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White Chocolate Pecan Cake with Raspberry White Chocolate Frosting

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.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling & Frosting Time 1 hour 20 minutes
Total Time 2 hours 25 minutes
Servings 12

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
 

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

Notes

  • 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.