Pecan Pie Cake Recipe

This pecan pie cake is a spice cake with layers that is filled with pecan pie. There is brown butter frosting and extra pecan pie filling on top of the cake.

Ingredient

– 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 – ½ cup Unsalted butter – 1 cup Brown sugar packed light or dark – 2 cups Chopped pecan – 1 teaspoon Pure vanilla extract – ½ cup Heavy cream – 1 teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – ¼ teaspoon Salt – 1 cup Crisco vegetable shortening – 1 cup Brown butter – 2 ½ cups Powdered sugar – 1 teaspoon Pure vanilla extract – ½ teaspoon Salt

Direction

Heat the oven to 350°F. Spray two 8-inch nonstick cake pans. Line pan bottoms with 8-inch parchment circles and spray again.Sift flour, baking powder, baking soda, cinnamon, ginger, pumpkin pie spice, and nutmeg into a medium basin. Add salt. Set aside.

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Beat butter, brown sugar, and sugar on high for 3 minutes in a large bowl. Mix vanilla and sour cream on medium until blended.

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Mix eggs on medium until mixed. Switch between dry and buttermilk components. Add ⅓rd of dry ingredients and half of buttermilk gradually. Low-speed mix.

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Pour batter equally into two cake pans. Bake until toothpick inserted comes out clean, 25-30 minutes.Transfer the cakes to a cooling rack after 10 minutes in the heated pans. Cool fully.

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Heat butter and brown sugar in a medium pot. Cook 30 seconds with chopped pecans.Add heavy cream, vanilla, cinnamon, nutmeg, and salt. Let it boil and simmer 1 minute.

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Stop cooking and let it cool.Butter melts in a medium-heat pan. Heat and whisk butter until milk solids separate and become amber.Put browned butter in a small basin and freeze, stirring every 10 minutes. 

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Mix shortening and browned butter on high for 3 minutes. Mix in half the powdered sugar on low until incorporated. Next, add the remaining powdered sugar.Add vanilla and salt and beat fast until frothy.

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Use a cake leveler or serrated knife to remove the cake domes.After placing the first cake layer, apply ¾ cup of frosting on it. Pipe a cake-edge frosting border. Cover cake with 1 cup pecan pie filling.

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The bottom of the second cake layer should face up. Cover the cake with light icing. Freeze 15 minutes.Freeze the cake for 10 minutes after frosting. Cover the cake with remaining pecan pie filling.

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also see

also see

Twix Cake  Recipe