Pecan Pie Cake
Chris and I absolutely died over this Pecan Pie cake, and we’ve decided that it needs to make an appearance at every major holiday event for the rest of our lives!
Pecan Pie Cake. Have you ever heard of it?
Apparently it’s a classic Southern recipe. Despite being a North Carolina girl myself, I had actually never heard of this recipe until I found it on Sweet Jeanette via Pinterest. I’ve been swooning over the looks of it for weeks.
Basically, it’s a hybrid of pie and cake. Ummmmmm, so obviously I needed to be a part of this.
But I admit to having some reservations about the recipe when I first read through it. For one, I just couldn’t imagine how it could taste like anything other than cake + pecans + caramel. Which would be good, of course, but I didn’t think it could actually taste like pecan pie.
And, at first glance, the recipe looked like it might have a few too many steps (uh, I’m the laziest baker ever). But after a few simplifications, it’s really not so bad. Although you still have to whip those darned egg whites… but there’s just no way around it. They make the cake delightfully porous and fluffy, helping it soak up all of the caramel ganache in between the layers.
This cake is so, so, so good. All of the great qualities of cake and pecan pie combine to form one super-dessert, and it’s absolutely perfect for the holidays. Or any day! Like… today :)
For the Cake:
- Line and grease 2 9-inch round cake pans. Place 1 cup of the chopped pecans in each cake pan (using 2 cups total) in an even layer. Set aside.
- Beat together the butter and shortening until smooth and mixed together. Beat in the sugar, egg yolks, and vanilla until creamy.
- Mix in the flour, baking soda and buttermilk until batter forms. Mix remaining 1 cup pecans into the batter.
- Whisk the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter in two additions. Divide the batter evenly between the two cake pans. Bake at 350ºF for 35-45 minutes, until a toothpick inserted comes out clean.
- Let cool for about 20 minutes before inverting onto a wire rack to cool completely. Brush the corn syrup on the pecan side of the cakes and around the sides while the cake is still warm.
For the Caramel Ganache:
- Meanwhile, place the caramel and the heavy whipping cream in a medium microwave safe bowl. Microwave for 1 minute, and stir until melted and smooth (heat for additional time if necessary).
- Let mixture cool to room temperature. Use an electric mixer to whisk until it forms a frosting consistency.
- Cut each cake through the middle to form 4 layers of cake.
- Spread the caramel ganache in between each layer. Slice and serve!
I let the cakes and caramel ganache cool overnight. This made assembly in the morning a cinch!
Note: The original recipe provides a different version of the caramel filling. So feel free to try that. I also think you could easily substitute store-bought Dulce De Leche to simplify the recipe even more.
Don’t miss a bite!
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