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Pecan Cream Cake


Pecan Cream Cake

Pecan Cream Cake: A Delightful Treat



Pecan Cream Cake is a classic dessert that combines the richness of buttery cake layers with the nutty

crunch of pecans and the creamy smoothness of a delicious frosting. Perfect for celebrations, special

occasions, or just to satisfy your sweet tooth, this cake is a showstopper that will impress everyone.

Here’s a comprehensive guide to making this delightful cake from scratch.



For the Cake Layers:


2 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs


1 cup whole milk

2 teaspoons baking powder

1 teaspoon vanilla extract

1/2 teaspoon salt

For the Frosting:



1 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup heavy cream

1 cup chopped pecans


For Garnish:


1/2 cup chopped pecans

Extra frosting for piping (optional)


Step 1: Prepare the Cake Layers


Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar

together until light and fluffy.

Add Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.


Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture,

beginning and ending with the flour mixture. Mix until just combined.

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated

oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire

racks to cool completely.

Step 2: Prepare the Frosting


Cream Butter: In a large mixing bowl, beat the softened butter until creamy.


Add Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each

addition. Add the vanilla extract and mix well.

Add Cream: Slowly add the heavy cream and beat until the frosting is light and fluffy. If the frosting is

too thick, add more cream, one tablespoon at a time, until the desired consistency is reached.

Fold in Pecans: Fold in the chopped pecans until evenly distributed.

Step 3: Assemble the Cake


Layer the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over

the top. Repeat with the second and third layers.

Frost the Cake: Spread the remaining frosting over the top and sides of the cake.

Garnish: Sprinkle the extra chopped pecans on top of the cake for garnish. You can also pipe extra

frosting around the edges for a decorative touch.

Step 4: Serve and Enjoy


Chill: If possible, refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Slice and Serve: Slice the cake into generous pieces and enjoy!

Tips for Success


Room Temperature Ingredients: Make sure all your ingredients are at room temperature for the best


Even Layers: Use a kitchen scale to evenly divide the batter between the cake pans for uniform layers.

Frosting Consistency: If the frosting is too thick, add a little more cream. If it’s too thin, add more

powdered sugar.



Add a Filling: Spread a layer of caramel or chocolate ganache between the cake layers for an extra

indulgent treat.

Use Different Nuts: Swap out pecans for walnuts or almonds if you prefer a different nutty flavor.

Spice it Up: Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm, spiced version of

this cake.



Pecan Cream Cake is a delightful and indulgent dessert that is sure to impress. With its rich layers,

creamy frosting, and crunchy pecans, it’s a perfect cake for any occasion. Follow this guide to create a

delicious homemade cake that will become a favorite in your recipe collection. Enjoy baking and

savoring every bite of this wonderful treat!

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