Layered Pecan Pie Cake is a moist cake with layers of chopped pecans and rich brown sugar pecan pie filling. It's perfect for any dessert table, whether for a family gathering, a holiday feast, or satisfying your sweet cravings.
Why You'll Love This Layered Pecan Pie Cake
- This pecan pie cake recipe combines layers of buttery cake with the rich flavors of pecan pie.
- It has a crunchy pecan filling sandwiched between tender cake layers.
- This delicious cake is the perfect dessert for the holiday table.
Ingredients in Pecan Pie Layer Cake
Cake batter:
- all purpose flour
- baking powder
- baking soda
- salt
- unsalted butter, softened
- white sugar
- light brown sugar
- eggs
- vanilla
- buttermilk
Homemade pecan pie filling layer:
- chopped pecans
- water
- brown sugar
- cornstarch
- egg yolk
- unsalted butter
- vanilla extract
- salt
Buttercream frosting:
- unsalted butter, room temperature
- powdered sugar
- vanilla extract
- milk, if needed
How to Make Layered Pecan Pie Cake
To make the cake:
- Preheat the oven to 350 degrees. Line (3) 6-inch cake pans with parchment paper and spray with baking spray containing flour on the bottom of the pans. Alternatively, you can use 2 8-inch cake pans.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, sugar, and brown sugar together until light and fluffy (about 2-3 minutes). Add the eggs and vanilla, and continue beating until creamy.
- Alternately add the flour mixture and the buttermilk, beginning and ending with the flour, scraping the sides of the bowl until all ingredients are thoroughly combined.
- Divide batter equally among the prepared cake pans. You can use a small kitchen scale to ensure equal amounts in each pan.
- Place the cake pans in the preheated oven and bake for 30-35 minutes or until a wooden pick or knife comes out clean when placed in the center of the cake. Let the cakes cool in the pans for 10 minutes before transferring them to a rack to cool completely.
For the pecan filling:
- In a large saucepan, combine the pecans, water, brown sugar, cornstarch, and egg yolk. Whisk over low to medium heat until it boils.
- Let it cook for 1-2 minutes, then remove from heat and add the butter and vanilla. Let it cool completely.
For the frosting:
- Using an electric mixer or stand mixer, beat the butter until it becomes lighter in color and creamy (about 2 minutes) in a large bowl.
- Add the powdered sugar and vanilla extract and beat until smooth and creamy. If necessary, add 1 to 2 tablespoons of milk to make it easy to spread.
To assemble the cake:
- If needed, trim the tops of the cakes to create a flat surface. Place one cake layer on a cake stand or serving plate.
- Pipe a circle of the buttercream frosting around the edge of the cake to create a barrier for the filling. Spoon half of the pecan filling into the center and spread it evenly.
- Add the second layer and repeat the process.
- Once the layers are stacked, apply a thin layer of frosting over the entire cake. Chill the cake in the fridge for about 30 minutes to set the frosting, then add another layer for a smooth finish.
- If desired, pipe extra swirls on top of the cake and place pecans on each peak. Slice and enjoy!
- Store leftovers in an airtight container for up to 3 days.
Tips for Making a Layer Cake
Baking Tips:
- Even Layers: To bake the layers evenly, use the same amount of batter in each cake pan. You can weigh the batter for accuracy.
- Level the Cakes: After baking and cooling, level the cake layers with a serrated knife or a cake leveler to make sure they stack evenly.
- Smooth Buttercream: Beat the buttercream at a low speed after adding all ingredients to remove air pockets and ensure a smooth texture.
Assembly Tips:
- Chill the Layers: Refrigerate or freeze the cake layers for about 30 minutes before assembling to make them firmer and easier to handle.
- Apply a Crumb Coat: Seal in the crumbs by applying a thin layer of buttercream (crumb coat). Chill the cake after applying the crumb coat before adding the final layer of frosting.
