Pecan Pie Cake
Nov 16, 2024 12:40 PM
This Pecan Pie Cake is perfect for your holiday get-togethers! Brown sugar cake layers and buttercream filled with traditional pecan pie filling.
Pecan pie is my favorite Fall pie. It beats out apple pie (narrowly) and demolishes pumpkin pie (which I actually don’t like at all — it’s a texture thing).
We never had pecan pie growing up, or any kind of Fall pie or dessert to be honest. I must have been in my 20’s before I had pecan pie for the first time. I’ll be honest that it never really appealed to me before I had it. The filling looked weird, and I imagined the texture to be very unpleasant. Holy crap did I ever miss out. It is amazing!!
Since I missed baking cakes and wasn't in a mood for a pie, I thought this would be the perfect opportunity to take all that is delicious about pecan pie and transform it into a beautiful cake.
Ingredients:
Pecan Pie Filling
- 2 Tbsp cornstarch
- 2/3 cup water
- 1 large egg yolk
- 3/4 cup chopped pecans
- 1/2 cup light brown sugar packed
- 1 1/2 Tbsp unsalted butter
- 1/2 tsp vanilla extract
Brown Sugar Cake
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup milk room temperature
Brown Sugar Swiss Meringue Buttercream
- 5 large egg whites
- 1 2/3 cups dark brown sugar
- 2 cups unsalted butter room temperature
- 2 tsp vanilla extract
Assembly
- 2 cups pecan halves
Prep Time:
120 minutes
Cook Time:
40 minutes
Total Time:
170 minutes
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