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Pecan Pie Layer Cake

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A decadent, multi-layered cake that blends the gooey, nutty richness of pecan pie with soft, moist cake layers and a warm buttercream frosting. Every bite gives you cake, filling, and that signature pecan pie flavor.

Ingredients

  • 2 1/2 cups cake flour or all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon (optional)
  • 1/4 tsp ground nutmeg (optional)
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup milk or buttermilk
  • 1/2 cup sour cream (optional, for moistness)
  • 1 cup chopped pecans (optional, for batter)
  • Pecan Pie Filling: 1/2 cup corn syrup (or golden syrup), 1/2 cup brown sugar, 1/4 cup unsalted butter, 2 eggs, 1 tsp vanilla extract, pinch of salt, 1 cup chopped pecans
  • Buttercream Frosting: 1 cup unsalted butter, softened, 3–4 cups powdered sugar, 1–2 tsp vanilla extract, 2 tbsp brown sugar (optional), pinch of cinnamon (optional)
  • Pecan halves or pieces for decoration

Instructions

  1. Preheat oven to 175°C (350°F). Grease and line 3 cake pans (8- or 9-inch) with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. In a large bowl, cream butter with granulated and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Alternate adding dry ingredients and milk/buttermilk (and sour cream, if using) into the batter, starting and ending with dry. Mix until just combined. Fold in chopped pecans if using.
  6. Divide batter evenly between pans and bake 20–30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. While cakes bake, prepare pecan pie filling: In a saucepan, heat corn syrup, brown sugar, and butter over medium heat until butter melts. Whisk in eggs, vanilla, and salt. Cook, stirring constantly, until thickened (about 5–7 minutes). Stir in chopped pecans and cool completely.
  8. Make buttercream: Beat softened butter until creamy. Gradually add powdered sugar, then vanilla, brown sugar, and spices (if using). Beat until light and fluffy.
  9. Assemble the cake: Level cooled layers if needed. Place first layer on cake stand, spread a portion of pecan filling, top with next layer, repeat. Frost the top and sides with buttercream.
  10. Decorate with pecan halves or chopped pecans. Chill briefly to set, then let come to room temperature before serving.

Notes

Toast pecans before using to enhance flavor and maintain crunch.Filling and frosting can be made ahead and stored in the fridge.Ensure filling is fully cooled before assembly to avoid runny layers.Use cake flour for a more tender crumb.Add a touch of bourbon or maple extract to filling for extra depth.

Nutrition

Find it online: https://cookibly.com/pecan-pie-layer-cake/