If you love the warm, nutty flavor of butter pecan, you’re going to fall hard for this Butter Pecan Bliss Cake. This Southern-inspired dessert features three moist layers of golden cake packed with toasted pecans and topped with a decadent cream cheese buttercream frosting. Whether you’re hosting a holiday gathering or simply craving a bakery-style dessert at home, this cake delivers in both flavor and presentation.
Why You’ll Love This Recipe:
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Ultra-moist and buttery layers with rich pecan flavor
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Perfect for holidays, birthdays, or special occasions
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Crowd-pleasing and visually stunning
Ingredients Breakdown
Cake Layers:
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Butter (1 cup, softened): Adds rich flavor and a tender crumb.
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Sugar (2 cups): Provides sweetness and helps achieve a light, fluffy texture.
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Eggs (4): Give structure and moisture to the cake.
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Flour (3 cups): Forms the base and gives the cake its body.
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Buttermilk (1 cup): Adds tanginess and enhances moisture.
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Vanilla (1 tsp): Infuses warm, aromatic depth.
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Baking Powder (1 tsp): Helps the cake rise evenly.
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Pecans (1 cup, chopped): Lend a nutty crunch and signature butter pecan flavor.
Cream Cheese Frosting:
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Cream Cheese (8 oz, softened): Creates a rich, tangy base for the frosting.
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Butter (1/2 cup, softened): Adds smoothness and buttery flavor.
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Powdered Sugar (4 cups): Sweetens and thickens the frosting.
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Vanilla (1 tsp): Enhances the overall flavor of the icing.
Tips and Tricks:
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Toast the pecans before adding for enhanced flavor.
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Don’t overmix the batter—just mix until ingredients are combined.
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Chill the layers slightly before frosting for easier handling.
Variations and Customizations:
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Maple Pecan Version: Add a touch of maple extract to the cake or frosting.
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Brown Butter Upgrade: Swap regular butter for brown butter to deepen the flavor.
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Cupcakes: This recipe also works beautifully as cupcakes—just reduce baking time to 18–20 minutes.
Pairing Suggestions:
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Serve with hot coffee, spiced chai tea, or a glass of bourbon for a grown-up twist.
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Perfect ending to a Southern-style dinner like fried chicken or roast pork.
Storage Instructions:
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Refrigerate: Store cake in the fridge in an airtight container for up to 5 days.
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Freeze: Wrap unfrosted layers tightly and freeze for up to 2 months. Thaw before frosting.
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Room Temp: Can sit out for up to 4 hours before needing refrigeration.
Popular Questions:
Can I use a 9×13-inch pan instead of 3 layers?
Yes, you can bake this cake in a single 9×13-inch pan. Adjust baking time to 35–40 minutes.
What if I don’t have buttermilk?
You can substitute with 1 cup milk + 1 tablespoon vinegar or lemon juice. Let sit for 5 minutes before using.
Can I make this cake ahead of time?
Absolutely! The cake layers can be made 1–2 days ahead and stored tightly wrapped until ready to frost.