Delicious layers of homemade Spice Cake with a Pecan Pie filling. This Pecan Pie cake is topped with a creamy Brown Sugar frosting! Drooling yet? Normally when I bake for my family I share the recipes here on Shugary Sweets. IF they are top notch.
This time of year I find myself in overload of incredible recipes (and ideas)! And when I go on some crazy hair baking spree….my kitchen is left (a mess), but more importantly, full of treats.
More treats than even my family can eat!
Today’s awesome cake happened to be one of those desserts that came about in my kitchen when it was full. Full, as in, too many treats already filled my fridge and counters!
Here’s the thing, when I bake something, or come up with an idea, I have no guarantee that it’s going to succeed. So I don’t always expect to have a huge cake on my counter, because many times they have ended in the trash (oh, the joys of recipe development)!
Guys, if you’re still planning what to make for dessert this holiday, your search is over.
Now, the cake. I started with my from scratch, spice cake recipe. If you want to save yourself a step and use a boxed mix, go for it. I enjoy making homemade cakes from scratch, but I’ve used plenty of mixes too. Your call, I’ll never know!
Finally, the brown sugar frosting. In making this type of frosting in the past, I have melted the brown sugar with the butter, then let it cool before whipping it with the cream cheese and powdered sugar.
But this time, I went the easy route. I just beat the cream cheese, butter, brown sugar and powdered sugar together. And it turned out glorious! The first version is a little more “caramel-ly”, while this one definitely has more of a brown sugar taste. Which is great on today’s cake!
So, there you have it friends, the perfect holiday cake! Print this one out for your recipe box, it’s going to be a new family favorite!
This time of year I find myself in overload of incredible recipes (and ideas)! And when I go on some crazy hair baking spree….my kitchen is left (a mess), but more importantly, full of treats.
More treats than even my family can eat!
Today’s awesome cake happened to be one of those desserts that came about in my kitchen when it was full. Full, as in, too many treats already filled my fridge and counters!
Here’s the thing, when I bake something, or come up with an idea, I have no guarantee that it’s going to succeed. So I don’t always expect to have a huge cake on my counter, because many times they have ended in the trash (oh, the joys of recipe development)!
Guys, if you’re still planning what to make for dessert this holiday, your search is over.
Now, the cake. I started with my from scratch, spice cake recipe. If you want to save yourself a step and use a boxed mix, go for it. I enjoy making homemade cakes from scratch, but I’ve used plenty of mixes too. Your call, I’ll never know!
Finally, the brown sugar frosting. In making this type of frosting in the past, I have melted the brown sugar with the butter, then let it cool before whipping it with the cream cheese and powdered sugar.
But this time, I went the easy route. I just beat the cream cheese, butter, brown sugar and powdered sugar together. And it turned out glorious! The first version is a little more “caramel-ly”, while this one definitely has more of a brown sugar taste. Which is great on today’s cake!
So, there you have it friends, the perfect holiday cake! Print this one out for your recipe box, it’s going to be a new family favorite!
INGREDIENTS
FOR THE CAKE:
- 5 egg whites, room temperature
- 3/4 cup milk
- 3/4 cup unsalted butter, softened
- 1 3/4 cup granulated sugar
- 2 1/2 cup cake flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
FOR THE FILLING:
- 1 cup light brown sugar, packed
- 1/2 cup KARO dark corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, softened
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 2 cup Fisher chopped pecans
FOR THE FROSTING:
- 1 package (8oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 3 cup powdered sugar
- 1/4 cup Fisher pecan halves, for garnish
DIRECTIONS:
- Begin by making the filling first. You can do this night before, or before preparing the cake.
- In a small saucepan, combine the brown sugar, KARO dark corn syrup, heavy cream, butter and salt. Heat over medium heat until mixture begins to boil, stirring constantly.
- Once boiling, continue to stir and boil for one full minute. Remove from heat and add in the vanilla extract and chopped pecans. Chill in the refrigerator until it thickens, at least two hours (or overnight).
- For the cake, preheat oven to 350 degree F. Prepare 2- 9inch cake pans by spraying with non stick baking spray. Set aside.
- In a small bowl, combine egg whites with 1/4 cup of the milk. Mix and set aside.
- In a large mixing bowl, beat butter and sugar until creamy (about 2-3 minutes). Add in the dry ingredients and mix until combined, scraping down the sides of the bowl as needed. Beat in the egg white mixture and slowly add the remaining 1/2 cup milk. Beat for a full 3 minutes.
- Pour batter into prepared cake pans. Bake for 25-30 minutes. Remove and cool for 5 minutes in the pan. Then invert on wire racks and cool completely.
- For the frosting, beat cream cheese, butter, brown sugar and powdered sugar for 5 minutes, scraping down the sides of the bowl as needed.
- To assemble cake, lay one layer of cooled cake on a cake plate. Make sure the dome of the cake has been sliced off, so that the cake is level. Top with the chilled and thickened pecan pie filling. Then top with the second cake layer. Spread a thin layer of the frosting on sides and top of cake to make a crumb coating. Chill for 15 minutes in the refrigerator.
- Spread the remaining frosting over the cake and garnish with pecans. Keep cake chilled until ready to serve. Then let rest at room temperature for 15 minutes. ENJOY!
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