Ingredients

For the Cake:

  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup (1 stick or 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1/4 cup (60ml) bourbon
  • 1 tsp vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (100g) chopped pecans, toasted

For the Pecan Pie Filling:

  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (60ml) light corn syrup
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (1/2 stick or 56g) unsalted butter
  • 1/8 tsp salt
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1 1/2 cups (150g) chopped pecans, toasted

For the Bourbon Buttercream:

  • 1 1/2 cups (3 sticks or 339g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 2-3 tbsp (30-45ml) heavy cream
  • Pinch of salt

For Garnish (Optional):

  • Whole pecans, toasted
  • Drizzle of caramel sauce

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer (stand or handheld)
  • Small saucepan
  • Cooling racks
  • Offset spatula

Instructions

Step 1: Prepare the Cake

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Liquids: Add eggs one at a time, beating well after each addition. Mix in bourbon and vanilla extract.
  5. Combine Wet and Dry: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients (dry, buttermilk, dry, buttermilk, dry). Mix until just combined; avoid overmixing.
  6. Add Pecans: Fold in the toasted chopped pecans with a spatula.
  7. Bake: Divide the batter evenly among the prepared pans. Smooth the tops. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Pecan Pie Filling

  1. Cook Filling: In a medium saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, butter, and salt. Stir constantly until the butter melts and the mixture is smooth.
  2. Simmer: Bring to a gentle boil, then reduce heat to low and simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
  3. Add Bourbon and Pecans: Remove from heat. Stir in bourbon, vanilla extract, and chopped pecans. Let cool to room temperature; it will thicken as it cools.

Step 3: Prepare the Bourbon Buttercream

  1. Beat Butter: In a large bowl, beat softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
  2. Add Sugar: Gradually add powdered sugar, 1 cup at a time, beating on low speed until combined, then on medium until smooth.
  3. Add Liquids: Add bourbon, vanilla extract, and 2 tablespoons of heavy cream. Beat on high speed for 2-3 minutes until light and fluffy. Add more cream, 1 tablespoon at a time, if needed for desired consistency. Add a pinch of salt and mix.

Step 4: Assemble the Cake

  1. Level Cakes: If necessary, use a serrated knife to level the tops of the cooled cakes.
  2. Layer 1: Place one cake layer on a serving plate or cake board. Spread a thin layer of buttercream over the top, then spoon and spread half of the pecan pie filling evenly over the buttercream.
  3. Layer 2: Place the second cake layer on top. Spread another thin layer of buttercream, followed by the remaining pecan pie filling.
  4. Top Layer: Place the final cake layer on top, bottom side up for a flat surface.
  5. Frost Cake: Apply a thin crumb coat of buttercream over the top and sides of the cake. Chill for 15 minutes to set. Then, frost the cake with the remaining buttercream, smoothing the sides and top with an offset spatula.

Step 5: Garnish and Serve

  1. Decorate: Optionally, arrange toasted whole pecans on top and drizzle with caramel sauce for extra flair.
  2. Serve: Slice and serve at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.

Tips

  • Toasting Pecans: Spread pecans on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, stirring halfway, until fragrant. Cool before using.
  • Bourbon Substitute: If avoiding alcohol, replace bourbon with apple juice or additional buttermilk in the cake, and use milk or apple juice in the filling and buttercream.
  • Make Ahead: Cake layers can be baked a day ahead and wrapped tightly in plastic wrap. Pecan pie filling can be made a day ahead and refrigerated; bring to room temperature before using.

Serving Size

  • Serves: 12-16
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: About 2 hours (including cooling)

Enjoy your decadent Bourbon Pecan Pie Cake!