Hey friends!
Get ready for a dessert that’s out of this world!
Today, I’m excited to share my recipe for a pecan pie layer cake.
Imagine rich, gooey pecan pie stacked between layers of moist cake. Yes, please!
This treat is perfect for any special occasion or just because you deserve something sweet.
Let’s dive into this deliciousness!
Possible Ingredient Alternatives
For the flour, almond flour or a gluten-free all-purpose blend can be used to accommodate gluten-free diets. Adjust the liquid content slightly, as these alternatives may absorb moisture differently. Full-fat milk can be replaced with unsweetened almond milk or coconut milk for a dairy-free option, maintaining richness while reducing saturated fat. Use the same amount as called for in the recipe. Dark corn syrup can be substituted with maple syrup or a combination of honey and molasses for a more natural sweetener. This swap may slightly alter the flavor profile but will maintain the syrupy consistency needed for the pecan filling. Use an equal amount of the chosen alternative.
| Preparation Time | 30-45 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 70-95 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5500-6000
- Protein: 60-70 g
- Fat: 350-400 g
- Carbohydrates: 600-650 g
Ingredients
For the cake:
- 1 1/2 cups pecans (toasted and chopped for deeper flavor)
- 2 1/2 cups dark brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 1 1/2 cups unsalted butter (softened to room temperature)
- 2 tsp baking powder
- 1 1/4 cups whole milk
- 3 cups all-purpose flour (I always use King Arthur all-purpose flour)
For the pecan filling:
- 1 tsp vanilla extract
- 1 large egg yolk
- 1/8 tsp salt
- 1/2 cup dark corn syrup
- 1 large egg
- 2/3 cup granulated sugar
- 1 cup pecans, chopped
- 3 tbsp unsalted butter, melted
For the brown sugar frosting:
- 1/2 tsp salt
- 1 1/2 cups unsalted butter (softened, I like Kerrygold for this)
- 1 tbsp milk
- 1/4 cup water
- 3/4 cup dark brown sugar
- 4 1/2 to 5 cups powdered sugar (sifted to prevent lumps)
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C).
Spray two 9-inch cake pans generously with cooking spray that includes flour.
Line the bottoms of the pans with parchment paper and lightly spray the parchment paper as well to ensure easy release.
Sprinkle the chopped pecans evenly across the bottom of each pan.
This will infuse the cake with a nutty flavor from the bottom up.
Step 2: Make the Cake Batter
In a large mixing bowl, use an electric mixer to beat together the butter and dark brown sugar at medium speed until the mixture becomes fluffy, about 3 to 4 minutes.
Remember to scrape down the sides of the bowl periodically for even mixing.
Add the eggs one at a time, beating well after each addition.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Gradually add this flour mixture to the butter mixture, alternating with the milk.
Begin and end with the flour mixture, incorporating it in three additions, and the milk in two.
Beat each addition just until combined to keep the batter light.
Finally, beat in the vanilla extract.
Step 3: Bake the Cake
Divide the batter evenly between the prepared cake pans, smoothing out the tops with a spatula.
Bake the cakes for 32 to 36 minutes, or until a wooden pick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before carefully removing them from the pans to cool completely on a wire rack.
Step 4: Prepare the Pecan Filling
In a medium saucepan, combine the pecans, sugar, corn syrup, melted butter, egg, egg yolk, vanilla, and a pinch of salt.
Stir the mixture together and bring it to a boil over medium-high heat, stirring frequently.
Once boiling, reduce to a simmer and continue to stir for about 3 minutes.
Pour the pecan filling into a bowl and let it cool to room temperature.
Step 5: Assemble the Cake Layers
Once the cakes and pecan filling are completely cooled, spread the pecan filling evenly over the top of one cake layer.
Carefully place the second cake layer on top of the pecan-covered layer, making sure it sits evenly.
Step 6: Prepare the Frosting
In a small saucepan, bring the brown sugar, water, and a pinch of salt to a boil.
Stir until the sugar is fully dissolved.
Add 1/2 cup of butter, stirring constantly until melted.
Remove from heat and let this mixture cool to room temperature.
Transfer the cooled brown sugar mixture to a mixing bowl.
Add the remaining butter and beat with an electric mixer until smooth and creamy.
Gradually beat in the powdered sugar until fully incorporated.
Add the milk and continue to beat until the frosting is light and fluffy.
Spread the frosting generously over the top and sides of the assembled cake to finish.
Enjoy your deliciously layered creation!
