The new way making recipe Layered Butter Pecan Cake with 19 ingredients and 10 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Layered Butter Pecan Cake easy, yummy, practical.
Good Evening my mother, now you can make recipe Layered Butter Pecan Cake with 19 ingredients and 10 steps. Below this is how to cook, please pay attention carefully.
In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 19 ingredients and 10 stages of easy cooking Layered Butter Pecan Cake.
Ingredients for Layered Butter Pecan Cake
Needed : Pecans chopped.
Needed : unsalted butter diced into 3 pieces.
Prepare : all-purpose flour.
Prepare : baking powder.
Needed : baking soda.
Prepare : salt.
Needed : softened unsalted butter.
Needed : sugar.
Needed : large eggs.
Needed : vanilla extract.
Needed : almond extract.
Needed : buttermilk.
Prepare : whole milk.
Prepare : Cream cheese icing.
Prepare : room temp butter.
Needed : room temp cream cheese.
Needed : vanilla extract.
Prepare : powdered sugar.
Needed : chopped pecans for topping.
If all cooking materials Layered Butter Pecan Cake it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Stages Cooking Layered Butter Pecan Cake
Preheat oven to 350 degrees. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour.
Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool..
Stir together buttermilk and milk, set aside..
In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside..
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until fluffy. Mix in eggs one at a time adding in vanilla and almond extract with last egg..
Mix in flour alternating with milk mixture: Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined..
Fold in pecans: Remove bowl from stand mixer and fold in pecans (fold batter until there's not longer streaks in the batter). Divide batter evenly among prepared baking pans..
Bake until set: Bake in preheated oven 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes..
Let cake cool completely on wire rack: Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans..
For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy..
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