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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 175°C (350°F). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper.
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.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
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.
Divide the batter evenly between the prepared cake pans. Smooth the surface with a spatula.
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.
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.
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.
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.
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
Calories |
8867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.1 g | 581% | |
| Saturated Fat | 189.7 g | 948% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1516 mg | 505% | |
| Sodium | 3941 mg | 171% | |
| Total Carbohydrate | 1174.9 g | 427% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 896.4 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 832 mg | 64% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2166 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
