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Moist and Delicious Pecan Spice Layer Cake
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4.41 from 20 votes

Pecan Spice Layer Cake

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
Cuisine: American
Author: Melissa and Bebe

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.