White Chocolate Pecan Layer Cake

This cake is absolute perfection. Imagine rich, moist layers of white chocolate cake, topped with buttery pecans and silky white chocolate frosting. I made it once—and now it’s the centerpiece of every celebration.

The cake is fluffy and decadent, with a nutty crunch from the pecans and that smooth, creamy white chocolate frosting. It’s the perfect balance of sweetness and richness, and every bite is pure heaven.

If you’re into fancy cakes that taste as good as they look, this one’s for you. Perfect for birthdays, holidays, or any time you want to wow your guests. I always make sure to save a slice (or two) for myself.

Let’s bake this beauty together! This white chocolate pecan layer cake is simple, elegant, and totally indulgent. You’ll be the star baker with this one!

Why You’ll Love This Recipe

• A Crowd Favorite: Everyone loves the smooth, creamy texture of white chocolate paired with crunchy pecans.
• Moist & Rich: With a layer of luscious white chocolate ganache and toasted pecans, each bite is pure indulgence.
• Easy to Make: Despite its sophisticated appearance, this cake comes together quite simply.
• Great for Special Occasions: Perfect for birthdays, anniversaries, or any celebration where you want to impress.
• Make-Ahead Friendly: Prepare the cake layers and ganache ahead of time, and assemble the cake just before serving for convenience.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Servings:
This recipe makes one 9-inch layer cake, enough to serve 8-10 people. If you’re hosting a larger crowd, consider doubling the recipe and using additional cake pans.

Difficulty:
This cake is beginner-friendly, but the ganache and assembly require some patience and attention to detail.

Required Kitchen Tools

• Two 9-inch round cake pans
• Electric mixer (stand or hand-held)
• Cooling rack
• Small saucepan (for making the ganache)
• Piping bag (optional, for decorating)
• Cake stand or serving plate

Ingredients for the Cake

To make this light, fluffy, and delicious white chocolate pecan cake, you will need the following ingredients:

For the Cake:

• 2 ½ cups all-purpose flour (spooned & leveled)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk, at room temperature
• 1 cup white chocolate chips (melted and cooled slightly)

For the Ganache:

• 1 cup white chocolate chips
• ½ cup heavy cream
• 2 tablespoons unsalted butter

For the Pecans:

• 1 cup pecans, toasted and roughly chopped

1. Preheat the Oven & Prepare the Pans

Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy cake removal.

2. Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and granulated sugar until light and fluffy. This will take about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. Incorporate the Dry Ingredients

Alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients. Mix on low until just combined. Be sure not to overmix to keep the cake light and fluffy.

4. Add the White Chocolate

Melt the white chocolate chips in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring between each interval to avoid burning. Once melted and slightly cooled, gently fold the white chocolate into the batter until evenly distributed.

5. Bake the Cake

Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean or with just a few crumbs.

6. Cool the Cakes

Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely before frosting.

How to Make the White Chocolate Ganache

7. Prepare the Ganache

While the cakes are cooling, prepare the white chocolate ganache. In a small saucepan, heat the heavy cream and butter over medium heat until it begins to simmer. Do not let it boil. Once simmering, pour it over the white chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth. Let the ganache cool slightly before using it to frost the cake.

8. Toast the Pecans

Toasting the pecans enhances their flavor. Place the chopped pecans in a dry skillet over medium heat. Stir frequently for 4-5 minutes until they are golden brown and fragrant. Set aside to cool.

9. Assemble the Cake

Once the cakes are completely cooled, it’s time to assemble! Place one layer of the cake on a serving plate or cake stand. Spread a generous layer of the white chocolate ganache over the top. Sprinkle half of the toasted pecans on top of the ganache.

Place the second cake layer on top and repeat the process. Spread the remaining ganache over the top and sides of the cake. Decorate the top with the remaining toasted pecans for a beautiful finish.

10. Chill the Cake

For best results, chill the assembled cake in the fridge for about 30 minutes before slicing. This will help set the ganache and make the cake easier to cut.

How to Serve White Chocolate Pecan Layer Cake

This cake is perfect for special occasions like birthdays, anniversaries, or any celebration where you want a show-stopping dessert. It’s rich enough to serve with a hot cup of coffee or a glass of dessert wine. Here are a few ideas for serving:

• With a Scoop of Vanilla Ice Cream: Pair this decadent cake with a scoop of creamy vanilla ice cream for the ultimate dessert experience.
• With Fresh Berries: Add some fresh raspberries or strawberries on the side to balance out the richness of the cake.
• As Part of a Dessert Table: Serve this cake alongside other treats for a stunning dessert spread at your next gathering.

Storing White Chocolate Pecan Layer Cake

• Leftovers: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, place it in the fridge where it will keep for up to 5 days.
• Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Tips and Tricks for Success

• Don’t Overmix: When adding the dry ingredients to the wet, mix until just combined to prevent a dense cake.
• Use Room Temperature Ingredients: Room temperature butter, eggs, and milk help create a smoother batter and a fluffier cake.
• Perfect Ganache: Make sure your ganache isn’t too hot when applying it to the cake, or it may slide off the layers.

Nutrition Information (Optional)

Nutrient	Per Serving (1 slice)
Calories	320
Fat	22g
Saturated Fat	8g
Carbohydrates	33g
Fiber	2g
Sugar	25g
Protein	4g

White Chocolate Pecan Layer Cake FAQs

1. Can I make this cake ahead of time?

Yes, you can make the cake layers and ganache ahead of time. Simply bake the cakes and let them cool completely, then store them in an airtight container at room temperature for up to 2 days. The ganache can be stored in the fridge for up to 3 days. Assemble the cake just before serving for the freshest result.

2. Can I substitute the white chocolate with milk or dark chocolate?

Yes, you can substitute white chocolate with milk or dark chocolate, but keep in mind the flavor will change. Milk and dark chocolate are richer and have a more intense flavor compared to the mild, creamy white chocolate.

3. How can I make this cake gluten-free?

To make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that works as a 1:1 substitute for regular flour. You might also want to add a bit of xanthan gum to help with texture, depending on the blend you use.

4. Can I freeze the White Chocolate Pecan Layer Cake?

Yes, this cake freezes well. After assembling the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To serve, thaw it overnight in the fridge before allowing it to come to room temperature.

5. How can I make the cake more festive?

You can make the cake even more festive by adding a few decorative touches, like fresh berries, edible flowers, or a dusting of powdered sugar on top. Adding a drizzle of caramel or extra chopped pecans around the edges can also enhance its appearance.

6. How do I store the cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. If freezing, wrap the cake tightly to prevent freezer burn and keep it for up to 2 months.

7. Can I make this as cupcakes instead of a layer cake?

Absolutely! To make cupcakes, use a muffin tin and bake the batter at 350°F (177°C) for about 18-20 minutes. The ganache and pecans can be used as a topping for each cupcake. This would make a great portable treat for parties!

8. Can I use roasted pecans instead of toasted pecans?

Yes, you can use roasted pecans, but toasting the pecans gives them a fresher, more intense flavor that really enhances the cake. Simply toast them in a skillet for 4-5 minutes over medium heat until golden brown and fragrant.

Conclusion

This White Chocolate Pecan Layer Cake is the ultimate indulgence for any dessert lover. With its rich, smooth white chocolate ganache and the crunch of toasted pecans, it’s a perfect balance of flavors and textures. Whether you’re celebrating a special occasion or just treating yourself to something sweet, this cake will certainly impress. Easy to make yet wonderfully decadent, it’s a go-to recipe for anyone who loves a little bit of luxury in their dessert. Enjoy every bite, and don’t forget to share the love!