What is your favorite Fall dessert? If you said pecan pie, you are in for a treat! A decadent dessert that combines the flavors of a classic pecan pie with the light and fluffy texture of a cake. We didn’t stop there! Rich pecan pie filling is sandwiched between the layers and topped with a luscious buttercream frosting and more pecan pie filling.
Making homemade layer cakes from scratch isn’t nearly as scary as it seems. If you grew up using a box mix, you are going to be pleasantly surprised at how simple and delicious homemade cakes can be! While this cake does take just a little bit more effort — you have to make a cake batter and a pie filling — the results are worth a little extra work. We’ll talk you through the whole process step-by-step and show you how it’s done. No stress.
This pecan pie cake tastes like a little piece of heaven, it also looks amazing. While the warm Fall spices make it perfect for Thanksgiving, it’s going to become one of your favorite desserts to make. I’ll guarantee that anyone lucky enough to enjoy a slice will be asking for it again.
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Ingredients You’ll Need for this Pecan Pie Cake Recipe
- Cake Flour. Makes baked goods soft and tender. You can make your own cake flour! For every cup of all-purpose flour, add 1 1/2 teaspoon baking powder and 1/4 teaspoon salt.
- Baking Powder. Baked goods need to have the right texture and rise. We recommend that it be replaced every 6 months or tested for potency. We show you how in our Basic Baking Techniques document.
- Spices. We used Ground Cinnamon, Ground Ginger, and Nutmeg. You could use pumpkin pie spice instead.
- Salt. You can use any salt. Our preferences are Kosher salt or Fine sea salt which we feel dissolves better with a less likely chance of salt pockets in our baked goods.
- Unsalted Butter, melted. Real butter adds a rich flavor. If you use salted butter, you’ll want to reduce the salt to 1/4 teaspoon.
- White Granulated Sugar.
- Brown Sugar. Dark or light will work, but dark brown sugar adds a little more flavor and moisture to the cake.
- Eggs. Using fresh grade A large eggs creates structure and stability within the batter and adds moisture to the cake.
- Vanilla Extract. We prefer pure vanilla extract. However, you can use imitation vanilla extract if that’s what you have.
- Sour Cream. We recommend full-fat sour cream which helps to keep our cake moist. It also acts as an acid that activates the baking powder which helps the cake rise with a soft and tender crumb. You can substitute it with plain yogurt.
Pecan Pie Filling Ingredients
- Chopped Pecans. Coarsely chopped into about 1/4-inch sized pieces. Chop and then measure.
- Light Corn Syrup. We use light corn syrup which adds sweetness and a touch of vanilla flavor. Dark corn syrup can be used interchangeably but it adds a toastier more robust flavor than what we want in this recipe.
- Brown Sugar. We enjoy the extra flavor of molasses in dark brown sugar but light brown sugar is fine if that’s what you prefer.
- Unsalted Butter. Real butter as listed above.
- Egg. Fresh Grade A Large eggs.
- Vanilla Extract. Pure vanilla or your preference.
Ingredients for the Buttercream Frosting
- Unsalted Butter. You want the butter to be at room temperature meaning that when pressed with your finger it leaves a dent, not melted or runny. Creaming room-temperature butter works better than cold butter.
- Vanilla Extract.
- Powdered Sugar (Confectioners’ sugar). We recommend sifting the powdered sugar after measuring it.
- Heavy Cream. We use full-fat cream. The additional fat adds a smooth richness to the recipe. You can substitute with any liquid but the texture and taste may vary.
How To Make Pecan Pie Cake
Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
We mixed our cake batter by hand. You can use the bowl of a stand mixer if that is what you prefer.
Get ready, get set, go.
Get everything ready first so that you are well-prepared. Preheat the oven. Spray, grease, or butter two round cake pans. Find all of the ingredients. Set out butter to soften for your frosting.
Combine sugars and melted butter
Sift the dry ingredients together
Add eggs
Add sour cream and vanilla
Mix the Cake Batter.
