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

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We hope you got insight from reading it, now let’s go back to toasted butter pecan layer cake with whipped white chocolate cream recipe. To cook toasted butter pecan layer cake with whipped white chocolate cream you only need 15 ingredients and 31 steps. Here is how you cook that.

The ingredients needed to prepare Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:
  1. Get For Cake
  2. Take 1 cup plus 1 1/2 tablespoons butter, divided use at room temperature
  3. You need 2 cups chopped pecans
  4. Provide 2 cups granulated sugar
  5. Prepare 4 large eggs
  6. Prepare 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. Prepare 8 ounces marscapone cheese, at room temperature
  14. Get 2 teaspoons vanilla extract
  15. Use 1 1/2 cup confectioner's sugar
Steps 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

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