If you’ve ever dreamed of combining the rich, buttery goodness of pecan pie with the soft, tender layers of a classic cake, then the Pecan Pie Layer Cake Recipe is your dream come true. This indulgent dessert brings together a moist vanilla cake, luscious pecan filling, and creamy buttercream frosting, all crowned with a drizzle of homemade caramel sauce and crunchy pecans. Whether it’s a holiday gathering or a special occasion, this cake will steal the show with every bite bursting with nutty, sweet delight.
Ingredients You’ll Need
Gathering your ingredients for this Pecan Pie Layer Cake Recipe is simple but key to weaving together those irresistible textures and flavors. Each item plays its role: from the tender cake crumb to the sticky sweet pecan filling and the silky frosting, the balance is pure magic.
- All-purpose flour (2 1/2 cups): Provides the structure and lightness for the cake layers.
- Baking powder (2 tsp): Helps the cake rise perfectly, ensuring fluffy layers.
- Salt (1/2 tsp): Enhances all the flavors without overpowering sweetness.
- Unsalted butter (1 cup softened + additional for filling and frosting): Adds richness and moisture essential to every bite.
- Granulated sugar (1 1/2 cups): Sweetens the cake while managing texture.
- Large eggs (4): Bind the ingredients and contribute to the cake’s tender crumb.
- Vanilla extract (multiple amounts): Infuses the cake, filling, and frosting with warm, mellow flavor.
- Buttermilk (1 cup): Brings tartness and keeps the cake incredibly moist and tender.
- Chopped pecans (1 1/2 cups): The star nutty flavor and crunch in the filling and garnish.
- Light brown sugar (1/2 cup + 1/2 cup for caramel): Imparts deep, caramel-like sweetness in the filling and sauce.
- Corn syrup (1/2 cup): Provides the classic sticky texture for the pecan filling.
- Heavy cream (varied tablespoons): Contributes to the smoothness of the filling, frosting, and sauce.
- Powdered sugar (3 cups): Essential for the silky smooth buttercream frosting.
- A pinch of salt: Balanced into fillings and sauce to keep flavors from becoming flat.
How to Make Pecan Pie Layer Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C), then grease and flour two 9-inch round cake pans. Whisk together your dry ingredients—flour, baking powder, and salt—in a medium bowl. In a separate large bowl, beat softened butter with granulated sugar until the mixture is light and fluffy, which usually takes a few minutes and creates the perfect base for a tender cake. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to infuse warmth.
Step 2: Combine Wet and Dry Ingredients
To keep your cake light, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix until just combined to avoid overworking the batter, which can lead to a dense cake instead of the airy texture we want in this Pecan Pie Layer Cake Recipe.
Step 3: Bake the Cake Layers
Divide your batter evenly between the prepared pans and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. This step ensures the layers hold their shape when assembling later.
Step 4: Make the Pecan Filling
In a saucepan over medium heat, melt the butter, and whisk in brown sugar, corn syrup, heavy cream, vanilla extract, and a pinch of salt. Simmer this mixture for 5 to 7 minutes until it thickens slightly into a luscious syrup. Finally, stir in your chopped pecans and allow the filling to cool. This sticky and nutty filling will become the heart of the cake’s flavor.
Step 5: Prepare the Buttercream Frosting
Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, about half a cup at a time, mixing well between additions to prevent lumps. Once fully combined, stir in vanilla extract and heavy cream to achieve your desired frosting consistency—whether you prefer it thick for sturdy piping or a bit softer for smooth spreading.
Step 6: Assemble the Cake
Place one cooled cake layer on your serving plate and generously spread the pecan filling over the top, but leave a small border near the edges so it doesn’t spill over. Gently place the second cake layer on top, pressing just a little to set it firmly. Finally, cover the entire cake with your luscious buttercream frosting, smoothing it out on the top and sides for a beautiful presentation.
Step 7: Optional Caramel Sauce
For an extra touch of decadence, melt brown sugar, butter, and heavy cream together in a small saucepan over medium heat. Stir until smooth and let it simmer for a couple of minutes to thicken. Remove from the heat, add a pinch of salt, and drizzle this caramel sauce over the frosted cake to create a silky, sweet finish.
Step 8: Final Touches
Sprinkle additional chopped pecans on top of the caramel drizzle to add a delightful crunch and gorgeous visual contrast. Slice, serve, and enjoy the warmth of flavors and textures in every forkful of this spectacular Pecan Pie Layer Cake Recipe.
How to Serve Pecan Pie Layer Cake Recipe
Garnishes
Adding extra chopped pecans and a drizzle of caramel on top not only looks stunning but brings an enjoyable crunch that contrasts wonderfully with the soft cake layers. You can also sprinkle a little flaky sea salt to highlight the sweetness in a surprising way that makes each bite unforgettable.
