This White Chocolate Pecan Cake with Whipped Cream Frosting is a truly special dessert, perfect for celebrations or whenever you crave something elegant and delicious! It features moist, tender cake layers studded with sweet white chocolate chips and crunchy toasted pecans, all enveloped in a light and airy homemade whipped cream frosting. I absolutely adore the combination of nutty pecans and creamy white chocolate in this White Chocolate Pecan Cake. It’s a sophisticated yet comforting cake that’s surprisingly straightforward to make.
Why You’ll Love This White Chocolate Pecan Cake
- Decadent Flavor Combination: Creamy white chocolate and nutty toasted pecans are a match made in heaven.
- Moist and Tender Cake: The butter and milk create a beautifully soft and moist cake crumb.
- Light Whipped Cream Frosting: The homemade whipped cream frosting is light, airy, and not overly sweet, perfectly complementing the rich cake.
- Elegant Presentation: This layered cake looks impressive and is perfect for special occasions.
- Surprisingly Simple: Despite its gourmet appeal, the recipe is easy to follow.
Ingredients for White Chocolate Pecan Cake
Here’s what you’ll need to make this elegant cake. The full list with measurements is in the recipe card below.
Cake
- All-purpose flour (Dry Ingredient)
- Baking powder (Leavening Agent)
- Salt (Seasoning)
- Unsalted butter, softened (Fat)
- Granulated sugar (Sweetener)
- Large eggs, at room temperature (Binder)
- Vanilla extract (Flavoring)
- Whole milk, at room temperature (Dairy)
- White chocolate chips, melted and slightly cooled (Chocolate)
- Chopped pecans, toasted (Nuts)
Whipped Cream Frosting
- Heavy whipping cream, chilled (Dairy)
- Powdered sugar (Sweetener)
- Vanilla extract (Flavoring)
Garnish
- White chocolate shavings (Decoration)
- Pecan halves (Nuts)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this classic White Chocolate Pecan Cake, but here are a few delicious variations:
- Add Coconut: Stir some shredded coconut into the cake batter or sprinkle toasted coconut on top.
- Different Nuts: Use toasted walnuts or almonds instead of pecans.
- Cream Cheese Frosting: Opt for a tangy cream cheese frosting instead of whipped cream.
- Fruit Filling: Add a thin layer of raspberry or apricot jam between the cake layers.
- Chocolate Ganache Drizzle: Add a drizzle of dark or milk chocolate ganache over the finished cake.
How to Make White Chocolate Pecan Cake
Let me show you how to make this delicious White Chocolate Pecan Cake:
Make the Cake Layers
- Preheat Oven: First, I preheat my oven to 350°F (175°C). I grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, I whisk together the flour, baking powder, and salt. I set this aside.
- Cream Butter and Sugar: In a large mixing bowl, I beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: I add the eggs, one at a time, beating well after each addition. Then, I mix in the vanilla extract.
- Alternate Dry Ingredients and Milk: Gradually, I add the flour mixture to the butter mixture, alternating with the milk. I begin and end with the flour mixture, mixing just until combined after each addition. It’s important not to overmix here!
- Fold in White Chocolate and Pecans: Gently, using a spatula, I fold in the melted (and slightly cooled) white chocolate and the toasted pecans until they are evenly incorporated into the batter.
- Bake: I divide the batter evenly between the prepared cake pans and smooth the tops. I bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: I allow the cakes to cool in the pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely.
Make the Whipped Cream Frosting
- (Ensure the cake layers are completely cool before making the frosting). In a chilled large mixer bowl, I combine the chilled heavy whipping cream, powdered sugar, and vanilla extract.
- Using the whisk attachment, I whip on medium-high speed until stiff peaks form. Stiff peaks mean that when you lift the whisk out, the peak holds its shape and doesn’t flop over.
Assemble and Decorate the Cake
- I place one cooled cake layer on my serving plate or cake stand.
- I spread a generous layer of the whipped cream frosting evenly over the top.
- I carefully place the second cake layer on top of the frosting.
- I frost the top and sides of the entire cake with the remaining whipped cream frosting, smoothing it as desired.
- Finally, I garnish the White Chocolate Pecan Cake with white chocolate shavings and pecan halves.
- Serve
Tips and Tricks for the BEST Cake
Here are my secrets for making this White Chocolate Pecan Cake truly exceptional:
- Room Temperature Ingredients (for Cake): Using room temperature butter, eggs, and milk helps create a smooth, well-emulsified batter and a tender cake crumb.
- Cold Ingredients (for Frosting): Ensure the heavy cream is very cold for the whipped cream frosting to whip up properly and achieve stiff peaks. Chilling the bowl and whisk attachment also helps.
