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Pecan Cakes

User Rating 5 Star Rating (1 Review)


This superb Pecan Cakes recipe is the one I make when I really want to impress guests. It takes some time to make, but oh, is the result worth it! Use Fluffy Buttercream Frosting for the frosting.

Prep Time: 55 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 30 minutes

Yield: 36 cakes


  • 4 egg whites, at room temperature
  • 2-1/4 cups sifted cake flour
  • 1-1/2 cups sugar
  • 3-1/2 tsp. baking powder
  • 1/2 cup butter, softened
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 1/4 cup light cream
  • 2 tsp. vanilla
  • Butter Cream Frosting
  • finely chopped pecans or coconut - lots!


Preheat oven to 350 degrees. Spray a 13x9" pan with nonstick baking spray containing flour and line bottom with waxed paper. Set aside.

Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, salt, milk, light cream, and vanilla. Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites (yes, UNbeaten - that's the trick), and beat two minutes longer at medium speed.

Pour batter into prepared pan and bake at 350 degrees for 35-40 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool completely.

Prepare Fluffy Buttercream Frosting. Cut cake into 1-1/2" squares, making sure to remove the waxed paper from the bottom of each square. Spread the frosting on all sides of the little cakes and then roll in the chopped pecans or coconut until thoroughly coated. I always use a shallow, wide bowl for this. Frost the cakes on the top and the bottom, then drop them upside down into the pecans. Then frost the bottom and scoop the pecans over everything, patting the pecans gently into the frosting.

If you don't like coconut or nuts, you could try this: don't frost two of the little cakes. Toast the cakes until light golden brown, then crumble them finely. Toast the crumbs and crumble again until fine. Use this mixture to coat the frosted cakes.

NOTE: If that is too much work for you, just let the cake cool in the pan and frost it with the Fluffy Buttercream Frosting. You can sprinkle the frosting with pecans or coconut (toast it first) or just leave it plain.

User Reviews

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 5 out of 5
Family Tradition, Member schefstad

These cakes take a little time to prepare, but it is well worth the effort. I box them up every year and ship them to my children. They travel well and get better every day! They have become a family tradition every holiday season at our house. It is the best homemade, white cake recipe I have ever made!

4 out of 5 people found this helpful.

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