White Chocolate Cake
The buttery goodness of white chocolate flavors this cake.
Equipment
- 1 Stand or hand-held mixer
- 3 9 inch round cake pans (may also use 2 8-inch round cake pans)
- 1 cookie sheet
Ingredients
Cake
- 6 ounces white chocolate ,chopped
- ½ cup boiling water
- 1 cup butter softened
- 1 ½ cups sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 3 cups cake flour
Butter-Pecan Frosting
- 2 tablespoons butter
- 1 8-ounce package cream cheese, softened
- 1 3-ounce package cream cheese, softened
- ½ cup butter, softened softened
- 1 16-ounce package powdered sugar (about 4 cups)
- 2 teaspoons vanilla extract
- 1 ¼ cups coarsely chopped pecans
- Garnish: toasted pecan halves
Instructions
- Prepare Butter-Pecan Frosting
- Melt 2 tablespoons butter in a large skillet over medium heat. Add pecans, and cook, stirring constantly, 10 minutes or until pecans are toasted. Remove from heat. Cool completely.
- Beat cream cheese and ½ cup butter at medium speed with an electric mixer until creamy. Gradually add sugar, beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour. Yield 4 cups.
- Prepare the cake
- Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth. Set aside, and let cool.
- Grease 3 (9”) round cake pans, line with wax paper. Grease and flour wax paper. Set aside.
- Separate egg yorks from egg whites and retain both
- Beat butter at medium speed with an electric mixer for about 5 minutes until creamy.
- Gradually add sugar, beating for another 5 minutes.
- 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.
- In a separate bowl, beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.
- Bake at 350 degrees 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 cooled cake. Garnish, if desired, with toasted pecan halves. Store cake in the refrigerator. Yields a 3-layer cake.
Notes
This cake is even better the next day. Be sure to store in an airtight container.
Nutrition
Serving: 1 slice
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.
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