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Indulge in the rich, nutty goodness of this Pecan Cream Cake. A perfect blend of buttery cake layers and creamy frosting, this dessert is a showstopper for any occasion.
Growing up, my grandmother would bake this Pecan Cream Cake for family gatherings. The aroma of toasted pecans and vanilla would fill the house, creating memories that last a lifetime. Now, I’m sharing this beloved recipe with you.
Get ready to cook up a storm with this delightful Pecan Cream Cake recipe!
What to Expect
- Time: Approximately 1 hour (including baking and cooling time)
- Difficulty: Intermediate
Before You Begin
Before you start, ensure all your ingredients are at room temperature. This helps in achieving a smooth batter and perfect texture for your Pecan Cream Cake.
Ingredients You’ll Need
| Cake | Quantity |
|---|---|
| Butter (Softened) | 1 Cup |
| Granulated Sugar | 2 Cups |
| All Purpose Flour or Gluten Free All Purpose Flour | 2 Cups |
| Baking Soda | 1 tsp |
| Buttermilk | 1 Cup |
| Vanilla Extract | 1 tsp |
| Eggs (Room Temperature) | 5 |
| Shaved Coconut | 1/4 Cup |
| Chopped Pecans | 1 Cup |
| Frosting | Quantity |
| Cream Cheese (Room Temperature) | 8 oz Package |
| Butter (Softened) | 1/2 Cup |
| Powdered Sugar | 2 Cups |
| Vanilla Extract | 1 tsp |
| Chopped Pecans | 1 Cup |
Step-by-Step Guide
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Dry Ingredients: Gradually add the flour and baking soda to the butter mixture, mixing well.
- Incorporate Wet Ingredients: Pour in the buttermilk and vanilla extract, continuing to mix until combined.
- Add Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in Coconut and Pecans: Stir in the shaved coconut and chopped pecans.
- Prepare Cake Pans: Grease two 9-inch cake pans and pour the batter evenly into each.
- Bake: Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: While the cakes cool, cream together the cream cheese and butter. Gradually add the powdered sugar and vanilla extract, mixing until smooth. Stir in the chopped pecans.
- Frost the Cake: Once the cakes are completely cool, spread the frosting evenly between the layers and over the top and sides of the cake.
Notes
You must buy pecans labeled “Gluten-Free” or “Processed in a peanut/tree nut only facility.” Fisher and Diamond are often safe, but always read the “May Contain” warning.
Use a blend like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1. If your blend has no gum, you must add 1 tsp of xanthan gum.
Check the bag. Ingredients should be: Coconut, Sugar, Water, Propylene Glycol, Salt, Sodium Metabisulfite. If you see “Starch,” verify the source. Baker’s brand is generally safe.
Ensure your Baking Powder is aluminum-free and cornstarch-based.
Pointers for Perfection & How to Store
For a perfectly moist Pecan Cream Cake, ensure you do not overbake it. Keep an eye on the oven and check for doneness a few minutes before the suggested time. Store your Pecan Cream Cake in an airtight container in the refrigerator for up to 5 days. For more delicious recipes, check out this Gluten Free Cinnamon Coffee Cake Recipe.
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Pecan Cream Cake: Gluten-Free Delight
- Total Time: 90
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This Gluten-Free Pecan Cream Cake is a Southern-inspired delight that is rich, nutty, and incredibly moist. Featuring tender cake layers infused with toasted pecans and a hint of cinnamon, it is smothered in a velvety cream cheese frosting. It’s the perfect centerpiece for holidays or special celebrations.
Ingredients
— The Pecan Cake Layers —
2 cups gluten-free all-purpose flour blend (Measure for Measure)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (enhances the nuttiness)
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs, room temperature (separated)
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature (or whole milk with 1 tbsp vinegar)
1 ½ cups finely chopped pecans, toasted
— The Cream Cheese Frosting —
12 oz (1 ½ blocks) cream cheese, softened
¾ cup (1 ½ sticks) unsalted butter, softened
4 cups powdered sugar (confectioners’ sugar)
2 teaspoons pure vanilla extract
1–2 tablespoons heavy cream (if needed for consistency)
— Garnish —
1 cup pecan halves or chopped pecans (for decoration)
Instructions
1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans (or two 9-inch pans) and line the bottoms with parchment paper.
2. Toast the Pecans: Spread the chopped pecans on a baking sheet and bake for 5–7 minutes until fragrant. Watch closely so they don’t burn. Let them cool completely.
3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
4. Cream Butter & Sugar: In a large mixing bowl (or stand mixer), beat the softened butter and granulated sugar on medium-high speed for 4–5 minutes until pale and fluffy.
5. Add Yolks: Add the 4 egg yolks (reserve the whites!) one at a time, beating well after each. Stir in the vanilla.
6. Combine: Reduce speed to low. Add the flour mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the flour. Mix just until combined.
7. Fold in Pecans: Gently fold in the cooled toasted chopped pecans.
8. Whip Egg Whites: In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the batter using a spatula to lighten the cake (this is key for GF baking texture!).
9. Bake: Divide batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Let the cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
11. Make Frosting: Beat the cream cheese and butter together until completely smooth. Gradually add powdered sugar, one cup at a time. Add vanilla and heavy cream if needed. Whip on high for 2 minutes until creamy.
12. Assemble: Frost the top of the first cake layer, stack the second, frost, and repeat. Cover the sides and top with the remaining frosting. Press extra pecans onto the sides or top for garnish.
Notes
Toasting is Mandatory: Do not skip toasting the pecans! It releases the oils and keeps them crunchy inside the cake batter.
Egg White Method: Separating the eggs and folding in the whipped whites creates a lighter, airier structure that counteracts the density of gluten-free flour and nuts.
Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
Storage: Because of the cream cheese frosting, this cake should be stored in the refrigerator. Let it sit at room temperature for 20 minutes before serving for the best flavor.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 42
- Sodium: 290
- Fat: 38
- Saturated Fat: 16
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 6
- Cholesterol: 105
Your Burning Questions Answered!
- Can I use a different type of nut?
- Yes, you can substitute pecans with walnuts or almonds if preferred.
- Can I make this cake ahead of time?
- Absolutely! The Pecan Cream Cake can be made a day in advance and stored in the refrigerator
Is this recipe suitable for a gluten-free diet?
Yes, you can use gluten-free all-purpose flour as a 1:1 swap for regular flour.
Dig In & Enjoy!
There you have it—a decadent Pecan Cream Cake that’s sure to impress. Whether it’s for a special occasion or just a treat for yourself, this cake is a delightful indulgence. For more delicious ideas, follow me on My Pinterest.