Decadent Pecan Pie Cake

Prepare to elevate your dessert table with a truly magnificent creation: the **Pecan Pie Cake**. This sensational layered spice cake is a masterful fusion, combining the warmth and spice of a classic cake with the rich, gooey delight of traditional pecan pie filling. Crowned with a luxurious cream cheese frosting, this cake isn’t just a dessert; it’s a celebration, making it the absolute centerpiece for your Thanksgiving gathering or any festive occasion. Forget choosing between your favorite autumn treats – this recipe brings the best of both worlds into one unforgettable experience.

Pecan pie has long held a cherished spot at holiday tables, especially during Thanksgiving dinner, delighting countless palates with its sweet, nutty richness. But what if we could enhance this beloved classic, transforming it into something even more grand and impressive? This question led to the creation of our Pecan Pie Cake recipe – a brilliant twist that takes the familiar flavors of pecan pie and reimagines them in a stunning, multi-layered cake format. When this recipe was first developed, we anticipated a delicious result, but the finished cake surpassed all expectations, offering an unparalleled depth of flavor and texture. We are confident that this easy-to-follow recipe will become a cherished tradition in your kitchen, promising a dessert that everyone will adore.

Unlocking the Secrets to a Perfect Pecan Pie Cake

Crafting a truly exceptional Pecan Pie Cake involves a few crucial steps and expert insights. Follow these tips closely, and your cake will turn out perfectly moist, flavorful, and beautifully structured, just like the one featured in this recipe.

• Tip 1: Precise Flour Measurement is Key for Moist Cake Layers. The foundation of any great cake is its texture, and achieving a moist, tender crumb starts with correctly measuring your flour. Never compact the flour by scooping your measuring cup directly into the bag. Instead, gently spoon the all-purpose flour into your measuring cup until it’s overflowing, then use a straight edge (like the back of a knife) to level off the excess. This method ensures you’re using the exact amount needed, preventing a dry or dense cake. Investing in a kitchen scale for precise ingredient measurement can further guarantee consistent results every time you bake this delicious spice cake.
• Tip 2: Prepare Your Pecan Pie Filling for Optimal Spreading. The luscious pecan pie filling is a star in this cake. You can prepare it in advance to save time on baking day, or whip it up while your cake layers are in the oven. Cook the filling gently on the stovetop for 4-5 minutes, allowing it to thicken slightly and the flavors to meld beautifully. Once cooked, it’s vital to let the filling cool completely. A warm filling can cause your frosting to melt and your cake to destabilize. If the cooled filling becomes too firm to spread easily between your cake layers, a quick 10-second zap in the microwave will soften it just enough to be manageable without making it hot.
• Tip 3: Master the Cream Cheese Frosting for a Smooth Finish. The rich and tangy cream cheese frosting provides the perfect counterpoint to the sweet pecan filling. The most critical factor for a silky-smooth, un-split frosting is ensuring your butter and cream cheese are at the same, ideal room temperature. If one ingredient is significantly colder than the other, it can lead to a lumpy, separated frosting. Furthermore, thoroughly scraping down the sides and bottom of your mixing bowl with a baking rubber spatula after each addition and mixing step is absolutely crucial. This ensures all ingredients are fully incorporated, resulting in a uniformly creamy and delicious frosting that’s a joy to spread and pipe.

Assembling and Decorating Your Masterpiece: The Pecan Pie Cake

Assembling the Pecan Pie Cake is where all your hard work comes together, layer by delicious layer. This process is not only straightforward but incredibly rewarding as you watch your festive dessert take shape. Here’s how to stack and adorn your cake for a truly impressive presentation.

The visual appeal of your Pecan Pie Cake is almost as important as its taste, especially when serving it as a holiday dessert. The piped border of frosting not only adds a professional touch but also creates a ‘dam’ that holds the luscious pecan filling securely in place, preventing it from oozing out when you add the next cake layer. This detail ensures clean, beautiful layers when your cake is sliced. For a truly professional finish, consider a crumb coat – a thin layer of frosting that seals in any loose crumbs before applying your final, smooth layer of frosting. This extra step guarantees a pristine exterior for your show-stopping Pecan Pie Cake.

Why This Pecan Pie Cake Will Be Your New Favorite Thanksgiving Dessert

This Pecan Pie Cake isn’t just another dessert; it’s a culinary experience designed to impress and satisfy. Here’s why it’s destined to become a beloved staple in your holiday baking repertoire:

• Unmatched Flavor Profile: The harmonious blend of warm, aromatic spices in the cake layers – cinnamon, ginger, pumpkin pie spice, and nutmeg – perfectly complements the rich, buttery, and deeply caramelized sweetness of the pecan pie filling. Each bite offers a symphony of fall flavors.
• Irresistible Texture Contrast: You’ll love the interplay of textures: the moist, tender crumb of the spice cake, the delightful chewiness of the gooey pecan filling, and the smooth, tangy creaminess of the cream cheese frosting. It’s a textural adventure!
• Show-Stopping Presentation: With its impressive height and beautiful layers, this cake is a true showstopper. It looks sophisticated and celebratory, making it ideal for holiday gatherings like Thanksgiving, Christmas, or any special event.
• A Creative Twist on a Classic: For those who adore pecan pie but crave something a little different, this cake offers a fresh and exciting interpretation. It maintains all the comforting elements of the pie while elevating it to a more grand, cake-like form.
• Perfectly Balanced Sweetness: While undeniably indulgent, the tang of the cream cheese frosting cleverly balances the sweetness of the pecan filling and spice cake, ensuring each slice is perfectly enjoyable without being overly rich.
• Easy to Make Ahead: Many components of this cake can be prepared in advance, making holiday baking less stressful. The pecan filling and even the cake layers can be made a day or two ahead, allowing for easier assembly on the big day.

