Combining the beloved flavor of a pecan pie with the delicate texture of a 1-2-3-4 layer cake, this cake offers the best of both desserts.Hidden beneath a generous coat of Brown Sugar Buttercream is a moist brown sugar cake and a Pecan Pie Filling that’ll immediately call to mind your favorite deep-dish dessert.Find more holiday ready 1-2-3-4 cakes in our Nov/Dec issue! Pecan Pie Cake   Makes 1 (9-inch) cake Ingredients 1 cup (227 grams) unsalted butter, softened 2 cups (440 grams) firmly packed dark brown sugar 4 large eggs (200 grams), room temperature 2 teaspoons (8 grams) vanilla extract 3 cups (375 grams) cake flour 1 tablespoon (15 grams) baking powder ½ teaspoon (1.5 grams) kosher salt 1 cup (240 grams) whole milk, room temperature Simple Syrup (recipe follows) Brown Sugar Buttercream (recipe follows) Pecan Pie Filling (recipe follows) Garnish: finely chopped lightly toasted pecans Instructions Preheat oven to 350°F (180°C).

Spray 3 (9-inch) round cake pans with baking spray with flour.In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.Add eggs, one at a time, beating well after each addition.

Beat in vanilla.In a medium bowl, whisk together flour, baking powder, and salt.With mixer on low speed, gradually add f

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