Butter Pecan Cake

  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 20 mins


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


Nutritional Info *per serving

  • Glycemic Load 13
  • Calories 360
  • Fat 20g
  • Saturated Fat 11g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 80mg
  • Sodium 260mg
  • Potassium 100mg
  • Carbohydrate 40g
  • Fiber 1g
  • Sugars 28g
  • Protein 5g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 6%
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