Chocolate Bourbon Pecan Pie Cake blends classic American holiday desserts—pecan pie and rich chocolate cake—into a celebratory wedding cake. The use of bourbon reflects Southern traditions where the spirit is often added to desserts for depth, while the graham‑cracker crust nods to nostalgic homemade pies served at family gatherings.

Traditional Southern pecan pies often use corn syrup and a simple butter‑sugar filling. In justine_snacks' version, maple syrup replaces corn syrup, and a generous amount of bourbon and chocolate chips are added for extra richness, creating a more complex flavor profile while still honoring the classic nut‑filled center.

The YouTube channel justine_snacks serves the cake as a four‑layer centerpiece, slicing it into generous wedges. Each slice includes both a chocolate cake layer and a pecan pie layer, offering a combination of textures—soft cake, gooey pie, and crunchy crust—often accompanied by coffee or a bourbon‑based cocktail.

While originally a holiday staple for Thanksgiving and Christmas, the layered version created by justine_snacks has become popular for weddings, anniversaries, and New Year’s celebrations because it combines two beloved desserts into one show‑stopping centerpiece.

Classic pecan pie calls for corn syrup, brown sugar, butter, and pecans. justine_snacks substitutes maple syrup for corn syrup, adds bourbon for depth, and uses chocolate chips for a modern twist. Gluten‑free flour or cornstarch can replace the all‑purpose flour if needed.

Pairs beautifully with classic vanilla bean ice cream, bourbon‑spiked caramel sauce, or a light lemon sorbet to cut through the richness. A seasonal apple crumble also complements the nutty flavors.

Common pitfalls include over‑toasting pecans (they become bitter), over‑mixing the cake batter (creates a dense crumb), and baking the pies too long (dry crust). Also, adding hot chocolate mixture to the batter can melt the butter, so be sure it’s cooled to warm before incorporation.

Reverse creaming coats the flour with butter first, limiting gluten development and yielding a tender, airy crumb—essential for a light chocolate cake that balances the dense pecan pie layers. The traditional method would develop more gluten, making the cake too heavy.

Yes. Bake the pies and cake layers up to two days ahead, store each component wrapped in plastic in the refrigerator. Assemble the cake the day of serving and chill for at least 2 hours before slicing. The assembled cake keeps well refrigerated for up to 3 days.

The edges should be set and golden, while the center should wobble slightly—similar to a gelatin dessert. The chocolate chips should retain their shape, and the surface will have a glossy, slightly cracked finish.

The YouTube channel justine_snacks specializes in fun, family‑focused baking tutorials, especially elaborate celebration cakes and holiday desserts that blend traditional recipes with creative twists.

justine_snacks emphasizes multi‑layered, hybrid cakes that combine beloved desserts (like pecan pie) with classic cake layers, using accessible home‑kitchen equipment and detailed step‑by‑step narration, whereas many other channels focus on pure tiered cakes with elaborate fondant decorations.