Description
This decadent White Chocolate Pecan Layer Cake features a rich and moist cake made with toasted pecans and melted white chocolate. It’s a luxurious dessert perfect for any special occasion, with a delightful balance of nutty flavor and creamy sweetness.
Ingredients
Scale
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 1 cup white chocolate chips
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Spread the pecans on a baking sheet and toast in the preheated oven for 8 to 10 minutes, or until fragrant. Set aside to cool.
- In a small saucepan over low heat, melt the white chocolate chips, stirring constantly. Remove from heat and let cool to room temperature.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually stir the dry mixture into the creamed butter mixture. Mix in the milk until smooth. Gently fold in the toasted pecans and melted white chocolate.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Notes
- For an added touch, you can frost the cake with a simple white chocolate ganache or cream cheese frosting.
- Make sure to let the cakes cool completely before frosting or serving to ensure they hold their shape.
- If you don’t have white chocolate chips, you can substitute with chopped white chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes