If you are looking for a delightful dessert that brings comfort and happiness, you have come to the right place. Butter Pecan Bliss Cake is a moist, flavorful cake that captures the essence of warm, nutty pecans and rich, buttery goodness. It is perfect for any occasion, whether it’s a birthday party, a family gathering, or simply a treat for yourself. Each layer is soft and fluffy, while the creamy icing enhances each bite. This cake will surely bring smiles and joy as you share it with friends and family.
Why Make This Recipe
There are many reasons why you should make Butter Pecan Bliss Cake. Firstly, pecans are one of the most delicious nuts, and they add a wonderful crunch and depth of flavor to this cake. The brown butter not only provides a rich taste, but it also gives the cake a lovely golden color and nutty scent.
This cake is not overly sweet, making it a great choice for those who prefer flavors that aren’t overly sugary. The buttermilk keeps the cake moist and tender, creating a perfect balance of flavors.
Moreover, making this cake is a perfect way to practice your baking skills. The different steps, from making brown butter to whipping frosting, give you a chance to learn new techniques. It is also a wonderful project to do with loved ones, and the end result is a show-stopping cake that looks as good as it tastes.
How to Make Butter Pecan Bliss Cake
Making Butter Pecan Bliss Cake might seem challenging, but it’s really quite simple. With clear steps and easy-to-follow directions, you can have a delicious cake right in your home. Let’s dive into the ingredients and steps needed.
Ingredients
To prepare this delightful cake, you will need the following:
- 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, you will need:
- 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
Prepare the Brown Butter: Start by melting 1 cup (226g) of unsalted butter in a saucepan over medium-low heat. Continue stirring until it turns a golden brown color, which takes about 5-10 minutes. Let it cool completely before using.
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them well and lining the bottoms with parchment paper. This will ensure your cakes come out easily after baking.
Mix the Dry Ingredients: In a large bowl, whisk together 3 cups of cake flour, 1 cup of granulated sugar, 1 cup of light brown sugar, 1 tsp of baking powder, ½ tsp of baking soda, and 1 tsp of salt until well combined.
Combine Wet and Dry Ingredients: Pour the cooled brown butter into the dry mixture. Using a mixer, beat it all together until the mixture becomes clumpy. This is a crucial step as it helps to incorporate all the wonderful flavors.
Mix Wet Ingredients: In another bowl, whisk together 1 ½ cups of buttermilk, 2 large eggs, and 1 ½ tsp of vanilla extract until everything is smooth.
Combine Everything: Gradually add the wet mixture into the butter-flour mixture. Use the mixer to combine them well, but be careful not to overmix. Overmixing can make the cake dense and tough.
Fold in Pecans: Gently fold in 1 ½ cups of finely chopped pecans into the cake batter. This adds a lovely nutty crunch to each slice.
Divide and Bake: Evenly divide the batter among the prepared cake pans and smooth the tops with a spatula. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Once baked, allow the cakes to cool in the pans for 10 minutes. After that, carefully transfer them to wire racks to cool completely.
Make the Icing: While the cakes cool, you can prepare the icing. Use a mixer to beat together 1 ½ cups of softened butter and 6 oz of cream cheese until the mixture is smooth. Next, add ⅓ cup of packed light brown sugar, 1 ½ tsp of vanilla extract, and ¼ tsp of salt. Gradually mix in 4 ½ cups of powdered sugar and 1 tbsp of heavy cream until everything becomes fluffy and smooth.
Assemble the Cake: If necessary, level the cakes to have flat tops. Stack the layers with icing between each layer, frosting the top and sides of the cake afterward. For a lovely finish, sprinkle finely chopped pecans on top if desired.
Slice and Serve: Once assembled, slice the Butter Pecan Bliss Cake and serve. Enjoy every bite!
How to Serve Butter Pecan Bliss Cake
Serving Butter Pecan Bliss Cake is a delightful experience. You can serve it on its own, with a cup of coffee or tea, as a lovely afternoon treat. For special occasions, pair it with a scoop of vanilla ice cream or fresh whipped cream on the side. The sweetness of the cake combines beautifully with the creamy textures, making every bite a delight.
