Pecan Pie Layer Cake

Introduction

Pecan Pie Layer Cake is a delightful combination of two beloved desserts. This cake features soft, moist layers of cake, rich pecan filling, and light whipped cream. It’s perfect for any celebration or as a sweet treat for your family. Whether you are a novice baker or an experienced cook, this recipe is sure to impress!

Why Make This Recipe

This recipe is a fantastic way to bring the beloved flavors of pecan pie into a cake form. The layers of sweet cake and savory pecans create a delicious harmony that is hard to resist. It’s a show-stopper dessert that will make any occasion special. Plus, it’s a great way to use pecans, which are packed with nutrients and have a rich, buttery flavor.

How to Make Pecan Pie Layer Cake

Ingredients

300g all-purpose flour
15g baking powder
2g salt
200g unsalted butter, softened
300g granulated sugar
4 large eggs
10ml vanilla extract
240ml whole milk
300g pecans, chopped
150g brown sugar
150ml corn syrup
30ml melted butter
5g cinnamon
2 large egg yolks
250ml heavy cream
60g confectioners’ sugar
5ml vanilla extract

Directions

Preheat the oven to 180°C (350°F) and grease three 20cm round cake pans with flour.
In a bowl, mix the flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture and whole milk alternately, starting and ending with the flour. Mix until smooth.
Divide the cake batter evenly among the three pans and bake for 20-25 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the pecan filling: In a saucepan, combine the chopped pecans, brown sugar, corn syrup, melted butter, cinnamon, and egg yolks. Cook on medium heat, stirring constantly, until the mixture thickens. Allow it to cool.
In a bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract until soft peaks form.
To assemble the cake, place one layer on your serving dish and spread half of the pecan filling on top. Add the second layer and spread the remaining pecan filling over it. Top with the third layer.
Frost the cake with the whipped cream and optionally decorate with extra pecans on top.
Refrigerate the cake for at least 1 hour before serving.

How to Serve Pecan Pie Layer Cake

Serve Pecan Pie Layer Cake chilled or at room temperature. Slice it into generous pieces and enjoy it with a cup of coffee or a scoop of vanilla ice cream for a delightful treat.

How to Store Pecan Pie Layer Cake

You can store the leftover cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. The cake will stay fresh for about 3 to 5 days.

Tips to Make Pecan Pie Layer Cake

Make sure the butter is softened to room temperature for easy mixing.
Allow the pecan filling to cool completely before spreading it on the cake to avoid melting the whipped cream.
For added flavor, you can toast the pecans before using them in the filling.

Variation

You can add chocolate chips to the cake batter or the pecan filling for a delicious chocolate twist. Alternatively, you can use walnuts instead of pecans if preferred.

FAQs

1. Can I make this cake in advance?
Yes, you can bake the cake layers ahead of time and store them in the refrigerator. Assemble the cake just before serving to keep it fresh.

2. Can I freeze Pecan Pie Layer Cake?
Yes, you can freeze the cake layers separately. Wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. Thaw and assemble when ready to serve.

3. What can I substitute for corn syrup?
You can use maple syrup or honey as a substitute for corn syrup, although it may change the flavor slightly.