Is there anything more comforting than a slice of warm, spiced cake? This Spiced Pecan Cake is not only incredibly flavorful, boasting a delightful blend of cinnamon, nutmeg, and cloves, but it’s also unbelievably moist. Say goodbye to dry, crumbly cakes forever! I’m sharing my secret for a perfectly tender, spiced pecan cake that will quickly become a family favorite. Get ready to experience cake perfection!
Why You’ll Love This Spiced Pecan Cake
This isn’t just another cake recipe; it’s a guaranteed success! Here’s why you’ll be making this spiced pecan cake again and again:
- Unbelievably Moist: My simple technique ensures every bite is melt-in-your-mouth tender.
- Bursting with Flavor: The warm spices and crunchy pecans create a delightful symphony of tastes and textures.
- Easy to Make: No complicated steps or fancy equipment required.
- Perfect for Any Occasion: From cozy weeknight desserts to holiday gatherings, this cake is always a crowd-pleaser.
Gathering Your Ingredients for Spiced Pecan Cake
Before we dive into the baking process, let’s talk about the ingredients. This spiced pecan cake recipe combines the warmth of fall spices with the nutty crunch of pecans, all brought together by a creamy, tangy frosting. Each ingredient plays a vital role in achieving that perfect balance of flavor and texture. We’ll break down the ingredients for the cake itself and then move on to the frosting.
Here’s what you’ll need for this delightful Spiced Pecan Cake:
- All-Purpose Flour: The foundation of our cake. Be sure to measure it accurately; spooning and leveling is preferable over scooping directly from the bag to avoid packing the flour.
- Baking Soda: Our leavening agent, helping the cake rise to a light and airy texture.
- Salt: Enhances all the flavors and balances the sweetness.
- Ground Cinnamon, Nutmeg, and Cloves: This spice blend is what gives the cake its signature warm and comforting flavor. Feel free to adjust the amounts to your liking, but these proportions offer a fantastic balance.
- Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe. Make sure it’s softened for easy creaming.
- Granulated Sugar: Adds sweetness and helps create a tender crumb.
- Large Eggs: Bind the ingredients together and contribute to the cake’s structure and richness.
- Vanilla Extract: Enhances the other flavors and adds a touch of warmth.
- Buttermilk: This is the secret ingredient for ultimate moisture! The acidity in buttermilk tenderizes the gluten in the flour, resulting in a softer cake.
- Chopped Pecans: Adds a delightful crunch and nutty flavor. We’ll divide these, using most in the cake and some for topping the frosting.
Now, for the Cream Cheese Frosting, the perfect complement to the spiced cake:
- Cream Cheese: Use full-fat cream cheese for the best flavor and texture. Make sure it’s softened to avoid lumps in your frosting.
- Unsalted Butter: Again, softened for easy creaming.
- Powdered Sugar: Also known as confectioners’ sugar, this is what gives the frosting its sweetness and smooth consistency.
- Vanilla Extract: Adds a touch of vanilla flavor to the frosting.
- Milk: Helps adjust the frosting to your desired consistency. Start with 2 tablespoons and add more as needed.
Crafting Your Spiced Pecan Cake: Step-by-Step
Ready to bake? This cake is easier than you might think! The key to a perfectly moist and flavorful cake lies in a few simple techniques. Don’t be intimidated by baking; just follow these steps and you’ll be enjoying a delicious spiced pecan cake in no time. Pay close attention to the “secret step” mentioned, as that’s what truly sets this recipe apart.
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). While the oven heats, grease and flour a 9×13 inch baking pan. This ensures the cake releases easily after baking. You can also line the pan with parchment paper, leaving an overhang on the sides, for even easier removal.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Whisking ensures the ingredients are evenly distributed, preventing pockets of baking soda or spices in the cake. This also lightens the flour.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter, which helps create a tender crumb. Use an electric mixer for best results, and scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Adding the eggs one at a time allows them to emulsify properly into the butter and sugar mixture. The vanilla extract enhances the other flavors in the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Here’s the secret: Do not overmix! Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until the ingredients are just combined, leaving a few streaks of flour if necessary. This is the key to keeping it tender!
- Fold in the Pecans: Gently fold in 3/4 cup of the chopped pecans. Folding ensures the pecans are evenly distributed throughout the batter without deflating the air you’ve incorporated.
