Best 3 Pecan White Chocolate Cake Recipes

Indulge in the symphony of flavors with our delectable Pecan White Chocolate Cake! This culinary masterpiece is a harmonious blend of textures and tastes that will tantalize your palate. Picture layers of moist and fluffy vanilla cake, generously filled with a luscious white chocolate ganache and topped with a crunchy pecan streusel. Each bite offers a delightful symphony of flavors, from the nutty sweetness of pecans to the rich creaminess of white chocolate. Additionally, we've included two irresistible variations to elevate your baking experience. Try the decadent Chocolate Ganache Cake for a classic indulgence or venture into the tropical paradise with our Pineapple Upside-Down Cake. Each recipe is meticulously crafted with detailed instructions and helpful tips to ensure a successful baking journey. Embrace the joy of baking and savor the sweet moments with our Pecan White Chocolate Cake and its delightful companions.

Let's cook with our recipes!

WHITE CAKE WITH COCONUT, PECAN AND CHOCOLATE CHIP FROSTING

White Cake with Coconut, Pecan and Chocolate Chip Frosting image

Provided by Danny Murry

Categories Cake Chocolate Dessert Vegetarian Kid-Friendly Coconut Pecan Birthday Bon Appétit New York Small Plates

Yield Serves 12

Number Of Ingredients 18

Ingredients

For cake
1 2/3 cups sugar
2/3 cup solid vegetable shortening
3 large eggs
2 large egg whites
1 1/4 cups whole milk
1 tablespoon vanilla extract
2 cups self-rising flour
For frosting
1 5-ounce can evaporated milk
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
3 large egg yolks, beaten to blend
1 tablespoon all purpose flour
1/2 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups flaked sweetened coconut
1 1/2 cups semisweet chocolate chips

Steps:

Make cake:
Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Using electric mixer, beat sugar and vegetable shortening in large bowl to blend. Beat in eggs and egg whites, then milk and vanilla extract. Add flour and beat just until blended. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan.
Make frosting:
Combine first 6 ingredients in heavy large saucepan. Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes. Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes.
Spread warm frosting over cake in pan. Let cool completely. Sprinkle chocolate chips over cake, pressing gently to adhere. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

PECAN WHITE CHOCOLATE CAKE

Pecan White Chocolate Cake image

This recipe comes from a small-town cookbook, which I received as a wedding gift from my dear Aunt Virginia. Coconut and creamy frosting give each slice the flavor of white German chocolate cake. -Jewell Tweedt, Council Bluffs, Iowa

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 15 servings.

Number Of Ingredients 18

Ingredients

1 cup butter, softened
1-3/4 cups sugar
4 large eggs, separated
6 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sweetened shredded coconut
1 cup chopped pecans
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
2 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Steps:

In a large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in white chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, cream the butter and cream cheese. Gradually beat in confectioners' sugar, white chocolate and vanilla until light and fluffy. Fold in pecans. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 747 calories, Fat 43g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 382mg sodium, Carbohydrate 86g carbohydrate (63g sugars, Fiber 2g fiber), Protein 8g protein.

BUTTER PECAN CAKE (WHITE CHOCOLATE LAYERS)

Butter Pecan Cake (White Chocolate Layers) image

Make and share this Butter Pecan Cake (White Chocolate Layers) recipe from Food.com.

Provided by gailanng

Categories Dessert

Time 57m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
1 1/4 cups coarsely chopped pecans
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
16 ounces powdered sugar
2 teaspoons vanilla extract
6 ounces white chocolate, chopped
1/2 cup boiling water
1 cup butter, softened
1 1/2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon baking soda
3 cups sifted cake flour
toasted pecan halves

Steps:

To make the frosting:.
Melt 2 tablespoons butter in a large skillet. Add pecans and cook over medium heat, stirring occasionally, until toasted - about 10 minutes. Remove from heat and cool completely.
Beat cream cheese (11 ounces total) and 1/2 cup butter at medium speed until creamy. Gradually add sugar. Beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour.
To make the cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth. Set aside and let cool.
In the meantime, grease 3 (9") round cakepans; line with wax paper. Set aside. (See recipe #452719).
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition until blended. Stir in white chocolate and vanilla.
Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended.
Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.
Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
Spread Butter-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Store cake in refrigerator.

Tips:

Always use fresh ingredients, especially the pecans and white chocolate, as they will have the best flavor and texture.
Toasting the pecans will enhance their flavor and make them more fragrant.
Be careful not to overbeat the egg whites, as this will make them dry and crumbly.
Fold the egg whites into the batter gently, using a spatula, to avoid deflating them.
Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it, as this will help the frosting to set properly.
If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off.
Decorate the cake with additional chopped pecans, white chocolate shavings, or fresh berries, if desired.

Conclusion:

This pecan white chocolate cake is a delicious and decadent dessert that is perfect for any occasion. With its moist and fluffy crumb, rich and creamy frosting, and crunchy pecans, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this pecan white chocolate cake a try. You won't be disappointed!