PECAN PIE CAKE WITH CINNAMON WHIPPED CREAM FROSTING RECIPE - (4.5/5)
Provided by BobN
Number Of Ingredients 24
Steps:
- 1. FILLING: Whisk together brown sugar, corn syrup, cornstarch, egg yolks, heavy cream and salt in a medium saucepan over medium heat. Whisking constantly, bring the mixture to boil and cook until it begins to thicken, about 1 minute. Remove from heat and stir in butter and vanilla. Allow the mixture to cool completely. Transfer the filling to a storage container. Press plastic wrap over top (to prevent skin from forming) and chill overnight. 2. CAKE: Preheat oven to 350 degrees. Grease three 9-inch round cake pans with butter, shortening or nonstick spray. Place pecan pieces on a rimmed baking sheet and toast 4-5 minutes until fragrant and lightly browned, then set aside to cool. Divide the pecans evenly among the cake pans, shaking to distribute evenly over the bottoms. 3. In a large bowl or using an electric mixer, cream the butter until smooth, and then beat in sugar until light and fluffy. Beat in the egg yolks and vanilla. 4. In a separate bowl, whisk together flour and baking soda. Alternating with sour cream, stir the dry ingredients into butter mixture, beginning and ending with the flour. 5. In medium bowl with an electric mixer, beat the egg whites until they form stiff peaks. Gently fold egg whites into batter, then divide the batter among the prepared pans. 6. Bake 20-25 minutes or until toothpick inserted in the center of each comes out clean. Cool in pans on a rack 10 minutes, then invert the cakes onto the rack. Brush the warm cakes with the dark corn syrup, and then cool completely. 7. To assemble, spread 1/2 of the pecan pie filling on one cake, pecan-side up. Place the second round on top of filling, pecan-side up. Spread the remaining filling over the second cake, and then top with the third round, pecan-side up. Refrigerate the cake at least 4 hours, or overnight, before frosting. 8. FROSTING: Whip the heavy cream, sugar and cinnamon until stiff peaks form (do not over-whip). Frost the cake and then refrigerate until you're ready to serve. You can frost the cake up to 6 hours in advance. Makes 12-15 servings. Cook's Tip For the best presentation, assemble the cake layers and filling a day in advance; this will allow the layers to meld and make the cake easier to slice. You can frost the cake the following day, and then refrigerate until you're ready to serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cole Robinson
[email protected]I'm not sure what I did wrong, but my cake didn't turn out. The crust was too thick and the filling was too runny.
Boy4 922
[email protected]This cake is delicious! I would definitely recommend it.
Darren Ramesar
[email protected]The pecan pie cake was a bit dry. I think I would add more butter to the crust next time.
Humu Amadu
[email protected]This cake is a little too sweet for my taste, but it's still good. I would recommend using less sugar in the filling.
M.M Milon
[email protected]I've never made a pecan pie cake before, but this recipe made it easy. The cake was delicious and my family loved it.
camden brown
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake that's perfect for any occasion.
Md Sobuj Hossain
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great. I'll definitely be making it again.
Julie Rodriguez
[email protected]I made this cake for my husband's birthday, and he loved it. He said it was the best cake he's ever had.
Deniece Watson
[email protected]The cinnamon whipped cream frosting is the star of this cake. It's light and fluffy, and it pairs perfectly with the pecan pie filling.
Julion Daniel
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious.
Asif Jaam
[email protected]I'm not a big fan of pecan pie, but I really enjoyed this cake. The crust was flaky and the filling was gooey and sweet.
Chocolate Thunder
[email protected]The pecan pie cake was easy to make and tasted delicious. I would definitely recommend it.
chioma musau
[email protected]This cake is definitely a crowd-pleaser. I took it to a potluck and it was gone in minutes.
Karen Murillo
[email protected]I followed the recipe exactly, but my cake didn't turn out as good as the picture. The crust was too dry and the filling was too runny.
Sabrina Spelmen
[email protected]The pecan pie cake was a bit too sweet for my taste, but the cinnamon whipped cream frosting helped to balance it out.
MsprettyBrnGrl
[email protected]I've made this cake several times now, and it always turns out great. It's a really easy recipe to follow, and the results are always delicious.
Akinwande Oluwafemi
[email protected]This pecan pie cake was a hit at my dinner party! The crust was flaky and buttery, the filling was gooey and sweet, and the cinnamon whipped cream frosting was the perfect finishing touch.