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This Pecan Pie Layer Cake is made with moist layers of brown sugar cinnamon cake, homemade pecan pie filling and cinnamon frosting! It’s tastes like eating pecan pie, except you’re eating a delicious cake!
This post is sponsored by Challenge Dairy, but all opinions are my own.
Pecan Pie Meets Layer Cake
Pecan Pie Meets Layer CakeNow that Halloween has come and gone, it’s time to move on to the next holiday – Thanksgiving! The one problem is that I still have plenty of candy sitting in our kitchen. Our house sits at the top of a bit of a hill, so not as many kids come up to our house. Yet I still always get plenty of candy just in case. I just can’t help it.
This year I made the mistake of getting candy that I actually really like. With so many leftovers, I need to get rid of them quickly, otherwise I might eat it all myself! And that’s not good because I need to keep plenty of room for all the other holiday treats that will be coming in the next couple months. After all Thanksgiving is one of the best food holidays of the year!
So I’m kicking off the mad dash to Thanksgiving with this cake. It’s a fun twist on one of the classic pies. If you’re looking for a way to switch up your favorite pie, this cake is for you!
How to Make Pecan Pie Layer Cake
To start, there’s the pecan pie filling. It’s basically a straight pecan pie filling but it’s cooked over the stove, so it really is like eating pecan pie. The eggs serve as the thickener while the flavor is all about that dark brown sugar and pecans. You could use light brown sugar, but I definitely prefer the deeper flavor of the dark brown sugar.
The cake layers are a brown sugar and cinnamon spin on one of my favorite cakes. It’s wonderfully moist and fluffy! Just be sure to not skimp on the creaming of the butter and sugar. It adds air to the batter that helps give it the fluffiness that it needs. Speaking of the butter, I use Challenge butter. Challenge butter is 100% real cream and farm to fridge in two days. It really is so creamy! I always love that when I soften it to room temperature to bake with, I can really tell just how creamy it is and it stays that way, unlike other brands. Makes a wonderful cake! Find where to buy it using Challenge Dairy’s store locator.
And finally the cake is frosted with a cinnamon buttercream frosting. It finishes off the cake perfectly! The final combination is a wonderful twist on the pecan pie! The moist fluffy cake with the pecan pie filling and cinnamon frosting is a wonderful combination! I do recommend cutting the cake at room temperature. It will be a little easier to cut through the sticky filling.
This cake was a big hit for us, so I hope it’s a big hit for you as well!
Watch How To Make It
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Pecan Pie Layer Cake
- Prep Time: 2 hours
- Cook Time: 23 minutes
- Total Time: 2 hours 23 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Pecan Pie Layer Cake is made with moist layers of brown sugar cinnamon cake, homemade pecan pie filling and cinnamon frosting! It’s tastes like eating pecan pie, except you’re eating a delicious cake!
Ingredients
PECAN PIE FILLING
- 3 large eggs
- 3/4 cup dark corn syrup
- 3/4 cup (108g) dark brown sugar
- 1 tsp vanilla extract
- 1/4 cup Challenge unsalted butter, cubed
- 1/2 tsp salt
- 2 cups (200g) chopped pecans
CAKE LAYERS
- 3/4 cup (168g) Challenge unsalted butter, room temperature
- 1 1/2 cups (225g) packed light brown sugar
- 1/2 cup (104g) sugar
- 3/4 cup (173g) sour cream, room temperature
- 2 tsp vanilla extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all purpose flour
- 4 tsp baking powder
- 1 1/2 tsp ground cinnamon
- ½ tsp salt
- 3/4 cup (180ml) milk, room temperature
- 1/4 cup (60ml) water, room temperature
FROSTING
- 1 1/4 cup (280g) Challenge salted butter, room temperature
- 1 1/4 cups (237g) shortening
- 10 cups (1150g) powdered sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 5–6 tbsp (75-90ml) water or milk
- Additional pecan halves, for decorating
Instructions
1. To make the pecan pie filling, combine all ingredients except the pecans in a saucepan. Heat over medium until it begins to boil, stirring constantly.