For a more festive touch, you can add caramel sauce drizzled over the top or around the plate. This adds a rich flavor that complements the nutty taste of the cake. When having guests over, consider serving slices on decorative plates, garnished with a sprinkle of finely chopped pecans for a charming presentation.
How to Store Butter Pecan Bliss Cake
To keep your Butter Pecan Bliss Cake fresh, it’s best to store it in an airtight container. If you have leftovers, place slices in a container and refrigerate them. The cake will stay good for about 4-5 days in the fridge.
If you want to store it for a longer time, you can freeze the cake. Wrap each cake layer in plastic wrap and then place it in a freezer-safe container. It can be frozen for about 2-3 months. When you want to enjoy it again, simply thaw it in the fridge overnight and allow it to come to room temperature before serving.
Tips to Make Butter Pecan Bliss Cake
Room Temperature Ingredients: Make sure all your ingredients, especially eggs and buttermilk, are at room temperature. This helps create a smoother batter and ensures even baking.
Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a tough cake.
Measure Flour Correctly: When measuring the flour, use the spoon and level method to avoid adding too much. Too much flour can make the cake dense.
Chill the Icing: If your frosting seems too soft, refrigerate it for about 10 minutes before using. This will help it firm up slightly for easier spreading.
Decorate Creatively: You can decorate the cake with chocolate shavings or edible flowers for a beautiful presentation.
Variation
You can personalize your Butter Pecan Bliss Cake by adding different flavors. For instance, you can include some chocolate chips into the batter for a decadent twist. Another variation would be to substitute the pecans with walnuts or hazelnuts if you prefer.
Adding spices like cinnamon or nutmeg can elevate the flavor profile and give it a warm, aromatic touch perfect for fall or winter celebrations.
FAQs
How can I make this cake gluten-free?
To make Butter Pecan Bliss Cake gluten-free, substitute the cake flour with a gluten-free flour blend. Be sure to check that your baking powder and any other ingredients are also gluten-free.
Can I make this cake ahead of time?
Yes, you can make the cake layers ahead of time. Once cooled, wrap them tightly in plastic wrap and store them in the fridge for a few days or freeze them for longer storage. Just allow them to thaw before icing.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can make your own. Mix 1 ½ cups of milk with 1 ½ tablespoons of vinegar or lemon juice. Let it sit for about 5 minutes before using, and you will have a great substitute.
With all of these tips and information, you are well-equipped to make your Butter Pecan Bliss Cake a standout dessert. Happy baking!
Butter Pecan Bliss Cake
Ingredients
Method
- Start by melting 1 cup of unsalted butter in a saucepan over medium-low heat to prepare the brown butter. Stir until it turns a golden brown color, which takes about 5-10 minutes. Let it cool completely before using.
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them well and lining the bottoms with parchment paper.
- In a large bowl, whisk together 3 cups of cake flour, 1 cup of granulated sugar, 1 cup of light brown sugar, 1 tsp of baking powder, ½ tsp of baking soda, and 1 tsp of salt until well combined.
- Pour the cooled brown butter into the dry mixture. Using a mixer, beat it together until the mixture becomes clumpy.
- In another bowl, whisk together 1 ½ cups of buttermilk, 2 large eggs, and 1 ½ tsp of vanilla extract until everything is smooth.
- Gradually add the wet mixture into the butter-flour mixture and use the mixer to combine well, but do not overmix.
- Gently fold in 1 ½ cups of finely chopped pecans into the cake batter.
- Evenly divide the batter among the prepared cake pans and smooth the tops with a spatula. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the icing by beating together 1 ½ cups of softened butter and 6 oz of cream cheese until smooth, then mix in ⅓ cup of packed light brown sugar, 1 ½ tsp of vanilla extract, and ¼ tsp of salt. Gradually mix in 4 ½ cups of powdered sugar and 1 tbsp of heavy cream until fluffy.
- Assemble the cake by leveling the cooled cakes if necessary, stacking the layers with icing in between and frosting the top and sides of the cake. Optionally, sprinkle finely chopped pecans on top.
- Slice the Butter Pecan Bliss Cake and serve.