Description
Moist cake layers meet rich pecan pie filling and creamy buttercream in this stunning dessert. Perfect for special occasions!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups pecan halves, roughly chopped
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar, granulated sugar, heavy cream, and honey. Bring to a simmer, stirring constantly, until the sugars are dissolved and the mixture is smooth.
- Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the mixture has thickened slightly.
- Remove from heat and stir in the vanilla extract and salt.
- Stir in the chopped pecans.
- Let the filling cool slightly before assembling the cake.
- In a large bowl (or the bowl of your stand mixer), cream the softened butter until light and fluffy (3-5 minutes).
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the heavy cream and vanilla extract and beat until smooth and creamy. Adjust cream/powdered sugar for consistency.
- Stir in a pinch of salt to balance the sweetness.
- If necessary, level the tops of the cakes with a serrated knife.
- Place one cake layer on a serving plate or cake stand.
- Spread the pecan pie filling evenly over the first cake layer, leaving a small border around the edge.
- Carefully place the second cake layer on top of the pecan pie filling.
- Frost the entire cake with the buttercream frosting.
- Decorate the cake with extra pecan halves, a drizzle of caramel sauce, or any other toppings you like.
- Chill the cake for at least 30 minutes before serving.
Notes
- Room Temperature Ingredients: Use room temperature butter, eggs, and buttermilk for best results.
- Don’t Overmix: Avoid overmixing the cake batter.
- Cool Completely: Ensure cake layers are completely cool before frosting.
- Adjust Sweetness: Reduce sugar if you prefer a less sweet cake.
- Pecan Variations: Experiment with toasted or candied pecans.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 35 minutes