- Filling: Create a ring of frosting to keep the filling in place. Chill the assembled cake to allow the filling to firm up before slicing.
- Even Frosting: Use an offset spatula or a bench scraper to apply the buttercream evenly. Turntables can help achieve a smooth finish.
Decorating Tips:
Use piping tips and piping bags. Use icing tools for easier decorating, and consider using an offset spatula to spread the icing over the cake easily.
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This Iced Pumpkin Bread Loaf is an easy recipe that is perfect for fall. It has a caramel icing and chopped pecans.
📖 Recipe
Layered Pecan Pie Cake
Layered Pecan Pie Cake is a moist cake with layers of chopped pecans and rich brown sugar pecan pie filling. It's perfect for any dessert table, whether for a family gathering, a holiday feast, or satisfying your sweet cravings.
Ingredients
Cake Layers
- 2 ½ cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter - softened
- ¾ cup sugar
- ¾ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Pecan Pie FIlling layer:
- ¾ cup chopped pecans
- ⅔ cup water
- ½ cup brown sugar
- 2 tablespoons cornstarch
- 1 egg yolk
- 1 ½ tablespoon butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Buttercream Frosting:
- 1 cup butter - softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
To make the cake:
- 1. Preheat the oven to 350 degrees. Line (3) 6-inch cake pans with parchment paper and spray with baking spray containing flour on the bottom of the pans. Alternatively, you can use 2 8-inch cake pans.
- 2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3. In a large mixing bowl, beat the butter, sugar, and brown sugar together until light and fluffy (about 2-3 minutes). Add the eggs and vanilla, and continue beating until creamy.
- 4. Alternately add the flour mixture and the buttermilk, beginning and ending with the flour, scraping the sides of the bowl until all ingredients are thoroughly combined.
- 5. Divide batter equally among the prepared cake pans. You can use a small kitchen scale to ensure equal amounts in each pan.
- 6. Place the cake pans in the preheated oven and bake for 30-35 minutes or until a wooden pick or knife comes out clean when placed in the center of the cake.
- 7. Let the cakes cool in the pans for 10 minutes before transferring them to a rack to cool completely.
To make the pecan pie filling:
- 1. In a large saucepan, combine the pecans, water, brown sugar, cornstarch, and egg yolk. Whisk over low to medium heat until it boils.
- 2. Let it cook for 1-2 minutes, then remove from heat and add the butter and vanilla.
- 3. Let it cool completely before adding it to the cake.
To make the frosting:
- 1. Using an electric mixer or stand mixer, beat the butter until it becomes lighter in color and creamy (about 2 minutes) in a large bowl.
- 2 Add the powdered sugar and vanilla extract and beat until smooth and creamy. If necessary, add 1 to 2 tablespoons of milk to make it easy to spread.
To assemble the cake:
- 1. If needed, trim the tops of the cakes to create a flat surface. Place one cake layer on a cake stand or serving plate.
- 2. Pipe a circle of the buttercream frosting around the edge of the cake to create a barrier for the filling. Spoon half of the pecan filling into the center and spread it evenly.
- 3. Add the second layer and repeat the process.
- 4. Once the layers are stacked, apply a thin layer of frosting over the entire cake. Chill the cake in the fridge for about 30 minutes to set the frosting, then add another layer for a smooth finish.
- 5. If desired, pipe extra swirls on top of the cake and place pecans on each peak. Slice and enjoy!
- 6. Store leftovers in an airtight container for up to 3 days.
Notes
Chill the cake for at least 30 minutes after assembling the cake so the pecan pie filling has a chance to set.
Do not overfill the layer or the cake will end up lopsided and ooze out of the frosting barrier.
Nutrition
Serving: 1sliceCalories: 693kcalCarbohydrates: 82gProtein: 6gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 15gTrans Fat: 1gCholesterol: 148mgSodium: 565mgFiber: 1gSugar: 59g
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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