In Birmingham, Alabama, home to the parent company of Bake from Scratch, Hoffman Media, and founder Phyllis Hoffman DePiano, the Pizitz family’s retail legacy dates back to 1899 when Louis Pizitz opened a small store that ultimately became the family’s namesake department store. But past the elaborate window displays, shimmering chandeliers, and towering escalators was where the true magic resided. Tucked away in the store’s gleaming bakery case were rows and rows of perfectly decorated cakes, but the crown jewel was the Cherry-Pecan Cake.
“My mom was a fabulous cake baker, but she bought us a decorated Cherry-Pecan Cake from Pizitz every year for our birthday,” says Phyllis, also known as “Mama BFS” (Bake from Scratch) to participants in Baking School with Williams Sonoma.
Swathed in a smooth blanket of snow-white frosting, the three-layer cake was simply decorated with a ring of glinting cherries on top. Peeking through each velvety layer of cake was a filling of richly sweet, vanilla-kissed frosting studded with glossy ruby-red maraschino cherries and a crunchy confetti of chopped pecans – the fruity filling was Phyllis’s favorite part of the cake.
“We frequented the bakery for a slice of cake periodically, but the whole cake was a very special treat. It was heavenly,” Phyllis professes. “If you mention the cake to people who have been in Birmingham for a long time, the reaction is the same.”
Her mother always displayed the cake on a glass cake stand, as it delightfully and deliciously denoted a special day in their home. While Pizitz department stores aren’t around anymore, the memory of this cake lingers in every dreamy morsel. May this cake adorn your family’s table for years to come so the ambrosial legacy lives on.
Cherry-Pecan Cake
Ingredients
Cherry-Pecan Cake
- 2 1/4 cups (281 grams) unbleached cake flour*
- 1 1/2 cups (300 grams) granulated sugar
- 2 teaspoons (10 grams) baking powder
- 1/2 teaspoons (1.5 grams) kosher salt
- 1/4 teaspoons (1.25 grams) baking soda
- 3/4 cup (170 grams) unsalted butter, softened
- 3/4 cup (180 grams) whole milk, room temperature
- 3 large (90 grams) egg whites, room temperature
- 3 tablespoons (45 grams) sour cream, room temperature
- 1 1/2 teaspoons (6 grams) vanilla extract
- 1 cup (150 grams) finely chopped maraschino cherries, patted dry
- 1/2 cup (54 grams) finely chopped toasted pecans*
Vanilla-Almond Buttercream
- 2 1/2 cups (565 grams) unsalted butter, softened
- 2 teaspoons (6 grams) kosher salt
- 7 3/4 cups (930 grams) confectioners' sugar
- 3/4 cup (180 grams) heavy whipping cream
- 2 1/4 teaspoons (9 grams) almond extract
- 1 1/4 teaspoons (5 grams) vanilla extract
Instructions
Cherry-Pecan Cake
- Preheat oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
- In the large bowl of a stand mixer, whisk together flour, sugar, baking powder, salt, and baking soda by hand. Add butter; using the paddle attachment, beat at medium-low speed until butter is incorporated and mixture resembles coarse crumbs, about 2 minutes.
- In a medium bowl, whisk together milk, egg whites, sour cream, and vanilla. With mixer on low speed, add one-third of milk mixture (about 2/3 cup or 180 grams) to flour mixture. Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes. Gradually add remaining milk mixture, beating until well combined and stopping to scrape sides of bowl. Divide batter among prepared pans (about 1 1/2 cups or 356 grams each).
- Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes. Let cool in pans on wire racks for 10 minutes. Remove from pans, and let cool completely on wire racks.
- In another medium bowl, stir together 3 cups (690 grams) Vanilla-Almond Buttercream, cherries, and pecans.
- Level cooled cake layers, if desired. Place 1 cake layer on a serving plate. Spread half of cherry buttercream mixture on top. Top with second cake layer, and spread remaining cherry buttercream mixture on top. Top with remaining cake layer.
- In a small bowl, reserve 1 cup (212 grams) Vanilla-Almond Buttercream. Spread remaining buttercream on top and sides of cake. Using an offset spatula, scrape excess frosting off sides of cake to smooth and expose cake layers, if desired. Refrigerate assembled cake for at least 15 minutes.
- Transfer reserved buttercream to a pastry bag fitted with a medium open star piping tip (Ateco #826). Pip buttercream on top of cake as desired. Cover and refrigerate for up to 3 days.
Vanilla-Almond Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy, 1 to 2 minutes. With mixer on low speed, add confectioners’ sugar, 1 cup (120 grams) at a time, alternately with cream and extracts, beating until combined after each addition and stopping to scrape sides and bottom of bowl. Increase mixer speed to medium-high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.
Notes
Vanilla-Almond Buttercream
Ingredients
- 2 1/2 cups unsalted butter, softened (565 grams)
- 2 teaspoons kosher salt (6 grams)
- 7 3/4 cups confectioners' sugar (930 grams)
- 3/4 cup heavy whipping cream (180 grams)
- 2 1/4 teaspoons almond extract (9 grams)
- 1 1/4 teaspoons vanilla extract (5 grams)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy, 1 to 2 minutes. With mixer on low speed, add confectioners' sugar, 1 cup (120 grams) at a time, alternately with cream and extracts, beating until combined after each addition and stopping to scrape sides and bottom of bowl. Increase mixer speed to medium-high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.
What is the measurement for the pecans as I can’t find it in the recipe. Thanks!
Hi Kathy! The measurement has been added now. Thank you for alerting us of the missing ingredient. Happy baking!
Would this be okay without the pecans? My toddler is BEGGING for a cherry cake for his 4th bday, and it’s been hard to find a scratch recipe for one!
Hi Jess,
We have not made it without the pecans, but you can omit them if needed. Happy baking!
I made this as written but subbed Cup4Cup GF flour. It worked perfectly. Delicious. My daughter would like it with Blackberries instead of Cherries. If I macerated the blackberries and drained well, do you think it would work?
Hi Tamera,
So glad you enjoyed it! Yes, you could use macerated blackberries. We would recommend making sure to pat them dry so that the liquid doesn’t cause the buttercream to split. But it would work! Happy baking!
Made this cake for my Bible study group and everyone loved it. The reverse method used for the cake made a wonderful crumb without crowning. Buttercream frosting was super yummy!