Butter Pecan Cake

Kitchen Tested
  • Yield 16 servings
  • Prep 15 mins
  • Cook 20 mins


1/2 cup (1 stick) butter
1 1/2 cups sugar
3 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk or yogurt
1/2 cup chopped toasted pecans
2 teaspoons vanilla
5 egg whites
1/2 cup (1 stick) butter, softened
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla


  1. Preheat oven to 350F. Grease and flour 2 (9-inch) cake pans.
  2. To prepare cake, beat butter in mixer bowl on high speed. Add sugar, beat well. Add egg yolks, beating after each addition. Combine flour and baking soda; add alternately with buttermilk until blended. Stir in pecans and vanilla.
  3. Beat egg whites in mixer bowl until soft peaks form. Stir one-fourth egg whites into batter. Gently fold remaining egg whites into batter. Pour batter into cake pans and bake 20 to 30 minutes. Cool on wire racks.
  4. To prepare icing, beat butter and cream cheese until light and fluffy (about 4 minutes). Add sugar and vanilla; beat 1 minute longer. Place icing in refrigerator to chill about 15 minutes (or longer) if icing is too soft. Ice cake.




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