Hey everyone, it’s Sophie, welcome to our recipe website. Today, I’m gonna show you how to make a distinctive dish, toasted butter pecan layer cake with whipped white chocolate cream. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream is something which I have loved my entire life.
This butter pecan cake gets its great pecan flavor from pecans toasted in butter. This butter pecan cake is made with lots of toasted, buttery pecans. It's a two-layer cake frosted with a buttery pecan frosting.
To begin with this recipe, we must first prepare a few ingredients. You can cook toasted butter pecan layer cake with whipped white chocolate cream using 15 ingredients and 31 steps. Here is how you cook that.
The ingredients needed to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:
- Prepare For Cake
- Get 1 cup plus 1 1/2 tablespoons butter, divided use at room temperature
- Take 2 cups chopped pecans
- Prepare 2 cups granulated sugar
- Make ready 4 large eggs
- Take 1 1/2 teaspoon vanilla extract
- Prepare 3 cups all purpose flour
- Prepare 2 teaspoons baking powder
- Get 1/2 teaspoon salt
- Make ready 1 cup milk
- Prepare For Whipped White Chocolate Cream Filling and Frosting
- Make ready 3 cups heavy whipping cream
- Make ready 8 ounces marscapone cheese, at room temperature
- Prepare 2 teaspoons vanilla extract
- Prepare 1 1/2 cup confectioner's sugar
Don't skip this step! 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. Layered pecan cake bursting with buttery flavors and sure to impress. It's a classic moist white cake with brown butter toasted pecans and rich A luxurious buttercream frosting is layered between a homemade butter pecan cake mix.
Instructions to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:
- Start Filling and Frosting, it needs time to chill
- Heat cream until hot, but not boiling, pour over chopped white chocolate in a large bowl
- 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
- Make Pecan Cake
- Preheat oven to 350. Spray 4 - 8 inch cake pans well with bakers spray
- 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
- Whisk together in a bowl, flour, baking powder and salt
- In a large bowl beat remaining butter and sugar until light and fluffy
- Add eggs one at a time, beating in after each egg, beat in vanilla
- Add flour mixture alternating with the milk and stir just until combined
- Fold in toasted pecans
- 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
- Finish frosting and filling
- Beat cold white chocolate cream until light and fluffy
- In another bowl beat marscapone, confectioner's sugar, salt and vanilla until smooth
- Fold marscapone mixture into whipped white chocolate until uniform in color
- Assemble Cake
- Place 1 cake layer on serving plate, bottom up and spread with some filling
- Add second cake layer, bottom up
- Spread with filling4
- Add third cake layer, bottom up
- Spread with filling
- Add last cake layer and frost entire cake
- Decorate with whole pecan halves and white chocolate shavings. Refigerate cake at least 2 hours before slicing
This pairing of textures and flavors is my favorite part of the recipe. The cake has the flavor of my favorite ice cream Buttered pecan. I got rave reviews from my family when I made this cake for my mom's birthday. The cake layers were fluffy and light and perfectly moist. Very nicely sweetened maybe a little too sweet and only because I.
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