If you are looking for a show-stopping dessert to celebrate any special occasion or simply want to indulge in a slice of Southern-inspired sweetness, this Pecan Pie Layer Cake Recipe is exactly what you need. Imagine moist, tender cake layers filled with a luscious pecan pie filling, all enveloped by smooth, velvety buttercream, and finished with a drizzle of rich caramel sauce and crunchy pecans. It’s the perfect combination of textures and flavors, blending the classic charm of pecan pie with the elegance of a layered cake that will impress friends and family alike. Trust me, once you try this recipe, it will become a beloved favorite in your dessert collection.
Ingredients You’ll Need
This Pecan Pie Layer Cake Recipe uses simple but essential ingredients that come together beautifully to create rich flavor, moist texture, and that irresistible golden color. Each element plays a crucial role, from the fluffy cake base to the sweet pecan filling and creamy frosting.
- All-purpose flour (2 1/2 cups): Provides structure and lightness for the cake layers.
- Baking powder (2 tsp): Helps the cake rise perfectly fluffy.
- Salt (1/2 tsp): Enhances all the sweet flavors while balancing the richness.
- Unsalted butter (1 cup softened + 1 cup softened for frosting + 1/4 cup for caramel): Adds creaminess and tenderness throughout.
- Granulated sugar (1 1/2 cups): Sweetens and helps create a light texture in the cake.
- Brown sugar (1/2 cup for filling + 1/2 cup for caramel): Introduces deep, caramel-like notes perfect for pecan pie flavor.
- Eggs (4 large): Bind ingredients and contribute moisture and richness.
- Vanilla extract (3 tsp total): Adds warm, inviting aroma and depth.
- Buttermilk (1 cup): Keeps the cake tender and moist with a slight tang that balances sweetness.
- Chopped pecans (1 1/2 cups + additional for garnish): Provide crunch and traditional pecan pie flavor.
- Corn syrup (1/2 cup): Helps create the gooey, sticky filling classic to pecan pies.
- Heavy cream (2 tbsp for filling + 2-3 tbsp for frosting + 1/4 cup for caramel): Adds luxurious mouthfeel and helps achieve the perfect frosting and caramel consistency.
- Powdered sugar (3 cups): The base of the smooth and creamy buttercream frosting.
- Pinch of salt: Balances sweetness in filling, frosting, and caramel sauce.
How to Make Pecan Pie Layer Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans very well, then flouring them lightly to prevent sticking. In a medium-size bowl, whisk together the flour, baking powder, and salt—this dry mix will ensure your cake rises beautifully and has the perfect tender crumb. Then, in a large bowl, beat the softened butter and granulated sugar until light and fluffy. This creaminess is the secret for that melt-in-your-mouth bite. Add the eggs one by one, beating well after each to fully incorporate air and richness, and stir in vanilla extract for that warm, inviting scent.
Step 2: Combine Wet and Dry Ingredients
Alternating between your dry flour mix and the buttermilk, gradually fold them into the butter mixture—starting and ending with the flour mixture. This delicate alternation helps the batter stay light and smooth without overworking the gluten. Stir gently until just combined to keep the batter airy and ready to bake into perfect layers.
Step 3: Bake the Cake Layers
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Pop them into the oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let your cakes cool for about 10 minutes in the pans before turning them out onto wire racks, ensuring they cool completely before filling and frosting. This step is key to avoid melting your frosting later on!
Step 4: Create the Pecan Filling
While the cakes cool, get your stovetop ready for the indulgent pecan filling. Melt the butter in a saucepan over medium heat, then stir in brown sugar, corn syrup, heavy cream, vanilla, and a pinch of salt. Bring the mixture to a simmer, stirring frequently, until it thickens just a bit—usually 5 to 7 minutes. Then, fold in the chopped pecans and set this luscious filling aside to cool. This filling is the heart of the Pecan Pie Layer Cake Recipe, sizzling with sticky sweetness and nutty crunch.
Step 5: Whip Up the Buttercream Frosting
In a large bowl, beat the softened butter until creamy and smooth. Slowly add the powdered sugar, a half cup at a time, ensuring your frosting turns out totally lump-free and silky. Stir in vanilla extract and heavy cream, adjusting the cream quantity until your frosting reaches that perfect spreadable yet slightly fluffy texture. This luscious frosting envelops the cake layers in a luxurious finish.
Step 6: Assemble Your Cake
Place one cake layer on your plate or cake stand and spread a generous portion of the cooled pecan filling on top. Leave a small border around the edge so the filling won’t ooze out when you add the second layer. Gently place the second cake layer on top, and then cover the entire cake with the creamy buttercream, smoothing the top and sides. This assembly is where all the flavors start to marry beautifully for that unforgettable bite.
Step 7: Make the Optional Caramel Sauce
For an extra indulgent touch, make the caramel sauce by melting brown sugar, butter, and heavy cream over medium heat in a small saucepan. Stir until smooth, then simmer for a few minutes until it thickens to rich pourable sauce consistency. Remove from heat, stir in a pinch of salt, and prepare to drizzle. This golden caramel adds an irresistible finishing touch to your Pecan Pie Layer Cake Recipe.
