Delectable Derby Pie Cake

This year for Matt’s birthday my mother-in-law passed on the honor of making Matt’s birthday cake to me. Naturally, as any young wife would be, I was very excited to take on this responsibility. To find some inspiration I figured I would ask the birthday boy himself about what type of cake he would like for his special day. His original request was for my Nana’s Derby Pie, so I decided to get creative and make my own original version of a Derby Pie Birthday Cake just for my hubby! I found a recipe for Pecan Pie Cake on southernliving.com  that I used as a starting point and then added my own special touches to adapt this recipes and make it my very own Derby Pie Cake, which from what I have been told turned out quite well. Matt even mentioned on several different occasions that it was the best cake he had ever tasted, of course I’m sure he’s a little biased to me cooking/baking though 🙂 Any-who, here is my adapted version of a Pecan Pie cake that I turned into my very own Derby Pie Cake! I hope y’all enjoy it as much as we did!

Much Love,

Blair

P.S

I chose to make the cake over the course of two days, that away it was a little more manageable. I started with the filling on the first day, and then the following day I baked the cakes, made the frosting and assembled it all. Happy Baking!!

Derby Pie Cake

Derby Pie Cake

A slice of Kentucky pride!

A slice of Kentucky pride!

Derby Pie Cake Ingredients:

  • 3 cups pecans, finely chopped and divided
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs, separated
  • 1 Tbsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 3/4 cup dark corn syrup
  • 1 10 oz. bag dark chocolate chips

Preparation Directions:

  1. Preheat oven to 350° and generously butter 3 9-inch round cake pans.
  2. Evenly sprinkle 2 cups pecans  into the 3 round cake pans; shake to thoroughly coat bottoms and sides of pans.
  3. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.
  4. In a separate bowl mix together 2 cups flour and 1tsp baking soda.
  5. Add flour and baking soda mixture to butter mixture alternately with buttermilk. Make sure to begin and end with the flour mixture. Beat at low speed until blended after each addition.
  6. Stir in remaining 1 cup finely chopped pecans and the dark chocolate chips.
  7. In a separate mixing bowl beat egg whites at medium speed until stiff peaks form; fold egg whites into the cake batter one-third at a time.  Be sure not to overmix. Pour batter evenly into the 3 prepared pans.
  8. Bake at 350° for 25-45 minutes or until you can insert a fork in the middle of the cake and it comes out completely clean.
  9. Cool in pans on wire racks 10 minutes. Swiftly run a knife along the inside edge of each cake pan to help separate the cake from the pan. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.

Derby Pie Cake Filling Ingredients:

  • 1/2 cup packed brown sugar
  • 3/4 cup dark corn syrup
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 1 1/2 cups half & half
  • pinch of salt
  • 1 Tbsp Kentucky Bourbon
  • 3 Tbsp butter
  • 2 Tbsp vanilla

Preparations Directions:

  1. Whisk together first 7 ingredients in a heavy 3-quart saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened.
  2. Remove from heat; whisk in butter and vanilla extract.
  3. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours. I chose to chill mixture overnight.
  4. After filling has chilled make sure to separate 1 cup of the pecan pie filling and put aside to use in frosting.

Spiced whipped Cream Custard Frosting:

  • 2 cups heavy whipping cream
  • 1 Tbsp sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup pecan pie filling (after it has been chilled)

Preparation Directions:

  1. In an electric mixer, whisk together all ingredients at medium speed for about 5 minutes or until soft peaks form. Be careful not to over mix or the frosting will tun into butter.

Assembly:

  1. Place 1 of the cake layers pecan side up. Then spread half of the remaining pecan pie filling on to the top of the layer.
  2. Place a second layer on top of filling, also pecan side up, and spread the rest of the pecan pie filling over the second layer.
  3. Top with the last cake layer, again pecan side up.
  4. Generously frost cake with spiced whipped cream custard frosting and decorate as desired. (I chose to drizzle mine with chocolate and a tiny crumbles of brown sugar!)
Right after we sang Happy Birthday!!

Right after we sang Happy Birthday!!

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