If you’re searching for a showstopper dessert that combines the best of two Southern classics, look no further than this Pecan Pie Layer Cake Recipe. Imagine tender layers of cinnamon-scented cake, sandwiched with rich, gooey pecan pie filling, all wrapped up in a luxuriously fluffy buttercream. It’s the ultimate treat for any celebration, whether you’re hosting a holiday feast or just want to spoil your favorite people. Every bite is a joyful harmony of crunch, creaminess, and pure pecan bliss!

Pecan Pie Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a handful of simple, well-chosen ingredients transform into such a spectacular dessert. Each one plays a crucial role, from the buttery cake base to the nutty pecan-studded filling, and the dreamy frosting that ties it all together.

All-purpose flour: The foundation for a cake that’s sturdy enough to layer, yet still soft and moist.
Baking powder & baking soda: These give the cake its light, airy rise—don’t skip them!
Salt: A pinch sharpens all the sweet flavors and brings balance.
Ground cinnamon: Adds a subtle warmth that complements the pecans beautifully.
Unsalted butter (softened): Essential for both cake and frosting—use high-quality butter for best results.
Granulated sugar: Sweetens the cake layers and helps with structure.
Eggs: They bind everything together and add richness to both the cake and filling.
Vanilla extract: Infuses the whole dessert with a fragrant, cozy finish.
Buttermilk: The secret to an ultra-tender crumb with just a touch of tang.
Chopped pecans: The star of the filling—toast them first for maximum flavor!
Light corn syrup: Gives the pecan pie filling its signature gooey texture.
Brown sugar: Adds depth and hints of caramel to the filling.
Powdered sugar: Keeps the frosting pillowy and smooth.
Heavy cream: Makes the buttercream extra light and spreadable.
Pecan halves (toasted): For that irresistible finishing touch on top.

How to Make Pecan Pie Layer Cake Recipe

Step 1: Prep Your Cake Pans

Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper. This step makes sure every layer releases cleanly and stays picture-perfect for stacking later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This blend is the backbone of your cake’s texture and that gentle, spiced aroma you’ll notice in every bite.

Step 3: Cream Butter and Sugar

Using a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Take your time here—the extra air makes the cake layers tender and lofty.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to give your batter that classic, comforting aroma.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry flour mixture and buttermilk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently and only until just combined—overmixing can make your cake dense.

Step 6: Bake the Cakes

Divide the batter evenly among your prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn out onto wire racks to cool completely.

Step 7: Make the Pecan Pie Filling

In a saucepan, mix together the corn syrup, brown sugar, butter, eggs, vanilla, and salt. Cook over medium heat, stirring constantly, until the mixture thickens—about 8 to 10 minutes. Once thickened, stir in the chopped pecans and set the filling aside to cool completely. This gooey, nutty layer is what sets the Pecan Pie Layer Cake Recipe apart from any ordinary cake!

Step 8: Prepare the Buttercream Frosting

Beat the softened butter until creamy, then gradually add the powdered sugar. Once incorporated, pour in the heavy cream, vanilla extract, and a pinch of salt. Beat until your frosting is fluffy and smooth—perfect for swirling over the cake.

Step 9: Assemble the Cake

Place one cake layer on your serving plate and spread a generous layer of pecan pie filling over it. Add the second cake layer and repeat. Top with the third layer, then frost the entire cake with your dreamy buttercream. Finish by arranging toasted pecan halves around the edges or creating a pretty pattern on top.

How to Serve Pecan Pie Layer Cake Recipe

Garnishes

For an eye-catching finish, scatter those glossy toasted pecan halves right around the edge or pile them high in the center. A tiny sprinkle of flaky sea salt or a drizzle of caramel sauce takes each slice to the next level and highlights the decadent flavors.

Side Dishes

This cake shines brightest with simple sides. Offer freshly brewed coffee, a scoop of vanilla ice cream, or even a dollop of softly whipped cream. These accents balance the richness of the Pecan Pie Layer Cake Recipe without overpowering its nutty, caramel notes.

