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Chablis Blanc Cake

Chablis Blanc Cake recipe image
This elegant Chablis Blanc Cake is a perfect balance of sophistication and home comfort. Infused with crisp, mineral-rich Chablis wine, the sponge gains a subtle citrusy brightness that pairs beautifully with the rich, buttery notes of vanilla pudding and toasted pecans. The texture is light yet moist, offering a refined dessert experience without being overly heavy. It is an ideal centerpiece for holiday gatherings, bridal showers, or a special weekend brunch. The combination of wine, nuts, and vanilla creates a complex flavor profile that feels both luxurious and approachable. Serve it with a dusting of powdered sugar or a dollop of fresh whipped cream for a truly memorable finish.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 279.3
Dietary: Vegetarian
Description
This elegant Chablis Blanc Cake is a perfect balance of sophistication and home comfort. Infused with crisp, mineral-rich Chablis wine, the sponge gains a subtle citrusy brightness that pairs beautifully with the rich, buttery notes of vanilla pudding and toasted pecans. The texture is light yet moist, offering a refined dessert experience without being overly heavy. It is an ideal centerpiece for holiday gatherings, bridal showers, or a special weekend brunch. The combination of wine, nuts, and vanilla creates a complex flavor profile that feels both luxurious and approachable. Serve it with a dusting of powdered sugar or a dollop of fresh whipped cream for a truly memorable finish.
Ingredients
  • 1/2 cup Pecans; chopped
  • 1 small Box vanilla instant pudding
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease and flour two 9-inch round cake pans.
  2. 2
    Toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.
  3. 3
    In a large bowl, whisk together the dry ingredients from the cake mix and the vanilla instant pudding mix.
  4. 4
    Add the Chablis wine, water, vegetable oil, and eggs to the dry mixture. Beat on low speed until blended, then on high speed for 2 minutes.
  5. 5
    Fold in half of the toasted pecans gently with a spatula.
  6. 6
    Divide batter evenly between the prepared pans. Sprinkle remaining pecans on top.
  7. 7
    Bake for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
  8. 8
    Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 279.3kcal
% Daily Value *
Total Fat 21.8g34%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 19.9g7%
Dietary Fiber 11.1g45%
Sugars 4.2g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chablis, wine cake, white wine, pecan, vanilla, pudding, dessert, almond, christmas, holiday, bakery style, moist cake, white cake, special occasion, brunch, party dessert, toasted nuts, classic, indulgent, sweet
Read it online: https://www.chefs-mate.com/recipe/chablis-blanc-cake/