Description
Indulge in the rich flavors of pecan pie layered between moist, vanilla-scented cake and decadent cream cheese frosting with this show-stopping Pecan Pie Layer Cake. Perfect for special occasions or holiday gatherings.
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 1 1/2 cups chopped pecans (toasted)
Pecan Pie Filling:
- 3/4 cup light brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup chopped pecans
Frosting:
- 1 cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed)
Instructions
- Cake: Preheat oven. Prepare pans. Whisk dry ingredients. Cream butter and sugar. Add eggs and vanilla. Mix in sour cream. Alternate dry ingredients and milk. Fold in pecans. Bake and cool.
- Pecan Pie Filling: Combine ingredients in saucepan. Cook and cool.
- Frosting: Beat butter and cream cheese. Add sugar, vanilla, and cream. Beat until fluffy.
- Assembly: Layer cake, frosting, and pecan pie filling. Chill before serving.
Notes
- To toast pecans, bake at 350°F for 5–7 minutes.
- Chill cake before serving for best results.
- Store leftovers in the fridge.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720
- Sugar: 58g
- Sodium: 230mg
- Fat: 43g
- Saturated Fat: 19g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
