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
Scale
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.
