Pecan Pie Cake
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Pecan Pie Cake
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Delicious layers of homemade Spice Cake with a Pecan Pie filling. This Pecan Pie cake is topped with a creamy Brown Sugar frosting!
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Ingredients
For the cake:
- 5 egg whites room temperature
- ¾ cup milk
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- 2 ½ cup cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
For the filling:
- 1 cup light brown sugar packed
- ½ cup dark corn syrup
- ½ cup heavy whipping cream
- ¼ cup unsalted butter softened
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups Chopped Pecans
For the frosting:
- 1 package cream cheese, softened 8 ounce
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- 3 cups powdered sugar
- ¼ cup pecan halves for garnish
Instructions
- Begin by making the filling first. You can do this night before, or before preparing the cake.
- In a small saucepan, combine the brown sugar, dark corn syrup, heavy cream, butter and salt. Heat over medium heat until mixture begins to boil, stirring constantly.
- Once boiling, continue to stir and boil for one full minute. Remove from heat and add in the vanilla extract and chopped pecans. Chill in the refrigerator until it thickens, at least two hours (or overnight).
- For the cake, preheat oven to 350 degree F. Prepare 2- 9inch cake pans by spraying with non stick baking spray. Set aside.
- In a small bowl, combine egg whites with 1/4 cup of the milk. Mix and set aside.
- In a large mixing bowl, beat butter and sugar until creamy (about 2-3 minutes). Add in the dry ingredients and mix until combined, scraping down the sides of the bowl as needed. Beat in the egg white mixture and slowly add the remaining 1/2 cup milk. Beat for a full 3 minutes.
- Pour batter into prepared cake pans. Bake for 25-30 minutes. Remove and cool for 5 minutes in the pan. Then invert on wire racks and cool completely.
- For the frosting, beat cream cheese, butter, brown sugar and powdered sugar for 5 minutes, scraping down the sides of the bowl as needed.
- To assemble cake, lay one layer of cooled cake on a cake plate. Make sure the dome of the cake has been sliced off, so that the cake is level. Top with the chilled and thickened pecan pie filling. Then top with the second cake layer. Spread a thin layer of the frosting on sides and top of cake to make a crumb coating. Chill for 15 minutes in the refrigerator.
- Spread the remaining frosting over the cake and garnish with pecans. Keep cake chilled until ready to serve. Then let rest at room temperature for 15 minutes. ENJOY!
Notes
- Make sure the cake layers are level before stacking. Use a serrated knife to cut the dome off the top of your cake. This is especially important for the bottom layer. You don’t want the pecan pie filling oozing out the sides too much.
- Make the pecan pie filling the night before. I like to do this so it has plenty of time to thicken.
- Keep cold. Store the cake in the fridge to kee[ the pecan layer from getting too soft and oozing out. Remove it from the fridge 15 minutes before serving to let it soften a bit.
Nutrition Information
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Serving
1slice
Calories
589kcal
(29%)
Carbohydrates
83g
(28%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
14g
Cholesterol
51mg
(17%)
Sodium
206mg
(9%)
Fiber
2g
(8%)
Sugar
66g
(132%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 589kcal | 29% |
| Carbohydrates | 83g | 28% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 51mg | 17% |
| Sodium | 206mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 66g | 132% |
* Percent Daily Values are based on a 2,000 calorie diet.
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