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Prepare to indulge in a delightful culinary experience with this Butter Pecan Cake! This cake isn’t just a treat for the taste buds; it’s a journey of flavors and textures. The rich, nutty essence of pecans is beautifully complemented by a luscious cream cheese frosting that balances the sweetness of the cake with its tangy depth. It’s a dessert that promises to elevate any special occasion or holiday gathering.
Why You’ll Love This Recipe
You’ll adore this Butter Pecan Cake for its heavenly blend of flavors. The combination of creamy buttermilk and smooth cream cheese frosting creates a symphony of taste, and the generous amount of pecans provides an irresistible crunch. Made with top-quality Fisher Nuts, this cake is free of preservatives, ensuring every bite is as pure and delicious as possible.
Kitchen Equipment You’ll Need
- Electric mixer
- Medium bowl
- Large skillet
- Three 9-inch cake pans
- Wire rack
- Whisk
Ingredients
For the cake:
- 6 ounces white chocolate chips
- 1/2 cup boiling water
- 1 cup butter, softened
- 1-1/2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 3 cups cake flour
For the frosting:
- 1/4 cup butter
- 2-1/2 cups pecans, chopped
- 22 ounces cream cheese, softened
- 1 cup butter, softened
- 32 ounces powdered sugar
- 4 teaspoons vanilla extract
Step-by-step Instructions
For the cake:
- Place the white chocolate chips in a medium bowl. Pour boiling water over the chocolate and whisk until smooth. Set aside to cool.
- Preheat your oven to 350˚F. Grease and flour three 9-inch cake pans.
- Using an electric mixer on medium speed, cream the butter for about 1 minute. Gradually add the sugar while mixing, continuing to cream for about another minute. Add the egg yolks one at a time, beating well after each addition. Reduce the mixer speed to low and add the cooled white chocolate and vanilla.
- In a separate bowl, whisk together the buttermilk and baking soda. With the mixer on low speed, add the flour to the wet mixture, alternating with the buttermilk. Start and finish with the flour.
- In another bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter.
- Divide the batter evenly among the prepared cake pans. Bake for 20-22 minutes or until a cake tester inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
For the frosting:
- Melt 1/4 cup of butter in a large skillet over medium heat. Add the chopped pecans and cook for 5-10 minutes until toasted. Let them cool completely.
- In a mixer on medium speed, cream together the cream cheese and softened butter. Reduce the mixer speed to low and gradually add the powdered sugar until fully incorporated. Stir in the toasted pecans and vanilla. Chill the frosting for at least 1 hour before using.
Tips for Success
- Ensure the white chocolate is fully melted and cooled before adding it to the batter to achieve a smooth texture.
- Be gentle when folding the egg whites into the batter to maintain the cake’s light and airy texture.
- Allow the frosting to chill thoroughly to ensure it spreads smoothly over the cake.
Additional Tips or Variations
For an extra burst of flavor, try adding a sprinkle of cinnamon to the pecans while toasting. If you’re a fan of chocolate, drizzle some melted chocolate over the finished cake for a luxurious touch.
Nutritional Highlights (Per Serving)
Calories: 640 | Total Fat: 38g | Saturated Fat: 18g | Cholesterol: 125mg | Sodium: 460mg | Total Carbohydrates: 70g | Dietary Fiber: 3g | Sugars: 52g | Protein: 7g
Frequently Asked Questions (FAQ)
Can I use regular flour instead of cake flour?
While you can substitute all-purpose flour for cake flour, the texture may be slightly denser. To replace cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers and prepare the frosting a day in advance. Store them separately and assemble the cake just before serving.
Conclusion
This Butter Pecan Cake is a truly special dessert that’s sure to leave a lasting impression. Whether you’re celebrating a holiday or simply want to indulge in a delicious treat, this cake is a perfect choice. I encourage you to try this recipe and share your culinary creations and experiences with friends and family. Enjoy!
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