Name: Butter Pecan Bliss Cake
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter; 3 cups (333 g) cake flour; 1 cup (200 g) granulated sugar; 1 cup (200 g) light brown sugar, packed; 1 tsp baking powder; ½ tsp baking soda; 1 tsp salt; 1 ½ cups (354 ml) buttermilk, room temperature; 2 large eggs, room temperature; 1 ½ tsp vanilla extract; 1 ½ cups (160 g) pecan halves, finely chopped and toasted; 1 ½ cups (340 g) unsalted butter, softened; 6 oz cream cheese, softened; ⅓ cup (66 g) light brown sugar, packed; 1 ½ tsp vanilla extract; ¼ tsp salt; 4 ½ cups (562 g) powdered sugar; 1 tbsp heavy cream; ⅓ cup (35 g) pecan halves, finely chopped, optional (for garnish)

This butter pecan bliss cake is rich, moist, and full of nutty flavor, layered with a creamy, slightly tangy frosting. I love how the toasted pecans add crunch while the buttermilk keeps the cake soft and tender. It’s the kind of dessert that feels indulgent yet comforting, perfect for special occasions or whenever I want a slice of something decadent.

Why You’ll Love This Recipe

I like this recipe because it combines buttery cake layers with a luscious frosting that’s not overly sweet. The pecans give it warmth and depth, while the cream cheese in the icing balances everything beautifully. I also enjoy how it looks and tastes like a bakery-quality cake but can be made easily at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake:
1 cup (226g) unsalted butter
3 cups (333g) cake flour
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, firmly packed
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 ½ cups (354ml) buttermilk, room temperature preferred
2 large eggs, room temperature preferred
1 ½ tsp vanilla extract
1 ½ cups (160g) pecan halves, very finely chopped

For the Icing:
1 ½ cups (340g) unsalted butter, softened
6 oz cream cheese, softened
⅓ cup (66g) light brown sugar, firmly packed
1 ½ tsp vanilla extract
¼ tsp salt
4 ½ cups (562g) powdered sugar
1 tbsp heavy cream
⅓ cup (35g) pecan halves, very finely chopped, optional

Directions

I start by preheating my oven to 350°F and greasing three 8-inch round cake pans, lining them with parchment paper.
In a skillet, I toast the chopped pecans over medium heat until fragrant, then let them cool.
In a large bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.
I add the eggs one at a time, mixing well, then stir in the vanilla extract.
In a separate bowl, I whisk together the cake flour, baking powder, baking soda, and salt.
I alternate adding the dry ingredients and buttermilk into the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
I fold in the toasted pecans, then divide the batter evenly among the prepared pans.
I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. I let the cakes cool completely before frosting.
For the icing, I beat the butter, cream cheese, and brown sugar together until smooth. I add the vanilla and salt, then gradually mix in the powdered sugar.
I beat in the heavy cream until the frosting is fluffy and spreadable.
I frost the cooled cakes, stacking them into layers, and garnish with extra pecans if I like.

Servings and Timing

This recipe makes about 12 servings. It usually takes me 30 minutes to prep, 30 minutes to bake, and at least 1 hour for cooling and frosting, so I allow about 2 hours total.

Variations

Sometimes I add a drizzle of caramel sauce between the layers for extra richness. I also like using maple extract instead of vanilla in the frosting for a deeper flavor. When I want a simpler version, I bake it in a 9×13 pan and frost it right in the dish.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. To serve, I let it sit at room temperature for about 30 minutes so the frosting softens. This cake also freezes well—I wrap slices individually and thaw them in the fridge overnight.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, I replace each cup of cake flour with 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons cornstarch.

Do I need to toast the pecans?

I prefer toasting because it brings out their flavor, but it’s optional.

Can I make this cake ahead of time?

Yes, I bake the cake layers a day ahead, wrap them tightly, and frost the next day.

What’s the best way to keep the cake moist?

I avoid overbaking and make sure to store it covered to lock in moisture.

Can I use salted butter instead?

Yes, but I reduce the added salt slightly to balance the flavor.

Is there a substitute for buttermilk?

Yes, I mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes.

Can I make this into cupcakes?

Yes, I bake them for 18–20 minutes, then frost once cooled.

What kind of cream cheese should I use?

I use full-fat block cream cheese for the best texture.

Can I make the frosting less sweet?

Yes, I reduce the powdered sugar slightly and add more cream cheese for balance.

How should I decorate the cake?

I like sprinkling finely chopped pecans around the sides or pressing whole pecan halves on top.

Conclusion

This butter pecan bliss cake is one of my favorite indulgent desserts. The soft, buttery layers, nutty crunch, and smooth frosting make it truly unforgettable. I love serving it for holidays, birthdays, or any time I want a show-stopping cake that everyone will remember.