Pecan Pie Cake
The moment you step into a kitchen filled with the warm, comforting aroma of spices and baked goods, it feels like home. Imagine layers of moist, spiced cake encased in a luscious pecan pie filling, then crowned with a rich cream cheese frosting. Each bite of this Pecan Pie Cake feels like a slice of nostalgia, a celebration of family gatherings, and joyful holidays. This cake is perfect for Thanksgiving feasts or any occasion that calls for an indulgent dessert. Every slice tells a story, combining textures and flavors that dance together beautifully. If you’re looking to impress your guests, or simply want to treat yourself, this delightful cake will elevate any moment into something extraordinary.
Table of Contents
Why This Is The Best Pecan Pie Cake Recipe
Let me tell you why you’re going to fall head over heels for this Pecan Pie Cake. First off, it’s remarkably simple to whip up, taking just about an hour of your time, including baking! The taste? Oh, it’s an irresistible fusion of rich, spiced flavors that will have everyone coming back for seconds (and thirds!). Not to mention, it’s visually stunning; the layers of cake and filling look so inviting. Whether you’re serving it at a holiday gathering, a cozy weekend brunch, or just as an afternoon treat, it fits perfectly on any table. Plus, you can even tweak the recipe for gluten-free or dairy-free needs, making it a versatile delight everyone’s sure to enjoy.
Ingredients You’ll Need
- All-purpose flour (3 1/2 cups): This is the base for the cake; it provides structure. For a gluten-free option, use a 1:1 gluten-free flour substitute.
- Baking powder (1 1/2 tsp) & Baking soda (1/2 tsp): These leavening agents help the cake rise and become fluffy.
- Salt (1 tsp): Balances flavors and enhances sweetness; don’t skip it!
- Ground cinnamon (2 tsp), Ground ginger (1 1/2 tsp), Pumpkin pie spice (1 tsp), Ground nutmeg (1/4 tsp): These spices offer the cake warm, fragrant notes reminiscent of fall.
- Oil (1 cup, canola or vegetable): Oil keeps the cake moist. You can also substitute with unsweetened applesauce for a lighter option.
- Brown sugar (1 1/4 cups packed) & White granulated sugar (1/4 cup): Together, they provide a deep caramel-like sweetness.
- Pure vanilla extract (1 tsp): Adds depth to the flavors; always choose pure for the best taste.
- Large eggs (4, room temperature): Eggs provide moisture and help bind the ingredients together.
- Sour cream (1/2 cup, room temperature): Adds moisture, richness, and a slight tang; buttermilk can be used as an alternative.
- Buttermilk (1 cup, room temperature): Contributes tenderness; if you don’t have buttermilk, make your own by adding a tablespoon of vinegar to regular milk.
- Unsalted butter (1/2 cup): Used in the filling for richness; always opt for unsalted to control salt levels in your baked goods.
- Chopped pecans (2 cups): Offer a delightful crunch and nutty flavor; feel free to toast them for added depth.
- Heavy cream (3/4 cup): Provides a creamy consistency for the filling.
- Cream cheese (8 oz, room temperature) & Powdered sugar (4 1/2 cups, sifted): Combine for the rich frosting; cream cheese creates a perfect balance of tanginess.
How to Make Pecan Pie Cake
Preheat and Prepare
To start your lovely journey in making the Pecan Pie Cake, preheat your oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper circles to ensure easy removal. Spraying again will help everything release seamlessly after baking. A well-prepped pan is crucial for a successful bake.
Combine Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, pumpkin pie spice, and ground nutmeg. Then, add the salt and set this dry mixture aside. Sifting helps to aerate the flour and evenly distribute the leavening agents, ensuring even rising and a fluffy texture in your beloved cake.
Whisk Wet Ingredients
In a large bowl, whisk together the canola or vegetable oil, both brown and white sugars, pure vanilla extract, and the room temperature eggs until well combined. Incorporate in the sour cream and buttermilk, mixing until everything is lovely and smooth. The key here is to create a cohesive mixture without over-beating to maintain a tender crumb.
Fold Together Gently
Gradually add your dry ingredients into the wet mixture and fold them together gently until just combined. Take care not to overmix; it’s okay if a few flour lumps remain. Too much mixing can lead to a dense cake, and we want a soft, inviting texture that practically melts in your mouth.
Bake Until Golden
Evenly pour the batter into the prepared pans and pop them into the preheated oven. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs attached. Keep an eye on them toward the end; if the cake edges start to pull away from the sides of the pans, that’s your sign they’re ready!
Cool Completely
Once baked, let the cakes sit in the hot pans for about 10 minutes. This allows them to firm up slightly, making it easier to transfer them without breaking. Then, carefully transfer them to a wire rack to cool completely. Patience is key; a cool cake is much easier to frost and assemble.
Make Pecan Pie Filling
For the filling, melt the unsalted butter with brown sugar in a medium saucepan over medium heat. Stir until smooth, then add in the heavy cream, vanilla extract, ground cinnamon, ground nutmeg, salt, and chopped pecans. Let the mixture come to a gentle boil and simmer for approximately 4-5 minutes or until it thickens slightly. Once done, set it aside to cool completely, preferably in the fridge if you’re in a hurry.
Prepare Cream Cheese Frosting
In a medium bowl, sift the powdered sugar and set aside. In your mixing bowl, first beat the room temperature butter on high speed for about two minutes until light and fluffy. Scrape down the bowl, add the cream cheese, and beat on high for another minute until combined. Gradually add half of the powdered sugar and mix on low until incorporated, followed by the remaining sugar. Finally, add the vanilla extract and beat until creamy and luscious.
