Tuesday, October 25, 2011
Butter Pecan Cake
On Sunday afternoon, my family celebrated my Grandma's birthday over a home-cooked meal of stuffed chicken and all the trimmings. Not only was it my Grandma's birthday, but it also was my grandparent's 52nd wedding anniversary. Naturally, my grandparents celebrated their anniversary by buying a 60 inch 3D TV. I say naturally because my grandparents have always been up on the latest technology whether it be TVs or computers. My Granddad even bought me one of the first ever MP3 players way back when. It had enough memory to hold seven whole songs!
After testing out the new TV and watching the Lion King in 3D, it was time to eat cake! I had been eying this cake on Pinterest for a few weeks and thought it would be perfect to bake over the weekend and share with family. It's a simple white layer cake with hints of white chocolate and vanilla, topped with a cream cheese butter pecan frosting. My grandma helped me style the photos for the blog post and let me use her good china that's as old as her marriage.
Butter Pecan Cake
from Southern Living, 2005
For the Cake
6 ounces white chocolate, chopped
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 sifted cake flour
toasted pecan halves for garnishing, if desired
Place white chocolate in a bowl and pour boiling water over it, stirring until smooth. Set aside to cool.
Preheat oven to 350°. Grease three 9-inch round cake pans and line with wax paper. Grease and flour wax paper.
Using an electric mixer on medium speed, beat butter until creamy. Gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Stir in melted white chocolate and vanilla.
Combine buttermilk and baking soda. Add flour to butter mixture, alternating with buttermilk mixture. Begin and end with flour. Mix at low speed after each addition until blended.
Beat egg whites to stiff peaks. Gently fold into batter. Pour batter evenly into prepared pans.
Bake for 20-22 minutes, or until a toothpick inserted in the center of cake comes out clean. Cool in pans for 10 minutes. Then, remove from pans to wire racks to cool completely.
For the Frosting
2 tablespoons butter
1 & 1/4 cups coarsely chopped pecans
11 ounces cream cheese, softened
1/2 cup butter, softened
16 ounces powdered sugar
2 teaspoons vanilla extract
Melt 2 tablespoons butter in a large skillet. Add pecans and cook over medium heat, stirring occasionally, until toasted – about 10 minutes. Remove from heat and cool completely.
Beat cream cheese and 1/2 cup butter at medium speed until creamy. Gradually add sugar. Beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour.
Spread frosting between layers and on the top and sides of cake. Garnish, if desired.