Elevate your dessert game with our irresistible pecan pie cake recipe. A delightful blend of pecan pie and cake, this treat is a must-try for any occasion.

If pecan pie is your favorite pie than imagine the indulgence of pecan pie in a delicious cake form — introducing our mouthwatering pecan pie cake. 

Our decadent pecan pie cake recipe brings together the rich, nutty flavors of pecan pie and the comforting charm of fall cake flavors. 

This easy recipe for pecan pie cake is a versatile fall dessert perfect for various occasions. It shines during Thanksgiving and holiday season, fall and winter celebrations, special events like birthdays, potlucks, and dinner parties. 

How to Make a Pecan Pie Cake

Find the printable recipe card at the bottom of the post. 

Ingredients:

For the Pecan Pie Filling:

• 2 tablespoons corn starch
• ⅔ cup water
• 1 egg yolk
• 1 cup chopped pecans
• ½ cup brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Cake:

• 2 ½ cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, softened
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup milk

For the Swiss Meringue Buttercream:

• 5 egg whites, discard egg yolks
• 1 ⅔ cups brown sugar
• 2 cups unsalted butter, softened
• 2 teaspoons vanilla extract

For Decoration:

• 1 cup chopped pecan pieces

Directions:

Preheat the oven to 350 degrees. Prepare the cake pans by lining them with parchment paper and spraying with non-stick spray. Dust with flour and tap out excess.

In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.

Add eggs and vanilla to the butter-sugar mixture and mix well.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing thoroughly.

Pour in the milk to the flour mixture and mix until the batter is well combined.

Divide the cake batter equally between the prepared cake pans and bake for 35-40 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.

While the cakes bake and cool on wire racks – make the pecan pie filling and the frosting. 

For the pecan filling – in a medium sauce pan, whisk together the water, egg yolk, cornstarch, dark brown sugar and pecans.  

Cooking over medium heat and stirring occasionally, heat until the mixture comes to a boil.  Whisking constantly, boil for one minute.

Remove from the heat and add in the butter and vanilla.  Whisk until combined.  Cool completely before filling the cake. 

For the frosting – create a double broiler using the bowl of a stand mixer placed over a large pot filled with about 2 inches of water.  Allow the water to come to a boil before starting the frosting.  

In the bowl of the stand mixer placed over the pot in the double broiler, combine the brown sugar and egg whites.  Whisking constantly, continue to heat the mixture for approximately 3-5 minutes.  If you have a thermometer, the mixture should reach 160 degrees.  Otherwise, dab the mixture and it should no longer be grainy.  It will be very sticky! 

Place the bowl in the stand mixer and whisk on medium speed for about 5-10 minutes or until stiff peaks is achieved and the bowl is no longer warm to the touch. 

Switch the whisk attachment for a paddle attachment.  While the mixer is going on low / medium speed, slowly add in cubes of butter, mixing well between each addition.  The mixture may look curdled at some point – just keep mixing!!!  Mix until smooth.

Add in the vanilla and whip until smooth. 

Transfer some of the frosting to a piping bag. 

To assemble – remove the cakes from their pans.  

Place first layer on a cake board or serving plate.  Pipe a circle of frosting around the outside top edge to create a dam. Using about half of the pecan pie filling, fill the center of the cake and spread evenly to the frosting around the edge.  Top with the remaining second layer. 

Using an offset spatula or similar, spread a thin layer of frosting over the top and sides of the cake.  This is just a crumb coat to set the base for the final layer of frosting.  Should just be thin enough to cover the cake and still see the cake underneath in thinner areas.  Chill for approximately 15 minutes.  

Remove the cake from the fridge and cover the cake in another layer of frosting.  Smooth the top and then smooth the sides as best as possible.  Place the remaining pecan pie filling in the center on top of the cake.  Spread toward the edges and leave about a one inch perimeter around the sides.  

Transfer the remaining frosting to a piping bag fitted with a large star tip.  In one continuous flow, pipe a rope around the edge of the top layer – rotating the cake if needed.  

Pipe a scalloped border or stars around the bottom of the cake to create a border.  

With the remaining chopped pecan halves, sprinkle over the border around the bottom and to decorate the top.

Try More of Our Favorite Desserts

• Pecan Pie Tarts 
• Mini Pecan Pie Cupcakes 
• Caramelized Pecans
• Dump Cake Recipes Using a Yellow Cake Mix
• Pie Crust Cookies
• Chocolate Chip Cookie Cupcakes

For Best Results, Follow These Tips: 

• Toast the pecans before adding them to the cake for enhanced flavor. Spread them on a baking sheet and toast in the oven until fragrant.
• When making a layer of pecans in the cake, distribute them evenly to ensure a consistent nutty flavor throughout.
• Use an offset spatula to spread the pecan pie filling evenly between the cake layers, ensuring a consistent distribution of flavors.

FAQs for Making Delicious Pecan Pie Cake

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