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
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
Nutrition
- Serving Size: 1 slice
- Calories: 670
- Sugar: 62 g
- Sodium: 280 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