- Bake to Golden Perfection: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Be careful not to overbake the cake, as this will dry it out. Start checking for doneness around 30 minutes.
- Cool Completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set slightly before inverting, preventing it from breaking apart. Make sure the cake is completely cool before frosting.
- Whip Up the Frosting: For the frosting, in a large bowl, beat together the softened cream cheese and butter until smooth and creamy. This is best done with an electric mixer.
- Sweeten and Flavor: Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and milk until the frosting reaches your desired consistency. Add the powdered sugar gradually to avoid a powdered sugar cloud! Adjust the amount of milk to achieve your desired consistency. You can add a little more or less depending on your preferences.
- Frost and Garnish: Once the cake is completely cool, frost the top with the cream cheese frosting.
- Pecan Perfection: Sprinkle the remaining 1/4 cup of chopped pecans over the frosting.
- Slice, Serve, and Enjoy: Slice, serve, and enjoy your perfectly moist and delicious spiced pecan cake!
Tips for Perfect Spiced Pecan Cake Every Time
Want to ensure your spiced pecan cake is a showstopper every single time? Here are a few extra tips and tricks to help you achieve cake perfection:
- Room Temperature Ingredients: Using room temperature butter, cream cheese, and eggs is crucial for achieving a smooth and even batter. Room temperature ingredients emulsify better, resulting in a more tender and flavorful cake.
- Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, leading to a tough cake. Mix until the ingredients are just combined.
- Accurate Measuring: Accurate measuring is essential for baking success. Use measuring cups and spoons specifically designed for baking. Spoon and level your flour to avoid packing it in.
- Toast the Pecans: For an even deeper nutty flavor, toast the pecans before chopping and adding them to the cake. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Let them cool completely before chopping.
- Spice It Up (or Down): Feel free to adjust the amount of spices to your liking. If you prefer a stronger cinnamon flavor, add a little more cinnamon. If you’re not a fan of cloves, reduce the amount or omit them altogether.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
What to Serve With Spiced Pecan Cake
This spiced pecan cake is delicious on its own, but it’s even better when paired with the right accompaniments. A scoop of vanilla ice cream is always a classic choice, or you could try serving it with a dollop of whipped cream or a drizzle of caramel sauce. The warm spices in the cake also pair well with a cup of hot coffee or tea. For a delightful contrast, consider serving a scoop of our golden cottage cheese fritters alongside a slice. The subtle sweetness and light, airy texture of the fritters complements the rich cake wonderfully.
Your Spiced Pecan Cake Questions Answered (FAQ)
Can I use a different type of nut?
Absolutely! Walnuts, almonds, or even hazelnuts would be delicious in this cake. Just make sure to chop them to a similar size as the pecans.
Can I make this cake ahead of time?
Yes, you can! The cake can be baked a day ahead of time and stored at room temperature, tightly wrapped, until ready to frost. You can also make the frosting a day ahead and store it in the refrigerator. Let it come to room temperature and beat it again before frosting the cake.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before frosting. You can also freeze individual slices of frosted cake. Wrap each slice tightly in plastic wrap and then in foil.
My cake is dry. What did I do wrong?
The most common cause of dry cake is overbaking. Make sure to start checking for doneness around 30 minutes and don’t overbake it. Overmixing the batter can also contribute to dryness, so be sure to mix until just combined. Another culprit could be inaccurate measuring of the flour; make sure you’re not packing the flour into the measuring cup.
Enjoy Your Homemade Spiced Pecan Cake!
There you have it – a foolproof recipe for a perfectly moist and delicious spiced pecan cake! This cake is truly a labor of love, and I know you’ll enjoy every step of the baking process. From the aroma of the warm spices filling your kitchen to the satisfying crunch of the pecans, this cake is a treat for all the senses. I encourage you to give it a try and share your creations with friends and family. Don’t forget to leave a comment below and let me know how it turns out!
Spiced Pecan Cake (No More Dry Crumbles)
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans, divided
- For the Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. The secret is to not overmix to keep it tender!
- Gently fold in 3/4 cup of the chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the frosting, in a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and milk until the frosting reaches your desired consistency.
- Once the cake is completely cool, frost the top with the cream cheese frosting.
- Sprinkle the remaining 1/4 cup of chopped pecans over the frosting.
- Slice, serve, and enjoy your perfectly moist and delicious spiced pecan cake!