White Chocolate Pecan Cake with Raspberry White Chocolate Frosting

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When you think of a show-stopping cake that’s both elegant and indulgent, the White Chocolate Pecan Cake with Raspberry White Chocolate Frosting is it. This cake isn’t just a dessert—it’s an experience. With layers of rich white chocolate sponge, buttery toasted pecans, and a velvety raspberry frosting infused with melted white chocolate, it’s a combination that hits every note: sweet, nutty, tart, and creamy. Whether you’re baking for a celebration or simply to satisfy a craving, this cake elevates any moment.

The pecans bring depth and a slight crunch that contrasts beautifully with the moist white chocolate cake layers. Each bite is packed with textures and flavors that keep you coming back for more. The raspberry white chocolate frosting is a revelation—fresh, fruity raspberries whipped into silky white chocolate cream bring a brightness that balances the richness of the cake. This isn’t your average frosted dessert. It’s layered, it’s luxurious, and it demands attention.

This cake also delivers on looks. A soft pastel pink frosting with specks of raspberry, paired with golden brown pecans and a pristine white crumb—it’s a visual masterpiece. You don’t need to be a professional baker to pull it off either. This recipe is approachable for home bakers who want big impact with manageable effort.

You can bake it ahead, frost it fresh, and serve it at room temperature or chilled. It’s flexible. It holds up well for birthdays, brunches, and even weddings. And best of all, it doesn’t rely on complicated techniques. The batter comes together in one bowl, the frosting is forgiving, and decorating is as easy as a swirl and a sprinkle.

What makes this cake even more popular is how universally appealing it is. People who normally turn down desserts find themselves reaching for seconds. The sweetness is balanced, the tartness is real, and the pecans add that irresistible nutty crunch. Plus, the flavor of white chocolate—mild, creamy, slightly floral—is a crowd-pleaser.

From start to finish, this cake is about making something memorable without overcomplicating it. The ingredients are simple but chosen for maximum flavor. Toasting the pecans before folding them in? A small touch that makes a big difference. Melting the white chocolate before incorporating it into the batter and frosting? Essential for that smooth texture.

This recipe respects your time and rewards your effort. It’s not a quick-fix microwave dessert—it’s a real cake, made the real way. But it’s not overly demanding either. You’ll need a few bowls, a mixer, and a couple of pans. Nothing fancy. And the result is pure bakery-style bliss.

We designed this cake to be versatile. Want to make it as a layer cake? Go for it. Prefer a bundt cake or sheet cake? Easily adjustable. Want to make cupcakes instead? Totally doable—just reduce the baking time. It’s one recipe, a dozen paths.

And while it’s designed with seasonal ingredients like raspberries in mind, it works year-round. Use frozen raspberries in the frosting if fresh aren’t in season. Toasted pecans? Always available. White chocolate? A pantry staple.

The beauty of this cake lies in its ability to impress without overwhelming. It’s comforting and sophisticated all at once. Whether you’re baking to impress guests or to treat yourself, this is the recipe that hits the sweet spot—literally.

Servings

Serves 12

Time

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Cooling Time: 1 hour
• Assembly & Frosting Time: 20 minutes
• Total Time: 2 hours 25 minutes

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 6 oz white chocolate, melted and cooled
• 1 cup whole milk
• 1 cup chopped toasted pecans

For the Frosting:

• 1 cup unsalted butter, room temperature
• 6 oz white chocolate, melted and cooled
• 3 cups powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup raspberry puree (fresh or frozen berries, strained)
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Stir in melted white chocolate.
6. Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
7. Fold in chopped toasted pecans.
8. Divide batter evenly between prepared pans. Smooth tops with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
10. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
11. For frosting, beat butter until creamy. Add melted white chocolate and beat until smooth.
12. Add powdered sugar, vanilla, salt, and raspberry puree. Beat until fluffy and spreadable.
13. Place one cake layer on a serving plate. Spread frosting on top.
14. Add second cake layer. Frost top and sides with remaining frosting.
15. Decorate with extra pecans or fresh raspberries if desired.

Tips

• Don’t skip toasting the pecans—it brings out their full flavor.
• Use a serrated knife to level the cake layers if needed.
• If using frozen raspberries, thaw and strain them well to remove excess moisture.
• For a stronger raspberry flavor, add a few drops of raspberry extract to the frosting.
• Chill the frosted cake for cleaner slices.

Why You’ll Love This Recipe

This cake is rich, but not cloying. It’s sweet, but balanced. The texture is moist with just the right amount of crunch. The raspberry and white chocolate combo is fresh and luxurious. It’s easy enough for a weekend bake, but stunning enough for a centerpiece dessert.

White Chocolate Pecan Cake with Raspberry White Chocolate Frosting is everything you want in a dessert: bold flavor, eye-catching beauty, and a texture that delivers in every bite. Toasted pecans and white chocolate bring richness, while raspberry adds freshness and a light tang. It’s a cake worth baking—and remembering.