Description
Butter Pecan Bliss Cake is a decadent, moist layer cake featuring the rich, nutty flavor of browned butter and chopped pecans. The toasty browned butter base infuses the cake with a deep, caramelized flavor while the fluffy pecan cream cheese frosting provides a luscious, creamy finish. Perfect for celebrations or whenever you crave a classic Southern-inspired dessert, this cake combines toasty, creamy, and nutty elements for an unforgettable treat.
Ingredients
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
Frosting
- 1 ½ cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup (66g) light brown sugar, firmly packed
- ¼ tsp salt
- 4 ½ cups (562g) powdered sugar
- 1 tbsp heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped, optional
Instructions
- Brown the Butter: Melt unsalted butter over medium-low heat, cooking until golden specks appear and the butter develops a rich, nutty aroma. Remove from heat and allow it to cool completely to preserve flavor without cooking the eggs later.
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Butter with Dry Mix: Using an electric mixer on low speed, gradually add the cooled browned butter to the dry ingredients, mixing until integrated but not overworked.
- Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually pour this mixture into the batter while mixing gently until just combined. Avoid overmixing to maintain a tender crumb.
- Fold in Pecans: Gently fold the finely chopped pecan halves into the batter, distributing them evenly without deflating the mixture.
- Bake the Cakes: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before frosting.
- Prepare Frosting: Beat softened butter and cream cheese together until smooth and creamy. Gradually add the light brown sugar, vanilla extract, salt, and powdered sugar, mixing until fluffy and spreadable. Mix in the heavy cream to adjust consistency as needed. Optionally fold in finely chopped pecans for added texture and flavor.
- Assemble the Cake: Level the cooled cakes by trimming the tops if necessary for an even stack. Place one layer on a serving plate, spread a generous amount of frosting over it, then add the next layer. Repeat with remaining layers and cover the top and sides with the remaining frosting. Garnish with optional chopped pecans on top if desired.
Notes
- Ensure butter is browned but not burnt for the best nutty flavor.
- Room temperature ingredients help the batter mix more evenly.
- Finely chopping the pecans prevents them from sinking to the bottom during baking.
- Cooling the cakes completely before frosting prevents melting and sliding of the frosting.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
- For easier slicing, chill the assembled cake for 30 minutes before cutting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
