Pecan Cake Recipe - Glendas Farmhouse

Pecan Cake Recipe

Adapted from a recipe by Olivia and the Liv for Cake blog, this showpiece takes everything that’s delicious about pecan pie and transforms it into a beautiful cake. Bake it for Thanksgiving, Christmas, or any time at all!
Italian Cream Cake Pecan cake recipe
Italian Cream Cake Pecan cake recipe

Pecan Cake Recipe

Prep Time 1 hour Cook Time 40 min Rest Time 30 min Total Time 2 hrs 10 mins Servings: 12


Pecans add a unique flavor to sweet, savory, and spicy foods. We love them in tasty pies and sweet pralines. When you’re in the mood for a decadent dessert, try our decadent Pecan Pie Cake recipe from Glenda’s Farmhouse.


Glenda’s Farmhouse is an Andersen & Sons Shelling brand. Since 1904, our family has been farming walnuts, prunes, and cattle in Vina, California, in Northern California. We have merged with Western Nut Company and are expanding into new brands and other tree nut commodities, such as pecans, cashews, and almonds.


Pecan Filling:

Brown Sugar Cake:

Brown Sugar Swiss Meringue Buttercream:

Final Assembly


  1. Pecan Filling:

    In a medium pot, whisk together water, egg yolk, and cornstarch. Add in brown sugar and chopped pecans and whisk to combine. Cook over medium heat, whisking constantly, until mixture comes to a boil. Boil, whisking constantly for approx. 1 minute. Remove from heat and whisk in butter and vanilla. Cool completely before using on cake.

  2. Brown Sugar Cake:

    Preheat the oven to 350F. Grease and flour two 8-inch cake rounds and line with parchment paper.

    In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

    Using a stand mixer fitted with a paddle attachment, cream butter and sugars on medium-high until pale and fluffy (about 3 minutes). Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla. Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporate after each addition.

    Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean. Place cakes on a wire rack to cool for 10 minutes, then turn out onto a wire rack and cool completely.

  3. Brown Sugar Swiss Meringue Buttercream:

    Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. *

    Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3 minutes) or registers 160°F on a candy thermometer.

    Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). Switch to paddle attachment. Slowly add cubed butter and mix until smooth. ** Add vanilla and whip until smooth.

    *Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease-free or your meringue won’t stiffen.

    ** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.

  4. Assembly:

    Place one layer of cake on a cake stand or serving plate. Pipe a dam of buttercream around the top and fill with approximately two-thirds of the pecan pie filling. Place a second cake layer on top and apply a thin coat of frosting all over the crumb coat. Chill for 20 minutes. Frost and smooth the top and sides of the cake.

    Make a rope border using a Wilton 6B piping tip. Chill for 20 minutes. Fill the entire inside of the rope border with the remainder of the pecan pie filling. Decorate top and bottom with pecan halves if desired.

    The best pecans are from brands you can trust, such as Glenda’s Farmhouse. Plan to use them in our Pecan Pie Cake recipe. We guarantee you will enjoy healthy, high-quality nuts in every bite you take. Get in touch with us at 530.839.2236 orreach out to us using our online contact form.