Butter Pecan Bliss Cake: A Toasty, Creamy Dream That’s Pure Comfort in Every Slice
Bake this Butter Pecan Bliss Cake—moist layers with browned butter and pecans, topped with creamy icing. Easy, rich, and irresistibly delicious!
Ingredients
Here’s everything I use, measured out with love:
- 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
I line it all up on my counter, and it’s like a butter-pecan treasure trove. This makes a stunning three-layer 8-inch cake—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to toasty bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing pecans mid-mix, right? Keeps me in the zone and ready to bake.
Instructions
Step 1: Brown the Butter
Let’s get toasty—melt 1 cup (226g) unsalted butter in a saucepan over medium-low heat, then crank it up and cook ‘til golden specks form (I love that nutty smell filling my kitchen!). Stir often—takes about 5-10 minutes (my heart races watching it turn golden!). Cool completely—set it aside (I sneak a whiff—it’s pure magic!).
Step 2: Preheat and Prep
Crank your oven to 350°F (175°C)—grease three 8-inch round pans with butter, line the bottoms with parchment (I love that extra slip!). Take a sec to breathe—this is gonna be a nutty wonder, and you’re already on your way.
Step 3: Mix the Dry Goods
In a big bowl, whisk 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—give it a good stir (I love that floury puff!). This is the fluffy foundation—set it aside (my kitchen’s buzzing with anticipation!).
Step 4: Blend in the Butter
Add the cooled browned butter to the dry mix—beat with a mixer ‘til it’s all mixed in (I grin as it clumps like wet sand!). Scrape the bowl—it’s nutty and ready (I’m drooling already!).
Step 5: Add the Wet Mix
In a separate bowl, whisk 1 ½ cups (354ml) room-temp buttermilk, 2 large room-temp eggs, and 1 ½ tsp vanilla—mix ‘til smooth (I love that creamy swirl!). Gradually add to the butter-flour mix—beat ‘til just combined (I feel pro layering it in!). Fold in 1 ½ cups (160g) finely chopped pecans with a spatula (my heart’s racing with nutty joy!).
Step 6: Bake the Layers
Divide the batter evenly between your three pans—smooth the tops with an offset spatula (I feel artsy leveling it!). Bake for 30 minutes—check ‘til a toothpick’s clean (I watch with glee as they puff up golden!). Cool in pans 10 minutes—turn onto racks and let cool completely (that toasty scent’s got me hooked!).
Step 7: Whip the Icing
Beat 1 ½ cups (340g) softened unsalted butter and 6 oz softened cream cheese ‘til smooth—add ⅓ cup packed light brown sugar, 1 ½ tsp vanilla, and ¼ tsp salt (I love that creamy start!). Gradually mix in 4 ½ cups (562g) powdered sugar and 1 tbsp heavy cream—beat ‘til fluffy (I sneak a taste—it’s icing heaven!). Add more cream if needed—keep it spreadable (I swirl it with glee!).
Step 8: Assemble and Decorate
Level the cooled cakes if needed—place one layer on a plate, spread icing, stack the next, repeat, then top with the third (I feel like a stacking pro!). Frost the outside—sprinkle ⅓ cup (35g) chopped pecans and pipe swirls if you want (I go wild with that nutty finish!). Slice and serve—that first bite’s pure bliss (store in the fridge—I sneak bites ‘til it’s gone!).