Butter Pecan Cake (White Chocolate Layers) Recipe

Name: Butter Pecan Cake (White Chocolate Layers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter-Pecan Frosting; 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; White Chocolate Cake; 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; Garnish; toasted pecan halves

Servings: persons

Butter-Pecan Frosting
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
White Chocolate Cake
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
Garnish
toasted pecan halves

1
["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 350u00b0 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."]

3182

kcal

Calories

216

Fat

292

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Butter-Pecan Frosting, 2 tablespoons unsalted butter, 1 1/4 cups coarsely chopped pecans, 1 (8 ounce) package cream cheese, softened, and more.

Yes, Butter Pecan Cake (White Chocolate Layers) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butter Pecan Cake (White Chocolate Layers)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions