This recipe combines a moist and flavorful cake with a rich pecan filling and a creamy frosting for a truly decadent dessert.
Ingredients:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Pecan Filling:
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans, for garnish
Instructions:
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Make the Pecan Filling:
- In a medium saucepan, combine brown sugar, melted butter, flour, and salt.
- Stir in pecans.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and let cool slightly.
- Make the Frosting:
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Beat in milk and vanilla extract until smooth.
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread with a generous layer of cooled pecan filling.
- Top with the second cake layer and repeat with another layer of filling.
- Top with the remaining cake layer.
- Frost the entire cake with the prepared frosting.
- Garnish with chopped pecans.
Tips:
- For extra flavor, toast the pecans before using them in the filling.
- To make the cake even more moist, you can soak the cake layers with a simple syrup made with sugar and water.
- This cake can be made ahead of time. Simply wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days.
Enjoy your delicious homemade Pecan Layer Cake!