Description
A deliciously rich and decadent Pecan Pie Layer Cake that combines the flavors of classic pecan pie with moist cake layers.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup corn syrup
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the filling, combine corn syrup, brown sugar, heavy cream, and vanilla extract in a saucepan over medium heat. Stir until the mixture is smooth and slightly thickened.
- Once the cakes are cool, layer them with the pecan filling in between each layer.
- Top with additional pecans and serve.
Notes
- Ensure all ingredients are at room temperature before starting.
- For a richer flavor, toast the pecans before adding them to the batter.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American