White Chocolate Cake with Cheesecake Center
White Chocolate Cake is a moist and tender cake with coconut and pecans that is topped with a creamy white chocolate cream cheese frosting. Top it with more pecans and it's like a white chocolate twist on a German Chocolate Cake.
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Servings: 20 servings
Ingredients
For the Cake
- 4 oz white chocolate, melted and cooled
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- dash salt
- 1 tsp baking powder
- 2 1/2 cups cake flour
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 cup flaked coconut
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 oz white chocolate, melted and cooled
- 1 cup pecans, chopped and toasted
- 1 tsp vanilla extract
- dash salt
Directions
Bake the Cake
- Preheat oven to 350 degrees F. Grease three 9-inch cake pans.
- Cream together butter, sugar and melted chocolate that has been cooled slightly. Add eggs and vanilla. Mix well.
- Combine dry ingredients - cake flour, salt and baking powder. Add flour mixture alternating with buttermilk.
- Gently stir in pecans and coconut. Divide batter evenly between pans.
- Bake 20-25 minutes, until toothpick inserted into center comes out clean.
Make the Frosting
- In large mixing bowl, cream together butter and cream cheese. Gradually add in powdered sugar. Mix well.
- Mix in white chocolate and vanilla extract. Spread a thin layer of frosting betwen each cake layer.
- Gently fold toasted pecans into remaining frosting. Frost sides and top of cake. Garnish with additional toasted pecans if desired.
Nutrition Facts
Serving: 1 grams
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