By This White Chocolate Pecan Layer Cake balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
White Chocolate Pecan Layer Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, White Chocolate Pecan Layer Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Cake Layers:
2 ½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup milk
1 cup white chocolate, melted and slightly cooled
1 cup chopped pecans
White Chocolate Frosting:
1 ½ cups white chocolate, melted and slightly cooled
1 ½ cups unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp heavy cream (adjust for consistency)
PREPARATION STEPS
Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a bowl, mix flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
Gradually add dry ingredients to the wet mixture, alternating with milk, until smooth. Stir in melted white chocolate and pecans.
Divide batter between pans and bake for 25-30 minutes. Let cakes cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in melted white chocolate, vanilla, and heavy cream until fluffy.
Frost each layer, then stack cakes and finish frosting the top and sides.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
