White Chocolate Pecan Cake with Whipped Cream
A decadent cake featuring tender layers packed with white chocolate chips and toasted pecans, topped with fluffy whipped
Ingredients
For the Cake:
2 ½ cups flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ½ 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:
2 cups heavy cream
½ cup confectioners’ sugar
1 tsp vanilla extract
For the White Chocolate Ganache:
½ cup white chocolate ganache (prepared ahead or store-bought)
Directions
Prepare the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in the eggs, one at a time.
Mix in the milk and vanilla extract until smooth.
Gradually add dry ingredients to the wet mixture until just combined.
Fold in the white chocolate chips and chopped pecans.
Divide batter evenly between the pans and smooth the tops.
Bake for 25-30 minutes, until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Whipped Cream
In a chilled bowl, beat heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
Assemble the Cake
Place one cake layer on a serving platter and spread a layer of whipped cream on top.
Place the second cake layer on top and frost the entire cake with remaining whipped cream.
Finish the Cake
Drizzle white chocolate ganache over the cake, letting it drip down the sides.
Garnish with extra chopped pecans and white chocolate shavings if desired.
Serve and Enjoy
Slice and serve this decadent cake!
Timings & Yield
Prep Time: 25 minutes
Cooking Time: 30 minutes
Servings: 12
Nutritional Information (Per Serving)
Calories: 450
Protein: 5g
Fat: 30g
Carbs: 45g