Saturday, April 28, 2012

Pecan Pie Cake


Yet another Pinterest find that has turned out to be capital A -mazing.
This cake was so super moist and flavorful and had such a wonderful texture with all those crunchy pecans. Plus, it looks fantabulous. The original recipe didn't call for any icing at all but we decided to create another layer of flavor. Three gorgeous layers of tastiness covered in a cinnamon infused whipped cream and custard icing. I think Sue and I will let the photos speak for themselves!
P.S. - If you want people to think you a super genius....make them this cake.


Pecan Pie Cake
Slightly adapted from Sweet Jeanette

Ingredients
Pecan Pie Filling
1/2 cup packed brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
pinch salt
3 Tbsp butter
1 tsp vanilla

Pecan Pie Cake
3 cups pecans, finely chopped
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 Tbsp vanilla
2 cups flour
1 tsp baking soda
1 cup buttermilk
3/4 cup dark corn syrup

Cinnamon Whipped Cream Custard Frosting
2 cups whipping cream (heavy cream)
1 Tbsp sugar
1/2 tsp cinnamon
1 cup of the Pecan Pie Filling

Directions
For Pecan Pie Filling: Whisk together the first 6 ingredients in a large, heavy saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla.


Place a sheet of wax paper (or plastic wrap) directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.
For Pecan Pie Cake:  Preheat oven to 350. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.
Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.
 
Before the egg whites
 
Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix).
 
Folding in the egg whites

Pour batter into prepared pans.

Ready to go in the oven

Bake at 350 for about 20-25 minutes.  Toothpick inserted near center should come out clean.
 
Ooooh nice and golden brown!

Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks.
Brush the tops and sides of layers with corn syrup, and cool completely. 
Cinnamon Whipped Cream Custard Frosting: Whip cream until soft peaks form. Gradually add sugar and cinnamon and beat until VERY stiff peaks form. (Just be careful you do not beat too much and turn your cream to butter) Gently stir in the 1 cup of Pecan Pie Filling until just combined.
To Assemble Cake: Place one cake, pecan side up, on serving tray.  
 

Spread half of pecan pie filling on one layer.


Place second cake, pecan side up, on top of filling.


Spread remaining pecan pie filling on top of second layer.


Top with 3rd cake, pecan side up.


Close up!!!


Frost with cinnamon whipped cream custard frosting.


Decorate as desired.



Make sure to cut yourself a big piece to enjoy!


Maybe you need one more peek at its deliciousness?



Yes, it is a little more effort than your average cake but, if you make it over a day or two, it doesn't seem as labor intensive. We made the pecan pie filling one day then the cakes the next. We assembled it and then it sat in the fridge overnight before we served it for a luncheon. The flavors really had time to mingle and it was delicious.
If you like pecans and pie and cake and everything delicious then this is definitely the cake for you!

83 comments:

  1. It was yummy!!!!!

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  2. brush the cake with some bourbon or rum before frosting. OH EM GEEEEEEE

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    1. Brilliant! I like the way you think :)

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  3. Looks delicious

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  4. looks incredible!..just when you think you've seen it all!

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  5. this looks amazing! I cannot wait to try this! Bravo!!

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    1. Thank you :) We hope you love it as much as we did!

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  6. A must try in my book! ~ D

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  7. I agree! Totally a must try :)

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  8. I'm making the cake right now, but don't see where I'm supposed to add the corn syrup to the cake batter. It's in the ingredients, but not in the directions. I'm thinking maybe it's a mistake so I'm going to omit the corn syrup from the cake batter and hope it turns out ok.

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    1. You don't add the corn syrup to the cake! It is in the directions to brush it on the cake when it comes out of the oven :)

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    2. i somehow skipped over part of the instructions... i see where the corn syrup is supposed to go.

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  9. I am going to try to make this cake tomorrow, just wondering if I could use light corn syrup rather than dark? Will it make a difference? Please advice. Thanks, can't wait to try it!!!!

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    1. Absolutely. Both light and dark corn syrup act the same in recipes and can usually be used interchangeably. The main difference is that dark corn syrup will add more flavor to a recipe.

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  10. Just a little confusing - recipe states mix first 6 ingredients - dk corn syrup is the second ingredient. Thank goodness I read this blog or I would have blown it. Where's the recipe for the white frosting? Thx

    am - gainesville, fl GO GATORS

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    1. The instructions are correct. You do mix the first 6 ingredients together - that is for the pecan PIE filling. The pecan pie CAKE part of the recipe has different instructions. The recipe can be a bit confusing as you are making 2 different recipes and combining them together for the finished recipe.
      As long as you read the recipe all the way through and then go back and make it you should be okay.
      The Cinnamon Whipped Cream Custard Frosting is also listed in the same spot as the recipes for the pie and the cake. Just re-read the entire recipe.

