Southern Pecan Cake

This two-layer Southern pecan cake is an award-winning recipe straight from a grandmother in Texas.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 618 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup milk
• 2 cups cake flour
• 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 3 egg yolks
• 1 cup unsalted butter, softened
• 2 tablespoons cornstarch
• 5 egg yolks
• 4 cups pecans, very finely chopped
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.25 cup coconut milk
• 0.5 (12 fluid ounce) can evaporated milk (such as Carnation®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.

Step 2

Divide batter between the prepared cake pans.

Step 3

Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.

Step 4

Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.

Step 5

Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.

Step 6

Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.

Step 7

Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.