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Rate this recipe 4.3/5 (18 Votes)


  • 3 cups cake flour
  • 3 teaspoons baking powder
  • dash of salt
  • 1/2 cup shortening
  • 1/2 cup (1 stick) unsalted butter,
  • at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature,
  • separated
  • 1 teaspoon vanilla extract
  • 1 1/4 cups milk
  • Butter Pecan Filling Ingredients
  • 1 cup granulated sugar
  • 1 cup half & half
  • 4 tablespoons all-purpose flour
  • 4 tablespoons (1/2 stick) unsalted
  • butter, at room temperature
  • 1 cup pecans, toasted and chopped
  • 2 teaspoons butter pecan extract
  • 1 teaspoon vanilla extract


Adapted from


Step 1

Preheat oven to 350°F. Sift first 3 ingredients together 3 times; set aside, taking care not to shake flour (this will cause a loss of air, which has been sifted into it). Let shortening stand at room temperature until soft enough to work with easily. Then, beat shortening and butter in mixing bowl until light and creamy. Gradually, add sugar and continue creaming. Separate eggs; set aside. Beat in yolks until light and fluffy. Add vanilla to milk; then add flour alternately with milk/vanilla mixture. In separate bowl, beat egg whites until stiff; fold into batter.

Turn into 3 buttered and floured 9-inch pans. Bake 25-30 minutes, or until toothpick inserted in center comes out clean.

Butter Pecan Filling Instructions
In heavy 2-quart saucepan, combine sugar, half & half, flour and butter. Cook over medium heat, stirring constantly until thickened. Stir in pecans and extracts. Cool.

Spread frosting over 1st cake layer as filling; place 2nd cake layer on top. Spread over 2nd cake layer as filling; place 3rd cake layer on top. Spread remaining frosting on top of cake—not sides.

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