Decadent Pecan Pie Cake: A Step-by-Step Recipe for Southern Comfort

Few desserts evoke the warmth and comfort of Southern baking quite like pecan pie. Its rich, buttery filling studded with crunchy pecans is a timeless classic. Now, imagine taking that iconic flavor and transforming it into a show-stopping cake. That’s exactly what we’re doing today! This Pecan Pie Cake is a delightful fusion of textures and tastes, combining a moist cake base with a luscious pecan pie topping. It’s perfect for holidays, special occasions, or simply when you’re craving a decadent treat.

This recipe provides detailed instructions and tips to ensure your Pecan Pie Cake turns out perfectly every time. Get ready to impress your family and friends with this Southern masterpiece!

Why You’ll Love This Pecan Pie Cake

* **The best of both worlds:** Combines the satisfying texture of cake with the irresistible flavor of pecan pie.
* **Impressive presentation:** A beautiful cake that’s sure to be the star of any dessert table.
* **Surprisingly easy:** While it looks elaborate, the recipe is straightforward and easy to follow.
* **Perfect for any occasion:** From Thanksgiving to birthdays, this cake is a crowd-pleaser.
* **Make-ahead friendly:** The cake layers and pecan pie topping can be made ahead of time, making assembly a breeze.

Ingredients You’ll Need

Before you begin, gather all your ingredients. This will streamline the baking process and ensure you have everything you need at your fingertips.

For the Cake:

* **2 ½ cups all-purpose flour:** Provides the structure for the cake. Spoon and level the flour when measuring to avoid using too much.
* **2 teaspoons baking powder:** A leavening agent that helps the cake rise.
* **½ teaspoon baking soda:** Another leavening agent that reacts with the buttermilk to create a light and airy texture.
* **½ teaspoon salt:** Enhances the flavors of the other ingredients.
* **1 cup (2 sticks) unsalted butter, softened:** Adds richness and moisture to the cake. Make sure the butter is at room temperature for optimal creaming.
* **1 ¾ cups granulated sugar:** Sweetens the cake and contributes to its tender crumb.
* **2 large eggs:** Bind the ingredients together and add richness.
* **1 teaspoon vanilla extract:** Enhances the flavor of the cake.
* **1 ¼ cups buttermilk:** Adds moisture and tanginess to the cake, creating a tender crumb.

For the Pecan Pie Topping:

* **½ cup (1 stick) unsalted butter:** Adds richness and flavor to the topping.
* **1 cup packed light brown sugar:** Provides sweetness and a caramel-like flavor.
* **¼ cup heavy cream:** Adds richness and moisture to the topping.
* **1 tablespoon corn syrup:** Helps prevent crystallization and adds a smooth texture.
* **1 teaspoon vanilla extract:** Enhances the flavor of the topping.
* **2 cups pecan halves:** The star of the show! Use fresh, high-quality pecans for the best flavor.

Equipment You’ll Need

* **Two 9-inch round cake pans:** These are the standard size for layer cakes.
* **Parchment paper:** To line the cake pans and prevent sticking.
* **Mixing bowls:** For mixing the cake batter and pecan pie topping.
* **Electric mixer (stand or hand-held):** To cream the butter and sugar and mix the cake batter.
* **Rubber spatula:** For scraping down the sides of the bowl and folding in ingredients.
* **Saucepan:** For making the pecan pie topping.
* **Wire rack:** For cooling the cake layers.

Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your own Pecan Pie Cake masterpiece.

Part 1: Making the Cake Layers

1. **Preheat oven and prepare pans:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles. This will ensure the cakes release easily.
2. **Combine dry ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed.
3. **Cream butter and sugar:** In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes. Creaming incorporates air into the mixture, which helps to create a tender cake.
4. **Add eggs and vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. **Alternate adding dry and wet ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix, as this can result in a tough cake. A good method is to add 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the last 1/3 of the dry ingredients. This ensures even distribution.
6. **Divide batter and bake:** Divide the batter evenly between the prepared cake pans. Spread the batter evenly in each pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown and spring back lightly when touched.
7. **Cool the cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting or assembling.

Part 2: Making the Pecan Pie Topping

1. **Melt butter:** In a medium saucepan over medium heat, melt the butter.
2. **Add sugar and cream:** Stir in the brown sugar, heavy cream, and corn syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved.
3. **Simmer and thicken:** Reduce the heat to low and simmer for 5-7 minutes, or until the mixture has slightly thickened. Stir occasionally to prevent scorching.
4. **Stir in vanilla and pecans:** Remove from heat and stir in the vanilla extract and pecan halves.
5. **Cool slightly:** Let the topping cool slightly before spreading it on the cake. This will prevent it from running off the sides too much.

