Pecan Pie Cake
This pecan pie cake is a layered spice cake full of pecan pie filling. The cake is topped with brown butter frosting and topped with extra pecan pie filling.
Servings: 16 slices
Calories: 529kcal
Ingredients
Spice Cake
- 3 ½ cups All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1 ½ teaspoon Ground ginger
- 1 teaspoon Pumpkin pie spice
- ¼ teaspoon Ground nutmeg
- 1 cup Unsalted butter
- 1 ¼ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 4 Large eggs room temperature
- ½ cup Sour cream room temperature
- 1 cup Buttermilk room temperature
Pecan Pie Filling
- ½ cup Unsalted butter
- 1 cup Brown sugar packed light or dark
- 2 cups Chopped pecans
- 1 teaspoon Pure vanilla extract
- ½ cup Heavy cream
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon Salt
Brown Butter Frosting
- 1 cup Crisco vegetable shortening
- 1 cup Brown butter
- 2 ½ cups Powdered sugar
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Salt
Instructions
Spice Cake
- Preheat the oven to 350°F. Spray two 8-inch cake pans with baking nonstick spray. Line the bottom of the pans with 8-inch parchment paper circles and spray again.
- In a medium bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, pumpkin pie spice, and nutmeg. Add the salt. Set aside.3 ½ cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, 1 ½ teaspoon Ground ginger, 1 teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg
- Using a mixer in a large mixing bowl, beat the butter, brown sugar, and sugar on high speed for 3 minutes. Add in the vanilla and sour cream and mix on medium until combined.1 cup Unsalted butter, 1 ¼ cup Brown sugar, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract, ½ cup Sour cream
- Add in the eggs and mix on medium until combined. Then, alternate between the dry ingredients and buttermilk. Add ⅓rd of the dry ingredients and half of the buttermilk at a time. Mix on a low speed.4 Large eggs, 1 cup Buttermilk
- Pour the cake batter evenly through the two cake pans. Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely.
Pecan Pie Filling
- In a medium saucepan over medium heat, melt the butter and the brown sugar together. Add in the chopped pecans and let it cook for 30 seconds.½ cup Unsalted butter, 1 cup Brown sugar, 2 cups Chopped pecans
- Add in the heavy cream, vanilla, cinnamon, nutmeg, and salt. Let it bubble and then, let it cook for 1 minute.1 teaspoon Pure vanilla extract, ½ cup Heavy cream, 1 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ¼ teaspoon Salt
- Take off the heat and let it cool completely.
Brown Butter Frosting
- In a frying pan over medium heat, melt the butter. Heat and stir the butter until the milk solids separate and turns in amber in color.1 cup Brown butter
- Pour the browned butter in a small bowl, and place in the freezer and stir every 10 minutes. It should be like pudding consistency, then pull it out. While you wait, sift the powdered sugar in a large bowl.
- Using a mixer, beat the shortening and browned butter on high speed for 3 minutes. Add in half of the powdered sugar and mix on low until combined. Then, add in the rest of the powdered sugar.1 cup Crisco vegetable shortening, 2 ½ cups Powdered sugar
- Add in the vanilla and salt and beat on high speed until fluffy.1 teaspoon Pure vanilla extract, ½ teaspoon Salt
Assembly
- Cut the domes off the tops of the cake using a cake leveler or a serrated knife.
- Place the 1st cake layer down and spread ¾ cup of frosting over the cake. Pipe a border of frosting over the edge of the cake. Spread 1 cup of pecan pie filling over the cake.
- Place the second cake layer with the bottom of the cake facing up. Frost the cake in a light layer of frosting. Freeze for 15 minutes.
- Frost the cake and freeze for 10 minutes. Top the cake with the rest of the pecan pie filling.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 529kcal | Carbohydrates: 78g | Protein: 5g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 408mg | Potassium: 174mg | Fiber: 2g | Sugar: 35g | Vitamin A: 720IU | Vitamin C: 0.3mg | Calcium: 108mg | Iron: 2mg