If you are dreaming of a dessert that brings together the richness of pecan pie and the irresistible charm of a layer cake, this Pecan Pie Layer Cake Recipe is exactly what you need. Each bite delivers moist, tender cake layers filled with a luscious pecan pie filling and finished with creamy, dreamy buttercream frosting. Whether you’re celebrating a special occasion or just want to treat yourself, this cake offers the perfect combination of textures and flavors that will leave everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Pecan Pie Layer Cake Recipe lies in its simple yet essential ingredients, each playing a vital role in creating the magnificent flavor and texture. From the warm spices in the cake to the buttery richness of the frosting and the crunchy, sweet pecan filling, every component comes together harmoniously.
- All-purpose flour: Provides the cake’s structure and tender crumb.
- Baking powder and baking soda: Give the cake a perfect rise and lightness.
- Ground cinnamon: Adds a subtle warm spice that complements the pecans beautifully.
- Unsalted butter (softened): Key for a rich, moist cake and creamy frosting.
- Granulated sugar: Sweetens the cake and helps create a tender texture.
- Eggs: Bind ingredients together and add richness.
- Vanilla extract: Enhances overall flavor with a fragrant note.
- Buttermilk: Adds tanginess and keeps the cake moist.
- Light brown sugar: For the pecan pie filling’s deep caramel flavor.
- Corn syrup: Helps the pecan filling thicken and stay luscious.
- Egg yolks: Create a custard-like texture in the pecan filling.
- Cornstarch: Thickens the filling to the perfect consistency.
- Salt: Balances sweetness and enhances all flavors.
- Chopped pecans: The star crunch element in the filling and garnish.
- Powdered sugar: Sweetens and thickens the frosting to spreadable perfection.
- Heavy cream: Adds richness and smoothness to the frosting.
- Optional garnishes: Whole or chopped pecans and caramel drizzle for that wow factor.
How to Make Pecan Pie Layer Cake Recipe
Step 1: Preparing the Cake Batter
Begin by preheating your oven to 350°F (175°C), then grease and flour your cake pans and line the bottoms with parchment paper to prevent sticking. Whisk together the dry ingredients—flour, baking powder, baking soda, salt, and cinnamon—to evenly distribute the rising agents and warm spice. In a separate bowl, cream the softened butter and sugar until light and fluffy; this step incorporates air, essential for a soft cake. Beat in the eggs one at a time for an even mixture, then blend in the vanilla extract. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry mix, to keep the batter smooth and tender.
Step 2: Baking the Cake Layers
Divide the batter evenly among the three prepared pans, smoothing the tops for even layers. Bake for 25 to 30 minutes, checking with a toothpick for doneness. Let the cakes cool in the pans for 10 minutes so they firm up for safe removal, then transfer to wire racks to cool completely, which prevents the frosting from melting and ensures a flawless assembly.
Step 3: Crafting the Pecan Pie Filling
In a saucepan over medium heat, combine brown sugar, corn syrup, butter, egg yolks, cornstarch, and salt. Stir constantly to avoid curdling or burning as the mixture thickens in about 5 to 7 minutes, turning into a rich and sticky filling. Remove it from heat, stir in vanilla extract and chopped pecans, then let it cool completely before using—this step is crucial to keep it firm and spreadable inside your cake.
Step 4: Making the Buttercream Frosting
Beat the butter until it reaches a fluffy, creamy consistency. Gradually add powdered sugar, alternating with the heavy cream, which adds that perfect balance of sweetness and smoothness, making the frosting irresistible. Finish by folding in vanilla extract and a pinch of salt, elevating the flavor so every bite of frosting feels decadent yet balanced.
Step 5: Assembling the Pecan Pie Layer Cake Recipe
Level each cooled cake layer to ensure your final creation stacks evenly. Spread a generous layer of frosting on the bottom layer, then spoon and carefully spread the cooled pecan pie filling on top, leaving a tiny border to prevent overflow. Repeat with the next cake layer. Once the last cake is placed on top, frost the entire cake smoothly with the remaining buttercream. For an extra touch of elegance, decorate with whole or chopped pecans and a drizzle of caramel if you’re feeling fancy.
How to Serve Pecan Pie Layer Cake Recipe
Garnishes
To truly bring this cake to life, adding garnishes like toasted pecans imparts a fresh crunch and nutty aroma, while a delicate caramel drizzle adds a glossy finish and that irresistible caramelized sweetness. These little touches don’t just make the cake prettier—they deepen the flavors and textures with each bite.
Side Dishes
Pairing this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream complements its richness perfectly. For a more festive option, serve alongside spiced coffee or a warm cup of chai tea, which enhances the cinnamon and nutty notes in the cake for a cozy dessert experience.