Begin by sifting the flour, baking powder, and spices, together in a large bowl. Whisk in the salt and set the bowl aside.
Combine the melted butter and sugar in a separate medium bowl. Once the butter/sugar mixture cools slightly add the eggs and whisk to combine.
Add the dry flour mixture to the butter/sugar mixture and stir until combined. Add the vanilla and sour cream and stir until blended.
Bake the Pecan Pie Cake
Divide batter equally
Bake until done
Divide batter equally into the prepared pans and bake until golden brown test done when inserting a toothpick into the center and it comes back with just a couple of crumbs. Place the pans on a cooling rack to cool for 5 minutes and then invert the cakes onto the cooling wire racks to finish cooling.
Make the Homemade Pecan Pie Filling
Add pecan filling ingredients to saucepan
Cook pecan filling
While the cake bakes, make the pie filling. Combine everything in a saucepan and cook over medium-low heat, stir constantly until it starts to bubble and then for an additional two minutes. Cool completely.
Make the buttercream frosting.
Whip the butter
Add powdered sugar
Beat until fluffy
While the cake and filling are cooling, make the frosting. Beat the butter in the bowl of your electric stand mixer on medium to high speed until smooth. Turn the mixer to low speed and add the powdered sugar one spoon at a time. Add the vanilla. Once incorporated, add the heavy whipping cream a little at a time until you get a spreadable consistency and the buttercream is light and fluffy.
Assemble your Pecan Pie Layer Cake
- Trim the tops of each cake to make a flat surface as needed. Place a small amount of frosting on the cake plate to keep the bottom cake layer in place. Pipe a band of frosting around the top edge of the cake which will keep the filling in place.
- Spoon half of pecan pie filling over the first layer being careful not to overflow the frosting. Top with the second layer, and line up the layers evenly.
- Frost the entire top and sides of the cake.
- Pipe a decorative edge along the top cake layer and spoon pecan filling over the top, again, being careful not to overflow the frosting.
Hostess Tips
We want you to have the best possible experience making this delicious cake, so we’ve put together a list of best practices.
The butter should be melted and then allowed to cool slightly so you don’t cook the eggs when mixing up the cake batter.
Sift together the dry ingredients at least once to break up all the clumps and create a fine even texture.
Check the cake before the minimum bake time is up and then watch it closely if additional time is needed. Overbaking a cake will make it dry and dense.
Watch the pecan pie filling as it cooks so that it doesn’t overcook or burn. It will thicken as it cools and turns out perfectly.
Garnish with a layer of pecans around the top of the cake like we did on our Pumpkin Pecan Cheesecake.
FAQ’s
Is the pecan pie filling supposed to soak into the cake?
Yes, it is normal for the pecan pie filling to soak into the cake between the layers. Especially if it’s on the thinner side. On the top, buttercream frosting prevents the pecan pie filling from soaking in until it’s sliced. So you get the best of both worlds!
Can pecan cake be made ahead of time?
Yes, you can make this cake ahead of time. Bake the cake and make the buttercream frosting in advance and just cover it and refrigerate it. I’d make the pecan filling right before I need it or premake it and heat it slowly in a saucepan to loosen it up. You may need to add a little water if it’s too thick.
The best way to store Pecan Cake.
I prefer to store this cake in the refrigerator with a cake cover. This helps the filling stay thick and in place. It’s good for up to 5 days. Remove the cake 5 to 10 minutes before serving if the filling needs to soften. You can store it at room temperature for up to 3 days but choose a cool area.
You can freeze this pecan cake. Place the finished cake in an airtight container and freeze for up to 2 months. Thaw in the fridge before serving. You can also freeze individual servings.
If you enjoyed our pecan pie cake, I think you’ll enjoy these too!
We are a family of cake lovers here, so it should be no surprise that we have dozens of cake recipes on the site. If you haven’t tried our Apple Spice Cake yet, that should be your next cake. I also highly recommend the Cuban Rum Cake Recipe and this Peanut Butter Bundt Cake Recipe. You’ll get addicted to making cakes from scratch in no time!