Side Dishes
This cake pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. Serving it alongside a cup of robust coffee or spiced tea can balance the sweetness and make the dessert experience even more comforting and indulgent.
Creative Ways to Present
For celebrations, try layering individual servings in glass jars with extra pecan filling and frosting for a charming twist. Or dust the cake lightly with cinnamon or powdered sugar for an elegant touch. Using festive napkins and plates can also enhance the joyful vibe that this Pecan Pie Layer Cake Recipe naturally brings to any table.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge. This keeps the cake moist and the pecan filling fresh for up to 4 days, giving you plenty of time to savor each slice.
Freezing
You can freeze the unfrosted cake layers separately for up to 3 months. Wrap them well in plastic and foil to protect against freezer burn. When you’re ready, thaw layers overnight in the fridge and assemble the cake fresh, applying your pecan filling and frosting as usual.
Reheating
For slightly warmed cake slices, place portions in the microwave for about 10 to 15 seconds. This helps soften the buttercream and intensifies the comforting aromas of pecans and caramel without drying out the cake.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic the tanginess and acidity buttermilk provides, which helps tenderize the cake.
What if I don’t have corn syrup for the pecan filling?
If corn syrup isn’t available, honey or golden syrup can be a great substitute, though the texture might be slightly less sticky. Avoid using maple syrup or molasses as they have stronger flavors that may overpower the cake’s delicate balance.
Is this cake very sweet? Can I reduce the sugar?
This Pecan Pie Layer Cake Recipe is definitely a sweet treat, but the richness and nutty flavor balance it beautifully. If you prefer a less sweet cake, you can reduce granulated sugar slightly in the cake batter or cut back on brown sugar in the filling, but make sure not to alter the structure too much.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, ideally one containing xanthan gum for structure. The flavors will still shine through, though texture might be a tiny bit different.
How far ahead can I assemble the cake?
You can assemble this cake a day in advance and keep it refrigerated. Just make sure to bring it to room temperature before serving so the buttercream softens and the flavors open up wonderfully.
Final Thoughts
There’s something truly special about sharing this Pecan Pie Layer Cake Recipe with friends and family. It’s a dessert that feels like a warm hug—comforting, indulgent, and full of love. Whether for a festive occasion or a weekend treat, this cake brings joy to every forkful, and I promise, once you try it, it’ll quickly become a beloved favorite in your recipe collection.
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 delicious Pecan Pie Layer Cake combines moist buttery cake layers with a rich, gooey pecan filling and creamy buttercream frosting. Finished with an optional homemade caramel sauce and extra pecans, this dessert offers an irresistible blend of textures and flavors reminiscent of classic pecan pie in cake form. Perfect for celebrations and gatherings, it yields 12-16 generous servings.
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)
Optional Caramel Sauce
- 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 to ensure even distribution. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, creating a smooth base for the cake batter. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
- Mix the wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to maintain a tender crumb without overmixing.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then remove and cool completely on a wire rack to prevent sogginess.
- Make the pecan filling: In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, heavy cream, vanilla extract, and a pinch of salt. Bring to a simmer, stirring frequently to prevent burning, and cook for 5-7 minutes until the mixture thickens slightly. Remove from heat and fold in chopped pecans. Allow to cool to thicken further.
- Make the frosting: Beat softened butter in a large bowl until creamy. Gradually add powdered sugar, about 1/2 cup at a time, beating until smooth and well integrated. Stir in vanilla extract and heavy cream, adjusting cream quantity to achieve your preferred frosting consistency.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of pecan filling over the top, leaving a small border around edges to prevent overflow. Place second layer on top and gently press down. Frost the top and sides evenly with buttercream frosting for a polished finish.
- Make the caramel sauce (optional): In a small saucepan, melt brown sugar, butter, and heavy cream over medium heat while stirring until smooth. Bring to a simmer and cook for 2-3 minutes until thickened slightly. Remove from heat, stir in a pinch of salt to enhance the flavor.
- Finish the cake: Drizzle the caramel sauce over the frosted cake. Garnish with additional chopped pecans for texture and visual appeal. Slice and serve this indulgent, nutty layered cake to enjoy a classic pecan pie experience in cake form.
Notes
- Ensure cake layers are completely cool before assembling to prevent frosting from melting.
- The pecan filling thickens as it cools, making it easier to spread between layers.
- Adjust heavy cream in frosting to achieve either a stiffer or softer consistency based on preference.
- The caramel sauce is optional but adds lovely moisture and flavor contrast.
- Store the cake covered at room temperature for up to two days or refrigerate for longer freshness.
