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
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)
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.
