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
Scale
- 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