Homemade Pecan Vanilla Cream Cake

Homemade Pecan Vanilla Cream Cake. Dessert recipe for an amazing and moist layered cake.


Homemade Pecan Vanilla Cream Cake
For the cake:
  • 8 tablespoons butter softened
  • 1/2 cup vegetable shortening
  • 2 cups sugar
  • 5 egg yolks saving the egg white in a separate bowl
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cups sweetened shredded coconut
  • 1 cup chopped toasted pecans
  • 5 egg whites stiffly beaten
For the frosting:
  • 1 8 oz. package cream cheese softened
  • 6 tablespoons butter softened
  • 1 pound box powdered sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups chopped toasted pecans optional
For the cake:
  1. Preheat oven to 350 degrees.
  2. Grease and flour 3 9-inch cake pans, I made a 2 layer cake and saved the other layer for a chocolate cake. Which is my husband's favorite.

  3. Using an electric mixer, cream butter and shortening.
  4. Add sugar and beat until smooth.
  5. Add egg yolks and mix thoroughly.
  6. In a medium bowl, whisk together flour, baking soda, and salt.
  7. Add flour mixture to butter mixture alternating with buttermilk.
  8. Stir in vanilla extract.
  9. Stir in coconut and pecans.
  10. Fold in egg whites and pour batter into prepared pans.
  11. Bake at 350 degrees for 22 to 25 minutes. Let cool.
For the frosting:
  1. Beat cream cheese and butter until smooth.
  2. Beat in powdered sugar 1 cup at a time.
  3. Add vanilla extract and stir in pecans, if desired. If too thick you can add 2 Tablespoons of milk.
  4. Spread frosting on top of bottom layer of cake.
  5. Top with second layer. Cover with Frosting.
  6. Top with third layer and spread remaining frosting on top and sides.
  7. Store in refrigerator.

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