Looking for a surefire crowd-pleaser to impress your guests and satisfy your sweet tooth? Look to Bourbon Pecan Pie Cake! This decadent dessert melds the rich flavors of chocolate, bourbon, and pecan pie filling, creating a showstopping cake for any gathering.
Whether you’re a vegan or a meat-eater, there’s a recipe out there for you. From classic pecan pie with a twist of ginger and bourbon to an upside-down cake with browned butter and bourbon, there’s no shortage of delicious options to choose from. So why not try making a Bourbon Pecan Pie Cake for your next special occasion?
Key Bourbon Pecan Pie Cake Ingredients & Why
Pecans
They add a nutty crunch to pecan pie cakes, often chopped and featured in the filling or topping.
Bourbon
Infuses a rich, smoky twist to pecan pie cakes. It can be blended into the filling or used to marinate pecans before incorporating them.
Butter
A classic for enhancing richness and flavor in pecan pie cakes. It can be browned for a nutty touch or used as is.
Sweetens and thickens the pecan pie cake filling. Brown sugar offers a caramel-like note.
Corn Syrup
An essential thickening agent in pecan pie cake filling. Light or dark corn syrup can be used, with dark for a bolder flavor.
Eggs
Bind the ingredients, lending richness and flavor to pecan pie cake fillings.
Flour
Some recipes use flour to thicken the filling or cake batter to prevent runniness.
Salt
Balances sweetness and enhances flavors in pecan pie cakes.
How Do You Make The Best Bourbon Pecan Pie Cake?
- Ready the oven at 350 degrees F for the cake.
- Mix flour, baking powder, cinnamon, and salt in one bowl. In a separate bowl, combine bourbon, milk, and vanilla, even if it appears clumpy—it’s normal.
- Using a stand mixer with a paddle attachment, cream butter and coconut oil for 1 minute. Add 1 3/4 cups of granulated sugar and beat for an additional minute until fluffy. Gradually mix in egg yolks one at a time. Add dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Finish by gently stirring in pecans.
- Achieve a perfect batter by using a stand mixer with a whisk attachment and a clean bowl. Whip egg whites and cream of tartar on medium until soft peaks form. Gradually add 1/4 cup granulated sugar and whip until stiff peaks form, approximately 5 minutes. Finish by folding the egg whites into the batter in thirds for optimal results.
- Bake for 55-60 minutes, and only remove from the pan after it has cooled down.
- Create the glaze by mixing confectioners’ sugar, bourbon, and 2 tbsp water in a bowl. Once the cake has cooled, drizzle with the glaze and sprinkle with chopped pecans.
Pro Tips For Making Bourbon Pecan Pie Cake Recipe
- Prep your ingredients before making the cake for a smoother, quicker process.
- Make the spiced bourbon butter pecan cake layers in advance and freeze for up to 2 months. Thaw them in the fridge overnight when ready to use.
- Easily create a bourbon syrup for added flavor and moisture in the cake.
- Apply a thin crumb coat of frosting all over the cake, then chill for 20 minutes to ease the frosting and smoothing.
- Decorate with pecan halves on top and bottom, or use a Wilton 6B piping tip for a rope border.
- Explore Bourbon Pecan Pie Cake variations like Bourbon Pecan Bundt Cake or Chocolate Bourbon Pecan Pie.
How to Store Bourbon Pecan Pie Cake
- Refrigerate: To keep your Bourbon Pecan Pie Cake fresh and safe, refrigerate it after baking and cooling, as advised by the USDA.
- Cover: Ensure your cake remains moist and free from fridge odors by covering it with plastic wrap or aluminum foil.
- Store: Safely store your cake in the fridge for 3-4 days. For longer storage, freeze it for up to 2 months.
- Serve: For the best taste, remove the cake from the fridge 30 minutes before serving to allow the filling to soften slightly.
Can You Freeze Bourbon Pecan Pie Cake?
- Bake and fully cool the pie.
- Wrap it tightly in three layers of plastic to guard against freezer burn.
- Store the wrapped pie in a freezer-safe bag or container.
- Label with the date and contents.
- Freeze for up to three months.
Frequently Asked Questions About Bourbon Pecan Pie Cake
What is Bourbon Pecan Pie Cake?
Bourbon Pecan Pie Cake offers a delightful twist on the classic pecan pie by infusing the filling with bourbon, creating a harmonious blend of pecan sweetness and a touch of spicy bourbon.
How should I store Bourbon Pecan Pie Cake?
To maximize freshness, you can store Bourbon Pecan Pie Cake for up to 5 days at room temperature or extend its shelf life to 10 days in the refrigerator. For longer-term preservation, tightly wrap it in plastic and aluminum foil for up to 2 months in the freezer.
Do I have to toast the pecans first?
Enhance the flavor and crunch of pecans by toasting them beforehand.
Bourbon Pecan Pie Cake Recipe
Ingredients
Cake:
- 2 2/3 cups cake flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup bourbon
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 8 tablespoons (1 stick) butter
- 1/2 cup coconut oil
- 2 cups granulated sugar
- 4 eggs, separated
- 3/4 cup pecans, chopped and toasted
- 1/4 teaspoon cream of tartar
Glaze:
- 1 cup confectioners' sugar
- 1 tablespoon bourbon
- 1/4 cup pecans, chopped and toasted
Instructions
- To prepare the cake, start by preheating the oven to 350 degrees F.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate bowl, combine bourbon, milk, and vanilla, and don't worry if it looks a bit clumpy.
- Begin by placing the butter and coconut oil in a stand mixer with a paddle attachment. Cream them for a minute until they become fluffy. Next, add 1 3/4 cups of granulated sugar and beat for another minute until you achieve a fluffy texture. Then, incorporate the egg yolks one at a time, making sure to mix thoroughly after each addition. Gradually add the dry ingredients in four separate batches, alternating with the wet mixture. Start and finish with the dry ingredients. Finally, gently stir in the pecans.
- To create a delightful batter, start by using a stand mixer with a whisk attachment in a clean bowl. Whip the egg whites and cream of tartar on medium until they reach soft peaks. Gradually sprinkle in the remaining 1/4 cup of granulated sugar and continue whipping for approximately 5 minutes until stiff peaks are achieved. Finally, fold the egg whites into the batter in thirds for a perfect finish.
- After pouring the mixture into a bundt pan, bake for 55-60 minutes until a cake tester comes out clean. Allow it to cool before turning the cake out of the pan.
- To prepare the glaze, take a medium bowl and combine confectioners' sugar, bourbon, and 2 tablespoons of water. After the cake has cooled, drizzle the glaze over it and generously sprinkle with chopped pecans.
