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Pecan Spice Layer Cake

Last Updated On: June 22, 2024 | Published: October 01, 2019 by Melissa Diamond | 13 Comments
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Today we are sharing a wonderful new favorite for fall- a Pecan Spice Layer Cake! 

This time of year, we can never get enough of spiced desserts and drinks, especially cakes. This Pecan Spice Cake is a moist and flavorful addition to our growing list of favorite fall cakes.

This moist Pecan Spice Layer Cake is so flavorful! The perfect cake recipe for fall!

Why we Love this Recipe

There are many reasons to love this cake! Here are just a few:

  • Cinnamon, Nutmeg and Ginger give this cake recipe it's wonderful spiced flavor. We also love the added color and especially flavor of the brown sugar in the recipe.
  • Moist, tender cake layers, thanks in part to the buttermilk and brown sugar in the recipe.
  • A bit of crunch! The pecans that are baked into the cake layers as well as the streusel topping add a delicious crunch to every bite.
  • Perfect cake for fall birthdays, Thanksgiving, and more.

Recipe FAQs

Yes, because of the spiced cream cheese frosting, this cake needs to be refrigerated. However, for the very best flavor and texture, remove the cake from the refrigerator 2-3 hours before serving. This will allow time for the cake to warm and soften.

Yes! Just as with most of our cake recipes from pumpkin spice cake to lemon cake, strawberry cake and more, these cake layers freeze perfectly.

Once the cake layers have cooled down to warm (or room temperature), wrap each layer tightly in plastic wrap followed by foil. Freeze for up to three months.

To thaw, move the wrapped layers to the kitchen counter. Unwrap after about 30-45 minutes and continue to thaw to desired temperature for decorating.

We love buttermilk as an ingredient for cake recipes. The acidity in the buttermilk helps to soften the tough strands of gluten, which results in a more tender cake. Buttermilk also helps with leavening as it reacts with the baking soda, creating a fluffier texture.

Buttermilk Pound Cake, Lemon Buttermilk Cake, and Vanilla Buttermilk Cake are just a few popular cake recipes containing buttermilk.

Many of our cake recipes contain cake flour. Cake flour has a lower protein content than all purpose flour. The lower protein content makes for a much softer, more tender crumb.

Favorite Fall Cake Recipes

We have several more fall cake recipes to put on your must-bake list! A few of our favorites are Pumpkin Praline Cake, Maple Pound Cake, Sweet Potato Cake, and our scratch Carrot Cake Recipe.

Spiced Cream Cheese Frosting

Cream cheese frosting and spice cake layers go hand in hand. In my book, there's just nothing better! So of course we had to use a cream cheese frosting on this cake.

Plain cream cheese frosting would be wonderful with this cake, but we decided to go with a spiced cream cheese frosting for even more spice flavor. It is heavenly! 

As with most cream cheese frostings, this frosting is a bit on the softer side (as compared to most buttercream frostings). If at any time you need to firm it up for decorating, etc., pop the bowl or piping bag in the refrigerator for a few minutes to thicken.

The Streusel Topping

We love the added crunch of our streusel topping! This buttery, nutty, sweet crumble is often sprinkled over muffins and coffee cakes, but we love it on this spice layer cake as well!

We experimented with sprinkling it between the cake layers, but in the end, we preferred the streusel as a topping (and decorative border) without using it in the filling.

The flavor is wonderful, and it adds just the right amount of sweetness and crunch to the cake! Totally worth the extra few minutes or preparing the recipe ;0)

Delicious Pecan Spice Layer Cake! This scratch recipe is perfect for the holidays!

Thanks so much for stopping by today! We hope that you enjoy this Pecan Spice Cake. We would love for you to check out our full collection of cake recipes as well as our section of free cake decorating tutorials.

