Pecan Pie Layer Cake

Why You’ll Love This Recipe

• You get the best of both worlds: the cake’s light, fluffy texture with the sweet, gooey pecan pie filling.

• The buttercream adds richness and balances the sweetness.

• It makes a show‐stopping dessert for holidays or special occasions.

• Offers good texture contrasts: tender cake, crunchy pecans, sticky filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cake flour or all‑purpose flour

• Baking powder, baking soda, salt

• Spices (cinnamon, nutmeg, optional)

• Butter (unsalted, room temperature)

• Granulated sugar and brown sugar

• Eggs

• Vanilla extract

• Milk or buttermilk

• Sour cream (optional, for moistness)

• Chopped pecans

• Pecan pie filling ingredients: corn syrup or another sweet syrup, eggs, more brown sugar, butter, vanilla, salt

• Buttercream ingredients: butter, powdered sugar, vanilla (or spice), possibly brown sugar or extract for flavor

Directions

1. Preheat your oven and prepare cake pans: grease and line with parchment.

2. Mix dry ingredients (flour, leaveners, spices, salt) in a bowl; separately cream butter and sugars until light and fluffy.

3. Add eggs one at a time, mixing well; then vanilla. Alternate adding dry ingredients and milk/buttermilk (or sour cream) until batter is smooth.

4. Fold in chopped pecans if desired (for texture inside cake layers).

5. Divide the batter evenly into pans, bake until a toothpick comes out with a few moist crumbs (don’t overbake). Let cakes cool in pans for a bit, then move to wire racks to cool completely.

6. Meanwhile, prepare the pecan pie filling: combine syrup, sugar, butter, eggs, vanilla, salt in a saucepan; cook until it thickens; stir in chopped pecans. Cool the filling so it’s thick enough to spread.

7. Make buttercream frosting: beat softened butter until creamy, then gradually add powdered sugar and flavor, mixing until light and smooth. Optionally incorporate brown sugar or spices for flavor.

8. Assemble the cake: level layers if needed, then place one cake layer, spread some pecan pie filling on top, then another cake layer, filling in between layers. Frost the sides and top with buttercream. Decorate with pecan halves or pecan pieces.

Servings and timing

• Serves approximately 12 to 14 slices (depending on size of layers).

• Preparation time (including making filling, cake batter, and frosting): ~1 hour 30 minutes.

• Baking time: ~20‑30 minutes per layer (depending on your oven and pan size).

• Total time: about 2 to 2½ hours, including cooling and assembly.

Storage/Reheating

• Storage: Once fully cooled and frosted, cover loosely with cake dome or store in airtight container. Refrigerate if not serving within a few hours—up to 3‑4 days.

• Reheating / Serving: Let cake come to room temperature before serving (takes ~30 minutes if refrigerated). If you want to warm a slice, briefly microwave or warm oven (gentle) to bring filling back to soft (but not runny).

FAQs

What kind of cake makes the best base for this layer cake?

You want a sturdy yet tender cake—often a brown sugar cake or spice cake works well. Cake flour or a mix of all‑purpose with some cornstarch helps keep it moist.

Can I skip the pecan filling between layers?

Yes, you can. If you find it too rich or sweet, you can use a thinner layer of the filling or replace it entirely in some layers with buttercream.

How do I get good pecan crunch without soggy nuts?

Toast the pecans lightly before using. Also ensure the filling is thick and cooled so it doesn’t seep too much into the cake layers.

Can I make parts of this ahead of time?

Definitely. Cake layers can be baked ahead, wrapped, and frozen or refrigerated. Pecan pie filling can be made ahead and chilled. Frosting can also be prepared in advance. Assemble close to serving so freshness is best.

What are substitutes if I don’t have corn syrup?

You can use light molasses, golden syrup, or a mix of sugar and water reduced to a syrup. Just adjust sweetness/flavor accordingly.

Can I make this cake gluten‑free or dairy‑free?

Yes—with adjustments: use a gluten‑free flour blend replacing regular flour in equal proportion (checking structure), and substitute dairy with plant‑based butter, milk, and non‑dairy sour cream. Texture might vary.

How do I prevent the frosting from being too sweet or overwhelming?

Balance with spices (cinnamon, nutmeg), reduce sugar or alternate sweet elements (e.g. use brown sugar which has more depth), and use thicker cake layers rather than very thin ones so the filling & cake are balanced.

Why does pecan pie filling sometimes run or seep into cake layers?

If the filling is too loose (not cooked long enough), or very warm when spreading, it can seep. Also cake layers must be properly cooled. Thickening with enough eggs/syrup and cooling before assembly helps.

Can I decorate with pie crust or crust pieces?

Yes! Some versions incorporate bits of baked pie crust on top or around for decoration (crust shapes, etc.). Just bake crust separately, crisp it, then arrange decorative pieces.

How do I store leftovers without losing texture?

Store in a sealed container in the fridge. If possible, avoid pressing plastic wrap directly onto frosting or toppings. Bring to room temp before serving so filling softens and flavors emerge.

Conclusion

Pecan Pie Layer Cake takes the cozy, rich flavors of pecan pie and dresses them up for a special‑occasion cake. With careful layering of cake, pecan filling, and buttercream, it’s indulgent yet balanced. Whether for holidays or when you want something extra memorable, this cake delivers both visual appeal and delicious texture.

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