BUTTER PECAN LAYER CAKE
Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. -Becky Miller, Tallahassee, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 814 calories, Fat 42g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 375mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 7g protein.
BASIC BUTTER LAYER CAKE
Please make certain that the eggs and butter are room temperature, and the milk is slightly warm not hot, this will make an extreme difference to the texture of the cake, please use cake flour and butter only for this recipe! If you prefer a more yellow colour cake you can always add in 1-2 drops of yellow food colouring if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 2 (9-inch) round cakes
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
- On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
- Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
- In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
- Divide the batter equally between the two cake pans and spread to level.
- Bake for about 30 minutes or until cakes test done.
- Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.
Nutrition Facts : Calories 2511.8, Fat 113.8, SaturatedFat 66.8, Cholesterol 897.3, Sodium 1595.3, Carbohydrate 334.5, Fiber 3.8, Sugar 152.2, Protein 37.7
BUTTERMILK LAYER CAKE
Though there is nothing wrong with a bakery cake - all those gorgeous piped roses! - there is really nothing better than a homemade cake. Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people! Here is a marvelous recipe adapted from "The Joy of Cooking," which calls out lustily for a chocolate frosting.
Provided by Jennifer Steinhauer
Categories easy, dessert
Time 1h20m
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.
- Using a mixer on medium speed, beat the butter until creamy. Over the course of 3 minutes, beat in the sugar. Over 2 minutes, add the egg mixture. Reduce the speed to low and alternate adding the flour and buttermilk in three parts, scraping the bowl.
- Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
- To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with the second layer and frost the remainder of the cake.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 205 milligrams, Sugar 23 grams, TransFat 0 grams
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