The Candy Kitchen Pecan Pie Cake
Indulge in the perfect marriage of two Southern classics with The Candy Kitchen Pecan Pie Cake—a dessert lover's dream! This decadent layer cake features moist, buttery cake infused with the comforting essence of vanilla and crowned with a luscious pecan pie-style filling. The nutty richness of chopped pecans, dark corn syrup, and a hint of caramelized brown sugar creates a gooey topping that elevates each bite. Drizzled with a creamy confectioners’ sugar glaze, this show-stopping dessert is as beautiful as it is delicious. Ideal for holidays and special occasions, this cake is sure to impress your guests and satisfy your sweet tooth. Whether you’re a fan of pecan pie, cake, or both, this recipe offers the ultimate fusion of flavor and texture!
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Ingredients
- 226 grams unsalted butter
- 400 grams granulated sugar
- 200 grams light brown sugar, packed
- 4 pieces large eggs
- 320 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 240 milliliters whole milk
- 2 teaspoons vanilla extract
- 200 grams pecans, chopped
- 180 milliliters dark corn syrup
- 56 grams unsalted butter (for topping)
- 120 milliliters heavy cream
- 150 grams confectioners’ sugar
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper.
Step 2
In a large mixing bowl, cream together the unsalted butter (226g), granulated sugar, and light brown sugar until light and fluffy. This should take 2–3 minutes using a hand or stand mixer.
Step 3
Add the eggs one at a time, beating well after each addition.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually incorporate the dry ingredients into the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined. Stir in the vanilla extract.
Step 6
Divide the batter evenly between the prepared cake pans. Smooth the surface with a spatula.
Step 7
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
Step 8
While the cakes cool, prepare the pecan filling. In a medium saucepan over medium-low heat, combine the chopped pecans, dark corn syrup, light brown sugar, and 56g of unsalted butter (for topping). Stir constantly until the mixture thickens, about 5–7 minutes. Remove from heat and allow to cool slightly.
Step 9
Once the cakes are completely cooled, spread half of the pecan filling over the top of one cake layer. Place the second cake layer on top and spread the remaining pecan filling evenly over the top.
Step 10
For the glaze, whisk together the heavy cream and confectioners’ sugar until smooth and pourable. Drizzle the glaze over the top and sides of the cake, letting it drip naturally.
Step 11
Let the cake rest for 15 minutes, allowing the flavors to meld before serving. Slice and enjoy your show-stopping Pecan Pie Cake!
Nutrition Facts
| Serving size | 2325.7 grams (2325.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8867 |
| Total Fat 453.10g | 581% |
| Saturated Fat 189.70g | 949% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 1516mg | 505% |
| Sodium 3941mg | 171% |
| Total Carbohydrate 1174.90g | 427% |
| Dietary Fiber 30.10g | 108% |
| Total Sugars 896.40g | |
| Protein 88.90g | 178% |
| Vitamin D 297IU | 1483% |
| Calcium 832mg | 64% |
| Iron 25mg | 141% |
| Potassium 2166mg | 46% |
Source of Calories