BUTTER PECAN CAKE YUMMMY | Best Recipe in The World
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for the frosting
3 tablespoons unsalted butter
1 and 1-3 cups coarsely chopped pecans
11 ounces cream cheese softened
1-3 cup unsalted butter softened
15 ounces confectioners sugar
3 teaspoons vanilla extract

for the cake
5 ounces white chocolate chopped
1-3 cup boiling water
1 cup unsalted butter softened
1 and 1-3 cups granulated sugar
3 large eggs separated
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon baking soda
4 cups sifted cake flour
toasted pecan halves for garnishing if desired


to make the frosting
melt 3 tablespoons butter in a large skillet add the pecans and cook over medium heat stirring occasionally until toasted - about 15 minutes remove from heat and cool completely
using an electric mixer on medium speed beat the cream cheese and 1-3 cup butter until creamy gradually add the sugar beat until light and fluffy stir in the buttered pecans and vanilla cover and chill at least 1 hour

to make the cake
place the white chocolate in a bowl and pour boiling water over it stirring until smooth
set aside to cool
preheat oven to 350°F grease three 10 - inch round cake pans and line with wax paper grease and flour the wax paper
using an electric mixer on medium speed beat the butter until creamy gradually add the sugar beating well add the egg yolks one at a time beating after each addition stir in the melted white chocolate and vanilla
combine the buttermilk and baking soda add the flour to the butter mixture alternating with the buttermilk mixture begin and end with the flour mix at low speed after each addition until blended
beat the egg whites to stiff peaks gently fold into batter pour the batter evenly into the prepared pans
bake for 25 -30 minutes or until a toothpick inserted in the center of cake comes out clean cool in the pans for 15 minutes then remove from pans to wire racks to cool completely
spread the frosting between layers and on the top and sides of cake garnish if desired store in refrigerator