Pecan Pie Cake
Makes 1 (9-inch) cake
  • 1½ cups unsalted butter, softened
  • 2 cups sugar
  • 6 large eggs, separated
  • 3¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup sour cream
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • Pecan Pie Filling (recipe follows)
  • Brown Sugar Cream Cheese Frosting (recipe on opposite page)
  • Garnish: caramel ice cream topping, pecan halves
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper; spray parchment.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add egg yolks, one at a time, beating until combined after each addition.
  3. In another large bowl, whisk together flour, baking soda, and salt. In a small bowl, whisk together sour cream, milk, and vanilla. Gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In another large bowl, beat egg whites with a mixer at high speed until stiff peaks form. Stir one-third of egg whites into batter; gently fold remaining egg whites into batter. Spread batter into prepared pans.
  5. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pans for 10 minutes. Remove from pans, gently remove parchment, and let cool completely on wire racks.
  6. Spread Pecan Pie Filling between layers; spread Brown Sugar Cream Cheese Frosting on top and sides of cake. Garnish with caramel topping and pecans, if desired. Cover and refrigerate for up to 3 days.
Kitchen Tip: Do not prepare the frosting until you’re ready to use it because it will harden as it stands.
Recipe by Paula Deen Magazine at