Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
1 cup white chocolate chips
1 cup chopped pecans
For the Frosting:
2 cups heavy cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
For the Ganache and Garnish:
1/2 cup white chocolate ganache
Additional chopped pecans (for garnish)
Directions:
Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C).
Butter and dust three 8-inch circular cake pans.
Prepare Dry Ingredients:
In a large mixing basin, combine the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
Beat the softened butter and granulated sugar together in a large bowl until they are light and fluffy.
Add the eggs one at a time, beating vigorously after each.
Mix in the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the milk and dry ingredients to the wet mixture, alternating.
. With the dry ingredients, start and finish.
Stir in the white chocolate chips and chopped pecans.
Bake the Cakes:
Evenly divide the batter among the pans that have been prepared, then smooth the tops.
Bake for approximately 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
After ten minutes of chilling in the pans, transfer the cakes to wire racks to cool completely.
Make the Frosting:
In a large bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
Assemble the Cake:
Arrange a single layer of cake on a dish.
Spread a layer of frosting on top, followed by a drizzle of white chocolate ganache.
Repeat with the remaining layers.
Use the remaining frosting to coat the cake’s sides and top.
Drizzle more ganache over the top and garnish with additional chopped pecans.
Enjoy your White Chocolate Pecan Layer Cake!