The fragrance and taste of this pecan pie cake will transport you back to Grandma’s kitchen.
salted butter
1(16-oz.)
Bring mixture to a boil over medium; whisking constantly until thickened, about 1 minute.
Credit:Antonis Achilleos; Prop Stylist: Kay Clarke; Food Stylist: Rishon Hanners
Remove from heat; whisk in butter and vanilla, and fold in pecans.
Prepare the Pecan Pie Cake:
Preheat oven to 350F.
Gradually add granulated sugar and brown sugar, beating until light and fluffy, 3 to 4 minutes.
Add egg yolks, 1 at a time, beating just until blended after each addition.
Beat in vanilla just until blended.
Beat on low speed just until blended after each addition.
Gently fold in pecans.
Gently fold in remaining beaten egg whites just until blended.
Pour batter evenly into prepared pans.
Cool in pans on wire racks 10 minutes; remove from pans, and discard parchment paper.
Cool completely on wire racks, about 1 hour.
Remove pan from heat immediately, and pour butter into a small heatproof glass bowl.
Cool 10 minutes at room temperature.
Cover and chill until butter begins to solidify, about 1 hour.
Gradually add powdered sugar alternately with 5 tablespoons cream, beginning and ending with powdered sugar.
Beat mixture on low speed until well blended after each addition.
Assemble cake:
Place 1 cake layer on a cake plate or platter.
Pipe a ring of frosting around cake layer just inside top edge.
Spread cake layer with about 1 cup chilled filling, spreading to edge of piped frosting.
Repeat with remaining 2 cake layers.
Spread remaining frosting over sides of cake.
Pipe any remaining frosting in a decorative pattern on top of cake.
Chill at least 1 hour or up to 48 hours.
Let stand at room temperature 30 minutes before serving.
Store leftovers, covered, in refrigerator.
