Pecan Texas Layer Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment and lightly flour. Bring butter and eggs to room temperature.

Dry ingredients

Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

Cream butter and sugar

In a stand mixer fitted with the paddle, beat softened butter on medium speed 1–2 minutes until smooth. Gradually add granulated sugar and beat 3–4 minutes until light and fluffy and pale in color.

Add eggs and vanilla

Add eggs one at a time, beating after each until incorporated. Scrape bowl and add vanilla.

Combine batter

With mixer on low, add one-third of the dry ingredients, then half the buttermilk, then another third of dry, remaining buttermilk, finishing with remaining dry. Mix just until combined; avoid overmixing.

Bake

Divide batter evenly among the three prepared pans (about 2 cups each). Smooth tops and bake 22–28 minutes, or until a toothpick comes out with a few moist crumbs and the cakes spring back lightly. Rotate pans halfway through baking for even color.

Cool

Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely before assembly.

Toast pecans

Preheat oven to 350°F (175°C). Spread 2 cups pecan halves on a baking sheet and toast for 6–8 minutes until fragrant. Remove and let cool.

Make caramel base

In a medium heavy-bottomed saucepan over medium heat, combine 1 cup granulated sugar and 1/2 cup brown sugar. Stir until sugar melts and becomes an amber caramel, about 6–8 minutes. Watch carefully to avoid burning.

Finish praline

Remove pan from heat and whisk in 4 tbs unsalted butter until melted, then whisk in 1/2 cup heavy cream (it will bubble). Return briefly to low heat to incorporate. Stir in 2 tbs white miso paste and 1/4 tsp salt until smooth. Immediately fold in toasted pecans to coat. Spread praline on a parchment-lined sheet in a single layer and let cool completely. Once cool, chop coarsely; reserve 1/2 cup for garnish and the rest for layering.

Infuse color

If using hibiscus tea: steep 1 tbs dried hibiscus in 1/4 cup hot water for 10 minutes, then strain, pressing to extract color. If using hibiscus tea bag, steep similarly. You should have about 1/4 cup intensely pink liquid.

Cook compote

In a medium saucepan over medium heat combine 3 cups diced pineapple, 1/2 cup sugar, and the hibiscus infusion plus 2 tbs lime juice. Bring to a gentle simmer and cook 12–15 minutes, stirring occasionally, until pineapple is softened and liquid is slightly reduced. Taste and add a pinch more sugar or lime if needed. Cool to room temperature; refrigerate if not using right away.

Infuse milk with carrots

In a saucepan combine 1 cup whole milk, 1 cup heavy cream, and 1 cup grated carrots. Bring to a gentle simmer over medium-low heat, then remove from heat and let steep 30 minutes for flavor and color extraction. Return to a simmer briefly, then strain into a clean saucepan, pressing on solids to extract liquid. Discard solids.

Make custard

While milk steeps, whisk 4 egg yolks with 3/4 cup sugar until pale. Slowly temper the warm carrot-infused milk into the yolks in a thin stream while whisking constantly. Return mixture to saucepan and cook over medium-low, stirring constantly with a spatula, until it coats the back of a spoon (about 170–175°F / 77–80°C). Do not boil.

Finish base

Remove from heat, strain again if needed, stir in 1 tsp vanilla, 1/2 tsp cinnamon and 1/4 tsp salt. Chill custard thoroughly in the refrigerator (2–4 hours) until very cold.

Churn and freeze

Churn in an ice cream maker according to manufacturer instructions until soft-set, then transfer to an airtight container and freeze at least 4 hours to firm.

Brown the butter

In a small skillet, melt 3/4 cup unsalted butter over medium heat. Continue cooking, swirling occasionally, until butter foams and solids turn golden brown and smell nutty, about 5–7 minutes. Immediately pour into a heatproof bowl and let cool to room temperature.

Make frosting

In a mixer, beat 16 oz room-temperature cream cheese until smooth. Add cooled browned butter and beat until combined. Gradually add 4 cups confectioners' sugar on low speed until incorporated, then increase speed and beat until light and creamy. Add 2 tsp vanilla and 1/2 tsp salt; adjust consistency with a tablespoon of milk if needed.

Level and layer

If cake domes formed, level the three cake layers with a serrated knife. Place one layer on a cake board or plate and spread about 3/4 cup frosting in an even layer. Spoon 1/3 of the cooled pink pineapple compote (about 1/2 cup) over the frosting, then sprinkle about 3/4 cup chopped miso pecan praline. Repeat with second layer: frosting, pineapple compote, praline. Top with the final cake layer and apply a thin crumb coat of frosting. Chill 20–30 minutes to set.

Final frost and garnish

Apply a final smooth layer of brown butter cream cheese frosting over the chilled cake. Press toasted pecan halves around the base or on top as desired. Scatter the reserved 1/2 cup chopped miso praline across the top, and place small quenelles or scoops of carrot ice cream on individual slices when serving. Garnish with edible flowers or microgreens if using.

Serve

Slice cake with a warm knife. Serve each slice with a small scoop (about 1/4 cup) of carrot ice cream and a spoonful of extra pink pineapple compote on the side. Cake can be made 1 day ahead (store covered in refrigerator) and ice cream up to 3 days ahead in freezer.