Description
Butter Pecan Bliss Cake brings Southern comfort straight to your dessert table with a nutty, caramelized twist that feels like a warm hug from grandma. Crumbly pecans and rich butter create a sweet treat perfect for sharing with friends and family during lazy weekend gatherings.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 cup chopped pecans
- 1 cup unsalted butter
- 1 cup granulated sugar
Supporting Ingredients:
- 4 large eggs
- 12 cup unsalted butter
- 12 cup light brown sugar
- 12 cup powdered sugar
- 8 oz cream cheese
Finishing Ingredients:
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 12 teaspoon salt
- 23 tablespoons heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Melt 4 tablespoons of unsalted butter in a skillet over medium heat. Add 1 cup chopped pecans and toast for 5-7 minutes, stirring constantly until they turn golden and fragrant. Remove from heat and let them cool completely.
- Preheat your oven to 350°F. Generously grease a 9×13-inch baking dish or two 9-inch round cake pans with butter or cooking spray.
- Cream 1 cup softened unsalted butter with 1½ cups granulated sugar and ½ cup packed light brown sugar until the mixture becomes light and fluffy, about 3-4 minutes.
- Incorporate 4 large eggs into the butter mixture one at a time, beating well after each addition. Stir in 1 tablespoon vanilla extract until fully combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup whole milk. Mix until just combined, being careful not to overmix.
- Gently fold the cooled toasted pecans into the cake batter, distributing them evenly throughout.
- Transfer the batter to the prepared pan(s), smoothing the top with a spatula to ensure an even surface.
- Bake for 30-35 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely on a wire rack before frosting.
- For the frosting, beat ½ cup softened unsalted butter and 8 ounces cream cheese in a large bowl until smooth and creamy.
- Gradually add 3¾ cups powdered sugar and 1 teaspoon vanilla extract, mixing until well incorporated.
- Add 2-3 tablespoons heavy cream, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
- Once the cake has cooled, spread the frosting evenly over the top. Garnish with additional toasted pecans if desired.
Notes
- Toasting pecans brings out their rich, nutty flavor, so take time to watch them carefully and stir constantly to prevent burning.
- Use room temperature butter and eggs to ensure a smoother, more evenly mixed batter that creates a softer cake texture.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend and add an extra tablespoon of milk to maintain moisture.
- Store this cake covered in the refrigerator, but let it sit at room temperature for 15-20 minutes before serving to restore its soft, tender crumb.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 471
- Sugar: 35 g
- Sodium: 140 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 85 mg