Preheat the oven to 350 degrees F | Place 1 layer, rounded-side down, in the middle of a rotating cake stand |
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Top with the remaining layer and cover the entire cake with the remaining frosting | Recipe courtesy of Cakeman Raven, Cakeman Raven Confectionery, New York City, NY |
Sprinkle the top with the pecans.
20One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up | Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans |
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Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed | One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up |
Divide the cake batter evenly among the prepared cake pans.
24Place the pans in the oven evenly spaced apart | In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated |
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Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake | Store in the refrigerator until somewhat stiff, before using |
Increase the speed to high, and mix until light and fluffy, about 5 minutes.
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