Indulge in a slice of pure decadence with this White Chocolate Pecan Cake with Whipped Cream Frosting. This cake is rich, moist, and full of flavor, featuring a combination of creamy white chocolate and crunchy pecans, all topped off with a light and airy whipped cream frosting. It’s the perfect dessert for special occasions, holiday gatherings, or whenever you feel like treating yourself and your loved ones to something truly special.

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk, at room temperature
• 1 cup white chocolate chips, melted and slightly cooled
• 1 cup chopped pecans, toasted

For the Whipped Cream Frosting

• 2 cups heavy whipping cream, chilled
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For Garnish

• White chocolate shavings
• Pecan halves

Instructions

Make the Cake

1. Preheat Oven
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
   • In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla
   • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternate Dry Ingredients and Milk
   • Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in White Chocolate and Pecans
   • Gently fold in the melted white chocolate and toasted pecans until evenly incorporated.
7. 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 toothpick inserted into the center comes out clean.
8. Cool
   • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Whipped Cream Frosting

1. Whip the Cream
   • In a large mixing bowl, beat the chilled heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Assemble the Cake

1. Frost the Cake
   • Place one cake layer on a serving platter. Spread a generous layer of whipped cream frosting on top.
   • Place the second cake layer on top and frost the entire cake with the remaining whipped cream frosting.
2. Garnish
   • Garnish the cake with white chocolate shavings and pecan halves for a beautiful finishing touch.
3. Chill
   • Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set.

Cook Notes & Tips

• Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for a smoother batter and even baking.
• Toasting Pecans: To toast the pecans, spread them in an even layer on a baking sheet and bake at 350°F for 8-10 minutes, or until fragrant.
• Stabilizing Whipped Cream: If you need the frosting to hold up longer, you can add 1 tablespoon of cornstarch while whipping the cream to stabilize it.

Recipe Variations

• Chocolate Pecan Cake: Replace the white chocolate with semisweet chocolate for a rich chocolate version.
• Berry Twist: Add a layer of fresh berries between the cake layers for a fruity contrast to the creamy frosting.
• Coconut Pecan Cake: Fold in 1/2 cup shredded coconut along with the pecans for a tropical twist.

Frequently Asked Questions (FAQs)

Q: How should I store the cake? A: Store the cake in an airtight container in the refrigerator for up to 3 days. The whipped cream frosting will stay fresh longer if kept chilled.

Q: Can I make this cake ahead of time? A: Yes! You can bake the cake layers in advance and freeze them, then frost the cake on the day you plan to serve it.

Q: Can I use milk chocolate instead of white chocolate? A: Absolutely! You can use milk or dark chocolate if you prefer a different flavor profile.

This White Chocolate Pecan Cake with Whipped Cream Frosting is a truly indulgent dessert that’s sure to impress anyone who tries it. The combination of creamy white chocolate, toasted pecans, and light whipped cream frosting makes it an unforgettable treat perfect for any special occasion. Whether you’re celebrating a birthday, holiday, or simply indulging, this cake will bring joy to every bite. Enjoy!