Incredibly moist, tender and delicious this white chocolate pecan cake has a subtle white chocolate flavor and crunchy pecans in every bite. The raspberry white chocolate frosting is rich, creamy and delicious. One bite and you can’t stop!
Tiffany is not one to request themed birthday parties, as long as she gets together with her friends and there are some sweet treats involved, she’s as happy as can be.
Of course, she makes suggestions on what I should bake, but she and her friends are easy going. My favorite people to entertain.
For us, birthday cake is always homemade. It may not be as pretty and colorful as the ones displayed at bakeries but I put lots of love into it. And I try to switch things up every year.
After the vanilla bean cake and the triple chocolate cake, this year we all could not get enough of this white chocolate pecan cake with raspberry white chocolate frosting.
I know white chocolate pecan cake with raspberry white chocolate frosting sounds like a mouthful but hear me out.
The white chocolate pecan cake is incredibly moist, tender and delicious I could have eaten it alone. Vegetable oil and buttermilk are the moist-makers of the cake. The pecans (nuts in general) are known to absorb moisture during baking, but not in this cake! I added plenty of liquid to prevent ending up with a dry cake. Nobody likes a dried-out cake, not even little ones.
In addition to its rich moist texture, the cake has a subtle white chocolate flavor and crunchy pecans in every bite.
I roughly chopped the pecans since I wanted to get their crunchiness when enjoying the cake, but you can finely chop them as well if that’s what you prefer.
When it comes to white chocolate, please use baking white chocolate. Don’t ruin the rest of the ingredients and waste your time with white chocolate chips or white chocolate flavored candy melts.
The frosting – oh my goodness! So incredibly rich, creamy and delicious! I added raspberry preserve to some of the frosting to layer the cake and used the remaining white chocolate frosting to decorate the sides and the top of the cake.
Next time I’m thinking of adding raspberry preserve to all the frosting! YUM!!
To get the recipe for this white chocolate pecan cake with raspberry white chocolate frosting, visit Imperial Sugar Website
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