Part 3: Assembling the Cake

1. **Level the cake layers (optional):** If your cake layers are uneven, use a serrated knife to level the tops. This will create a more even and professional-looking cake.
2. **Place first layer on a serving plate:** Place one cake layer on a serving plate or cake stand.
3. **Spread pecan pie topping:** Spread about half of the pecan pie topping evenly over the first cake layer, making sure to leave a small border around the edge. This will prevent the topping from overflowing when you place the second layer on top.
4. **Place second layer on top:** Carefully place the second cake layer on top of the pecan pie topping.
5. **Spread remaining topping:** Spread the remaining pecan pie topping evenly over the top of the cake, allowing some of the topping to cascade down the sides.
6. **Optional garnish:** Garnish with extra pecan halves, if desired.

Tips for Success

* **Use room temperature ingredients:** This is especially important for the butter and eggs, as it helps them to emulsify properly and create a smooth batter.
* **Don’t overmix the batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Line the cake pans with parchment paper:** This will prevent the cakes from sticking to the pans and make them easier to remove.
* **Cool the cakes completely before frosting:** Frosting a warm cake can cause it to melt and slide off.
* **Make the pecan pie topping ahead of time:** This can be done a day or two in advance and stored in the refrigerator. Just reheat it slightly before spreading it on the cake.
* **Use high-quality pecans:** The flavor of the pecans is crucial to the overall taste of the cake. Choose fresh, high-quality pecans for the best results.
* **Adjust sweetness to taste:** If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter or pecan pie topping.
* **Add a pinch of salt to the pecan pie topping:** This will help to balance the sweetness and enhance the other flavors.

Variations and Substitutions

* **Add bourbon:** For an extra layer of flavor, add a tablespoon or two of bourbon to the pecan pie topping.
* **Use different nuts:** If you’re not a fan of pecans, you can substitute other nuts, such as walnuts or almonds.
* **Add chocolate chips:** For a chocolatey twist, add chocolate chips to the cake batter or pecan pie topping.
* **Use gluten-free flour:** To make this cake gluten-free, substitute a gluten-free all-purpose flour blend for the regular flour.
* **Make it a bundt cake:** Bake the cake batter in a bundt pan instead of two 9-inch round cake pans. Adjust the baking time accordingly.
* **Individual Pecan Pie Cakes:** Bake the cake batter in muffin tins for individual pecan pie cakes.

Serving Suggestions

* **Serve with a scoop of vanilla ice cream:** The cold ice cream pairs perfectly with the warm, gooey pecan pie topping.
* **Drizzle with caramel sauce:** For an extra touch of decadence, drizzle the cake with caramel sauce.
* **Top with whipped cream:** A dollop of whipped cream adds a light and airy contrast to the rich cake.
* **Serve with coffee or tea:** This cake is the perfect accompaniment to a warm beverage.

Storage Instructions

* **Store at room temperature:** The Pecan Pie Cake can be stored at room temperature for up to 3 days. Cover it loosely with plastic wrap or store it in an airtight container.
* **Store in the refrigerator:** For longer storage, store the cake in the refrigerator for up to 5 days. Bring it to room temperature before serving.
* **Freeze the cake:** The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving.

Pecan Pie Cake Recipe

Here’s the complete recipe for your convenience.

**Yields:** 12 servings
**Prep time:** 30 minutes
**Cook time:** 35 minutes

Ingredients:

**For the Cake:**

* 2 ½ cups all-purpose flour
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 ¾ cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 ¼ cups buttermilk

**For the Pecan Pie Topping:**

* ½ cup (1 stick) unsalted butter
* 1 cup packed light brown sugar
* ¼ cup heavy cream
* 1 tablespoon corn syrup
* 1 teaspoon vanilla extract
* 2 cups pecan halves

Instructions:

**Make the Cake Layers:**

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans. Spread the batter evenly in each pan.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

**Make the Pecan Pie Topping:**

1. In a medium saucepan over medium heat, melt the butter.
2. Stir in the brown sugar, heavy cream, and corn syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved.
3. Reduce the heat to low and simmer for 5-7 minutes, or until the mixture has slightly thickened. Stir occasionally to prevent scorching.
4. Remove from heat and stir in the vanilla extract and pecan halves.
5. Let the topping cool slightly before spreading it on the cake.

**Assemble the Cake:**

1. Place one cake layer on a serving plate or cake stand.
2. Spread about half of the pecan pie topping evenly over the first cake layer, leaving a small border around the edge.
3. Carefully place the second cake layer on top of the pecan pie topping.
4. Spread the remaining pecan pie topping evenly over the top of the cake, allowing some of the topping to cascade down the sides.
5. Optional: Garnish with extra pecan halves.

Enjoy your delicious Pecan Pie Cake!

Conclusion

This Pecan Pie Cake is a truly special dessert that combines the best of two classic treats. With its moist cake layers and rich, nutty pecan pie topping, it’s sure to impress your family and friends. So, gather your ingredients, follow these instructions, and get ready to bake a Southern masterpiece! This cake is more than just a dessert; it’s an experience, a memory waiting to be made. Happy baking!