Assemble the Cake
With the cake layers cooled, you’re ready to assemble! Use a cake leveler or serrated knife to trim off the domes on the tops of the cakes for a level stack. Place the first cake layer on your serving platter and spread 3/4 cup of frosting over it. Pipe a border of frosting along the outer edge to contain the filling, then spoon 3/4 cup of the cooled pecan pie filling on top. Repeat the process with the second cake layer.
For the third layer, place it upside down so the flat side is facing up. Lightly frost the entire cake with a crumb coat, then freeze for about 15 minutes to set. Once chilled, add a final thick layer of frosting around the cake and freeze again for about 10 minutes to create a sturdy exterior.
Tips for Success
- Make sure all your ingredients are at room temperature; it makes for a smoother batter.
- Avoid overmixing the batter. Mixing just until combined yields a softer cake.
- Ensure your oven is properly calibrated; an oven thermometer can help with accurate baking times.
- Allow the cake to cool completely before frosting to prevent melting.
- Experiment with flavors! Adding a hint of bourbon to the filling can elevate the flavor profile beautifully.
Serve It With
This Pecan Pie Cake pairs wonderfully with a dollop of whipped cream or a drizzle of warm maple syrup for added sweetness. For a pop of freshness, consider serving it alongside a handful of fresh berries. Dusting the cake with powdered sugar gives it a delightful touch, while pairing it with a robust cup of coffee or a sweet tea elevates the experience even further. It’s an excellent choice for brunch tables or as a summer picnic dessert.
How To Store & Reheat Leftovers
- Room Temperature: The cake can stay at room temperature for about 2 days if covered well.
- Refrigeration: Ideally, store the cake in the fridge for up to a week in an airtight container to keep it fresh.
- Freezing: This cake freezes remarkably well. Wrap individual slices tightly in plastic wrap, place them in a freezer bag, and they can last for up to 3 months.
- Reheating: If you want to enjoy it warm, simply microwave a slice for about 20 seconds or reheat it in a conventional oven at 350°F for 10 minutes. Keep in mind that frosted cakes may slightly lose their texture, but a quick chill in the fridge can help restore it.
Tips & Variations
Consider this Pecan Pie Cake as a blank canvas! Want to mix things up? Here are a few variations to explore:
- Flavor Swaps: Use different spices, like cardamom or allspice, for a unique twist. Instead of pecans, try walnuts, or even chocolate chips for a richer cake.
- Dietary Modifications: Substitute gluten-free flour and almond milk to create a cake that fits gluten-free needs. You can also use a dairy-free cream cheese for a vegan option.
- Seasonal Adaptations: For a festive fall touch, add shredded pumpkin into the batter or layer in thin slices of apple for added moisture.
- Texture Variations: Incorporate some crushed nuts or even chocolate ganache between the layers to add depth and richness.
Recipe FAQs
Can I make this cake ahead of time?
Absolutely, you can bake the cake layers and store them in the fridge for up to 3 days before assembly. Alternatively, freeze them and thaw them the night before you plan to serve.
Can I adjust the sweetness of the frosting?
Yes! If you prefer a less sweet frosting, you can simply reduce the powdered sugar by half and add a touch more cream cheese to retain the creamy texture.
What’s the best way to serve the cake?
This cake shines best when served slightly chilled or at room temperature. It’s easy to slice, making it a great addition to any dessert table for gatherings.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Check around the 20-minute mark, especially if your oven runs hot.
The beloved Pecan Pie Cake is a wonderful blend of rich flavors, inviting aromas, and delightful textures that make it perfect for any occasion. This creation invites you to enjoy family traditions or make new memories. I hope you find joy in every layer as you bake and share it with those you love. Happy baking!
PrintMore Desserts & Appetizers Recipes
- Pecan Pie Cheesecake Bars
- Pecan Pie Dip
- Gingerbread Pancakes
- Italian Cream Cupcakes
- Fluffy Gingerbread Pancakes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Pecan Pie Cake
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 54 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Cake is a delightful fusion of moist spiced cake and rich pecan pie filling, topped with creamy frosting—perfect for celebrations!
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp pumpkin pie spice
- 1/4 tsp ground nutmeg
- 1 cup oil (canola or vegetable)
- 1 1/4 cups packed brown sugar
- 1/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 4 large eggs (room temperature)
- 1/2 cup sour cream (room temperature)
- 1 cup buttermilk (room temperature)
- 1/2 cup unsalted butter
- 2 cups chopped pecans
- 3/4 cup heavy cream
- 8 oz cream cheese (room temperature)
- 4 1/2 cups powdered sugar (sifted)
Instructions
- Preheat oven to 350°F and prepare three 8-inch cake pans with nonstick spray and parchment paper.
- Sift dry ingredients: flour, baking powder, baking soda, spices, and salt.
- In a large bowl, whisk oil, sugars, vanilla, and eggs. Add sour cream and buttermilk until smooth.
- Gently fold in dry ingredients until just combined; avoid overmixing.
- Pour batter into pans and bake for 20-24 minutes. Cool in pans for 10 minutes before transferring to wire racks.
- For filling, melt butter and brown sugar, then add cream, spices, and pecans. Simmer until thick, then cool.
- For frosting, beat butter and cream cheese until fluffy, then add powdered sugar and vanilla until creamy.
- Assemble by leveling cakes, layering with frosting and pecan filling; chill to set frosting.
Notes
Use parchment paper for easy cake removal.
Ensure all ingredients are at room temperature for best results.
For a gluten-free option, substitute with gluten-free flour.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
