Pecan Pie Cake Recipe That Tastes Like a Million Bucks (Without the Sugar Crash)

Picture the caramel crackle of pecan pie meeting the fluffy confidence of a butter cake. That’s this pecan pie cake recipe—two heavyweights in one pan, no fork fights. The top?

Sticky, glossy, and unapologetically nutty. The center? Plush and buttery with a whisper of brown sugar.

If you’ve ever wanted a holiday dessert that shuts down the table talk mid-sentence, this is your closer.

Why You’ll Love This Recipe

Two-in-one dessert: It’s a pecan pie and a cake—no need to choose sides.
Texture jackpot: Buttery crumb, gooey pecan layer, and a lightly crisp top. That trifecta never misses.
No pie crust stress: All the flavor of pecan pie without rolling anything out.
Make-ahead friendly: Gets even better after a rest. The flavors marry like it’s the season finale.
Completely crowd-proof: Cuts clean into squares for parties, potlucks, and “just one more piece” moments.

Shopping List – Ingredients

For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup buttermilk, room temperature
For the pecan pie layer:
- 1 cup light corn syrup (or golden syrup)
- 3/4 cup light brown sugar, packed
- 3 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 2 1/2 cups pecan halves (or roughly chopped)
Optional finishing:
- Flaky sea salt, for sprinkling
- Whipped cream or vanilla ice cream, for serving

The Method – Instructions

Prep the pan and oven: Heat oven to 350°F (175°C).
Grease a 9×13-inch metal baking pan and line with parchment, leaving overhang for easy lifting. Grease the parchment too. No stickiness left behind.
Mix the dry crew: In a bowl, whisk flour, baking powder, baking soda, and salt.
Set aside so you don’t forget it mid-bake (we’ve all done it).
Cream the butter and sugars: In a large bowl or stand mixer, beat softened butter with granulated sugar and brown sugar on medium-high until light and fluffy, 3–4 minutes. This is where lift and tenderness are born.
Add eggs and vanilla: Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.
If it looks slightly curdled, keep going—flour will fix this.
Alternate dry and buttermilk: On low speed, add half the dry mixture, then buttermilk, then the rest of the dry mixture. Mix just until combined. Overmixing = tough cake.
We want tender.
Spread the cake batter: Transfer batter to the pan and smooth the top. It should be thick but spreadable.
Make the pecan layer: In a medium bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until glossy and smooth. Stir in pecans to coat evenly.
Layer it up: Gently spoon the pecan mixture over the cake batter.
Don’t pour aggressively; we want layers, not chaos.
Bake: Bake 38–48 minutes, until the top is deeply golden and the center just barely jiggles when you nudge the pan. A toothpick toward the edges should come out with a few moist crumbs, not wet batter.
Cool and set: Cool in the pan on a rack at least 45–60 minutes. The pecan layer will set as it cools.
If you cut too early, it’ll be delicious but messy. Your call.
Finish and serve: Lift out using parchment, slice into squares. Sprinkle a pinch of flaky salt if you like drama.
Serve warm with whipped cream or a scoop of ice cream.

Storage Instructions

Room temperature: Keep covered for up to 2 days. The pecan top stays glossy and the cake stays soft.
Refrigerator: Store in an airtight container up to 5 days. Let it come to room temp or warm briefly before serving for best texture.
Freezer: Wrap slices tightly in plastic, then foil.
Freeze up to 2 months. Thaw overnight in the fridge and warm in a 300°F oven for 8–10 minutes.

What’s Great About This

Low-effort, high-glam: No pie crust, no mixer gymnastics beyond creaming. Yet it looks bakery-level.
Balanced sweetness: The cake base tones down the pecan layer, so it’s indulgent without being tooth-aching.
Your dentist will thank you. Maybe.
Durable for travel: It’s sturdy enough for potlucks. Cuts clean, stacks well, and doesn’t puddle.
Scalable: Double for a sheet pan, halve for an 8-inch square (adjust time accordingly).

Common Mistakes to Avoid

Skipping parchment: The pecan layer is sticky.
Without parchment, you’re chiseling it out like an archeologist.
Overmixing the cake batter: It toughens the crumb. Mix until just combined—no more.
Overbaking: The center should have a slight jiggle. If you wait for a clean toothpick in the middle, you’ll dry it out.
Cutting too soon: The pecan topping needs time to set.
Give it at least 45 minutes, or refrigerate for ultra-clean slices.
Using cold ingredients: Room-temp butter, eggs, and buttermilk combine better and rise higher. FYI, science says so.

Mix It Up

Bourbon pecan: Add 1–2 tablespoons bourbon to the pecan mixture. The vanilla-caramel notes are elite.
Maple twist: Swap half the corn syrup for real maple syrup.
Reduce brown sugar by 2 tablespoons to compensate.
Chocolate chip upgrade: Fold 1/2 cup mini chocolate chips into the cake batter or sprinkle on top of the batter before adding pecans.
Orange zest glow-up: Add 1 tablespoon orange zest to the cake batter. It brightens the richness like a spotlight.
Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Check bake time; it may need an extra 3–5 minutes.
Dairy-free: Use vegan butter and non-dairy “buttermilk” (3/4 cup plant milk + 2 teaspoons lemon juice).
Flavor stays on point.

FAQ

Can I use dark corn syrup instead of light?

Yes. Dark corn syrup gives a deeper molasses flavor and a slightly darker top. If you go this route, consider reducing the brown sugar in the pecan layer by 1–2 tablespoons if you prefer it less sweet.

Do I have to toast the pecans first?

Not required, but toasting for 6–8 minutes at 350°F intensifies flavor.

Let them cool before mixing so they don’t scramble the eggs. Worth it, IMO.

Why did my pecan layer sink into the cake?

It’s supposed to mingle a bit. If it disappeared entirely, your batter may have been too thin or overmixed, or the pecan mixture was poured too aggressively.

Spoon it gently over the batter to keep layers distinct.

Can I make this a layer cake?

Yes. Bake the cake batter in two 8-inch rounds (reduce time to 22–28 minutes). Use the pecan mixture as a “topping” on just one layer in a springform pan, or make a pecan praline frosting for the outside.

Slightly more effort, big wow factor.

How do I know it’s done?

Look for a deep golden top, set edges that pull away slightly from the pan, and a gentle jiggle in the center. An instant-read thermometer inserted near the center should read around 200–205°F in the cake portion.

What if I don’t have buttermilk?

Stir 2 teaspoons lemon juice or vinegar into 3/4 cup milk and let sit 5 minutes. Or use 1/2 cup sour cream thinned with 1/4 cup milk for extra richness.

Can I cut the sugar?

You can reduce the brown sugar in the cake by 2–3 tablespoons and the pecan layer by 2 tablespoons.

Go further and the texture may suffer (especially the glossy pecan finish).

Is this better warm or cold?

Warm is gooey and nostalgic; room temp is sliceable and balanced; chilled is fudgy and neat. Choose your adventure. A quick 10-second microwave nudge is never wrong.

My Take

This pecan pie cake is the dessert equivalent of a power suit—bold, confident, and designed to close.

It gives you the nostalgic payoff of pecan pie with the reliability of a sturdy cake crumb. I love it for holidays, but it’s also a Tuesday hero with coffee. If you want maximum applause with minimum drama, this is your move.

And yes, add the flaky salt—because we’re civilized.