the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Frosting:
Cream the Butter: In a large mixing bowl, beat the softened butter until creamy.
Add the Sugar and Cream: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Add the heavy cream and vanilla extract, then beat on high speed for about 3 minutes until the frosting is light and fluffy.
Fold in Pecans: Gently fold in the finely chopped, toasted pecans.
Assembling the Cake:
Level the Cakes: If needed, level the tops of the cakes with a serrated knife to ensure they stack evenly.
Layer the Cakes and Frosting: Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top. Repeat with the second and third layers, spreading frosting between each layer.
Frost the Sides and Top: Use the remaining frosting to cover the sides and top of the cake. Smooth the frosting with a spatula or create decorative swirls, if desired.
Decorate: For a finishing touch, sprinkle extra toasted pecans on top of the cake.
Serve and Enjoy: Slice and serve the cake at room temperature. Enjoy the rich, buttery, nutty flavors of this delicious dessert!
This Butter Pecan Cake is sure to impress with its delightful combination of textures and flavors, making it a perfect centerpiece for any dessert table.
