If you have a sweet tooth and a love for all things nutty and indulgent, you are going to fall head over heels for this Pecan Pie Layer Cake Recipe. This show-stopping dessert combines the beloved flavors of classic pecan pie with the light, fluffy texture of a layer cake, delivering a perfect harmony of buttery crust, crunchy pecans, gooey caramel notes, and rich, creamy frosting. Whether you’re celebrating a special occasion or just craving something extraordinary, this cake brings warmth, sweetness, and a touch of Southern comfort to your table in each luscious slice.
Ingredients You’ll Need
This recipe keeps it simple but packs a serious flavor punch. Every ingredient plays an important role, from the tender all-purpose flour base to the rich, toasted pecans that lend crunch and character. The balance between sweetness and a hint of saltiness keeps every bite perfectly satisfying.
- 2 1/2 cups all-purpose flour: Foundation for tender cake layers with just the right crumb.
- 2 tsp baking powder: Helps the cake rise light and fluffy.
- 1/2 tsp salt: Enhances all the flavors and balances sweetness.
- 1 cup unsalted butter (softened): Adds richness and moistness to the cake and frosting.
- 1 1/2 cups granulated sugar: Provides classic sweet backbone with a clean finish.
- 4 large eggs: Bind the ingredients and add structure.
- 1 tsp vanilla extract: Infuses the batter and frosting with warm, mellow flavor.
- 1 cup buttermilk: Adds moisture and a slight tang for that tender crumb.
- 1 1/2 cups chopped pecans: The star ingredient, toasted to perfection for crunch and nutty depth.
- 1/2 cup light brown sugar: Brings a subtle molasses note to the pecan filling and caramel sauce.
- 1/2 cup corn syrup: Ensures the pecan filling is sticky and gooey.
- 1/4 cup unsalted butter: For richness in the pecan filling and caramel.
- 2 tbsp heavy cream: Adds creaminess and smooth texture to the filling.
- Pinch of salt: Essential for balancing sweet layers and intensifying flavor.
- 3 cups powdered sugar: For that luscious, sweet buttercream frosting.
- Additional 2-3 tbsp heavy cream: To adjust frosting to perfect spreading consistency.
- 1/2 cup brown sugar, 1/4 cup unsalted butter, 1/4 cup heavy cream: Ingredients in the optional caramel drizzle that amplifies decadence.
How to Make Pecan Pie Layer Cake Recipe
Step 1: Prepare the cake batter
Start by preheating your oven to 350°F (175°C) and prepping two 9-inch round pans by greasing and flouring them thoroughly. In a medium bowl, whisk together flour, baking powder, and salt — this dry mix is essential to creating a tender crumb and good rise. In a separate large bowl, beat softened butter with granulated sugar until the mixture turns light, creamy, and fluffy, signaling it’s aerated properly. Then add the eggs one at a time, beating well after each addition to ensure even mixing. Finally, stir in vanilla extract to give the batter a warm, inviting aroma.
Step 2: Combine the dry and wet ingredients
This is where you gradually bring your cake to life by alternating the dry flour mixture and buttermilk into the butter-egg mixture. Starting and ending with the dry ingredients, gently fold and mix just until combined — overmixing will make the cake dense and tough, which we definitely want to avoid. The result is a silky smooth batter ready to be split between your cake pans.
Step 3: Bake the cake layers
Pour the batter evenly into the pans and pop them into the preheated oven. Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. It’s important to let the cakes cool a bit in the pans before transferring them to a wire rack to cool completely. Having completely cooled layers makes icing and assembling much easier.
Step 4: Make the pecan filling
Pour your focus into this magical pecan filling that elevates the layered cake. Melt butter in a saucepan over medium heat, then stir in brown sugar, corn syrup, heavy cream, vanilla, and a pinch of salt. Bring this mixture to a simmer, stirring frequently, and cook until it thickens slightly, around 5 to 7 minutes. Toss in chopped pecans, then remove from heat and let it cool — this luscious filling will be gooey, nutty, and impossible to resist.
Step 5: Prepare the buttercream frosting
In a large bowl, beat softened butter until creamy and smooth. Gradually add powdered sugar, about half a cup at a time, beating thoroughly to keep the frosting light and fluffy instead of gritty. Stir in vanilla extract and add heavy cream as needed to reach your ideal frosting texture — silky, spreadable, and ideal to coat your layers.
Step 6: Assemble the cake
Place one cake layer on your serving plate or stand, then generously spread a thick layer of pecan filling on top, leaving a small border around the edges to prevent overflow. Gently place the second cake layer on top and press down slightly to secure. Now, cover the entire cake, top and sides, with the creamy buttercream frosting, smoothing or swirling as you like. This is when the cake starts to look truly spectacular.
Step 7: Make the optional caramel sauce
For those extra indulgent moments, melt brown sugar, butter, and heavy cream in a small saucepan over medium heat. Stir until smooth and then simmer for 2 to 3 minutes until thickened. Remove from heat and stir in a pinch of salt — this caramel drizzle is like a crown atop a queen’s dessert.
Step 8: Finish and garnish
Drizzle the caramel sauce over the frosted cake in generous ribbons, then sprinkle with extra chopped pecans for added crunch and visual appeal. Slice this beauty and enjoy the layers of sticky, nutty, sweet perfection you just created. Each forkful is a celebration!