- Don’t Overmix: Mix the cake batter and frosting just until combined. Overmixing can lead to a tough cake or deflated frosting.
- Toast the Pecans: Toasting the pecans beforehand brings out their nutty flavor and adds a better crunch.
- Cool Cake Completely: Ensure the cake layers are completely cool before frosting, otherwise the whipped cream will melt.
How to Serve
This White Chocolate Pecan Cake is perfect for:
- Birthdays: An elegant and delicious celebration cake.
- Holidays: A wonderful dessert for Easter, Mother’s Day, or Christmas.
- Special Occasions: Anniversaries, dinner parties, or any time you need an impressive dessert.
- Afternoon Tea: A lovely cake to serve with tea or coffee.
Serve chilled or at room temperature.
Make Ahead and Storage
- Cake Layers: You can bake the cake layers a day in advance. Once completely cool, wrap them tightly in plastic wrap and store at room temperature.
- Assembled Cake: The frosted cake is best enjoyed within 2-3 days. Store it covered in the refrigerator due to the whipped cream frosting. Let it sit at room temperature for about 20-30 minutes before serving for the best texture.
FAQs about White Chocolate Pecan Cake
- Can I use a different type of nut?
- Yes, toasted walnuts or almonds would also be delicious substitutes for pecans.
- Can I make this with a cream cheese frosting instead?
- Absolutely! A classic cream cheese frosting would pair wonderfully with the white chocolate and pecan flavors.
- Why did my whipped cream frosting become runny?
- This usually happens if the cream wasn’t cold enough, the bowl/whisk weren’t chilled, or it was overbeaten past the stiff peak stage. Ensure everything is very cold before starting.
Enjoy this elegant, flavorful, and utterly delicious White Chocolate Pecan Cake with Whipped Cream Frosting! It’s a perfect dessert for any special occasion.
Print
Decadent White Chocolate Pecan Cake
- Prep Time: 25 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12–16 servings 1x
- Category: Dessert, Cake
- Cuisine: American
Description
This White Chocolate Pecan Cake features a moist, tender cake base infused with melted white chocolate and studded with toasted pecans. It’s topped with a light and airy homemade whipped cream frosting for a delightful dessert.
Ingredients
Scale
For the Cake:
- 2 1/2 cups (313g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup whole milk, room temperature
- 1 cup (170g) white chocolate chips, melted and slightly cooled
- 1 cup chopped pecans, toasted (see notes)
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon pure vanilla extract
For Garnish (Optional):
- White chocolate shavings
- Pecan halves
Instructions
1. Make the Cake:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper and grease the parchment and sides.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the room-temperature eggs, one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
- Alternate Dry Ingredients and Milk: Reduce the mixer speed to low. Gradually add the flour mixture to the butter mixture in three additions, alternating with the room-temperature milk in two additions (begin and end with the flour mixture). Mix until just combined after each addition. Do not overmix.
- Fold in White Chocolate and Pecans: Gently fold in the melted (and slightly cooled) white chocolate and the toasted chopped pecans using a rubber spatula until evenly incorporated.
- Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before frosting.
2. Make the Whipped Cream Frosting:
- Chill Bowl and Beaters: For best results, chill the mixing bowl and the beaters (or whisk attachment) you’ll use for the whipped cream in the freezer for 10-15 minutes.
- Whip Cream: Pour the very cold heavy whipping cream into the chilled bowl. Beat on medium-high speed until soft peaks begin to form.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or the cream will turn into butter.
3. Assemble and Garnish:
- Frost Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream frosting over the top. Place the second cooled cake layer on top. Frost the top and sides of the entire cake with the remaining whipped cream frosting.
- Garnish (Optional): Decorate the cake with white chocolate shavings and pecan halves, if desired.
- Chill (Recommended): For best results and easier slicing, chill the frosted cake in the refrigerator for at least 30 minutes before serving.
Notes
- Room Temperature Ingredients: Using room-temperature butter, eggs, and milk for the cake helps ensure a smooth, evenly incorporated batter.
- Measuring Flour: For accuracy, weigh your flour or use the spoon-and-level method.
- Melting White Chocolate: Melt white chocolate gently (microwave in short bursts or use a double boiler) and let it cool slightly so it doesn’t scramble the eggs.
- Toasting Pecans: Toasting the pecans enhances their flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Let cool before chopping.
- Cooling Cake: It’s crucial to let the cake layers cool completely before frosting, otherwise the whipped cream frosting will melt.
- Whipped Cream Frosting: Use very cold heavy whipping cream and a chilled bowl for best results. Be careful not to over-whip. This frosting is best used immediately. For a more stable frosting (if making ahead), consider adding a stabilizer like cream cheese or gelatin.
- Storage: Store the frosted cake covered in the refrigerator for up to 3 days due to the whipped cream frosting.