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
Scale
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.
