Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, toasted butter pecan layer cake with whipped white chocolate cream. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream is something that I’ve loved my whole life.
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.
To begin with this recipe, we must prepare a few components. You can cook toasted butter pecan layer cake with whipped white chocolate cream using 15 ingredients and 31 steps. Here is how you cook it.
The ingredients needed to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:
- Get For Cake
- Take 1 cup plus 1 1/2 tablespoons butter, divided use at room temperature
- Make ready 2 cups chopped pecans
- Take 2 cups granulated sugar
- Take 4 large eggs
- Make ready 1 1/2 teaspoon vanilla extract
- Get 3 cups all purpose flour
- Make ready 2 teaspoons baking powder
- Prepare 1/2 teaspoon salt
- Get 1 cup milk
- Make ready For Whipped White Chocolate Cream Filling and Frosting
- Get 3 cups heavy whipping cream
- Get 8 ounces marscapone cheese, at room temperature
- Prepare 2 teaspoons vanilla extract
- Prepare 1 1/2 cup confectioner's sugar
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.
Steps 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
Great dessert to complete any. brown sugar and butter in small mixer bowl. Combine pecans and brown sugar in small. used with permission. 'S® Pumpkin 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.
So that’s going to wrap this up for this exceptional food toasted butter pecan layer cake with whipped white chocolate cream recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
