Description
Butter Pecan Bliss Cake is a creamy, irresistible dessert featuring toasted pecans and rich browned butter in a moist cake base, topped with a smooth cream cheese frosting, extra pecans, and optional caramel drizzle for a decadent finish.
Ingredients
Scale
Cake
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups chopped pecans
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk (room temperature)
- 1 tablespoon vanilla extract
Frosting
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Garnishes
- Extra chopped toasted pecans
- Caramel drizzle
- A dusting of cinnamon or nutmeg
Instructions
- Toast the Pecans: In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped pecans and stir frequently for 5–7 minutes until golden and aromatic. Remove from heat and allow to cool.
- Brown the Butter: In a saucepan, melt the remaining butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and either line it with parchment paper or lightly flour it to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
- Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Browned Butter and Milk: Slowly incorporate the browned butter into the egg and sugar mixture. Then add the milk and vanilla extract, mixing gently to combine.
- Combine and Fold: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing. Gently fold in the toasted pecans to evenly distribute them.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Make the Frosting: Beat together the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, vanilla, and milk, beating until the frosting is fluffy and spreadable.
- Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake. Garnish with additional toasted pecans and optionally drizzle with caramel sauce and dust with cinnamon or nutmeg as desired.
Notes
- Ensure butter for the frosting and milk are at room temperature for smooth mixing.
- Do not overmix the batter after adding the dry ingredients to keep the cake tender.
- Allow the cake to cool completely before frosting to prevent melting the frosting.
- For an extra touch, toast pecans just before using to enhance their flavor.
- Store leftover cake refrigerated and bring to room temperature before serving for best texture.
