Pecan Layer Cake

    1 hour

    This is a beautiful rich three layer cake with pecans baked into the layers. It's a bit of effort but worth it!

    11 people made this

    Serves: 16 

    • Cake
    • 2 cups chopped pecans
    • 125g butter, softened
    • 125g copha
    • 2 cups (440g) white sugar
    • 5 egg yolks
    • 1 tablespoon vanilla essence
    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 cup (250ml) buttermilk
    • 1 cup chopped pecans
    • 5 egg whites
    • 3/4 cup (185ml) golden syrup
    • Filling
    • 1/2 cup packed brown sugar
    • 1/3 cup cornflour
    • 4 egg yolks
    • 1 1/2 cups (375ml) thickened cream
    • 3/4 cup (185ml) dark golden syrup
    • pinch salt
    • 3 tablespoons butter
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Cake: Preheat oven to 180 degrees C. Generously butter 3 20cm cake tins.
    2. Divide the 2 cups chopped pecans evenly between the cake tins. Shake to coat bottoms and sides of tins.
    3. In a large bowl, cream together the butter, copha and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and bicarb soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans.
    4. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared cake tins.
    5. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool in their cake tins on wire racks 10 minutes. Invert layers onto wire racks lined with greaseproof paper. Brush tops and sides of cake layers with 2/3 cup golden syrup and cool completely.
    6. Filling: In a large saucepan, combine brown sugar and cornflour. Stir in 4 egg yolks, cream, golden syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
    7. To Assemble: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.

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    Reviews in English (8)


    Fabulous cake! Looks really impressive and tastes as good as it looks! I serve with Butter pecan ice cream and I never have any left when we have people to dinner! Excellent and not terribly hard to do!  -  22 Sep 2002  (Review from Allrecipes USA and Canada)


    I was really excited about making this cake. What a disappointment! A lot of work for just a mediocre cake. It didn't taste like a pecan pie to me and it wasn't as moist as it needed to be. The best thing about it was the frosting. I hate to give bad reviews, but will not make this cake again!  -  21 Jan 2004  (Review from Allrecipes USA and Canada)


    it was ok didn't taste like pecan pie. the filling was the best and taste more like pecan pie. need to correct recipe need to know if 1tsp or 1tbsp vanilla, and do u add 3/4 cup caro to cake batter or just brush cake with caro after baking.  -  26 Mar 2008  (Review from Allrecipes USA and Canada)