If you’ve ever dreamed of a dessert that combines the rich sweetness of pecan pie with the soft, tender layers of a classic cake, then you are going to adore this Pecan Pie Layer Cake Recipe. Imagine biting into moist, buttery cake layered with a gooey pecan pie filling, all wrapped in a luscious buttercream frosting and topped with a sticky caramel drizzle and crunchy pecans—the perfect harmony of textures and flavors that feels like a warm hug for your taste buds. This is a show-stopping treat that’s absolutely irresistible and bound to become a new favorite for any special occasion or cozy gathering.
Ingredients You’ll Need
Trust me, the secret to this Pecan Pie Layer Cake Recipe’s magic lies in a straightforward lineup of ingredients. Each one plays a crucial role, from the tender crumb of the cake to the rich, nutty filling and the creamy frosting that ties everything together.
- 2 1/2 cups all-purpose flour: The backbone of your cake’s texture, providing structure and softness.
- 2 tsp baking powder: Helps the cake rise beautifully, giving it that perfect fluff.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 1 cup unsalted butter (softened): Adds richness and moisture for a tender crumb.
- 1 1/2 cups granulated sugar: Provides sweetness and contributes to the cake’s golden color.
- 4 large eggs: Bind everything together and add extra lift and richness.
- 1 tsp vanilla extract: Gives the cake a warm, comforting aroma.
- 1 cup buttermilk: Adds a slight tang and keeps the cake incredibly moist.
- 1 1/2 cups chopped pecans: Bring that classic nutty crunch and depth of flavor.
- 1/2 cup light brown sugar: For caramel notes in the filling and the caramel sauce.
- 1/2 cup corn syrup: Ensures a smooth, sticky pecan pie filling.
- 1/4 cup unsalted butter: Used in the pecan filling and caramel sauce to add creaminess.
- 2 tbsp heavy cream: Helps thicken the filling and enrich the sauces.
- Pinch of salt: Balances sweetness in filling and sauce.
- 3 cups powdered sugar: The base for the rich, smooth buttercream frosting.
- 2-3 tbsp heavy cream: Adjust this for the perfect frosting consistency.
- 1/2 cup brown sugar: For that luscious caramel sauce finish.
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 your cake pans. Mixing the dry ingredients—flour, baking powder, and salt—ensures an even rise. Then cream the butter and sugar until fluffy for that light texture. Adding eggs one at a time with vanilla extract brings moisture and flavor together perfectly.
Step 2: Combine Wet and Dry Ingredients
Alternating between dry ingredients and buttermilk while mixing helps your batter come together smoothly without overworking it. This technique guarantees a tender, moist cake that melts in your mouth.
Step 3: Bake the Cake Layers
Dividing the batter equally between your pans and baking until a skewer comes out clean sets your foundation for the layers. Cooling the cakes properly lets them firm up just enough so they don’t crumble when you assemble the masterpiece.
Step 4: Create the Pecan Pie Filling
Gently melting butter and stirring in brown sugar, corn syrup, cream, vanilla, and salt creates a sticky, caramel-like base. After simmering to thicken, folding in chopped pecans infuses every bite with crunchy, nutty goodness that sings with that classic pecan pie taste.
Step 5: Whip Up the Buttercream Frosting
Beating softened butter until creamy, then gradually mixing in powdered sugar, continues the velvety theme. Adding vanilla and cream turns this frosting into the perfect smooth, spreadable topping that balances sweetness with richness.
Step 6: Assemble Your Layer Cake
Placing one cake layer down and slathering it with that luscious pecan filling starts the magic. Gently topping with the second layer keeps everything neat. A generous coating of buttercream on the sides and top makes your cake look as stunning as it tastes.
Step 7: Optional – Make the Caramel Sauce
A simple combination of brown sugar, butter, and cream heated to a silky sauce adds an extra touch of indulgence. This drizzle elevates the whole cake, making every slice glisten and adding a buttery-sweet finish.
Step 8: Finish and Garnish
Drizzling the caramel sauce over the frosted cake and sprinkling extra pecans on top adds texture and a gorgeous presentation. Now, your Pecan Pie Layer Cake Recipe is ready to dazzle and delight your guests.
How to Serve Pecan Pie Layer Cake Recipe
Garnishes
Freshly chopped pecans on top add crunch, and a light drizzle of caramel sauce makes the cake shine beautifully. If you’re feeling fancy, a dollop of freshly whipped cream or a sprinkle of flaky sea salt complements the sweetness perfectly.
Side Dishes
This cake pairs wonderfully with simple sides like fresh seasonal berries that bring a pop of tartness to balance the rich flavors. A scoop of vanilla ice cream or a cup of strong coffee also makes a delightful companion to each slice.