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Pecan Pie Layer Cake
Equipment
- Parchment Paper optional
- 2-Quart Saucepan (medium-size)
Ingredients
Cake
- 2½ cups cake flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp kosher salt
- 1 cup unsalted butter melted
- 1 cup white granulated sugar
- 1 cup brown sugar dark or light
- 4 eggs
- 2 tsp vanilla extract
- 1 cup sour cream
Pecan Filling
- 1 cup chopped pecans chop then measure
- ½ cup light corn syrup
- ¼ cup brown sugar
- 2 tbsp unsalted butter
- 1 egg beaten
- 1 tsp vanilla extract
Frosting
- 1 cup unsalted butter softened
- 2 tsp vanilla extract
- 4 cups powdered sugar
- 4 tbsp heavy cream 2 to 4 tablespoons
Garnish (optional)
- extra pecans for decor
Instructions
Cake
- Preheat your oven to 350 °F. Spray both cake pans with cooking spray or grease with butter.
- In a medium sized mixing bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg and the salt. Set aside for now.
- In a large mixing bowl, whisk together the melted butter, granulated sugar and brown sugar until the sugar starts to melt and it gets to be a thick paste.
- Add the eggs and whisk until just combined.
- Add the flour mixture and stir until thoroughly mixed.
- Add the vanilla extract and the sour cream and stir until combined.
- Divide the batter evenly between the two pans. Bake for 25-30 minutes or until the edges have darkened and the cake bounces back when pressed. Cool in the pan for approximately 5 minutes before removing to a cooling rack to cool completely.
Pecan Filling
- While the cakes are cooling, let’s make the pecan filling. In a medium saucepan, stir together the pecans, corn syrup, brown sugar, butter, egg and vanilla extract. Cook over medium low heat, stirring periodically, until the mixture starts to bubble, about 4 minutes. Cook for another 2 minutes before removing from heat to cool. It will thicken as it cools. Cool completely to room temperature.
Frosting
- Once both the cakes and the filling are cooled, it is time to make the frosting. In the bowl to your stand mixer, beat the butter on high until smooth.
- Add half the powdered sugar and vanilla and continue beating until smooth. Add the remaining powdered sugar and the heavy cream and beat on high until smooth. Transfer half of the frosting to a piping bag.
Assemble
- Place one of the cakes onto your serving plate. If the cake is uneven, use a serrated knife to trim the top. Pipe a thick band of frosting around the edge of the cake.
- Spoon half of the pecan pie filling over the cake and spread evenly. Make sure it doesn’t overflow the frosting. The frosting will keep the pecan filling in place.
- Top with the second cake, making sure the edges are even with cake below. Lightly press to adhere the cakes to the filling. Spread the frosting over the entire cake and smooth it out. You don’t require a huge amount of frosting on the top of the cake, you’ll be covering that. Use the majority of the frosting on the sides of the cake.
- Pipe a decorative edge around the edge of the cake. Try to make the edge at least 3/4 – 1 inch high and make sure there are no gaps in the frosting. Spoon the remaining pecan filling over the top of the cake and spread it evenly to your frosting edge. Decorate the sides with whole pecans.
- Place in the fridge to set for 15-20 minutes before slicing and serving.
Notes
- Store leftovers, covered, at room temperature for up to 3 days or in the fridge for up to 5 days.
- You can freeze this cake. Place the finished cake in an airtight container and freeze for up to 2 months. Thaw in the fridge before serving.
- I used #32 Star Tip for the piped edges.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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Jeff the Chef @ Make It Like a Man!
Wednesday 11th of September 2024
I love it! I do love pecan pie, and when I first saw that you'd made a cake with the flavors, I was into it. But when I saw that you'd used pecan pie filling in between the layers, I was completely sold!
Julie Menghini
Wednesday 11th of September 2024
Thank you so much, Chef!