Butter Toffee Pecan Layer Cake Food

BUTTER PECAN LAYER CAKE

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.

BUTTER TOFFEE-PECAN LAYER CAKE RECIPE - (4.4/5)

Steps:

• Prepare the Frosting: Melt 3/4 cup of the butter in a deep, heavy-duty saucepan over low. Increase heat to medium-high, and bring butter to a boil, stirring constantly. Cook, stirring constantly, until butter is fragrant and milk solids start to brown, about 5 minutes. Remove pan from heat, and stir in brown sugar, cream, syrup, salt, and, if desired, bourbon. Return pan to medium heat, and cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil, stirring constantly, exactly 2 minutes. Remove mixture from heat, and pour into bowl of a heavy-duty electric stand mixer fitted with paddle attachment. Beat on low speed until mixture is lukewarm, about 8 to 10 minutes. Gradually add powdered sugar and vanilla, and beat on low speed until combined after each addition. Beat until frosting is completely cool and consistency is thick, creamy, and spreadable, 6 to 10 minutes. Add remaining 4 tablespoons butter, 1 tablespoon at a time, and beat on medium speed until fully incorporated after each addition. Cover frosting, and let stand at room temperature until ready to use. Prepare the Cake: Preheat oven to 350°F. Lightly coat 2 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, baking powder, and salt in a medium bowl. Set aside. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until thick and creamy, 4 to 5 minutes. Add eggs, 1 at a time, and beat on medium speed until well blended after each addition. Beat in vanilla. Add flour mixture, one-third at a time, to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low just until smooth after each addition. (Do not overbeat or the cake will be tough.) Fold in chopped pecans and toffee bits. Divide batter evenly between cake pans, smoothing surface. Bake in preheated oven until a wooden pick or cake tester inserted into center of cake comes out clean, 30 to 35 minutes. Cool in pans on a wire rack 10 minutes. Invert layers onto wire rack, and peel off parchment paper. Cool completely, about 1 hour. Place 1 cake layer on a serving plate; spread evenly with 1 heaping cup of frosting. Chill 15 minutes. Top with remaining cake layer, and frost top and sides of cake with remaining frosting. Sprinkle pecan halves in a ring around top edge of cake. If desired, crush sea salt with your fingers, and sprinkle over pecans. Serve immediately, or store, covered, at room temperature for 3 to 5 days. Prep Tip Make the frosting first to give it a chance to firm up as it cools while you prepare and bake the cake layers.

BUTTER TOFFEE-PECAN LAYER CAKE RECIPE

Steps:

• Prepare the Frosting: Melt 3/4 cup of the butter in a deep, heavy-duty saucepan over low. Increase heat to medium-high, and bring butter to a boil, stirring constantly. Cook, stirring constantly, until butter is fragrant and milk solids start to brown, about 5 minutes.
• Remove pan from heat, and stir in brown sugar, cream, syrup, salt, and, if desired, bourbon. Return pan to medium heat, and cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil, stirring constantly, exactly 2 minutes. Remove mixture from heat, and pour into bowl of a heavy-duty electric stand mixer fitted with paddle attachment. Beat on low speed until mixture is lukewarm, about 8 to 10 minutes. Gradually add powdered sugar and vanilla, and beat on low speed until combined after each addition. Beat until frosting is completely cool and consistency is thick, creamy, and spreadable, 6 to 10 minutes. Add remaining 4 tablespoons butter, 1 tablespoon at a time, and beat on medium speed until fully incorporated after each addition. Cover frosting, and let stand at room temperature until ready to use.
• Prepare the Cake: Preheat oven to 350°F. Lightly coat 2 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until thick and creamy, 4 to 5 minutes. Add eggs, 1 at a time, and beat on medium speed until well blended after each addition. Beat in vanilla. Add flour mixture, one-third at a time, to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low just until smooth after each addition. (Do not overbeat or the cake will be tough.) Fold in chopped pecans and toffee bits. Divide batter evenly between cake pans, smoothing surface.
• Bake in preheated oven until a wooden pick or cake tester inserted into center of cake comes out clean, 30 to 35 minutes. Cool in pans on a wire rack 10 minutes. Invert layers onto wire rack, and peel off parchment paper. Cool completely, about 1 hour.
• Place 1 cake layer on a serving plate; spread evenly with 1 heaping cup of frosting. Chill 15 minutes. Top with remaining cake layer, and frost top and sides of cake with remaining frosting. Sprinkle pecan halves in a ring around top edge of cake. If desired, crush sea salt with your fingers, and sprinkle over pecans. Serve immediately, or store, covered, at room temperature for 3 to 5 days.

PECAN TOFFEE CAKE

Steps:

• Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
• Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

THE BEST BUTTER PECAN CAKE

Steps:

• Prepare the pecans: Preheat the oven to 350°.
• Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
• Watch carefully near the end to avoid burning.
• Remove from pan and set aside.
• Grease and flour three 8 or 9-inch round layer cake pans.
• Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
• Beat in the 2 cups of sugar, creaming well.
• Beat in the eggs one at a time, beating well after each addition.
• Sift together the flour, baking powder and salt.
• Add the 2 teaspoons of vanilla to the milk.
• Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
• Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
• Divide batter equally into the prepared pans.
• Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Cool and remove from pans.
• Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
• Stir until all of the flour has been moistened or at least colored a little by the butter.
• Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
• Continue until all the milk is in and the mixture is thickened and smooth.
• Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
• Cool completely.
• When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
• Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
• Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
• Fill and frost the top of the cake.

GOOEY TOFFEE BUTTER CAKE

Steps:

• Preheat the oven to 350°F; lightly grease a 13 by 9 by-2-inch baking pan.
• For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well; pat into the bottom of prepared pan and set aside.
• For the filling: Still using an electric mixer, beat the cream cheese until smooth; beat in the eggs and vanilla; dump in confectioners' sugar and beat well.
• Reduce the speed and slowly pour in butter, mix well; Fold in toffee bits.
• Pour filling onto cake mixture and spread evenly; bake for 40 to 50 minutes; Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary; you want the center to be a little GOOEY, so don't bake it past that point!
• Remove from oven and allow to cool completely, cut into squares--Enjoy.