Pecan Spice Layer Cake With Cream Cheese Frosting Recipe

Name: Pecan Spice Layer Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans; 2 ¾ cups cake flour (not self-rising); 2 teaspoons baking powder; 1 teaspoon baking soda; ¾ teaspoon salt; 1 tablespoon ground cinnamon; 1 ¼ teaspoons freshly grated nutmeg; 1 teaspoon ground ginger; ½ teaspoon ground allspice; ¼ teaspoon ground cloves; 1 ½ cups packed light brown sugar; 3 large eggs, at room temperature 30 minutes; 1 ½ teaspoons pure vanilla extract; 1 ½ cups sour cream; ¾ cup pecans, toasted, cooled, and finely chopped (3 ounces); 3 (8 ounce) packages cream cheese, softened; ¾ cup unsalted butter, softened; 1 tablespoon finely grated fresh lemon zest; 3 ¾ cups confectioners' sugar (from a 1-pound package); 1 tablespoon fresh lemon juice; 1 ⅓ cups pecans, toasted, cooled, and finely chopped (5 ounces)

Servings: persons

¾ cup unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans
2 ¾ cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 tablespoon ground cinnamon
1 ¼ teaspoons freshly grated nutmeg
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 ½ cups packed light brown sugar
3 large eggs, at room temperature 30 minutes
1 ½ teaspoons pure vanilla extract
1 ½ cups sour cream
¾ cup pecans, toasted, cooled, and finely chopped (3 ounces)
3 (8 ounce) packages cream cheese, softened
¾ cup unsalted butter, softened
1 tablespoon finely grated fresh lemon zest
3 ¾ cups confectioners' sugar (from a 1-pound package)
1 tablespoon fresh lemon juice
1 ⅓ cups pecans, toasted, cooled, and finely chopped (5 ounces)

1
Make cake:.
2
Put oven rack in middle position and preheat oven to 350F
3
Butter and flour cake pans, knocking out excess flour.
4
Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
5
Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes.
6
Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla.
7
Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
8
Mix in pecans until just combined.
9
Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles.
10
Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes.
11
Cool 10 minutes in pans on racks.
12
Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
13
Make frosting:.
14
Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes.
15
Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
16
Assemble and frost cake:.
17
Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion.
18
Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting.
19
Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down.
20
Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
21
****Cook time does not include toasting the pecans or allowing cake to cool before frosting.
22
Cooks' notes:.
23
Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week.
24
If frozen, thaw in bags at room temperature, about 2 hours.
25
Frosting can be made 1 day ahead and chilled, covered.
26
Bring to room temperature, then stir until smooth before using.
27
Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.

2900

kcal

Calories

161

Fat

354

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ¾ cup unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans, 2 ¾ cups cake flour (not self-rising), 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Pecan Spice Layer Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Spice Layer Cake With Cream Cheese Frosting

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