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