Comments on: Pecan Pie Cake

By: Olivia

Olivia — Thu, 10 Jul 2025 21:32:56 +0000

In reply to Jenny.

Hi Jenny! You will need to make some adjustments to the recipe and it might take some experimentation on your part. I’ve never baked in high altitude, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html

Here are some general guidelines if you’re at 3000ft:
• Increase the oven temperature by 15-25F • Decrease baking time by 5-10mins. • Decrease sugar by 1 Tbsp per cup • Decrease baking powder by 1/8 tsp per cup • Increase liquid by 1-2 Tbsp per cup • Add 1 Tbsp of flour

If you’re higher up than 3000ft, you will need to increase/decrease the ingredients incrementally. Again, it will require some experimentation. There are some great resources for high altitude baking out there!

By: Jenny

Jenny — Fri, 04 Jul 2025 17:32:15 +0000

You’re pecan pie cake looks delicious! I live at 6000 ft so can you tell me if and how the recipe needs to be adjusted for high altitude baking? I’d greatly appreciate it!

By: Olivia

Olivia — Tue, 15 Apr 2025 21:59:17 +0000

In reply to Brenda long. Hi Brenda! Amazing! I am thrilled to hear everyone loved it.

By: Brenda long

Brenda long — Mon, 14 Apr 2025 11:38:43 +0000

Made this for my daughter’s birthday and out of all the cakes I have made the whole family agreed it was probably the best tasting cake. So thank you for sharing the recipe

By: Olivia

Olivia — Wed, 02 Apr 2025 16:24:12 +0000

In reply to Mary P.. Oh man! That is hilarious. I can't believe how long that typo has been there. Thank you for letting me know!

By: Mary P.

Mary P. — Sat, 29 Mar 2025 05:12:40 +0000

A friendly correction on piping a cake dam:“Assembly: Place one layer of cake on a cake stand or serving plate. Pipe a damn of buttercream around the top and fill with approximately 2/3rds of the pecan pie filling.” ‘Correct spelling is dam’. I live for cake also. Mary P.

By: Olivia

Olivia — Mon, 16 Dec 2024 17:35:08 +0000

In reply to Kelly.

Hi Kelly! Yes for sure. The buttercream will need to be rewhipped before use to fluff it up again (see my detailed tutorial here: https://livforcake.com/swiss-meringue-buttercream-recipe/). Here are my tips for baking in advance:

For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly. 
For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 months. Bring to room temperature and rewhip before using. 
For the Filling: Cool completely and place in an airtight container. Refrigerate for up to a week or freeze up to 3 months. 
Finished Cake: The whole frosted cake can be frozen as long as it is stored in something airtight.

By: Kelly

Kelly — Sun, 15 Dec 2024 17:07:09 +0000

Could I make everything ahead of time, the cake, filling and frosting, refrigerate it then put it together a few days later? Don’t think it will travel well.

By: Olivia

Olivia — Thu, 28 Nov 2024 21:00:27 +0000

In reply to Kristie. Hi Kristie! The recipe is for two 8" pans. If you want to do three 8" pans you need to 1.5x the recipe.

By: Kristie

Kristie — Thu, 28 Nov 2024 17:53:50 +0000

Your recipe says to grease 8”pans but then says you need to 1.5 the recipe for 8inch pans. It’s not clear if the recipe is already built for 8 “ though since you say to use those pans?