Pecan Pie Cake
Pecan Pie Cake is a delicious and unique dessert that combines the flavors of a traditional pecan pie with the moistness and richness of a cake.
Imagine all the gooey, nutty, caramel-flavored goodness of a classic pecan pie layered into a fluffy, tender cake—and it’s easier to make than you might think. Whether you’re looking for a showstopper for the holidays or just want to treat yourself to something amazing, this recipe is about to become your go-to.
Consider trying these Pecan Pie Muffins, Pecan Pie Dip or this Pecan Pie Cookies.
Table of contents
❤️ Why You’ll Love This Recipe
- Gooey Layers: The pecan pie filling baked into this cake creates layers of caramel-like sweetness that’ll make your taste buds dance.
- Fluffy and Moist Cake: Trust me, it’s incredibly light and tender while still holding up that rich pecan flavor.
- Showstopper Appeal: Your guests’ faces will light up when they see this decadent dessert at the center of the table—it looks (and tastes!) like pure magic!
- Simple Ingredients: You won’t need anything fancy. Most ingredients are probably already sitting in your pantry.
- Make-Ahead Friendly: Perfect for when you’re hosting and managing a busy schedule. It tastes even better the next day!
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Flour
- Baking powder
- Baking soda
- Salt
- Butter
- Sugar
- Brown sugar
- Eggs
- Vanilla
- Buttermilk
- Chopped pecans
- Cornstarch
- Powdered sugar
See the recipe card below for quantities.
🔪 How to Make Pecan Pie Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a small bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
- Add in the eggs and vanilla and continue to beat until creamy. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour until all ingredients are thoroughly combined.
- Pour into the cake pans in equal amounts then place the cake pans in the oven until a skewer or knife comes out cleanly. Remove and let cool in the pans before removing.
- For the pie filling, place the pecans, water, brown sugar, cornstarch and egg yolk in a pan and whisk until it boils. Let cook before removing and adding the butter and vanilla.
- For the frosting, place the butter and beat with an electric mixer until it changes to a lighter color. Add in the powdered sugar and vanilla and beat until smooth and creamy.
- Build the cake with frosting and filling.
🥄 Equipment
- 3 round cake pans
- small bowl
- large mixing bowl
- Electric mixer
- Saucepan
🥫 Storage
Storage – Store your pecan pie cake in an airtight container. It will stay fresh at room temperature for up to 2 days, but if you want it to last longer, pop it into the fridge—it’ll keep for up to 5 days.
Freezing – Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep in the freezer for up to 3 months.
Reheating – For the freshest flavor and texture, reheat slices slowly in the microwave (on a low setting) for about 20-30 seconds. Alternatively, you can warm the whole cake in the oven at 300°F (covered in foil) for 10-15 minutes.
💭 Tips
- Toast the Pecans: If you have time (highly recommended), give your pecans a quick toast in the oven before adding them to the cake. It’ll bring out their natural nuttiness and elevate the flavor.
- Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temp before starting. It makes all the difference in getting a smooth batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the cake dense.
- Grease Your Pans Well: You don’t want any of that sticky, gooey filling to get stuck! Use parchment paper for foolproof removal.
- Chill before Cutting: If you can resist, chill the cake in the fridge for an hour or two before slicing. It firms up the layers and makes cutting a breeze.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Fresh, raw pecans are ideal! If you want extra flavor, lightly toast them before adding them to your recipe.
Sure thing! A vanilla or butter cake mix would work just fine if you’re short on time. But don’t skip the homemade pecan pie filling—it’s the star of the show!
Absolutely! You can make the cake and filling a day or two in advance, then assemble and frost on the day you plan to serve it. Just be sure to keep it refrigerated until ready to serve.
🍽 More Recipes
Do you enjoy Cakes? Try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pecan Pie Cake
Equipment
- 3 round cake pans
- small bowl
- large mixing bowl
- Electric mixer
- Saucepan
Ingredients
- 2 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- ¾ cup sugar
- ¾ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
Pecan layer:
- ¾ cup chopped pecans
- ⅔ cup water
- ½ cup brown sugar
- 2 tablespoons cornstarch
- 1 egg yolk
- 1 ½ tablespoons butter
- 1 teaspoon vanilla
- Pinch of salt
Frosting:
- 1 cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Line 3 – 6” cake pans with parchment paper and spray with baking spray containing flour.
- Set aside. (2- 8” cake pans will also work with this recipe)
- In a small bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
- In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy, 2-3 minutes of mixing.
- Add in the eggs and vanilla and continue to beat until creamy.
- Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour until all ingredients are thoroughly combined.
- Pour into the cake pans in equal amounts (a small kitchen scale can be helpful in making sure each pan has the same amount.)
- Place the cake pans in the oven and bake for 30-35 minutes, until a skewer or knife comes out cleanly.
- Remove and let cool in the pans for 10 minutes before removing and letting cool on a rack to room temperature.
- To make the pie filling, place the pecans, water, brown sugar, cornstarch and egg yolk in a pan and whisk over low/medium heat until it boils.
- Let cook for 1-2 minutes before removing and adding the butter and vanilla.
- Set aside and let cool completely.
- To make the frosting, place the butter and beat with an electric mixer until it changes to a lighter color, about 2 minutes. Add in the powdered sugar and vanilla and beat until smooth and creamy.
To assemble:
- Trim cakes if domed on top to create a flat surface.
- Place the bottom layer of cake on a cake stand.
- Pipe a circle of the buttercream frosting around the edge of the cake. It doesn’t have to be perfect, it’s just to hold the filling inside the layer.
- Spoon the pecan filling into the center of the frosting and spread in an even layer. Do not overfill the layer or the cake will end up lopsided.
- Place the next layer of cake and repeat with the frosting and pecan filling.
- Once the layers are stacked, start by creating a thin layer of frosting over the entire cake.
- Place the cake in the fridge to set the frosting for about 30 minutes.
- Remove and add more frosting to create a smooth finish.
- Pipe extra swirls on top and place pecans on top of each peak (if desired).
- Slice and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
