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
Scale
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.