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  11. I don't even know where to begin or how to tha...................................................................... Sorry. I just fainted. The gravity and potential life-changing forces of this cake were more than one man could handle. I'm back now. Whew, that was a close one! As I was saying, I don't even know how to thank you for bringing this fabulous creature into my life. That selfless act in turn elevates you to the level of "fabulous creature" as well.

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    1. Aaaw..thank you! And,yes, it does have life changing potential....it's amazing :)

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  12. I´m from holland and i would like to ask the following±

    What is a ´half and half´

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    1. Half and half is basically a light cream. You can substitute by mixing half cream and half milk. Hope that is helpful! :)

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  13. Can't wait to make this for Thanksgiving!!

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  14. Can you explain the necessity of brushing the corn syrup onto the cake? Thanks!

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    1. It adds a bit of sweetness to the layers. That corn syrup-y /honey flavor. It also helps form the crispy/nutty crusts between the layers. It isn't totally necessary to the success of the cake though.

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  15. i just made this as cupcakes. I omitted cup cake liners and when they came out of oven leveled off the tops so they would be flat when i turned them over. I piped the filling in the middle and frosted. i am horrible at stacking cakes so i always make cupcakes even before cupcakes were "cool". It was amazing!!

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    1. Yay! I'm so glad it worked as a cupcake too. We would love to see a photo of your creation - if you would like to share it with us :) Our email is in the "contact us" at the top of the page.

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    2. I was actually going to ask if you could make this as cupcakes, im so glad that this person posted, im going to make these very soon as cupcakes and use this persons ideas.

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  16. I just made the cakes but I realized I do not have my heavy cream for the frosting -can I wrap the cakes in saran wrap and put them in the fridge until tomorrow when I can get to the store? I have already brushed them with corn syrup... :/ Help!!

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    1. Absolutely you can. That is what we did :)

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  17. I was wondering if I could make the cake today (without the frosting)and leave it at room temp? I don't have room in my fridge and I need to make two of these cakes and a pumpkin pie, pecan pie, and other things tomorrow.

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    1. I'm sorry Dana, I'm not really sure how safe that would be.... :/

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    2. Ok thanks. Think I'm making it tomorrow and stuffing it in the fridge. Thank you for replying! This cake is so good and such a hit with all of my family!!

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  18. Is it liquid or powder buttermilk? Im finishing it up today and i thought that it would be important to know lol

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  19. Hi, I was wondering about the frosting... Do I use the pie filling that has been chilled for four hrs or the just cooked filling? Thank you! :)

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    1. Chilled! If it is warm it will ruin you whipped cream. Definitely used chilled!

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  20. This was my first attempt at a layer cake and my first from cake from scratch. I've got to say, I'm glad I chose this for my debut! Absolutely delicious! Followed the recipe to a "t" and it came out beautifully. Thank you so much for sharing this wonderful recipe. It's definitely a keeper!

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    1. Yay! So glad it turned out for you! It is delicious, isn't it :)

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  21. This was so good it was labor intensive.I like the light corn syrup better definitely a keeper!

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    1. Glad you enjoyed it! I agree, it is more work than the usual cakes...BUT...it is so worth it :)

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  22. just made my 2nd pecan pie cake in 2 days! It was a hit at my boyfriend's family christmas... now taking it to my family christmas! Love this cake! fabulous and not too sweet like pecan pie! Thanks!

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  23. Was thinking about this cake.i had made it for Thanksgiving and everyone told me i should start making the dessert for all of the holidays.it was genius and delicious, couldn't have had a better recipe. thinking about making it just because.lol. Thanks again for an amazing recipe!

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  24. This was good but not. A "WOW" cake I was expecting. Would not make it again

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  25. When is the corn syrup supposed to go into the cake batter, it calls for it but not sure when to add it?

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    1. It doesn't get added to the batter. It gets brushed on the baked cakes. It is in the instructions right before how to make the frosting.

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  26. This cake was delicious, Well worth the effort.

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  27. It looks like you have pecans in your prepared cake pans. Is that right? Did you grease the pan and add the nuts? What are the steps as I did not see that.

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    1. Hi Dayana, it is the first line of the instructions :) - For Pecan Pie Cake: Preheat oven to 350. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
      Hope that helps!!

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  28. Where is the white frosting recipe? I see the custard recipe for the middle but you frosted it with a white frosting. Where is that part of the recipe?

