Pecan Pie Layer Cake

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Indulge in this decadent cake that combines the flavors of classic pecan pie with fluffy layers of cake for a truly delightful dessert!

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the pecan pie filling:

  • 1 cup corn syrup
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Chopped pecans for garnish

Instructions:

  1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Make the cake batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Bake the cake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  5. Prepare the pecan pie filling: In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla extract until smooth. Stir in the chopped pecans.
  6. Assemble the cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread half of the pecan pie filling over the first layer. Add the second cake layer and spread the remaining pecan pie filling on top. Top with the third cake layer.
  7. Make the frosting: In a large mixing bowl, beat together the softened butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
  8. Frost the cake: Frost the top and sides of the cake with the prepared frosting. Garnish with chopped pecans.
  9. Chill and serve: Refrigerate the cake for at least 30 minutes before slicing.

Enjoy your delicious Pecan Pie Layer Cake!

Additional Tips:

  • Serving suggestion: Serve with a dollop of whipped cream for extra indulgence.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Variations: Add chocolate chips to the pecan pie filling for a chocolate twist!

FAQs About Pecan Pie Layer Cake:

  1. Can I make this cake ahead of time?
    Yes, you can bake the cake layers and prepare the filling and frosting a day in advance. Assemble the cake just before serving.
  2. How should I store the cake?
    Keep the cake covered in the refrigerator to maintain freshness.
  3. Can I use other nuts instead of pecans?
    Yes, walnuts or a mix of nuts can be used for a different flavor profile.
  4. What can I substitute for buttermilk?
    You can use regular milk with a splash of vinegar or lemon juice to achieve a similar tangy flavor.
  5. How do I know when the cake is done?
    The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.

Nutritional Information (per serving):

  • Calories: 490
  • Total Fat: 27g
  • Saturated Fat: 17g
  • Cholesterol: 85mg
  • Sodium: 260mg
  • Total Carbohydrates: 60g
  • Sugars: 35g
  • Protein: 6g

This Pecan Pie Layer Cake is a showstopper for any gathering, combining rich flavors and textures in every bite. Enjoy this festive treat with friends and family!

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