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Majestic Pecan Cake

 Majestic Pecan Cake
This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
16 ServingsPrep: 1-1/2 hours Bake: 20 min. + cooling


  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 2 cups sugar, divided
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups cake flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/3 cups whole milk
  • 6 egg whites
  • 1 cup chopped pecans
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 3 egg yolks, beaten
  • 1 tablespoon butter
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1-3/4 cups sugar
  • 4 egg whites
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure Vanilla Extract

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Majestic Pecan Cake (continued)


  • Grease and flour three 9-in. round baking pans; set aside. In a large
  • bowl, cream the butter, shortening and 1-3/4 cups sugar until light
  • and fluffy. Beat in vanilla. Combine the flour, baking powder and
  • salt; add to the creamed mixture alternately with milk, beating well
  • after each addition.
  • In a large bowl with clean beaters, beat egg whites until soft peaks
  • form. Gradually beat in remaining sugar, 1 tablespoon at a time, on
  • high until stiff peaks form. Fold into batter. Fold in nuts.
  • Transfer to prepared pans. Bake at 350° for 18-22 minutes or
  • until a toothpick inserted near the center comes out clean. Cool for
  • 10 minutes before removing from pans to wire racks to cool
  • completely.
  • For filling, in a small heavy saucepan, combine sugar and cornstarch;
  • gradually stir in milk until smooth. Cook and stir over medium-high
  • heat until thickened and bubbly. Reduce heat to low; cook and stir 2
  • minutes longer.
  • Remove from the heat. Stir a small amount of hot mixture into egg
  • yolks; return all to the pan, stirring constantly. Bring to a gentle
  • boil; cook and stir for 2 minutes. Remove from the heat; stir in
  • butter and vanilla. Cool.
  • For frosting, in a large heavy saucepan, combine the sugar, egg
  • whites, water and cream of tartar over low heat. With a hand mixer,
  • beat on low speed for 1 minute. Continue beating on low over low
  • heat until frosting reaches 160°, about 8-10 minutes. Pour into
  • a large bowl; add vanilla. Beat on high until stiff peaks form,
  • about 7 minutes.
  • Spread filling between cake layers. Frost cake. Store in the
  • refrigerator. Yield: 16 servings.
Nutritional Facts: 1 slice equals 486 calories, 17 g fat (7 g saturated fat), 60 mg cholesterol, 301 mg sodium, 76 g carbohydrate, 1 g fiber, 7 g protein.