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Pecan Pie Cake
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Pecan Pie Cake
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This recipe combines two delicious desserts: pecan pie and milk chocolate cake. Layers of crunchy candied pecans, silky chocolate ganache, moist chocolate cake and a rich pecan pie, all rolled into one.

Prep time
Bake/Cook time
10 servings
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Pecan Pie Cake
Extra Fine Granulated Sugar
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
10 servings


Pie Crust

Pecan Pie Filling

  • 3 large eggs
  • 2 tablespoons milk
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 tablespoon vanilla extract
  • 2 cups, well packed Imperial Sugar Dark Brown Sugar
  • 1 tablespoon + 2 teaspoons all-purpose flour
  • 2 cups pecan pieces or halves

Milk chocolate flavor cake layer

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  1. Place flour in a large bowl. Using a box grater, grate very cold butter onto flour. In a cup combine buttermilk, salt, sugar and vanilla extract. Add to flour mixture and combine briefly until dough forms. Place in freezer for about 10 minutes or until cold enough to roll.
  2. Meanwhile prepare pecan pie filling by briefly whisking eggs and milk. Melt butter until liquid but not boiling and whisk in along with vanilla extract. Whisk in brown sugar and flour. Set aside.
  3. Set aside a springform pan and a cupcake pan. On a lightly floured surface roll dough into a circle 3 finger wider than bottom of springform pan.
  4. Place dough into pan and press well onto sides about 3 fingers high. Scatter in pecans followed by pecan pie filling. Place in oven and bake until center of pie no longer trembles and feels set, about 40-45 minutes.
  5. Near the very end of the baking process start preparing the cake layer. Sift together flour and baking soda and set aside. Bring water to a boil and pour onto chocolate. Whisk smooth and add salt, set aside.
  6. Using a stand mixer fitted with paddle attachment or large bowl with hand held mixer, mix butter until creamy. Add sugar and mix well. Add one egg yolk at a time and mix until well combined.
  7. Add chocolate mixture and mix until light and creamy while scraping in between.
  8. Add 1/3 of buttermilk and once combined add 1/3 of flour. When batter is smooth repeat with buttermilk and flour and repeat. Stop mixing once batter is silky.
  9. In a separate bowl whip egg whites until medium firm peaks form and fold into above batter.
  10. The cake batter makes slightly too much to be all poured onto the pie and bake properly, therefore pour 3/4 of batter onto baked pecan pie and return to oven until an inserted toothpick comes out clean, about 45-50 minutes. Pour remaining cake batter into cupcake liners or a lightly greased muffin pan. Place in oven and bake until center of cupcakes bounce back when lightly pressed, about 20 minutes.
  11. When pecan pie cake has cooled spread surface with ganache and decorate with candied pecans.


NOTE: The mouth feel is extraordinary and a bit candy bar-ish, but not as heavy.

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