Pecan Pie Cake

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Pecan Pie Cake

Combining the beloved flavor of a pecan pie with the delicate texture of a 1-2-3-4 layer cake, this Pecan Pie Cake offers the best of both desserts. Hidden beneath a generous coat of Brown Sugar Buttercream is a moist brown sugar cake and a Pecan Pie Filling, made with Schermer Pecans, that’ll immediately call to mind your favorite deep-dish dessert. 

Looking for more pecan baking inspiration? Schermer Pecan’s has just launched the second edition of their well-loved holiday cookbook: Celebrating with Pecans: Our Collection of Holiday Recipes. Click the link to download a PDF featuring savory and sweet recipes like Pecan Sticky Toffee Pudding, Inside Out Pecan Sticky Buns with Sorghum Glaze, and Pecan Puppy Chow (their version of the holiday Chex Mix). For those looking to try out something completely new, Schermer Pecan Flour is one of the most exciting specialty flours on the market. Naturally gluten- and grain-free, it’s simply made of the finest pecans and nothing else, Try adding it to your favorite cookie, cake, or bread recipe, subbing in ½ cup pecan flour for an equal amount of all-purpose flour. Or you can incorporate it into your favorite press-in crusts for pie or cheesecakes.  

If you’re already planning your holiday gift list, consider gifting one of Schermer’s many pecan products, like their Baker’s Box. It’s the perfect supply of pecans for the artisan home baker, including 3 (12-ounce) bags of medium pecan pieces and 3 (12-ounce) bags of fancy pecan halves. Or you can take advantage of current fresh pecan harvest and buy by the case, parceling out individual pecan present bundles! Buying pecans at the peak of harvest promises the finest-tasting pecans. And there’s no need to rush to bake. Store your pecans in the freezer, and you can enjoy them throughout the year.

4.7 from 3 reviews
Pecan Pie Cake
Makes 1 (9-inch) cake
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (440 grams) firmly packed dark brown sugar
  • 4 large eggs (200 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 3 cups (375 grams) cake flour
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (240 grams) whole milk, room temperature
  • Simple Syrup (recipe follows)
  • Brown Sugar Buttercream (recipe follows)
  • Pecan Pie Filling (recipe follows)
  • Garnish: finely chopped lightly toasted pecans
  1. Preheat oven to 350°F (180°C). Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans, smoothing tops with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Place 1 cooled cake layer on a cake plate. Brush layer with about 2½ tablespoons (45 grams) Simple Syrup. Place ½ cup (95 grams) Brown Sugar Buttercream in a small pastry bag; cut a ½-inch opening in tip. Pipe a border around edge of cake layer. Spoon half of Pecan Pie Filling (about 1¼ cups [about 337 grams]) on cake layer, and gently smooth until even and reaches piped border. Top with second cake layer, and repeat procedure. Top with remaining cake layer, and brush with remaining Simple Syrup. Reserve 1½ cups (285 grams) Brown Sugar Buttercream to decorate top of cake. Spread remaining buttercream on top and sides of cake. Using a cake comb, comb sides of cake. Gently press pecans high on sides of cake and a few at bottom, if desired. Place reserved buttercream in a large pastry bag fitted with a ½-inch open star tip (Ateco #824), and pipe a border around edge of cake. Cover and refrigerate until ready to serve. Allow to come to room temperature before serving.

4.7 from 3 reviews
Simple Syrup
  • ⅓ cup (67 grams) granulated sugar
  • ⅓ cup (80 grams) water
  1. In a medium saucepan, heat sugar and ⅓ cup (80 grams) water over medium heat, stirring occasionally, just until sugar dissolves. Let cool completely before using.

4.7 from 3 reviews
Brown Sugar Buttercream
  • 1½ cups (330 grams) firmly packed dark brown sugar
  • 1 cup (240 grams) egg whites, room temperature (about 8 large egg whites)
  • ⅔ cup (133 grams) granulated sugar
  • 2⅔ cups (604 grams) unsalted butter, cubed and softened
  • 2 teaspoons (8 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  1. In the heatproof bowl of a stand mixer, whisk together brown sugar, egg whites, and granulated sugar by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until sugars completely dissolve and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until bowl is cool to the touch, about 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined after each addition. Beat in vanilla and salt. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let stand at room temperature for 2 hours and rewhip until smooth before using.

4.7 from 3 reviews
Pecan Pie Filling
  • 1½ cups (170 grams) chopped pecans
  • ⅔ cup (147 grams) firmly packed dark brown sugar
  • ⅔ cup (226 grams) light corn syrup
  • ⅓ cup (76 grams) unsalted butter, cubed
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
  1. In a medium saucepan, stir together all ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 6 to 8 minutes. Let cool to room temperature before using.


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  1. OMG, this cake is soo good! It really does taste like pecan pie. It is a bit time-consuming to make but totally worth it, especially for holidays!

  2. Hi, can I ask how many layers the sponge recipe is for? One single 9 inch sponge? Do I have to multiply accordingly for several layers? Thanks

    • Hi Jimmy!

      Thanks for reaching out. This cake recipe makes all three layers needed for this 9-inch cake, there is no need for multiplication. Follow the recipe as described, dividing the batter into the three prepared 9-inch cake pans. Happy baking!

  3. I asked my husband to make me this cake for my birthday, Needless to say he’ll be making me this cake for my birthday for years to come. It’s that good!

  4. Seems like a lot of butter for the frosting. I made it by weighing the butter and the finished product just tasted like butter. Is to 604 grams correct.

    • Hi Sandy!

      This recipe uses a buttercream that is essentially the Swiss buttercream method. Swiss buttercream tend to have more butter, giving them smoothness, shape, and that buttery taste. You will need to use the entire amount of butter for the buttercream to set up in this recipe, however, if you prefer a less buttery frosting, I would recommend an American buttercream. Here is a base recipe for American Buttercream: To get the Brown Sugar flavor, you could dissolve 1 to 2 tablespoons of brown sugar in the heavy cream, or add a touch of molasses until you get the desired result.


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