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Pecan Pie Cake: The Ultimate Guide to Baking Perfection

  • Total Time: 180 minutes
  • Yield: 12-16 servings 1x

Description

A decadent layer cake with moist vanilla cake, rich pecan pie filling, and tangy cream cheese frosting. The perfect cake and pie combination!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/4 cup honey or corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups pecan halves, toasted
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons milk or heavy cream, as needed for consistency

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
  6. Divide Batter: Divide the batter evenly between the prepared cake pans.
  7. Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Melt Butter: In a medium saucepan, melt the butter over medium heat.
  10. Add Sugars: Stir in the brown sugar and granulated sugar. Cook, stirring constantly, until the sugars are dissolved and the mixture is smooth.
  11. Add Cream and Honey: Stir in the heavy cream and honey (or corn syrup). Bring the mixture to a simmer, then reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the mixture has thickened slightly.
  12. Stir in Vanilla and Salt: Remove from heat and stir in the vanilla extract and salt.
  13. Add Pecans: Stir in the toasted pecan halves.
  14. Cool Slightly: Let the pecan pie filling cool slightly before assembling the cake.
  15. Cream Cheese and Butter: In a large bowl (or the bowl of a stand mixer), beat together the softened cream cheese and butter until smooth and creamy.
  16. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
  17. Add Vanilla and Milk: Stir in the vanilla extract. Add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  18. Level the Cake Layers (Optional): If your cake layers are uneven, use a serrated knife to level the tops.
  19. Place First Layer: Place one cake layer on a serving plate or cake stand.
  20. Add Pecan Pie Filling: Spread the pecan pie filling evenly over the first cake layer, leaving a small border around the edge.
  21. Place Second Layer: Carefully place the second cake layer on top of the pecan pie filling.
  22. Frost the Cake: Frost the entire cake with the cream cheese frosting.
  23. Garnish (Optional): Garnish the cake with extra pecan halves, a drizzle of caramel sauce, or a sprinkle of powdered sugar.
  24. Chill (Optional): Chill the cake for at least 30 minutes before serving to allow the frosting to set.
  25. Serve and Enjoy: Slice and serve your delicious Pecan Pie Cake! Store leftovers in an airtight container in the refrigerator.

Notes

  • Make sure all ingredients are at room temperature for best results, especially the butter, cream cheese, and eggs.
  • Toast the pecan halves for a deeper, richer flavor.
  • Don’t overmix the cake batter, as this can result in a tough cake.
  • If the pecan pie filling is too hot, it will melt the frosting. Let it cool slightly before assembling the cake.
  • Chilling the cake before serving will help the frosting set and make it easier to slice.
  • For an extra touch, drizzle caramel sauce over the top of the cake.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes

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Find it online: https://www.sweetbananachef.com/pecan-pie-cake-2/