Recipe: Delicious Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream

Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream.

Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream You can cook Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream using 15 ingredients and 31 steps. Here is how you achieve it.

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

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

Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream instructions

  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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