This pecan layer cake is a rich, indulgent dessert that celebrates the nutty depth of pecans paired with a smooth, creamy frosting. Moist, dense, and full of texture, the cake layers are generously studded with pecans, while the frosting adds a luscious finish that ties everything together. It’s the kind of cake that feels both rustic and elegant—perfect for family gatherings, holidays, or any occasion where you want to serve something memorable.
The natural sweetness of pecans blends beautifully with the buttery cake base, creating a flavor that is warm and comforting. The frosting, creamy and slightly tangy, balances the richness of the cake, making each bite satisfying without being overwhelming. This recipe emphasizes the harmony between texture and flavor, offering a dessert that is as delightful to look at as it is to eat.
INGREDIENTS
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups chopped pecans (toasted for extra flavor)
For the frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans (for mixing and garnish)
INSTRUCTION
- Prepare the oven and pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine wet and dry: Add the flour mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
- Fold in pecans: Gently stir in the chopped pecans, ensuring they are evenly distributed throughout the batter.
- Bake: Divide batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
- Prepare the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until creamy. Stir in vanilla extract. Fold in half of the chopped pecans, reserving the rest for garnish.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides. Sprinkle the reserved pecans over the cake for garnish.
- Serve: Slice and enjoy the rich, nutty flavor paired with creamy frosting.
SERVINGS
This recipe yields about 10–12 servings, depending on slice size. It is ideal for sharing at gatherings or enjoying over several days.
NOTE
This pecan layer cake is best enjoyed fresh, though it can be stored in the refrigerator for up to three days. Allow it to come to room temperature before serving to fully appreciate the creamy frosting and moist cake texture.
Toasting the pecans before adding them to the batter enhances their flavor, giving the cake a deeper, nuttier profile. The cream cheese frosting provides a tangy balance to the sweetness of the cake, ensuring that each bite feels indulgent yet balanced.
Beyond its taste, this cake carries a sense of tradition and comfort. Pecans are often associated with warmth and celebration, making this dessert a perfect centerpiece for special occasions. Preparing it is a rewarding process, from the aroma of the cake baking to the final flourish of frosting and pecan garnish.