How to Serve Pecan Pie Layer Cake Recipe
Garnishes
Adding a few toasted pecans on top or a gentle dusting of powdered sugar can elevate the beauty of your Pecan Pie Layer Cake Recipe. Fresh whipped cream on the side not only complements the richness but also adds an airy contrast that guests will love. For a final touch, a light drizzle of warm caramel can be the showstopper for presentation and flavor alike.
Side Dishes
This cake pairs surprisingly well with simple accompaniments like a scoop of vanilla bean ice cream or a fresh berry compote. The ice cream cools the palate, easing the richness, while tart berries add a bright, fruity contrast that balances the deep, buttery flavors perfectly. A well-brewed cup of coffee or a nutty dessert wine also makes a beautiful beverage pairing.
Creative Ways to Present
Want to wow your guests? Slice individual mini cakes from the layers and serve them on decorative plates with caramel drizzles and pecan sprinkles. Another fun idea is layering the pecan filling and frosting in clear glass trifle dishes for a stunning, layered dessert parfait. Or keep it rustic by serving on a wooden board with forks and napkins for a charming, casual vibe.
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers (which might be tricky!), store them tightly covered in the refrigerator. The cake will stay moist and fresh for up to 4 days, allowing you to enjoy the nutty goodness days after making it.
Freezing
You can freeze the cooled, un-frosted cake layers wrapped well in plastic wrap and foil for up to two months. Freeze icing separately in an airtight container. When ready to enjoy, thaw layers overnight in the fridge, then frost and assemble as usual. This method makes your Pecan Pie Layer Cake Recipe perfect for advance preparation.
Reheating
Though best served at room temperature, gently warming a slice in the microwave for 10-15 seconds can help soften the frosting and release the aromas. If you’ve added caramel drizzle, a slight warm-up intensifies its decadent charm—just don’t overheat or the frosting may melt too much.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk with a tablespoon of lemon juice or vinegar added to a cup of milk to mimic buttermilk’s acidity. It helps maintain the tender crumb and slight tang that buttermilk provides in the cake layers.
Can I make this cake nut-free?
The pecans are a defining feature of this recipe, but you could omit them or replace with toasted seeds like pumpkin or sunflower seeds for crunch. Keep in mind, the flavor and texture will be different and not exactly the same as this classic Pecan Pie Layer Cake Recipe.
How long does the pecan filling keep?
You can store the pecan filling in an airtight container in the fridge for up to one week. Allow it to come to room temperature or warm slightly before using to make spreading easier.
Is this cake suitable for freezing after assembly?
It’s better to freeze the cake layers and frosting separately rather than the fully assembled cake. Freezing the assembled cake could affect the texture of the frosting and filling when thawed.
Can I use a stand mixer to make this cake?
Absolutely! A stand mixer saves time and effort. Just be careful not to overmix the batter once you start adding the dry ingredients to keep the cake light and fluffy.
Final Thoughts
This Pecan Pie Layer Cake Recipe truly brings all the best parts of a pecan pie into a moist, layered cake that’s perfect for celebrations or simply spoiling yourself and loved ones. With its rich pecan filling, fluffy cake, and silky frosting, every bite is a warm hug with a hint of sweet nostalgia. I can’t wait for you to try it and fall in love just like I did!
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 decadent Pecan Pie Layer Cake combines moist vanilla cake layers with a rich, gooey pecan pie filling and a smooth buttercream frosting. Finished with a drizzle of homemade caramel sauce and toasted pecans, this dessert is a perfect treat for special occasions or holidays.
Ingredients
Cake
- 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)
Caramel Sauce (Optional)
- 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. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat 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 vanilla extract.
- Mix the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined to ensure a tender cake crumb.
- Bake the cakes: Divide the batter evenly between the two cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on a wire rack.
- Make the pecan filling: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, heavy cream, vanilla extract, and a pinch of salt. Bring to a simmer, stirring frequently, and cook for 5-7 minutes until the mixture thickens slightly. Stir in the chopped pecans and set aside to cool completely before using.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/2 cup at a time, beating until smooth and fluffy. Stir in the vanilla extract and heavy cream, adjusting the amount of cream to reach your desired frosting consistency.
- Assemble the cake: Place one layer of the cake on a serving plate. Spread a generous amount of the pecan filling over the top, leaving a small border around the edges to prevent filling from spilling. Place the second cake layer on top, pressing gently to adhere. Frost the top and sides of the cake evenly with the buttercream frosting.
- Make the caramel sauce (optional): In a small saucepan, melt the brown sugar, butter, and heavy cream over medium heat, stirring until smooth. Bring to a simmer and cook for 2-3 minutes until thickened slightly. Remove from heat and stir in a pinch of salt.
- Finish the cake: Drizzle the caramel sauce over the top of the cake and garnish with additional chopped pecans. Slice, serve, and enjoy the sweet, nutty layers of this incredible Pecan Pie Layer Cake!
Notes
- Make sure the cake layers are completely cooled before assembling to prevent the filling and frosting from melting.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- The caramel sauce can be stored separately in the refrigerator and gently reheated before serving.
- For a more intense pecan flavor, toast the pecans lightly before adding to the filling.
- Adjust the amount of heavy cream in the frosting for desired thickness and spreadability.
