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Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, toasted butter pecan layer cake with whipped white chocolate cream. One of my favorites. For mine, I will make it a little 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 recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream is something which I have loved my whole life. They are fine and they look fantastic.

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 get started with this recipe, we must first prepare a few ingredients. 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.

The ingredients needed to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:

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

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 the cake: Beat together eggs, sugars, sour cream and butter until creamy.

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 bowl1. 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
3. Make Pecan Cake
4. Preheat oven to 350. Spray 4 - 8 inch cake pans well with bakers spray
5. 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 cool1. Whisk together in a bowl, flour, baking powder and salt
6. In a large bowl beat remaining butter and sugar until light and fluffy
7. Add eggs one at a time, beating in after each egg, beat in vanilla
8. Add flour mixture alternating with the milk and stir just until combined
9. Fold in toasted pecans
10. 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
11. Finish frosting and filling
12. Beat cold white chocolate cream until light and fluffy
13. In another bowl beat marscapone, confectioner's sugar, salt and vanilla until smooth
14. Fold marscapone mixture into whipped white chocolate until uniform in color
15. Assemble Cake
16. Place 1 cake layer on serving plate, bottom up and spread with some filling1. Add second cake layer, bottom up
17. Spread with filling4
18. Add third cake layer, bottom up
19. Spread with filling
20. Add last cake layer and frost entire cake
21. Decorate with whole pecan halves and white chocolate shavings. Refigerate cake at least 2 hours before slicing1. 1.

Gradually add flour, alternately with milk until well combined. Cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Layer the second fudge layer of cake over the whipped cream layer. Using an offset spatula, carefully seal the outside edge of the cake (sealing whipped cream in) with buttercream, using a little more buttercream if needed.

So that is going to wrap this up with this exceptional food toasted butter pecan layer cake with whipped white chocolate cream recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!