Pecan Pie Layer Cake with Real Pecan Pie Filling
This pecan pie layer cake stacks three layers of moist buttermilk cake with a real, cooked pecan pie filling between them and a bourbon cream cheese frosting on the outside. There's no cake mix here, the filling is made from scratch with corn syrup, brown sugar, and egg yolks, then chilled until thick and glossy. Plan for about 6 hours start to finish, most of it hands-off chilling time, and none of the individual steps are difficult.
Servings 16
Calories 863kcal
Equipment
Ingredients
Pecan Cake
- 1 cup butter room temp
- 1 cup sugar
- 1 cup light brown sugar
- 5 eggs separated
- 1 tablespoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup pecans finely chopped
Pecan Pie Filling
- ¾ cup corn syrup
- ½ cup brown sugar
- ⅓ cup cornstarch
- 4 egg yolks
- 1 ½ cup half-and-half
- ½ teaspoon salt
- 3 tablespoons butter
- 1 tablespoon vanilla/Bourbon
- 1 cup pecans chopped
Bourbon Cream Cheese Frosting
- 1 cup butter room temp
- 12 ounces cream cheese room temp
- ¼ teaspoon salt
- 4 cups powdered sugar
- 2 tablespoons Bourbon
- 1 cup pecans chopped for decorating
Instructions
Cake
- Preheat the oven to 350º. Spray three 8 inch cake pans with cooking spray and coat with flour. Tap out extra flour. Add parchment paper to the bottom and lightly spray with cooking spray.
- In a stand mixer, beat butter with white and brown sugar until light and fluffy, about 3 minutes. Add egg yolks, one at a time, beating until just blended after each. Add vanilla.
- In a separate bowl, whisk the flour, baking soda and salt. Add to the butter mixture, alternating with the buttermilk, starting and ending with flour. Beat just until incorporated. Fold in the pecans.
- Beat the egg whites until stiff peaks form and fold into the cake batter. Pour into the cake pans and bake for 23-25 minutes until a toothpick comes out clean. Cool in the pans on a wire rack for 10 minutes, then flip onto a wire rack and remove the parchment paper. Let cool completely before frosting.
Pecan pie filling
- In a saucepan, whisk together the corn syrup, brown sugar, cornstarch, egg yolks, half-and-half and salt. Cook over medium heat until it comes to a boil, whisking constantly. Continue to whisk until it thickens, about 1-2 minutes. Remove from the heat and add Bourbon or vanilla. Fold in pecans and pour into a glass bowl. Place plastic wrap directly on the surface of the filling and refrigerate for 4 hours or overnight.
Frosting
- Use a stand mixer to beat the butter and cream cheese until smooth. Gradually add powdered sugar and salt. Once combined, beat on medium-high until smooth and creamy. Add Bourbon a tablespoon at a time until you can taste the Bourbon but it is not overpowering.
Assemble
- Pipe a ring of frosting around the outside edge of the first layer. Add half of the filling to the inside of the ring and smooth until it’s flat. Add the second layer and repeat. Add the third layer and frost the sides and then the top. Using your hands, gently press the chopped pecans onto the outside of the cake. Refrigerate for 1 hour to let the frosting set.
Notes
- Store covered in the refrigerator for up to 5 days. The full cake also freezes well for up to 2 months, wrapped tightly, and thaws overnight in the fridge.
- Vanilla swaps in for bourbon 1:1 in both the filling and the frosting if you'd rather skip it.
- Run your knife under hot water and wipe it clean between slices for cleaner cuts through the filling layers.
- Refrigerate the finished cake for at least one hour before slicing so the frosting sets and the layers hold together cleanly.
