An excuse for cake.
Whatever you wanna call it
It’s been TWO YEARS!
Really, even after 730 days, and over 100 recipes, I think I’ve only posted one recipe for a layer cake. It’s not like I don’t like cake, I love cake. Cake and me? best friends.
a) I’m terrible at icing / decorating cakes
b) layer cakes are usually for celebration events for someone else so I can’t cut into the cake
c) layer cakes are also very big, and there’s only 3 people in this household soooo that’s a lot of cake to consume.
d) the cake layers always dome when they bake and leveling cakes is super messy (plus you have to wait for the layers to cool for A MILLION YEARS and I’m not a very patient person)
Also baking multiple cake layers for a nice tall cake, when you only have two cake pans is pretty much the most annoying thing ever. I ain’t cleaning that cake pan up just to use it straight away, again. Ugh.
Okay so I’ve found many faults with layer cakes. However, this layer ‘cake’ seems to overcome quite a lot of those hurdles.
It’s made with PANCAKES!
Which means, multiple layers within like 10 minutes (and no ovens so it’s no-bake!)
They’re all completely flat
They’re smaller so you can make MINI layer cakes.
It’s a celebration basically for myself today and I don’t care if the cake has been cut.
It doesn’t over come the decoration thing, but there’s a whoooole lot less cake to frost + decorate there.
See, the pancakes solve a lot of problems here.
- I make my own pecan butter by toasting pecans lightly in a skillet until just fragrant. Then I blend them in a food processor with 1 tbsp of oil for a a few minutes, scraping down the sides of the blender bowl every now and then, until smooth + liquidy. It’s also AMAZING on toast w/ some maple syrup, or on yogurt with some fruit.
- If you are a perfectionist (like I was for this cake) you can use a 2.5″ – 3″ round pastry ring to cut the pancakes once cooked, into circles all the same size
Buttermilk Pancake Layer Cake with Malted Pecan Buttercream
For the pancake batter:
- 1 1/4 cups all purpose flour
- 1 tbsp baking powder
- pinch of salt
- 3/4 cup buttermilk
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp oil , (I used melted coconut oil)
- 1 tbsp agave syrup
For the frosting
- 1/4 cup butter , , softened
- 3 oz powdered sugar
- 3 tbsp pecan butter , (or v. finely chopped or ground pecans)
- 1/2 tsp vanilla bean past , (or 1 tsp vanilla extract)
- 2 tbsp malted milk powder
- 1-2 tbsp milk
- Make the pancakes by combining the first 3 ingredients in a bowl. Make a well in the center and add the rest of the pancake ingredients. Stir together until just combined.
- Pour heaped tablespoons of batter into a large, non-stick frying pan preheated with a little oil. Cook over a medium-low heat until bubbles form + burst on the surface of the batter. Flip the pancake using a metal spatula and cook on the other side until golden brown, then remove from the pan and transfer to a cookie tray. Repeat until all the batter has been used up.
- Make the frosting by creaming all the ingredients together in a medium bowl. Add 1 tbsp of milk at first and if you need it, add the second tbsp.
- Stack the pancakes, with layers of frosting in between, then frost the outside of the cake if you want too (I use a smooth butter knife to smooth it all out).