Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Yield: 1 (9-inch) 3-layer cake
Serves: 12-16
Difficulty: Intermediate
Room temperature ingredients are crucial for proper mixing
Don't overmix when folding egg whites to maintain cake's lightness
Can be made 1 day in advance and refrigerated
Store covered in refrigerator for up to 5 days
Freeze unfrosted layers for up to 3 months
For best flavor, let cake sit at room temperature 30 minutes before serving
Toast pecans before adding for enhanced nutty flavor
Use full-fat buttermilk for richest results
Can substitute walnuts for pecans if desired
Add 1/2 cup toasted coconut to frosting for extra texture
Best served slightly chilled or at cool room temperature