Save This Pecan Pie Layer Cake with Buttercream delivers everything you love about classic pecan pie in the most decadent and celebratory form. Moist brown sugar cake, gooey pecan pie filling, and swoops of vanilla buttercream make each slice a special occasion. If you want to wow someone or just treat yourself to a showstopping dessert, this is the cake to bake.
I first baked this for my dad’s birthday as a twist on his favorite pie, and since then, the spice and nutty filling have become legendary at every holiday meal in our home. It never lasts long on the serving plate.
Ingredients
- All-purpose flour: gives the cake structure and keeps crumb light. Choose a high-quality unbleached flour for best results
- Baking powder and baking soda: help the layers rise evenly
- Salt: balances sweetness and brightens the flavors
- Unsalted butter: adds richness to both cake and frostings. Let it come fully to room temperature
- Light brown sugar: makes the cake moist and deeply flavorful. Look for soft, fresh brown sugar so the cake stays tender
- Granulated sugar: keeps the crumb balanced
- Large eggs: should be at room temperature for proper mixing and rise
- Vanilla extract: brings warm floral undertones. A pure variety is best
- Whole milk and sour cream: create a soft, plush crumb. Seek out full-fat options
- Pecan halves: form the heart of the filling. Freshly shelled pecans make a big difference
- Light corn syrup: sets the filling and gives shine. You can try pure maple syrup for a cozy, different flavor
- Powdered sugar: is key for airy buttercream. Sift it to avoid lumps
- Heavy cream or milk: loosens the frosting so it spreads beautifully
- A pinch of salt: keeps the buttercream from being overly sweet
Instructions
- Prep the Pans and Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease three round cake pans measuring eight inches and line the bottoms with parchment circles so nothing sticks when you unmold
- Mix the Dry Ingredients:
- In a medium bowl, whisk flour, baking powder, baking soda, and salt until fully combined and there are no streaks. This ensures the leavening is evenly dispersed throughout each layer
- Cream the Butter and Sugars:
- In the bowl of a stand mixer or using a hand mixer, beat the softened butter with brown sugar and white sugar for about three minutes. Stop when the mixture looks lightened and fluffy—this aerates the batter and gives your cake great lift
- Incorporate the Eggs and Vanilla:
- Crack in one egg at a time, beating well after each addition so the batter stays smooth. Add vanilla extract once all eggs are in
- Build the Batter:
- Add the dry ingredient mix and milk in alternating batches to the creamed base. Start and finish with flour. This prevents overmixing and creates an even crumb. Gently mix in sour cream last until everything is homogenous
- Bake the Cakes:
- Spoon batter evenly among the three pans. Smooth the tops with an offset spatula. Bake for twenty five to twenty eight minutes, rotating pans halfway if necessary. Check readiness with a toothpick in the center—it should come out clean. Let cakes cool in pans for ten minutes, then carefully tip out onto wire racks and allow them to reach room temperature
- Make the Pecan Pie Filling:
- In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir constantly until butter melts and mixture is uniform. In a small bowl, whisk egg yolks. Slowly pour some of the hot sugar syrup into the yolks, whisking the whole time. This process tempers the eggs and avoids scrambling. Add the egg yolk mix back into the saucepan and return to medium heat, stirring continually for three to four minutes until thickened. Remove from heat and stir in chopped pecans, salt, and vanilla. Spread filling in a shallow bowl to cool to room temperature
- Prepare the Vanilla Buttercream:
- In a clean bowl, whip the softened butter until creamy. Add powdered sugar slowly so you do not make a mess. Beat in vanilla and salt. Drizzle in heavy cream or milk gradually until the frosting is fluffy, smooth, and easily spreadable
- Assemble the Cake:
- Level the cake layers if needed. Set one cake round on your serving plate. Spoon half of the cooled pecan pie filling over the top, stopping just before the edge. Place the next cake layer on and spread on the remaining filling. Cap with the final round, then use an offset spatula to frost entire cake with the prepared buttercream, including sides and top
- Decorate for Finish:
- Scatter extra pecan halves or chopped pecans over the top for a classic touch. Sweep on a rustic swoosh with your spatula or pipe simple rosettes for a party-ready finish.
Save Every Thanksgiving, my aunt claims she is only having a small bite but somehow she always takes home a generous wedge.
Storage Tips
To store finished cake, keep covered at room temperature for up to two days unless your environment is especially warm or humid. For longer storage, refrigerate in an airtight cake container. Chilled cake will keep fresh for five days. Always bring slices to room temperature before serving so the buttercream softens properly
Ingredient Substitutions
Maple syrup stands in for corn syrup in the filling if you want a cozy autumn spin. If someone cannot eat pecans, try toasted pumpkin or sunflower seeds for a similar crunch without tree nuts. For the cake, full-fat Greek yogurt can swap in for sour cream. Unsalted butter works best but in a pinch, just reduce any added salt slightly if using salted butter
Serving Suggestions
Cut this cake with a large sharp knife dipped in hot water for super clean slices. Serve neat wedges with fresh whipped cream or a drizzle of caramel. It makes an unforgettable finale to any holiday meal or birthday party. Try pairing with hot coffee, spiced tea, or a glass of cold milk for the ultimate comfort treat
Cultural Background
Pecan pie is an iconic American dessert, especially beloved in the South. Transforming those same sugary toasted notes into a special occasion cake means you can celebrate even without a pie plate. The filling takes inspiration from the gooey centers of traditional pies while the three tall cake layers bring big party energy
Save This cake always disappears quickly, so make sure you save yourself a generous slice before serving. The flavors mellow and become even dreamier the next day.
Recipe FAQ
- → How do you ensure a moist cake?
Use room temperature ingredients, including butter, eggs, and sour cream, and avoid overbaking for a tender crumb.
- → Can the pecan filling be made ahead?
Yes, prepare the pecan pie filling up to a day ahead and refrigerate. Just bring to room temperature before assembling.
- → Is it necessary to toast the pecans?
Toasting pecans enhances their flavor and texture, but it's optional. Add toasted pecans for more depth.
- → What can be substituted for corn syrup?
Maple syrup offers a delicious alternative to corn syrup, adding its distinct sweetness to the filling.
- → How should leftovers be stored?
Keep the cake in an airtight container at room temperature for up to two days or refrigerate for up to five days.
- → Is this suitable for a vegetarian diet?
Yes, the ingredients listed make this dessert suitable for vegetarians.