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    1. It is listed in the ingredients and the recipe above. It is called "Cinnamon Whipped Cream Custard Frosting". Just read through the ingredients and recipe again...you should see it! :) Hope that helps!

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  29. I thought this was an amazing cake! I love pecan pie (pecan anything, actually) and it was delicious. My husband is not a big fan of either pecan pie or cake in general and he loved this. It was so light and fluffy, but decadently rich as well. Thanks for sharing it - it was worth the time and effort!

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  30. Just made this for my husbands bday...its pretty amazing. Even though two of my pans were old and the cake stuck to it and fell completly apart I managed to squish it together lol...turned out beautiful after I frosted it :) the icing was very good! Going to buy two new pans and make again during the holidays :) definitely will be making again and I took the advice of making the filling the night before worked out great!

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  31. Question: When adding the egg whites for the cake, I assume that you are referring to the 5 eggs whites created when separating the yokes in the cake recipe and not the adding additional 4 from the pie filling?

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  32. oh I like that it looks so tasty this so lovely cake i ever see here on internet.
    i love eating that's why im too fat now :)
    but most of the time what i eat are any kind of chocolates
    like milk chocolate ,French macarons, and macarons london and so on.
    well anyway that cake recipe above is interesting i wanna try that.


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  33. Do I need to crumb coat the cake before frosting it?

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    1. We didn't find it necessary to crumb coat it. :)

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  34. For the filling. Does it need to be cool before adding the butter and vanilla? Does it need to be cooled before placing in the fridge?

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    1. Hi Ana. No, it does not need to cool before adding the butter and vanilla. Simply remove it from the heat and stir them in. And, before placing it in the fridge, it only has to be cool enough to place the plastic wrap on it, it can still be fairly hot.

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  35. How is the icing so white after adding the pie filling.? Hope that doesn't sound to stupid but that pie filling is pretty dark.

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  36. Well, after studying it a little more I see it isn't that dark but your icing is so white. The adding of the pie filling won't make the icing darker

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    1. Adding the pie filling definitely changes the color of the whipped cream. It goes a lovely caramel color.

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  37. I will be making this for the holidays!

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  38. Has anyone ever mixed up the layers and frozen, then finished the cake up closer to the time you are going to serve it. I thought about doing this because we will be traveling over the holidays & I would love to bake layers at home and finish it up when I get to my daughters.

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  39. Going to put in my "recipes to try". Looks fabulous. Your instructions are good. I think the confusion with the corn syrup comes by people thinking the corn syrup in the filling is the same corn syrup that gets basted over the cakes when they come out of the oven.

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  40. Perfect for Fathers Day. My husband loves Pecan Pie and German Chocolate Cake. I am sure this will become his new favorite. Thank you so much for sharing your wonderful recipe. I love baking from scratch.

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  41. 4 hours into it and I'm still not done... Its now 4 Am and the cake can wait until I sleep a bit. I do only have 2 cake pans and a tiny kitchen... But damn. Also, I'm pretty sure this cake will kill me. Either from a diabetic coma or from an acute myocardial infarction. Bet it tastes good though.

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    1. Aaah! Sorry it is giving you so much trouble Jenny. We hope that the struggle is worth it for you in the end :) It is rather labor intensive! But, yes, it is worth the risk of a sugar coma ;)

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  42. Do you use ap flour or self rising?

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  43. Love this recipe! Added some rumchata to the icing!

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  44. I cant,wait to make this cake.Im not a constant nor experienced baker.Maybe I should start out with something simpler.but im hyped abt this cake.I love pecans,cake sweets,cream chesse frosting, carrot cake etc.this has got to be that an all things simpler to what I love.but im reading your recipe over an over.Im making sure I have 3cake pans for sure.an im making it in sections cake one day.an refrig,the icing an filling the next.I want no problems ms.Jo an Sue.Im like adhd person who either loses focus or gets anxious an overwhelmed.so I really want it right.I know it will be GREAT!!!!!!!oh poor jenny Livingston I had to laugh@ya.you sound so like me.I just know your cake turned out wonderful..

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  45. Ps.I hope jo an sue will be near an dear when I attempt my fear.I mean cake.:)

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    1. We are so excited that you decided to give this cake a try! It sounds like you have it well planned out :) Good luck and please let us know how it turns out for you!!

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  46. Can I freeze the layers and frost later?

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    1. Yes, the cake layers can be frozen and then make the filling up (up to a day or two in advance) when you are ready to assemble your cake.

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  47. Thank you for your prompt response I am excited to make this cake!

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    1. You are welcome, Andrea. Please let us know how it turns out for you!! :)

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