Ingredient Spotlight: What Makes This Pecan Pie Cake Shine

Every ingredient in this Pecan Pie Cake plays a crucial role in its delicious outcome. Understanding their purpose can help you appreciate the recipe even more and troubleshoot if necessary.

• All-Purpose Flour: The backbone of our spice cake, providing structure. Proper measurement is vital for a tender crumb.
• Baking Powder & Baking Soda: These leavening agents work together to give the cake its lift and airy texture.
• Ground Spices (Cinnamon, Ginger, Pumpkin Pie Spice, Nutmeg): This blend creates the signature warm, inviting flavor of the spice cake, perfectly suited for autumn and winter holidays.
• Oil (Canola or Vegetable): Unlike butter-based cakes, oil creates a consistently moist and tender cake crumb that stays fresh longer.
• Brown Sugar & White Granulated Sugar: Brown sugar adds moisture and a subtle caramel note to both the cake and the pecan filling, while white sugar provides sweetness.
• Pure Vanilla Extract: Enhances all the other flavors, adding depth and warmth.
• Large Eggs: Bind the ingredients, add richness, and contribute to the cake’s structure and moisture.
• Sour Cream & Buttermilk: These acidic dairy products react with the baking soda to create a lighter, more tender cake. They also contribute significant moisture and a subtle tang.
• Unsalted Butter (for filling & frosting): Provides richness and flavor. Using unsalted butter allows you to control the total salt content in the recipe.
• Chopped Pecans: The star of the filling! Choose good quality pecans for the best flavor and crunch.
• Heavy Cream: Adds richness and creaminess to the pecan filling, making it wonderfully smooth and decadent.
• Cream Cheese: The essential ingredient for our tangy, irresistible frosting, balancing the sweetness of the cake and filling. Ensure it’s full-fat for the best texture.
• Powdered Sugar: The base of the frosting. Sifting it is important to avoid lumps.

If you’re a devoted fan of pecan desserts, be sure to explore more delightful creations! Try our incredibly popular Pecan Pie Brownies for a rich, chewy treat, or wake up to the deliciousness of our Pecan Pie Cinnamon Rolls for a truly special breakfast or brunch.

Serving and Storage Suggestions for Your Pecan Pie Cake

To ensure you get the most enjoyment out of your magnificent Pecan Pie Cake, here are some tips for serving and storing it.

Serving Your Pecan Pie Cake

• Temperature is Key: For the best flavor and texture, allow your Pecan Pie Cake to come to room temperature for about 30-60 minutes before serving. This softens the cream cheese frosting and brings out the full aroma of the spice cake and pecan filling.
• Clean Slices: Use a long, sharp serrated knife to cut neat slices. For extra clean cuts, dip your knife in hot water and wipe it clean between each slice.
• Pairing Suggestions: This rich cake is wonderful on its own, but it also pairs beautifully with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a warm cup of coffee or spiced cider.

Storing Your Pecan Pie Cake

• Refrigeration Required: Due to the cream cheese frosting, this cake must be stored in the refrigerator. Place any leftover cake in an airtight container to prevent it from drying out or absorbing refrigerator odors.
• How Long It Lasts: When stored properly in the refrigerator, the Pecan Pie Cake will stay fresh and delicious for 3-4 days.
• Freezing for Later: If you want to enjoy this cake even longer, individual slices or even whole frosted cake layers can be frozen. Wrap slices tightly in plastic wrap, then aluminum foil, and store in a freezer-safe container for up to 1-2 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.

We hope you absolutely adore this recipe! If you loved baking and tasting this delightful Pecan Pie Cake, please take a moment to leave astar review and share your experience. Your feedback is incredibly valuable! Don’t forget to tag us on Instagram @stephaniesweettreats so we can see your beautiful creations. For more baking inspiration and sweet ideas, be sure to follow us on Pinterest.

Recipe Video: Watch How to Make It!

5 out of 5 stars from 12 reviews.

Pecan Pie Cake

Stephanie Rutherford

This pecan pie cake is a layered spice cake full of pecan pie filling. It is topped with cream cheese frosting and perfect to make for Thanksgiving.

