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:
Ultra-moist and buttery layers with rich pecan flavor
Perfect for holidays, birthdays, or special occasions
Crowd-pleasing and visually stunning
Ingredients Breakdown
Cake Layers:
Butter (1 cup, softened): Adds rich flavor and a tender crumb.
Sugar (2 cups): Provides sweetness and helps achieve a light, fluffy texture.
Eggs (4): Give structure and moisture to the cake.
Flour (3 cups): Forms the base and gives the cake its body.
Buttermilk (1 cup): Adds tanginess and enhances moisture.
Vanilla (1 tsp): Infuses warm, aromatic depth.
Baking Powder (1 tsp): Helps the cake rise evenly.
Pecans (1 cup, chopped): Lend a nutty crunch and signature butter pecan flavor.
Cream Cheese Frosting:
Cream Cheese (8 oz, softened): Creates a rich, tangy base for the frosting.
Butter (1/2 cup, softened): Adds smoothness and buttery flavor.
Powdered Sugar (4 cups): Sweetens and thickens the frosting.
Vanilla (1 tsp): Enhances the overall flavor of the icing.
Tips and Tricks:
Toast the pecans before adding for enhanced flavor.
Don’t overmix the batter—just mix until ingredients are combined.
Chill the layers slightly before frosting for easier handling.
Variations and Customizations:
Maple Pecan Version: Add a touch of maple extract to the cake or frosting.
Brown Butter Upgrade: Swap regular butter for brown butter to deepen the flavor.
Cupcakes: This recipe also works beautifully as cupcakes—just reduce baking time to 18–20 minutes.
Pairing Suggestions:
Serve with hot coffee, spiced chai tea, or a glass of bourbon for a grown-up twist.
Perfect ending to a Southern-style dinner like fried chicken or roast pork.
Storage Instructions:
Refrigerate: Store cake in the fridge in an airtight container for up to 5 days.
Freeze: Wrap unfrosted layers tightly and freeze for up to 2 months. Thaw before frosting.
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.
Butter Pecan Bliss Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Cream the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Whisk together cake flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, alternating with buttermilk.
- Fold in chopped pecans. Divide batter evenly between pans and smooth tops.
- Bake for 30–35 minutes, until golden and a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare icing by beating butter and cream cheese until smooth. Add brown sugar, vanilla, and salt. Gradually mix in powdered sugar and thin with heavy cream as needed.
- Assemble by placing one cake layer on a serving plate. Spread icing on top, add the second layer, and frost the entire cake. Garnish with pecans if desired.
