3-Layer Butter Pecan Cake

INGREDIENTS

Pecans

• 2 cups pecans, finely chopped
• 3 tablespoons unsalted butter, diced
• 2 tablespoons light brown sugar

Cake

• 1 cup buttermilk
• 1/2 cup milk
• 3 cups all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1-1/2 teaspoon McNess Champion Madagascar Vanilla Compound
• 4 large eggs

Cream Cheese Frosting

• 1 cup butter, room temperature
• 1 and a half packs of cream cheese (12 ounces), room temperature
• 1 teaspoon McNess Champion Madagascar Vanilla Compound
• 5 cups powdered sugar
• 1/2 cup pecans, chopped and lightly toasted for topping

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. and prepare three 9-inch cake pans. Grease and flour the bottom and sides of the cake pans making sure you shake off any excess flour or use your favorite baking spray. Set aside.
2. In a small skillet over medium-low heat melt the butter. Once melted, add the pecans and the sugar. Cook, stirring frequently for about 3-4 minutes or until fragrant and lightly toasted. Spread the pecans on a baking sheet lined with parchment paper or silicone baking mat. Set aside to cool.
3. Whisk together the flour, baking powder, baking soda and salt in a mixing bowl.
4. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla together on medium-high speed until light and fluffy. Add the eggs one at a time, allowing each to incorporate before adding the next one. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
5. With the mixer on low speed, add about 1/3 of the flour mixture, alternating with 1/3 of the the buttermilk and milk mixture. Mix until just combined. Continue to add flour mixture alternately with the milk mixture, ending with flour mixture.
6. Fold in the pecans and mix to combine.
7. Divide batter evenly between the three prepared cake pans. Bake the cakes for about 23 – 26 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow them to cool in the pans for about 15 minutes. To remove the cakes from the pans, run a knife around the edges of the cake and invert. Place the cakes on a wire rack and allow the to cool completely before assembling.
9. Using a handheld or stand mixer fitted with the paddle attachment beat the butter and the cream cheese until smooth. Add the vanilla and gradually add the confectioner’s sugar. Mix until fluffy and smooth.
10. To assemble the cake, place one layer on a plate or cake stand and cover the top with about 1 cup of cream cheese frosting. Spread evenly with an offset spatula.
11. Add the second layer of cake and top with frosting. Spread the cream cheese frosting evenly. Top with the last cake and spread some frosting on the top and sides of the cake. Garnish with the toasted pecans.
12. ENJOY! :o)