Description
A delicious layered pecan cake with cream cheese frosting and raspberry filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup neutral oil
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup toasted chopped pecans
- 2 cups raspberries (fresh or frozen)
- ⅓ cup sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water
- 8 oz cream cheese
- ½ cup unsalted butter
- 2 cups powdered sugar
- ½ cup granulated sugar
- 2 tbsp water
- ¼ cup coconut cream
- Pinch of salt
- Fresh raspberries
- Whole pecans
Instructions
- Mix dry ingredients (flour, baking powder, baking soda, salt).
- Cream butter, oil, white sugar, and brown sugar until fluffy.
- Beat in eggs one at a time, then vanilla.
- Alternate adding dry ingredients with buttermilk.
- Fold in toasted pecans.
- Divide into three 8-inch pans and bake at 175°C for 22–25 minutes. Cool fully.
- Heat raspberries, sugar, and lemon juice until broken down.
- Stir in cornstarch slurry and cook until thick and glossy. Cool completely.
- Beat cream cheese and butter until creamy.
- Add powdered sugar gradually, then vanilla. Chill briefly for easier spreading.
- Heat sugar and water without stirring until deep amber.
- Remove from heat, whisk in coconut cream and salt. Let cool to room temperature.
- Layer pecan cake, cream cheese frosting, and raspberry filling. Repeat until all layers are stacked.
- Frost lightly or leave semi-naked. Drizzle caramel and top with raspberries and whole pecans.
Notes
- This cake can be made ahead of time and stored in the refrigerator.
- Ensure that all ingredients are at room temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg