Introduction
There’s something truly magical about baking a cake from scratch, especially when it turns out as sumptuous and satisfying as this White Chocolate Pecan Layer Cake. With layers of moist, tender cake studded with crunchy pecans and creamy white chocolate, this dessert will quickly become a favorite at any gathering. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is perfect for all moments worth celebrating!
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Why You’ll Love This Recipe
This White Chocolate Pecan Layer Cake is a true showstopper. From the rich flavor of white chocolate to the delightful crunch of pecans in every bite, this cake offers a unique blend of textures and flavors. Plus, it looks as impressive as it tastes, making it a great choice for birthdays, holidays, or any occasion that calls for a little indulgence.
Here’s why you’ll want to make this cake again and again:
- White chocolate and pecans combine beautifully for a sweet, nutty flavor profile.
- The light and fluffy whipped cream frosting is a refreshing contrast to the richness of the cake.
- It’s deceptively easy to make—even if you’re new to baking!
- The recipe is versatile—swap nuts, add dried fruit, or experiment with flavored extracts.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup chopped pecans
For the Whipped Cream Frosting:
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1 tsp vanilla extract
For the White Chocolate Ganache:
- 1/2 cup white chocolate, melted
- 1/4 cup heavy cream
For Garnish:
- Extra chopped pecans
- White chocolate shavings (optional)
Necessary Tools
- Three 8-inch round cake pans
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling racks
- Offset spatula (for frosting)
Ingredient Swaps and Additions
Here are a few ways to personalize this cake:
- Switch up the nuts: Use walnuts, almonds, or even hazelnuts instead of pecans for a different flavor.
- Add dried fruit: A handful of dried cranberries or cherries adds a festive pop of color and flavor.
- Experiment with extracts: Almond or hazelnut extract can add a delightful depth to the cake.
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for easier removal.
2. Make the Batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy (about 3-4 minutes).
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Alternate adding the flour mixture and the milk to the batter, beginning and ending with the flour mixture. Be sure to mix until just combined to avoid overmixing.
- Gently fold in the white chocolate chips and chopped pecans.
3. Bake the Cake
- Divide the batter evenly among the prepared pans, smoothing the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
4. Prepare the Whipped Cream Frosting
- In a large bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter!
5. Make the White Chocolate Ganache
- Melt the white chocolate in a heatproof bowl over a double boiler, or in short intervals in the microwave. Stir in the heavy cream until smooth and glossy.
6. Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of whipped cream frosting on top, then drizzle with a bit of the white chocolate ganache.
- Add the second layer and repeat with more frosting and ganache.
- Place the final cake layer on top and frost the top and sides with the remaining whipped cream frosting. Drizzle more ganache on top, letting it drip down the sides for a beautiful finish.
- Garnish with chopped pecans and, if you’d like, white chocolate shavings.
Serving Suggestions
This cake pairs wonderfully with a cup of strong coffee or a frothy cappuccino. For a truly indulgent experience, serve it with a scoop of vanilla ice cream or some fresh berries. The creaminess of the frosting and ganache will balance perfectly with these simple accompaniments.
White Chocolate Pecan Layer Cake
A decadent cake featuring layers of moist, tender cake with crunchy pecans and creamy white chocolate, topped with whipped cream frosting.
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for easier removal.
Make the Batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy (about 3-4 minutes).
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Alternate adding the flour mixture and the milk to the batter, beginning and ending with the flour mixture. Be sure to mix until just combined to avoid overmixing.
- Gently fold in the white chocolate chips and chopped pecans.
Bake the Cake
- Divide the batter evenly among the prepared pans, smoothing the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Prepare the Whipped Cream Frosting
- In a large bowl, whip the heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter!
Make the White Chocolate Ganache
- Melt the white chocolate in a heatproof bowl over a double boiler, or in short intervals in the microwave. Stir in the heavy cream until smooth and glossy.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of whipped cream frosting on top, then drizzle with a bit of the white chocolate ganache.
- Add the second layer and repeat with more frosting and ganache.
- Place the final cake layer on top and frost the top and sides with the remaining whipped cream frosting. Drizzle more ganache on top, letting it drip down the sides for a beautiful finish.
- Garnish with chopped pecans and, if you’d like, white chocolate shavings.
Nutrition
Notes
This cake pairs wonderfully with a cup of strong coffee or a frothy cappuccino. For a truly indulgent experience, serve it with a scoop of vanilla ice cream or some fresh berries. The creaminess of the frosting and ganache will balance perfectly with these simple accompaniments.
