Butter pecan layer cake from Midwest Made: Big, Bold Baking from the Heartland (page 196) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MarciK on May 18, 2026

    I made this for my birthday. It was easy to put together on a weeknight after work to be ready for morning. It is an excellent cake, but frosting is on the sweeter side. I needed to make 1.5 times the frosting to frost the whole cake, but I didn’t increase the pecans. Instead I garnished with whole candied pecans. Everyone loved the cake.

  • Pewins on December 26, 2020

    Really good and easy. Half recipe is perfect for 6” double layer cake. Put the nuts between the layers and on top instead of all in the frosting as it makes it messy to spread.

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