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Butter Pecan Bliss Cake Recipe

Butter Pecan Bliss Cake Recipe
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★★★★★

5.1 from 12 reviews

Butter Pecan Bliss Cake is a rich, moist, and nutty three-layer cake featuring browned butter-infused cake layers loaded with finely chopped pecans and frosted with a luscious cream cheese buttercream spiked with brown sugar and vanilla. This stunning 8-inch cake balances the warm, toasty flavor of browned butter and pecans with a smooth, fluffy icing, creating a decadent treat that’s perfect for celebrations or satisfying sweet cravings.

Ingredients

Scale

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

Instructions

  1. Brown the Butter: Melt 1 cup (226g) unsalted butter in a saucepan over medium-low heat. Increase the heat and cook it until golden brown specks appear and it releases a rich, nutty aroma, stirring often. This process takes about 5-10 minutes. Remove from heat and let the browned butter cool completely before using.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter and line the bottoms with parchment paper to prevent sticking and ease cake removal.
  3. Mix the Dry Goods: In a large mixing 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 until well combined. This flour mixture serves as the fluffy base for the cake.
  4. Blend in the Butter: Pour the cooled browned butter into the dry ingredients and beat with a mixer until fully incorporated, resulting in a texture similar to wet sand. Scrape down the bowl to ensure even mixing.
  5. Add the Wet Mix: In a separate bowl, whisk together 1 ½ cups (354ml) room temperature buttermilk, 2 large room temperature eggs, and 1 ½ tsp vanilla extract until smooth. Gradually add this wet mixture to the butter-flour mixture, beating until just combined. Gently fold in 1 ½ cups (160g) finely chopped pecans using a spatula.
  6. Bake the Layers: Divide the batter evenly among the three prepared pans, smoothing the tops with an offset spatula. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
  7. Whip the Icing: In a mixing bowl, beat 1 ½ cups (340g) softened unsalted butter and 6 oz softened cream cheese until smooth and creamy. Add ⅓ cup (66g) packed light brown sugar, 1 ½ tsp vanilla extract, and ¼ tsp salt, beating to combine. Gradually add 4 ½ cups (562g) powdered sugar and 1 tbsp heavy cream, beating until the icing is fluffy and spreadable. Add more cream if necessary for desired consistency.
  8. Assemble and Decorate: If needed, level the cooled cake layers. Place one layer on a serving plate and spread a layer of icing over it. Repeat with the remaining layers, stacking them carefully. Frost the outside of the cake with the remaining icing. Optionally, sprinkle ⅓ cup (35g) finely chopped pecans over the top and sides for garnish and pipe decorative swirls if desired. Slice and serve. Store leftovers in the refrigerator.

Notes

  • Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for best mixing and texture.
  • Browning the butter adds a rich, nutty flavor that is key to this cake’s unique taste—don’t skip or rush this step.
  • If you don’t have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons of flour per cup and replacing with 2 tablespoons cornstarch.
  • Completely cool the cake layers before frosting to prevent the icing from melting or sliding off.
  • The chopped pecans can be toasted beforehand for even more depth of flavor, but finely chopping them is crucial for even distribution.
  • Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best taste.
  • For a dairy-free or vegan version, substitute buttermilk with a plant milk and vinegar mixture, and use dairy-free butter and cream cheese alternatives.

Nutrition

Keywords: Butter Pecan Cake, Browned Butter Cake, Cream Cheese Frosting, Pecan Cake, Layer Cake, Southern Dessert, Nutty Cake

Find it online: https://tastemadebyclara.com/butter-pecan-bliss-cake-recipe/