Creative Ways to Present

Try slicing the cake into thin wedges and stacking them on a tiered dessert stand for a striking centerpiece. For parties, you can even cut the cake into small, square “petit fours” or serve each slice with a piped swirl of frosting and a candied pecan for a bakery-worthy look.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the cake tightly with plastic wrap or place slices in an airtight container. It’ll stay fresh at room temperature for up to one day, or for up to 4 days in the refrigerator.

Freezing

To freeze, wrap individual slices (or even the whole, unfrosted cake layers) in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before assembling or serving.

Reheating

While this cake is best enjoyed at room temperature, you can gently warm individual slices in the microwave for 10–15 seconds if you like your pecan pie filling extra gooey. Just be mindful not to melt the frosting!

FAQs

Can I make the pecan pie filling in advance?

Absolutely! The filling can be prepared up to two days ahead. Store it in an airtight container in the fridge and bring it to room temperature before assembling your Pecan Pie Layer Cake Recipe.

What’s the best way to toast pecans for garnish?

Spread pecan halves on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes, stirring halfway through. Keep an eye on them—they can go from toasty to burnt quickly!

Can I use store-bought buttermilk?

Yes, but if you’re out, simply add 1 tablespoon of lemon juice or vinegar to a cup of milk, let it sit for 5 minutes, and you’ll have a homemade substitute that works beautifully in this recipe.

How do I prevent the cake layers from sliding?

Make sure both the cakes and the pecan pie filling are completely cooled before assembling. Chilling the filling slightly helps it firm up, making stacking a breeze and ensuring your Pecan Pie Layer Cake Recipe looks as good as it tastes.

Can I make this cake gluten-free?

You can experiment with a trusted 1:1 gluten-free flour blend in place of the all-purpose flour. Just keep an eye on the texture, and be sure to check that all your other ingredients are gluten-free.

Final Thoughts

If you love the nostalgic flavors of pecan pie and crave the elegance of a layer cake, this Pecan Pie Layer Cake Recipe is calling your name. It’s a joyful baking project that turns any gathering into an occasion. Give it a try—you’ll be amazed at how fast it disappears!

Pecan Pie Layer Cake Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 1 hour 15 minutes (plus cooling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Pecan Pie Layer Cake combines the rich, nutty flavor of classic pecan pie with the tender crumb of a moist cinnamon-spiced cake, layered generously with luscious pecan pie filling and creamy buttercream frosting. Perfect for holiday celebrations or any special occasion, this decadent dessert is sure to impress with its combination of textures and sweet, buttery notes.

Ingredients

Scale

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk

For the Pecan Pie Filling:

1 cup chopped pecans
1 cup light corn syrup
1/2 cup brown sugar
1/4 cup unsalted butter
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Frosting:

1 1/2 cups unsalted butter, softened
5 cups powdered sugar
1/3 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

For Garnish:

1 cup pecan halves, toasted

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Instructions

Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Dry and Wet Mixtures: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until everything is combined to avoid overmixing, which can make the cake dense.
Divide Batter and Bake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before assembling the layers.
Make Pecan Pie Filling: In a saucepan over medium heat, combine corn syrup, brown sugar, unsalted butter, eggs, vanilla extract, and salt. Stir constantly and cook until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove from heat, stir in chopped pecans, and let the filling cool to room temperature.
Prepare Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then pour in the heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth, light, and fluffy.
Assemble the Cake: Place one cooled cake layer on your serving plate. Spread an even layer of pecan pie filling over it. Add the second cake layer and repeat with more filling. Top with the third cake layer.
Frost the Cake: Use the prepared buttercream to frost the top and sides of the assembled cake evenly.
Garnish: Decorate the top and edges of the cake with toasted pecan halves for a decorative and crunchy finish.
Serve: Slice the cake and serve. For added indulgence, consider drizzling caramel sauce over each slice before serving.

Notes

Make the pecan pie filling ahead of time and chill until ready to use for easier assembly.
Ensure the cakes are completely cooled before layering and frosting to prevent sliding or melting.
For extra indulgence, drizzle caramel sauce over each slice before serving to complement the pecan flavors.
Store leftovers covered in the fridge and bring to room temperature before serving for best texture.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American