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

Moist and Delicious Pecan Spice Layer Cake

Pecan Spice Layer Cake

BY Melissa and Bebe
Moist and flavorful spice cake with a pecan streusel topping! So delicious any time of year but I love it for fall gatherings!
Course: Dessert
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Ingredients

For the Streusel

  • Prepare this first so it will have time to cool
  • ½ cup packed light brown sugar (108g)
  • 1 cup chopped pecans (100g)
  • ¼ cup all purpose flour (30g)
  • 3 Tablespoons melted butter (14g)
  • 1 teaspoon cinnamon (3g)
  • Preheat oven to 350 degrees

For the Cake

  • 1 ½ sticks unsalted butter, softened (170g) Butter should still be somewhat firm but should dent easily when pressed.
  • 1 cup white sugar (200g)
  • 1 cup light brown sugar packed into measuring cup (217g)
  • 4 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 mintues.)
  • 3 cups cake flour (see below for substitutions (spooned into measuring cup and leveled off) (342g)
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • 2 teaspoons ground cinnamon (6g)
  • 1 teaspoon nutmeg (2g)
  • ½ teaspoon ground ginger
  • 1 ¼ cups buttermilk (see below for substitution) (296g)
  • ¼ cup vegetable oil ( we used canola oil) (54g)
  • 1 teaspoon vanilla extract (6g)
  • 1 cup chopped pecans (100g)

For the Spiced Cream Cheese Frosting

  • 2 sticks unsalted butter, softened slightly (226g)
  • 8 oz package cream cheese, softened (full fat) (light or reduced fat cream cheese will be too soft for the recipe)
  • ½ teaspoon salt (3g)
  • 2 teaspoons cinnamon (6g)
  • 2 teaspoons vanilla extract (8g)
  • 6 cups powdered sugar - more if needed (690g)

Instructions

  • For the Streusel ToppingStir together all ingredients  until combined. Using your fingers, spread on a baking sheet and bake for 4 to 5 minutes. Keep an eye on the oven as it can quickly become too dark. Remove from the oven, let cool slightly then stir to break apart into small pieces. Let cool to room temperature before using on the cake.

For the Cake Layers

  • Preheat the oven to 350 degrees, grease, flour and add a circle of parchment or waxed paper to three 8x2 inch round pans. 
  • In a medium bowl, add the flour, baking powder, baking soda, salt and spices for 30 seconds. Whisk and set aside. 
  • In another bowl, add the buttermilk, oil and vanilla.  Set aside.
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth.  Gradually add the sugar (brown and white)
  • and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.  Add the eggs one at a time mixing until the yellow of the yolk disappears.
  • Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
  • Do not mix above medium speed or over mix the cake batter. Fold in chopped pecans.
  • Bake at 350 degrees for 25 -30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.  Let cool 5 minutes and turn out.

For the Spiced Cream Cheese Frosting

  • In the bowl of your mixer, add the softened butter, cream cheese, salt and cinnamon and vanilla.   Mix until smooth.  Do not mix above medium speed.
  • Slowly add the powdered sugar  and mix until the mixture is creamy and smooth.  Do not over mix or it may become too soft.  If it does become too soft, refrigerate for 10 minutes or so to firm it up to a consistency you like.  If you plan to do any piping,  you may need to chill the piping bag occasionally, as warm hands soften the frosting.

Assembly of Cake

  • Place the first cake layer onto the cake base or pedestal.  Spread with a layer of  frosting, add the other layer and repeat.  Top with the last layer and frost the cake as desired.  We decorated the sides and top of the cake with the Pecan Streusel.

Notes

Substitutions:

Buttermilk substitution:  To a
measuring cup, add 1 Tablespoon vinegar or lemon juice. Add milk to the 1 ¼
mark, stir.  Wait 5 minutes and it is ready
Cake Flour substitution:  Using
all purpose flour (plain in the UK) -  This recipe has 3 cups of flour, so
you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and
replace with 6 Tablespoons cornstarch.  Whisk to blend and it is ready to
use.

 

4.41 from 20 votes (20 ratings without comment)

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13 Comments

  1. Hi Monia, The most common cause for the center sinking is under baking. From the picture, the sinking is extreme. What size pan did you use and did you put the batter in three 8x2 inch pans?

    Hi Kendra, I am sorry your question was overlooked. When adding streusel to the bottom of the cake, add it while the buttercream is still moist. You could add a bit of additional frosting just where it will be covered by the streusel.

    Reply