Creative Ways to Present
Try serving individual slices on decorative plates with a small side of extra pecan filling or caramel sauce for dipping. For gatherings, cut the cake into mini squares and serve on skewers with pecans and caramel drizzled over for a fun, shareable treat.
Make Ahead and Storage
Storing Leftovers
Keep your cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days to maintain freshness. For longer storage, refrigerate to keep the frosting firm and flavors fresh.
Freezing
You can freeze fully assembled cake or just the layers. Wrap each cake layer tightly in plastic wrap followed by foil and freeze for up to three months. Thaw in the refrigerator overnight before assembling or serving.
Reheating
If you prefer your cake slightly warm, slice the amount you want and microwave for 10-15 seconds. This softens the frosting and enhances the gooey pecan filling without melting everything completely.
FAQs
Can I use pecan pie filling from a jar?
While store-bought pecan pie filling can save time, making your own filling as in this recipe means fresher flavor and better control over sweetness and texture. It’s well worth the little extra effort.
Is there a substitute for buttermilk in this recipe?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This will mimic buttermilk’s acidity and ensure your cake stays moist and tender.
Can this cake be made gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free baking blend, you can enjoy this Pecan Pie Layer Cake Recipe without gluten. Just be sure to choose a blend that contains xanthan gum or add it for proper texture.
How long does this cake keep fresh?
When stored properly, this cake stays fresh for up to 3 days in the refrigerator. Beyond that, the cake might start to dry out, so enjoying it within this timeframe is ideal for the best taste and texture.
Can I make the caramel sauce in advance?
Absolutely! Make the caramel sauce a day ahead and store it in an airtight container in the fridge. Warm it gently before drizzling on the cake to get that perfect pourable consistency again.
Final Thoughts
This Pecan Pie Layer Cake Recipe is truly a celebration of flavors and textures all rolled into one unforgettable dessert. Whether you’re baking for a holiday, a birthday, or just because, it’s guaranteed to wow everyone lucky enough to have a slice. Give it a try, and prepare to make some sweet memories!
Print
Pecan Pie Layer Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Layer Cake combines the rich flavors of pecan pie with a moist, tender cake, layered with a luscious pecan filling and topped with creamy buttercream frosting. Finished with a drizzled caramel sauce and extra pecans, it’s a decadent dessert perfect for special occasions or holiday gatherings.
Ingredients
Cake Ingredients
- 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 to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes 3-4 minutes. Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Stir in the vanilla extract to enhance flavor.
- Mix the wet and dry ingredients: Gradually add the dry flour mixture to the wet butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing each addition just until combined to avoid overmixing that could make the cake tough.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans. Smooth the surface with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes to firm up, then carefully remove them from the pans and cool completely on wire racks.
- Make the pecan filling: In a medium saucepan over medium heat, melt the butter completely. Stir in the light brown sugar, corn syrup, heavy cream, vanilla extract, and a pinch of salt. Bring the mixture to a simmer, stirring frequently to prevent burning, and cook for 5-7 minutes until the filling thickens slightly. Remove from heat and fold in the chopped pecans. Allow the pecan filling to cool to room temperature, so it thickens and becomes spreadable.
- Make the frosting: In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar in half-cup increments, beating well after each addition to avoid lumps. Stir in the vanilla extract and add heavy cream one tablespoon at a time, adjusting until you reach the desired creamy consistency for spreading or piping.
- Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread a generous and even layer of the cooled pecan filling over the surface, leaving a small border around the edges to prevent overflow. Carefully place the second cake layer on top, pressing gently to adhere. Use the prepared buttercream frosting to cover the top and sides of the cake evenly.
- Make the caramel sauce (optional): In a small saucepan over medium heat, melt together the brown sugar, butter, and heavy cream, stirring continuously until the mixture is smooth and homogenous. Bring to a gentle simmer and cook for 2-3 minutes until thickened slightly. Remove from heat and stir in a pinch of salt to balance the sweetness.
- Finish the cake: Drizzle the prepared caramel sauce over the top of the frosted cake. Garnish with additional chopped pecans for texture and visual appeal. Slice into portions, serve, and enjoy the rich layers of pecan-flavored delight.
Notes
- Ensure the butter and eggs are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake light and tender.
- The pecan filling can be made a day ahead and refrigerated; bring to room temperature before assembling.
- For a gluten-free version, substitute the all-purpose flour with an appropriate gluten-free flour blend.
- The caramel sauce is optional but adds a wonderful dimension of flavor and decoration.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