2. Add the pecans and allow to boil for 30 seconds.
3. Remove mixture from the heat and refrigerate until cool and thickened.
TO MAKE THE CAKE LAYERS:
4. To make the cake layers, prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
5. In a large mixing bowl, cream the butter and sugars together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
6. Add sour cream and vanilla extract and mix until well combined.
7. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
8. Combine the dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
9. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
10. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
11. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
TO MAKE THE FROSTING AND ASSEMBLE CAKE:
12. To make the frosting, combine the butter and shortening in a large mixer bowl until smooth.
13. Add about half of the powdered sugar and mix until well combined.
14. Add the vanilla extract, cinnamon and 3-4 tablespoons of water or milk mix until well combined and smooth.
15. Add the remaining powdered sugar and mix until combined.
16. Add additional water or milk as needed to get the right consistency and mix until well combined and smooth.
17. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes.
18. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
19. Spread about 1/3 of the pecan pie filling evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it’s all even.
20. Add the second layer of cake and repeat the dam and pecan pie filling.
21. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
22. Frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
23. Finish off the cake by piping a border around the top edge of the cake and filling it in with the remaining pecan pie filling. Press pecan halves into the sides of the cake.
24. Refrigerate cake until ready to serve. Cake is best for 2-3 days and best served at room tempe
Nutrition
- Serving Size: 1 Slice
- Calories: 1156
- Sugar: 122.9 g
- Sodium: 390.8 mg
- Fat: 62.6 g
- Carbohydrates: 145.8 g
- Protein: 9.6 g
- Cholesterol: 116.4 mg
Categories
Enjoy!
Made this for Thanksgiving. Two thumbs up. I was worried it would be too rich but it isn’t! Perfect flavors!
I didn’t have 8inch pans so I used two 9inch and halved the frosting recipe. Also ran out od all-purpose flour and subbed 1/2 cup od whole wheat. All changes worked perfectly for me.
This recipe is a keeper!
So glad you enjoyed it!
Oh my lord! You’re killing me here. I found this recipe from a link you provided on your pecan filling cupcakes. I’ll ask here as well lol, can I use light corn syrup?
I need to stop looking at these kinds if recipes 😩 it’s pure torture! Can’t wait to make this! And devour a huge piece 🤣
Can I freeze the filing?
I think it would be fine to freeze it.
So excited to try this for my MILs birthday!
Can this recipe be cut in half for a smaller cake?
That should be fine.
I made this for Thanksgiving to satisfy those who love pecan pie and others who prefer cake. Everyone raves about how great it was! Thanks so much for the recipe. I made all the parts ahead of time no assembled Thanksgiving morning. I still had about 1/3 of the frosting left over so would make a smaller batch next time… and sounds like there will definitely be a next time!
So glad you enjoyed it!
I made this cake last night and cannot wait to try it today, although it made sooooo much frosting. I believe that I could’ve halved the frosting portion of the recipe and still had more than enough. I’ve saved the remaining frosting and will be looking for another use for it.
This looks amazing and I cannot wait to try it! Quick question – I want to bake for Thanksgiving and was looking to bake tonight so I do not have to tomorrow. Can I frost it tonight or should I bake tonight and frost and build tomorrow? If I can frost tonight does it need to be in the fridge? Thanks! Happy Thanksgiving!
Yes, you could make the whole thing tonight. Because of the filling, I’d refrigerate it. Just bring it back to room temperature before serving.
Can I make the pecan filling ahead of time and refrigerate it? If so, how long would it last in the refrigerator?
You can. It should be fine for 4-5 days in the fridge.
Does this cake freeze well
The unfrosted cake layers should freeze fine.
Can I make this into cupcakes? How many would it make and what is the bake time?
That should be fine. It would probably make about 24 cupcakes. Bake time should be 15-20 minutes.
Can I make the frosting ahead of time ?
Sure!
Did the eggs scramble?
What kind of milk do you recommend? And is organic all vegetable shortening okay to use for this?
I use 2%, but whole milk would work as well. And yes for the shortening.
I made half the recipe to make a mini 2 layer 6” cake (layers only for a make ahead cake), and those layers smelled AMAZING! The smell reminded me of my homemade oatmeal cream pies! I haven’t made the filling for buttercream yet, but I will in a few days! Can’t wait!
Hi there! What would your reccommendations be for baking this at high altitude?
I don’t really know much about high altitude baking. I’m sorry.
Do you know if this recipe will be successful with gluten-free flour?
I haven’t tried it, but I’d think it’d be ok.
Ok just made the pecan pie cake taking it to work tomorrow i think it will be a major hit.
So glad you enjoyed it!
Hi Lindsay…love your blog. What type of baking tins do you use. I noticed they’re deep.
Glad to hear you enjoy the blog! I use Wilton baking pans – both the 8×2 and 8×3, depending on how deep I want them.