Creative Ways to Present
Slice the cake into generous triangular pieces for classic presentation, or create mini trifle jars with layers of cake crumb, pecan pie filling, and frosting, ideal for a crowd or potluck. Another fun idea is to offer a “build-your-own” dessert station where guests can add additional pecans, drizzle more caramel, or sprinkle a touch of sea salt to personalize their slice.
Make Ahead and Storage
Storing Leftovers
You can store leftover Pecan Pie Layer Cake Recipe covered tightly in the refrigerator for up to 4 days. Make sure it’s wrapped well to prevent the cake from drying out or absorbing other fridge odors. When you’re ready to enjoy the leftovers, bring the cake to room temperature for about 30 minutes to soften the frosting and revive all those luscious flavors.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight and then bring to room temperature before serving to maintain that perfect texture and delicious taste.
Reheating
Though this cake is best enjoyed at room temperature, you can warm individual slices slightly in the microwave for about 10 to 15 seconds. This brings out the softness of the frosting and enhances the gooey pecan pie filling, creating a comforting, freshly-baked feel.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s tang and acidity, which helps tenderize the cake and activate the baking soda for a lighter texture.
How do I prevent the pecan pie filling from sliding when assembling?
The key is to let the pecan pie filling cool and chill before spreading it between the layers. A firm filling won’t slip and keeps the cake looking neat and sturdy when sliced.
Is it okay to use all pecans in the frosting or just for garnish?
The frosting itself doesn’t contain pecans, but you can fold finely chopped pecans into part of the frosting if you want extra crunch throughout. However, the traditional method is to keep pecans in the filling and use some for garnish and a bit of crunch contrast.
Can I make this cake a day ahead?
Absolutely! Making the cake a day in advance actually helps the flavors meld together beautifully. Just store it covered in the refrigerator and bring to room temperature before serving to enjoy the best taste and texture.
What if I don’t have corn syrup for the filling?
If corn syrup is unavailable, you can substitute it with an equal amount of honey or a combination of light molasses and honey for similar sweetness and thickness. Just be aware the flavor might have a slight variation.
Final Thoughts
Trying this Pecan Pie Layer Cake Recipe is truly a joyous experience for any dessert lover. It’s a showstopper with layers of moist cake, rich pecan pie filling, and silky buttercream that will captivate your guests or brighten your day. Don’t hesitate to dive in and make it your own—it’s a recipe that turns baking into sharing love and indulgence with every slice.
Print
Pecan Pie Layer Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A decadent Pecan Pie Layer Cake combining moist cinnamon-spiced cake layers with rich homemade pecan pie filling and creamy buttercream frosting. Perfect for Thanksgiving and holiday celebrations.
Ingredients
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:
- 1/2 cup light brown sugar (packed)
- 1/3 cup corn syrup
- 1/4 cup unsalted butter
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
For the Frosting:
- 1 1/2 cups unsalted butter (softened)
- 5 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
For Garnish (optional):
- Whole or chopped pecans
- Caramel drizzle
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon to combine the dry ingredients evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This process incorporates air and creates a tender cake texture.
- 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 for flavor depth.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Pecan Pie Filling: In a saucepan over medium heat, combine the light brown sugar, corn syrup, butter, egg yolks, cornstarch, and salt. Stir constantly until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla extract and chopped pecans. Let the filling cool completely to thicken further.
- Prepare the Frosting: Beat the softened butter until fluffy. Gradually add the powdered sugar, alternating with heavy cream, and mix until smooth and spreadable. Stir in vanilla extract and a pinch of salt to balance the sweetness.
- Assemble the Cake: Level the cooled cake layers if necessary for even stacking. Spread a layer of frosting on the bottom cake layer, then spoon and evenly spread a layer of pecan pie filling, leaving a small border at the edges to prevent spilling. Repeat with the second layer and pecan filling, then top with the final cake layer.
- Frost and Garnish: Cover the top and sides of the cake with the remaining buttercream frosting, smoothing the surface as desired. Garnish with whole or chopped pecans and drizzle caramel on top if using for an extra festive touch.
Notes
- Chill the pecan pie filling before assembling the cake to prevent the filling from sliding out.
- The cake layers can be baked a day ahead and stored wrapped in the refrigerator; bring them to room temperature before assembling and serving for best texture and flavor.
- Use parchment paper in cake pans to ensure easy removal and prevent sticking.
- Alternating dry ingredients and buttermilk helps maintain a tender crumb in the cake.
- Make sure to let all components cool completely before assembly to prevent melting or sliding.
