Easiest Way to Cook Appetizing Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream

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

Blend in eggs one at a time, beating well on medium speed after each addition. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour. Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat. 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.

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

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

This Butter Pecan Cake is so easy anyone can make it, even without prior decorating knowledge! It's bursting with buttery flavors and is sure to impress. A classic moist white cake with brown butter toasted pecans and rich buttercream frosting. If you're a fan of butter pecan ice cream like me, you'll be in true bliss with this cake version of the ice cream.

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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Chocolate fudge covers the top drizzling down the sides.. Coconut cake, coconut cream custard, whipped topping, toasted coconut garnish. Chocolate cake, vanilla custard filling, chocolate & vanilla. A few other important parts of an Italian Cream Cake: Buttermilk - The buttermilk gives the cake some extra flavor, as well as helps react with the baking soda to give the cake rise. I use powdered buttermilk, which is nice because you don't have to buy a whole carton and then throw most of it away.