Description
Butter Pecan Bliss Cake is a creamy, irresistible treat featuring toasted pecans baked into a moist, browned butter cake. Topped with a luscious cream cheese frosting and garnished with extra pecans and caramel drizzle, this dessert offers a perfect balance of nutty, buttery, and sweet flavors, ideal for celebrations or a special treat.
Ingredients
Scale
For the 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
For the Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Decoration:
- Extra chopped toasted pecans
- Caramel drizzle
- A dusting of cinnamon or nutmeg (optional)
Instructions
- Toast the Pecans: In a skillet over medium heat, melt 1 tablespoon of butter and add the chopped pecans. Stir frequently for 5–7 minutes until they turn golden and become aromatic. Remove from heat and set aside 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 releases a nutty aroma. Remove from heat and allow it to cool slightly.
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper or lightly flour it to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose 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 using an electric mixer for about 3–4 minutes until the mixture becomes light and fluffy.
- Add Browned Butter, Milk, and Vanilla: Slowly pour in the browned butter, followed by whole milk and vanilla extract. Mix to combine well.
- Combine and Fold in Pecans: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Carefully fold in the toasted pecans to ensure an even distribution without overmixing.
- Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely before frosting.
- Make the Frosting: Beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and milk, and continue beating until the frosting becomes light and fluffy.
- Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle with extra toasted chopped pecans, drizzle with caramel sauce, and optionally dust with cinnamon or nutmeg for extra flavor and a beautiful finish.
Notes
- Ensure the milk and eggs are at room temperature to help the batter combine smoothly and result in a tender cake.
- Do not overmix the batter once the dry ingredients are added to avoid a tough texture.
- Allow the browned butter to cool slightly before adding it to the eggs to prevent cooking the eggs.
- Toast pecans carefully, stirring frequently to prevent burning and achieve the best flavor.
- If you prefer a sweeter frosting, feel free to add a little more powdered sugar to taste.
