Spiced Pecan Cake with Mascarpone Cream Cheese Frosting

Preparation info

  • Difficulty


  • Serves

    10 to 12

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

One morning at Stars we discovered some leftover fabulous spiced pecans from a banquet menu the night before. We came up with this traditional layer cake to use them.


Spiced Pecan Cake

  • cups Candied Pecans
  • 8 ounces (2 sticks) soft sweet butter
  • cups plus 2 tablespoons sugar
  • cups cake flour
  • cups all-purpose flour
  • 3 tablespoons baking powder
  • teaspoons salt
  • cups milk
  • 1 tablespoon vanilla extract
  • 4 egg whites

Three 9-inch cake pans


To make the cake

Preheat the oven to 325 degrees.

Line the bottoms of the cake pans with parchment paper.

Put 3 cups of the candied pecans in a food processor fitted with the metal blade and finely grind them. Reserve the remaining cups of pecans for decorating the top of the cake.

Put the butter and 2 cups of the sugar in the bowl of an electric mixer. Using the paddle attachment, cream on medium high speed until light and fluffy.

Sift together the cake flour, all-purpose flour, baking powder, and salt. Set aside.

Combine the milk and the vanilla. On low speed, alternately add the milk and the dry ingredients to the butter mixture. Fold in the ground candied pecans.

Put the egg whites in a clean bowl of the electric mixer. Using the whisk attachment, whip the whites on medium speed until frothy. Increase to high speed and whip the whites until soft peaks form. Continuing to mix, add the remaining ½ cup plus 2 tablespoons sugar.

Whip until stiff.

Fold one-half of the egg whites into the pecan batter. When they are almost completely incorporated, fold in the remaining egg whites. The batter will be quite stiff. Spread it in the prepared pans.

Bake the cakes for about 40 minutes, until a skewer inserted in the middle comes out clean. Cool the cake layers and then unmold them. Frost the sides and top of the three cake layers with the mascarpone cream cheese frosting, making a 3-layer cake. Decorate the top with the reserved pecans.

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