Simple Way to Prepare Super Quick Homemade Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Perfect Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream estimated approx 60 mins.

To begin with this particular 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.

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 for a deliciously different cake.

Ingredients and spices that need to be Take to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:

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

Instructions to make 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
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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