Buttered Pecan Cake with Rum Buttercream

The time for cake making is past due so I wanted to introduce this aromatically and texturally inviting Buttered Pecan Cake with Rum Buttercream. The yellow cake is independently delicious but delightfully augmented by the surrounding flavors. The pecan filling is reminiscent of pecan pie and the rum buttercream adds a satisfying touch to the layered treat. Anytime is a great excuse for this particular cake so why not make that "anytime" now, adding it to this season's collection of delicious eats. Enjoy!!

Ingredients

Prep Time: ~1hr 45min

Servings: 12 slices

Yellow Cake

1 1/4 Cup Sugar, granulated

1 Cup Butter, unsalted

4 Egg Yolks

1 Cup Milk, Whole

1 Tbsp Vanilla Extract

4 Egg Whites, whipped

2 1/3 Cups All Purpose Flour

2 Tbsp Corn Starch

2 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Salt

Pecan Filling

5 Tbsp Butter, unsalted

1 Cup Light Brown Sugar, packed

3/4 Cup Light Corn Syrup

1 Tsp Cinnamon, ground

1/4 Cup Milk, Whole

Salt, pinch

1 1/2 Cup Pecans, chopped

Rum Buttercream Frosting

1 1/2 Cup Butter, unsalted, softened

3/4 Cup Powdered Sugar

3 Tbsp Dark Rum

Salt, pinch

Preheat oven to 350 degrees. 

Cake - In a small mixing bowl, cream the butter and sugar and combine with the milk, egg yolks, and vanilla extract.  In a larger mixing bowl, beat the egg whites until stiff. Fold the egg yolk mixture into the egg whites. Mix in the remaining ingredients and pour into two greased and floured 9" round baking pans. Bake at 350 degrees for 25-28 minutes, or until inserted knife comes out clean. Set aside to cool before removing from tins. Freeze the layers for thirty minutes before filling and frosting.

Pecan Filling - In a medium saucepan, melt the butter with the brown sugar and light corn syrup on medium heat. Stir in the cinnamon and salt. Remove from heat and allow to sit for five minutes. Stir in the milk until fully integrated and fold in the pecans. Set aside to cool to room temperature before using on the cake.

Buttercream Frosting - In a medium mixing bowl, cream the butter, powdered sugar, rum, and salt until smooth. Set in the refrigerator to chill slightly before frosting the cake. 

To Fill and Frost - Slice the top off of each cake layer. On one layer, spread the pecan filling until it about 1/3" from the edge. Press the second layer on top with the sliced edge facing down. Spread the pecan filling similarly to the first layer. Apply a thin layer of the buttercream frosting around the sides of the cake until crumbs have been smoothed. Set aside in the freezer to harden for 10 minutes. Apply a heavy layer of frosting around the sides until smooth. Pipe the frosting around the edges of the cake using a star tip. Set in refrigerator to harden and pull out fifteen minutes before serving.