Butter Pecan Bliss Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 cup (226g) unsalted butter
02 -
3 cups (333g) cake flour
03 -
1 cup (200g) granulated sugar
04 -
1 cup (200g) light brown sugar, firmly packed
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon baking soda
07 -
1 teaspoon salt
08 -
1 1/2 cups (354ml) buttermilk, room temperature
09 -
2 large eggs, room temperature
10 -
1 1/2 teaspoons vanilla extract
11 -
1 1/2 cups (160g) pecan halves, very finely chopped
→ For the Icing
12 -
1 1/2 cups (340g) unsalted butter, softened
13 -
6 ounces cream cheese, softened
14 -
1/3 cup (66g) light brown sugar, firmly packed
15 -
1 1/2 teaspoons vanilla extract
16 -
1/4 teaspoon salt
17 -
4 1/2 cups (562g) powdered sugar
18 -
1 tablespoon heavy cream
19 -
1/3 cup (35g) pecan halves, very finely chopped, optional
# Instructions:
01 -
Melt 1 cup unsalted butter over medium-low heat in a saucepan, then increase heat and cook, stirring often, until golden brown specks form and a nutty aroma develops, about 5–10 minutes. Remove from heat and cool completely.
02 -
Preheat oven to 350°F (175°C). Grease three 8-inch round pans with butter and line bottoms with parchment paper.
03 -
In a large bowl, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
04 -
Add cooled browned butter to the dry mixture. Beat with a mixer until the texture resembles damp sand and is uniformly incorporated. Scrape down sides as needed.
05 -
In a separate bowl, whisk buttermilk, eggs, and vanilla extract until smooth. Gradually add to the butter-flour mixture, beating just until the batter comes together. Fold in 1 1/2 cups finely chopped pecans with a spatula.
06 -
Divide the batter evenly among the prepared pans and smooth tops with an offset spatula. Bake for 30 minutes, or until a toothpick inserted in the center emerges clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 -
In a large bowl, beat 1 1/2 cups softened unsalted butter and cream cheese until completely smooth. Add light brown sugar, vanilla extract, and salt, then mix again. Gradually add powdered sugar and heavy cream, beating until icing is light and fluffy. Add additional cream as needed to achieve a spreadable consistency.
08 -
If necessary, level cooled cake layers. Place one layer on a serving plate, spread with icing, and repeat with second and third layers. Frost the top and sides of cake. Sprinkle with 1/3 cup of finely chopped pecans on top and decorate as desired. Slice and serve.
# Notes:
01 -
Ensure all dairy ingredients are at room temperature for optimal cake texture and icing smoothness.
02 -
Store cake in the refrigerator for up to four days; bring to room temperature before serving for best flavor and texture.