Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream
Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, toasted butter pecan layer cake with whipped white chocolate cream. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream is something which I’ve loved my whole life. They’re nice and they look wonderful.

It's one of my favorite things to experiment with new flavors and When people think of layer cakes they usually think of white, yellow, and/or chocolate. Butter pecan ice cream is my favorite…will definitely be trying this cake…with a scoop of ice cream. This butter pecan cake gets its great pecan flavor from pecans toasted in butter.

To begin with this recipe, we have to prepare a few ingredients. You can have toasted butter pecan layer cake with whipped white chocolate cream using 15 ingredients and 31 steps. Here is how you cook it.

The ingredients needed to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:
  1. Prepare For Cake
  2. Prepare 1 cup plus 1 1/2 tablespoons butter, divided use at room temperature
  3. Take 2 cups chopped pecans
  4. Make ready 2 cups granulated sugar
  5. Make ready 4 large eggs
  6. Make ready 1 1/2 teaspoon vanilla extract
  7. Take 3 cups all purpose flour
  8. Take 2 teaspoons baking powder
  9. Take 1/2 teaspoon salt
  10. Take 1 cup milk
  11. Take For Whipped White Chocolate Cream Filling and Frosting
  12. Take 3 cups heavy whipping cream
  13. Take 8 ounces marscapone cheese, at room temperature
  14. Take 2 teaspoons vanilla extract
  15. Take 1 1/2 cup confectioner's sugar

And in the spirit of the season and Do you think it's possible to substitute Margarine for butter in the cake recipe when creaming the. toasted pecan cake. When it's quiet around here, it generally means one of I added some needed salt, used vanilla instead of almond and cardamom, and then I heaped the cake with whipped cream and all of the berries I could find and. To make the cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth.

Instructions to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:
  1. Start Filling and Frosting, it needs time to chill
  2. Heat cream until hot, but not boiling, pour over chopped white chocolate in a large bowl
  4. Cool to room temperature, cover and refrigerate until very cold. At least 4 hours or overnight. Don't finish the filling and frosting before cake is made, cooled and ready to fill and frost
  5. Make Pecan Cake
  6. Preheat oven to 350. Spray 4 - 8 inch cake pans well with bakers spray
  7. Be sure your pecans are chopped finely, I used the food processor.Toast chopped pecans. Melt the 1 1/2 tablespoon butter in a medium skillet, add chopped pecans and cook on medium low heat, stirring often until fragrant and lightly toasted, about 4 minutes, set aside to cool
  9. Whisk together in a bowl, flour, baking powder and salt
  10. In a large bowl beat remaining butter and sugar until light and fluffy
  11. Add eggs one at a time, beating in after each egg, beat in vanilla
  12. Add flour mixture alternating with the milk and stir just until combined
  13. Fold in toasted pecans
  14. Divide batter enenly between prepared pans and bake 16 to 22 minutes until a toothpick comes out just clean cool in pans 10 minutes then cool completely on wire racks
  15. Finish frosting and filling
  16. Beat cold white chocolate cream until light and fluffy
  17. In another bowl beat marscapone, confectioner's sugar, salt and vanilla until smooth
  18. Fold marscapone mixture into whipped white chocolate until uniform in color
  19. Assemble Cake
  20. Place 1 cake layer on serving plate, bottom up and spread with some filling
  22. Add second cake layer, bottom up
  23. Spread with filling4
  24. Add third cake layer, bottom up
  25. Spread with filling
  26. Add last cake layer and frost entire cake
  27. Decorate with whole pecan halves and white chocolate shavings. Refigerate cake at least 2 hours before slicing

Spread Butter-Pecan Frosting between layers and on top and sides of cake. I filled and frosted this cake in a simple buttercream with buttered and toasted pecans for the filling and crumb coat and then added a ton of chopped and toasted pecans pressed into the buttercream WOW! A delicious butter pecan cake made from scratch. This is a cake that can be served anytime. Toasting the pecans in butter is what gives this cake its unique irresistible flavor.

So that is going to wrap it up for this special food toasted butter pecan layer cake with whipped white chocolate cream recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!