Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream

Name: Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream
Total time: 3600 s
Yield: 14 servings
Cuisine: American
Ingredients: For Cake; 1 cup plus 1 1/2 tablespoons butter, divided use at room temperature; 2 cups chopped pecans; 2 cups granulated sugar; 4 large eggs; 1 1/2 teaspoon vanilla extract; 3 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; For Whipped White Chocolate Cream Filling and Frosting; 3 cups heavy whipping cream; 8 ounces marscapone cheese, at room temperature; 2 teaspoons vanilla extract; 1 1/2 cup confectioner's sugar

fenway @Fenway

This cake is a cake version of butter pecan ice cream, well sort of anyway. It was the inspiration for the cake. Its a moist vanilla layer cake with tiny bits of butter toasted pecans thoughout for a great oecan flavor. I topped it with a not to sweet whipped white chocolate filling and frosting for a deliciously different cake.

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Ingredients

60 mins

14 servings

For Cake
1 cupplus 1 1/2 tablespoons butter, divided use at room temperature
2 cupschopped pecans
2 cupsgranulated sugar
4large eggs
1 1/2 teaspoonvanilla extract
3 cupsall purpose flour
2 teaspoonsbaking powder
1/2 teaspoonsalt
1 cupmilk
For Whipped White Chocolate Cream Filling and Frosting
3 cupsheavy whipping cream
8 ouncesmarscapone cheese, at room temperature
2 teaspoonsvanilla extract
1 1/2 cupconfectioner's sugar

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Steps

60 mins

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
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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
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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
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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
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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
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Assemble Cake
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Place 1 cake layer on serving plate, bottom up and spread with some filling
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Add second cake layer, bottom up
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Spread with filling4
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Add third cake layer, bottom up
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Spread with filling
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Add last cake layer and frost entire cake
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Decorate with whole pecan halves and white chocolate shavings. Refigerate cake at least 2 hours before slicing
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fenway @Fenway

on April 15, 2016 23:19

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.