Cream Filled Butter Pecan Birthday Cake Recipes

BUTTER PECAN CAKE

Steps:

• Preheat oven, prepare cake pans: 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 shaking out excess. Set pans aside.
• Saute pecans in butter: Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned and fragrant, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
• Mix liquids together: stir together buttermilk and milk, set aside.
• Whisk dry ingredients: In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
• Cream butter and sugar, then eggs and vanilla: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time adding in vanilla 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.

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.

TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE

Steps:

• 1. Using toasted pecans instead of fresh out of the bag, REALLY ENHANCES THE NUTTY PECAN FLAVOR. PLACE PECANS FOR BOTH THE CAKE & FROSTING ON A SHALLOW BAKING SHEET IN A SINGLE LAYER IN PREHATED 350 DEGREE OVEN AND TOAST FOR 10 TO 15 MINUTES. Remove from oven & allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F FOR THE CAKE.
• 2. This recipe requires a large capacity Bundt pan. Mine was 16 cup, or you may want to divide batter into 2 smaller pans. Preheat oven to 325 degrees F. This is the Butter pecan flavoring I used.
• 3. Cream the butter, margarine and cream cheese together in mixing bowl until creamy and smooth. Add both sugars and beat until no visible grains are visible in batter. At least 10 minutes.
• 4. Add eggs one at a time and beat well after each addition.
• 5. Sift flour and baking powder & butterscotch pudding into a medium size bowl. Add about 1/3 of cake flour mixture to cake batter alternately with milk, in 3 intervals, until all the flour and milk has been added to batter. Then add in the butter pecan, butter & vanilla Bean paste or extract and beat until blended together.
• 6. Prepare cake pan by spraying generously with Bakers Joy, or grease pan with butter and dust lightly with flour. Pour cake batter into cake pan, leaving at least 1 1/2 to 2 inches from top of pan.
• 7. Place in preheated 325 degree F. oven and bake for 1 1/2 hours or until tooth pick inserted in center comes out clean.
• 8. Remove from oven and allow cake to sit in pan about 10 minutes then invert onto a wire rack and allow to cool completely. Notice how cake rose above top of cake pan.
• 9. Prepare the frosting by combining all of the frosting ingredients except the powdered sugar in a medium size bowl. Use powdered sugar only if frosting is not stiff enough to adhere to cake. When cake is completely cooled, frost cake, and garnish top of cake with additional nuts if desired.