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.
