Published: Last Updated: by Marye 781 words. | About 4 minutes to read this article.
This easy layer cake is has finely ground pecans and pecan praline whiskey added to the batter. The pecan flavor is over the top. Use an frosting you like -- I prefer plain vanilla or cream cheese frosting.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Jump to Recipe
A tender pecan layer cake flavored with a generous amount of butter and a splash of pecan infused whiskey is just right for special occasions whether it's celebrating a promotion or a birthday.
For this recipe you'll need the following ingredients: all purpose flour, baking powder, salt, unsalted butter, sugar, vanilla, eggs, milk, pecans, and pecan whiskey (optional or you can substitute bourbon) You'll also need 2 9-inch cake pans and 40 minutes of time.
A month or so ago I was picking up some liquor for a client project and I happened to see pecan praline whiskey. I knew right then that I wanted to make this cake for my husband's birthday. Pecan anything is almost guaranteed to be popular here in Texas so I wasn't too worried that he wouldn't like it even though it wasn't chocolate.
Our property is filled with pecan and black walnut trees. I was really excited about it when we first moved here. I made all kinds of plans for those pecans and walnuts - why I'd even sell the at the Farmer's Market! When fall came and those nuts started hitting the ground I gathered them up. I grabbed my basket and made a beeline for the kitchen and my nut cracker. When the first pecan was shriveled and icky I chalked it up to the price I had to pay for these gorgeous wild pecans. By the time I'd opened the tenth one (yes I am stubborn) and gagged as a little white worm wiggled out I was done with the damn pecans. The black walnuts were impossible to open so I decided to be happy with the shade that the trees create and the great firewood they turn into when they fall down.
Isn't that just the way, though? You build things up in your mind and then when they don't measure up to your fantasy you get frustrated -- at least do. Y'all are probably not like that. This year I am working on being satisfied with what I have while I am on the way to where I'm going.
Anyway, back to this most amazing pecan layer cake. Between the ground pecans and the pecan whiskey I knew that the flavor was going to be incredible. I was a little concerned about the texture, though. I based my cake on a black walnut (how do people open those things?) cake from a 1930s cookbook. I used butter rather than shortening and pecans rather than walnuts. With a couple of tweaks it was exactly what I wanted.
Delicious.
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If you want successful cakes you have to have good cake pans. I've tried a lot of them and I always come back to Wilton. They are strong, they clean easily, and they hold up well over time.
Wilton Performance Cake Pans Round Pan 4 Piece Set
Here's the Pecan Layer Cake Recipe. You can use any frosting you like but I like this Cream Cheese Frosting. Just scroll down to the frosting recipe on the bottom.
📖 Recipe
4.84 from 6 votes
Pecan Layer Cake: Did You Say Pecan Whiskey?
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This easy layer cake is has finely ground pecans and pecan praline whiskey added to the batter. The pecan flavor is over the top. Use an frosting you like -- I prefer plain vanilla or cream cheese frosting.
Course Cake
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings:10
Calories:
Author:Marye Audet-White
Ingredients
- 2 cups flour
- 2 ¾ teaspoons of baking powder
- ¼ teaspoon kosher salt
- ⅔ cup unsalted butter
- 1 ½ cups sugar
- 1 teaspoon of vanilla
- 3 eggs, , room temperature and separated
- ½ cup milk
- ¼ cup pecan praline whiskey, (or bourbon, or leave it out and add another ¼ cup of milk)
- 1 ½ cups finely ground pecans
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Instructions
Preheat the oven to 350F.
Grease and flour 2 9-inch pans.
Set aside.
Beat the egg whites until they are stiff but not dry.
Set aside.
Sift the flour, baking soda, and salt together.
Set aside.
Cream the butter with the sugar and vanilla until fluffy.
Add the egg yolks all at once and beat well.
Add the bourbon to the milk.
Set aside.
Add the dry ingredients alternately with the milk mixture, beginning and ending with the flour and beating well after each addition.
Add the nuts and fold in the stiffly beaten egg whites.
Spoon into greased and floured pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool 5 minutes in the pans then turn out and cool completely.
Fill and frost as desired.
You'll find more helpful tips and variations in the body of the post.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
T Grau
This is a great, solid cake recipe. Texture is a balance between dense and fluffy, and flavor was not overly sweet or overly nutty - just right. I was making for an event where one person can't eat gluten, so I used gluten free flour. Couldn't find the right whiskey, so used the bourbon option. Also used half white sugar and half brown sugar. Frosted with a cream cheese frosting. The pecans and the bourbon come through wonderfully without being too powerful. Thanks for a solid and delicious recipe!Reply
Linda @ Food Huntress
Wow, it sounds decadent and delicious. I love pecans in almost anything!
Reply
Marye Audet
It is so good, really!
Laura @MotherWouldKnow
The recipe sounds divine, but it doesn't compare to the nugget of an experience you recounted (pardon the pun) and the profound thought that followed.
Reply
Marye Audet
Aww, thanks Laura.
Reply
Susan | LunaCafe
Love pecans. Love whiskey. Love cake. Okay, this is a no brainer for me. 🙂
Reply
Marye Audet
LOL!
Reply
Nutmeg Nanny
This cake look amazing! I love pecans but I never use them in cakes. This must change!
Reply
Marye Audet
It adds a delicate flavor that I love.
Reply
Catherine
Dear Marye, your layer cake looks splendid. I have to try this for the holidays...I know it will be a sure hit! xo, Catherine
Reply
Marye Audet
thank you!
Reply
Dorothy at Shockingly Delicious
Right there, smack in the middle of a recipe post, is an extremely profound comment: "This year I am working on being satisfied with what I have while I am on the way to where I’m going." Amen to that, sistah!
Reply
Marye Audet
🙂 Now, if only I can stick with it. 😉
Reply
heather
"being satisfied with what I have while I am on the way to where I’m going" LOVE this!! and I LOVE this cake!
Reply
Marye Audet
thankyou
Reply
allie @ Through Her Looking Glass
This sounds divine Marye! I have never had pecan whiskey. Yet. How fabulous in a cake!!!Reply
Marye Audet
it is awesome!
Reply
Shashi at RunninSrilankan
You had me at Pecan cake - but then I saw the pecan praline whiskey in this and I almost bowled over! I would be quite quite happy if this was in front of me.
BTW , Marye, I might have to adopt your resolution to be "satisfied with what I have while I am on the way to where I’m going" - LOVE that!Reply
Marye Audet
🙂 thank you!
Reply
Ali @ Home & Plate
I love pecans but never heard of pecan whiskey. Now I'm interested. Looks delicious.
Reply
Marye Audet
It is SO good.
Reply
