Ingredients:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup whole milk
2 tsp vanilla extract
1 cup white chocolate chips
1 cup chopped pecans
For the Frosting:
2 cups heavy cream
1/2 cup confectioners’ sugar
1 tsp vanilla extract
1/2 cup white chocolate ganache
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Combine Ingredients: Mix in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Fold in the white chocolate chips and chopped pecans.
Bake the Cakes: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer 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: Place one cake layer on a serving plate. Spread a layer of frosting on top, then drizzle with white chocolate ganache. Repeat with the remaining layers.
Frost and Garnish: Frost the top and sides of the cake with the remaining frosting. Drizzle more ganache over the top and garnish with additional chopped pecans.
Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hour | Servings: 12 | Calories: 600 kcal per serving