This delightful White Chocolate Cake is a comforting treat that balances sweet richness with crunchy texture. The batter is infused with toasted coconut and chopped pecans, creating a delightful crunch in every bite. Topped with a creamy, tangy cream cheese frosting made from margarine, powdered sugar, and vanilla, this dessert is perfect for birthdays, holidays, or simply satisfying a sweet tooth. It&# 226;ÂÂs a classic homemade style cake that brings warmth to any gathering.
White Chocolate Cake Bswn00 A
Description
This delightful White Chocolate Cake is a comforting treat that balances sweet richness with crunchy texture. The batter is infused with toasted coconut and chopped pecans, creating a delightful crunch in every bite. Topped with a creamy, tangy cream cheese frosting made from margarine, powdered sugar, and vanilla, this dessert is perfect for birthdays, holidays, or simply satisfying a sweet tooth. It's a classic homemade style cake that brings warmth to any gathering.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease and flour two 9-inch round cake pans or one 9x12-inch rectangular pan.
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In a large bowl, beat the softened margarine and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Mix in vanilla extract and salt.
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In a separate bowl, whisk together the cake flour, baking powder, chopped pecans, and shredded coconut.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
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Fold in the white chocolate chips.
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Divide batter evenly between the prepared pans.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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For the frosting, beat the softened margarine and cream cheese together until smooth.
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Gradually add the powdered sugar and vanilla, beating on low speed until combined.
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Add 2 tablespoons of heavy cream or half-and-half, and beat on high speed until light and fluffy. Add more cream if needed to reach a spreadable consistency.
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Once the cake layers are completely cool, frost the top and sides of the cake with the cream cheese frosting.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1910.1kcal
- % Daily Value *
- Total Fat 79.4g123%
- Saturated Fat 28.9g145%
- Cholesterol 187.7mg63%
- Sodium 913.3mg39%
- Total Carbohydrate 281.3g94%
- Dietary Fiber 15.7g63%
- Sugars 143.9g
- Protein 29.7g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Frosting Tips: Ensure the cake is completely cool before frosting to prevent the frosting from melting. If the frosting is too thick, add cream one teaspoon at a time. If too thin, add a little more powdered sugar.
Storage: Store the frosted cake in the refrigerator due to the cream cheese frosting. It can be kept for up to 3-4 days. Let it sit at room temperature for 20 minutes before serving for the best texture.
Variations: You can substitute butter for the margarine in both the cake and frosting for a richer flavor. Toasted pecans and coconut add extra flavor and can be sprinkled on top of the frosting before serving.
Baking Tip: Do not overmix the batter after adding the flour and buttermilk, as this can make the cake tough. Mix just until the ingredients are combined.