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Prep Time:

1 hr

Cook Time:

20 mins

Decorating Time:

1 hr

Total Time:

2 hrs 20 mins

Servings:

16 slices

Ingredients

Spice Cake

• 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 cup Brown sugar, packed light or dark
• 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

Pecan Pie Filling

• 1/2 cup Unsalted butter
• 1 cup Brown sugar, packed light or dark
• 2 cups Chopped pecans
• 1 tsp Pure vanilla extract
• 3/4 cup Heavy cream
• 1 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1/4 tsp Salt

Cream Cheese Frosting

• 2 cups Unsalted butter, room temperature
• 8 oz Cream cheese, room temperature
• 4 1/2 cups Powdered sugar, sifted
• 1 tsp Pure vanilla extract

Instructions

Spice Cake

1. Preheat your oven to 350°F (175°C). Lightly spray three 8-inch round cake pans with nonstick baking spray. Line the bottoms of the pans with 8-inch parchment paper circles, then spray again to ensure easy release.
2. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, pumpkin pie spice, and ground nutmeg. Stir in the salt. Set this dry mixture aside.
3. In a large mixing bowl, combine the oil (canola or vegetable), brown sugar (light or dark, packed), white granulated sugar, pure vanilla extract, large eggs (room temperature), sour cream (room temperature), and buttermilk (room temperature). Whisk these wet ingredients together until well combined and smooth.
4. Gradually add the sifted dry ingredients into the wet ingredients. Mix with a whisk until just combined and any flour lumps have disappeared. Be careful not to overmix, as this can lead to a dry cake.
5. Divide the cake batter evenly among the three prepared cake pans. Bake for 20-24 minutes, or until a toothpick inserted into the center of a cake layer comes out clean.
6. Allow the baked cakes to cool in their pans for 10 minutes before carefully inverting them onto a wire rack to cool completely. Ensure they are fully cool before moving on to assembly.

Pecan Pie Filling

1. In a medium saucepan set over medium heat, melt the unsalted butter and brown sugar together, stirring until smooth.
2. Stir in the heavy cream, pure vanilla extract, ground cinnamon, ground nutmeg, salt, and chopped pecans. Bring the mixture to a gentle boil, then continue to cook and stir for 4-5 minutes, allowing it to thicken.
3. Remove the pecan pie filling from the heat and transfer it to a bowl. Let it cool completely before using. For faster cooling, you can place it in the refrigerator.

Cream Cheese Frosting

1. In a medium bowl, sift the powdered sugar to remove any lumps. Set aside.
2. Using an electric mixer, beat the room temperature unsalted butter on high speed for 2 minutes until light and fluffy. Scrape down the bowl, then add the room temperature cream cheese. Beat on high speed for another 1 minute until well combined and smooth.
3. Add half of the sifted powdered sugar and mix on low speed until fully incorporated. Add the remaining powdered sugar and continue to mix on low. Finally, add the pure vanilla extract and beat on high speed until the frosting is light, creamy, and fluffy.

Assembly

1. Once the cake layers are completely cooled, use a cake leveler or a sharp serrated knife to carefully slice off any domed tops, creating flat, even layers.
2. Place the first cake layer onto your serving plate or cake stand. Spread about 3/4 cup of the cream cheese frosting evenly over the top. Using a piping bag fitted with your desired tip (a round or star tip works well), pipe a border of frosting around the very edge of the cake layer. This “dam” will hold in the filling. Spread 3/4 cup of the cooled pecan pie filling over the frosting, staying within the piped border.
3. Carefully place the second cake layer on top and repeat the frosting and filling steps (3/4 cup frosting, piped border, 3/4 cup pecan filling). Position the third cake layer on top, ensuring its bottom (flat side) is facing upwards for a perfectly level top surface. Apply a thin, light layer of cream cheese frosting all over the cake – this is your “crumb coat” to trap any loose crumbs. Freeze the cake for 15 minutes to set the crumb coat.
4. After the crumb coat is firm, apply the remaining cream cheese frosting to cover the entire cake. You can smooth it for a classic look or create decorative swirls. For an extra polished look, return the frosted cake to the freezer for another 10 minutes to firm up the frosting before final decoration. Garnish with extra pecans or decorative piping as desired.

Notes

Flour Measurement: For the most accurate results, spoon your flour into the measuring cup and level it off, rather than scooping directly. Alternatively, use a kitchen scale for precise measurement (1 cup all-purpose flour typically weighs 120-125g). Compacted flour can lead to a dry and dense cake.
High Altitude Baking: If you are baking at a high altitude, consider adding an extra 2 tablespoons of all-purpose flour to the cake batter. This helps to maintain the cake’s structure in lower atmospheric pressure.
Room Temperature Ingredients: Remember to pull out all dairy ingredients (eggs, sour cream, buttermilk, butter, cream cheese) from the refrigerator at least 2 hours before you begin baking. Room temperature ingredients emulsify better, creating a smoother batter and frosting.

Calories: 817kcal,
Carbohydrates: 94g,
Protein: 6g,
Fat: 64g,
Saturated Fat: 27g,
Polyunsaturated Fat: 9g,
Monounsaturated Fat: 25g,
Trans Fat: 1g,
Cholesterol: 109mg,
Sodium: 334mg,
Potassium: 200mg,
Fiber: 2g,
Sugar: 36g,
Vitamin A: 1319IU,
Vitamin C: 0.3mg,
Calcium: 121mg,
Iron: 2mg

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