nutty flavor.
• If you want a stronger pecan flavor, toast the pecans before adding them to the batter.

variation

For a chocolate twist, you can add cocoa powder to the cake batter and create a chocolate butter pecan cake.

FAQs

Q: Can I use another type of nut instead of pecans?
A: Yes, you can replace pecans with walnuts or almonds for a different flavor.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes ahead and ice them the day you plan to serve.

Q: Is there a gluten-free version of this cake?
A: Yes, you can substitute the cake flour with a gluten-free flour blend to make it gluten-free.

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Butter Pecan Bliss Cake

A delightful cake that combines toasty butter and crunchy pecans, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 470 kcal

Ingredients

  

For the Cake

• 1 cup unsalted butter Melted and browned
• 3 cups cake flour
• 1 cup granulated sugar
• 1 cup light brown sugar Firmly packed
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 ½ cups buttermilk Room temperature preferred
• 2 large eggs Room temperature preferred
• 1 ½ tsp vanilla extract
• 1 ½ cups pecan halves Very finely chopped

For the Icing

• 1 ½ cups unsalted butter Softened
• 6 oz cream cheese Softened
• ⅓ cup light brown sugar Firmly packed
• 1 ½ tsp vanilla extract
• ¼ tsp salt
• 4 ½ cups powdered sugar
• 1 tbsp heavy cream
• ⅓ cup pecan halves Very finely chopped, optional

Instructions

 

Preparation

• Melt 1 cup of unsalted butter in a saucepan over medium-low heat until golden specks form, which takes about 5-10 minutes. Allow to cool completely.
• 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 big bowl, whisk together 3 cups of cake flour, 1 cup of granulated sugar, 1 cup of packed light brown sugar, 1 tsp of baking powder, ½ tsp of baking soda, and 1 tsp of salt. Set aside.
• Add the cooled browned butter to the dry mix and beat with a mixer until combined, scraping down the sides of the bowl.
• In a separate bowl, whisk together 1 ½ cups of room-temperature buttermilk, 2 large room-temperature eggs, and 1 ½ tsp of vanilla extract until smooth. Gradually mix this into the butter-flour mix until just combined.
• Fold in 1 ½ cups of finely chopped pecans using a spatula.
• Divide the batter evenly between the three prepared pans, smoothing the tops. Bake for 30 minutes, checking with a toothpick until it comes out clean.
• Let them cool in the pans for 10 minutes before transferring to racks to cool completely.

Icing

• Beat together 1 ½ cups of softened unsalted butter and 6 oz of softened cream cheese until smooth.
• Add ⅓ cup of packed light brown sugar, 1 ½ tsp of vanilla extract, and ¼ tsp of salt, mixing well.
• Gradually mix in 4 ½ cups of powdered sugar and 1 tbsp of heavy cream until fluffy, adding more cream if needed for a spreadable consistency.

Assembly

• Level the cooled cakes if necessary. Place one layer on a serving plate, spread a layer of icing, and stack the next layer on top. Repeat with the last layer.
• Frost the outside and sprinkle with chopped pecans, if desired.

Serving

• Serve at room temperature or add a scoop of vanilla ice cream on the side.

Notes

Make sure all your ingredients are at room temperature for optimal mixing and texture. Don’t rush the browning of the butter for a special nutty flavor. For a stronger pecan flavor, toast the pecans before adding them to the batter.

Keyword BIRTHDAY CAKE, Butter Pecan Cake, Comfort Food, Holiday Treat, Pecan Dessert