Best 5 Pecan Spice Layer Cake With Cream Cheese Frosting Recipes

BUTTER PECAN CAKE

Steps:

• Preheat oven, prepare cake pans: Preheat oven to 350 degrees. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour shaking out excess. Set pans aside.
• Saute pecans in butter: Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned and fragrant, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
• Mix liquids together: stir together buttermilk and milk, set aside.
• Whisk dry ingredients: In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
• Cream butter and sugar, then eggs and vanilla: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg.
• Mix in flour alternating with milk mixture: Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined.
• Fold in pecans: Remove bowl from stand mixer and fold in pecans (fold batter until there's not longer streaks in the batter). Divide batter evenly among prepared baking pans.
• Bake until set: Bake in preheated oven 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes.
• Let cake cool completely on wire rack: Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans.
• For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy.

PECAN SPICE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Make cake:.
• Put oven rack in middle position and preheat oven to 350°F
• Butter and flour cake pans, knocking out excess flour.
• Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
• Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes.
• Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
• Mix in pecans until just combined.
• Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles.
• Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes.
• Cool 10 minutes in pans on racks.
• Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
• Make frosting:.
• Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes.
• Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
• Assemble and frost cake:.
• Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion.
• Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting.
• Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down.
• Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
• ****Cook time does not include toasting the pecans or allowing cake to cool before frosting.
• Cooks' notes:.
• • Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature, about 2 hours.
• • Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir until smooth before using.
• • Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

PECAN CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
• Gradually add powdered sugar, beating at low speed until blended.
• Beat at high speed until smooth; stir in pecans.

PUMPKIN-PECAN SPICE CAKE

Steps:

• In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.