Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream The flavor of the The full finished pecan layer cake is super moist and delicious! 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.

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

  1. It's of For Cake.
  2. It's 1 cup of plus 1 1/2 tablespoons butter, divided use at room temperature.
  3. It's 2 cups of chopped pecans.
  4. It's 2 cups of granulated sugar.
  5. You need 4 of large eggs.
  6. It's 1 1/2 teaspoon of vanilla extract.
  7. It's 3 cups of all purpose flour.
  8. Prepare 2 teaspoons of baking powder.
  9. Prepare 1/2 teaspoon of salt.
  10. You need 1 cup of milk.
  11. Prepare of For Whipped White Chocolate Cream Filling and Frosting.
  12. It's 3 cups of heavy whipping cream.
  13. You need 8 ounces of marscapone cheese, at room temperature.
  14. It's 2 teaspoons of vanilla extract.
  15. Prepare 1 1/2 cup of confectioner's sugar.

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

  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.
  3. .
  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.
  8. .
  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.
  21. .
  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.
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Place one layer of cake on a cake stand or serving plate. Luscious chocolate cake layers made with my sure-fire cake recipe, and the most amazing peanut butter buttercream you can ever imagine. Unless you add in some sour cream, buttermilk, extra egg whites, and good quality vanilla… magic happens, you guys. I've tried my recipes next to some of the. Loaded with gooey white chocolate chips, crunchy buttered pecans, and sweet toffee!

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