Step 8: Final Touches and Serving
Drizzle the warm caramel sauce generously over the top of the frosted cake and sprinkle chopped pecans for that picture-perfect garnish. Slice and serve this stunning cake to your lucky guests, who will marvel at its perfect blend of textures and flavors.
How to Serve Pecan Pie Layer Cake Recipe
Garnishes
To truly elevate your cake presentation, add a few extra toasted pecans on top, maybe a light dusting of powdered sugar, or even a few delicate edible flowers for special occasions. A drizzle of warmed caramel not only enhances flavor but invites admiring eyes before the first bite.
Side Dishes
This cake pairs wonderfully with freshly whipped cream or a scoop of vanilla bean ice cream to contrast the rich sweetness with cool creaminess. For a slightly unexpected twist, serve alongside a glass of bourbon or a strong cup of coffee to balance the cake’s decadent nutty sweetness.
Creative Ways to Present
Try serving the Pecan Pie Layer Cake Recipe as individual mini cakes or elegant layered cupcakes for smaller gatherings. Alternatively, cut into neat squares and layer with fresh berries on a dessert platter for a rustic yet refined display that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Once assembled, this cake stays fresh for up to 3 days stored in an airtight container in the refrigerator. Let it come to room temperature before serving to enjoy that perfect soft texture and flavor.
Freezing
You can freeze unassembled cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely before adding filling and frosting for best results. The pecan filling and caramel sauce are best prepared fresh for optimal texture.
Reheating
If refrigerated, warming individual slices gently in the microwave for 10–15 seconds softens the buttercream and enhances the flavor without melting it completely, providing a cozy, just-baked feel.
FAQs
Can I use toasted pecans for the filling?
Absolutely! Toasting pecans before chopping them for the filling intensifies their nutty flavor and adds an extra layer of crunch that harmonizes wonderfully in the cake.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum to ensure the cake maintains its structure and moisture.
How do I prevent the cake from drying out?
Make sure not to overbake the cake layers and store the finished cake covered well in the fridge. Using buttermilk in the batter also helps keep the crumb tender and moist.
Can I skip the caramel sauce?
Certainly! The caramel sauce is optional but highly recommended to add that extra gooey sweetness. If you prefer, simply garnish with pecans and frosting alone for a more straightforward presentation.
How far in advance can I assemble the cake?
This cake is best assembled the day you plan to serve it to enjoy peak freshness. However, you can make the pecan filling and frosting a day ahead and store them in the fridge overnight for convenience.
Final Thoughts
I can’t recommend this Pecan Pie Layer Cake Recipe enough if you crave a dessert that’s both nostalgic and luxurious. It’s perfect for holiday celebrations, birthdays, or any time you want to wow people with something a little extra special. Gathering around a slice of this cake, sharing smiles and sweet moments, is truly what baking is all about. So grab those ingredients, roll up your sleeves, and treat yourself and your loved ones to this incredible layered delight!
Print
Pecan Pie Layer Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Layer Cake combines the rich, nutty flavors of a classic pecan pie with the moist, tender layers of a homemade cake. Topped with a luscious pecan filling and creamy buttercream frosting, this dessert is perfect for gatherings and celebrations, offering a delightful balance of textures and flavors.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Pecan Filling
- 1 1/2 cups chopped pecans
- 1/2 cup light brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Buttercream Frosting
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (adjust for desired consistency)
Caramel Sauce (Optional)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- Pinch of salt
Instructions
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Bake the cakes: Divide the batter evenly between the two cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on a wire rack.
- Make the pecan filling: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, heavy cream, vanilla extract, and a pinch of salt. Bring to a simmer, stirring frequently, and cook for 5-7 minutes, until the mixture thickens slightly. Stir in the chopped pecans and set aside to cool.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/2 cup at a time, beating until smooth. Stir in the vanilla extract and heavy cream, adjusting the amount of cream to reach your desired frosting consistency.
- Assemble the cake: Place one layer of the cake on a serving plate. Spread a generous amount of the pecan filling over the top, leaving a small border around the edges. Place the second cake layer on top, pressing gently. Frost the top and sides of the cake with the buttercream frosting.
- Make the caramel sauce (optional): In a small saucepan, melt the brown sugar, butter, and heavy cream over medium heat, stirring until smooth. Bring to a simmer and cook for 2-3 minutes, until thickened. Remove from heat and stir in a pinch of salt.
- Finish the cake: Drizzle the caramel sauce over the top of the cake and garnish with additional chopped pecans. Slice, serve, and enjoy the sweet, nutty layers of this incredible cake!
Notes
- Make sure to let the cakes cool completely before assembling to prevent the filling and frosting from melting.
- You can toast the pecans lightly before adding to the filling for a deeper flavor.
- The caramel sauce is optional but adds a rich, sweet finish to the cake.
- Adjust the heavy cream in the frosting to achieve your preferred consistency, whether you want it spreadable or pipable.
- This cake can be stored covered in the refrigerator for up to 3 days.
