Detailed Directions and Instructions
Step 1: Prepare the Oven and Pans
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set this mixture aside for later use.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until the mixture becomes light and fluffy.
Step 4: Add Eggs
Add 4 large eggs to the butter-sugar mixture, one at a time, beating well after each addition to ensure even mixing.
Step 5: Incorporate Vanilla
Pour in 2 teaspoons of vanilla extract and mix until incorporated.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup of whole milk. Start and finish with the dry ingredients to achieve a smooth batter.
Step 7: Add Mix-ins
Gently fold in 1 cup of white chocolate chips and 1 cup of chopped pecans into the batter until evenly distributed.
Step 8: Bake the Cakes
Divide the cake batter evenly among the prepared pans, smoothing the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cakes
Once baked, allow the cakes to cool in their pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.
Step 10: Make the Frosting
In a large bowl, beat together 2 cups of heavy cream, 1/2 cup of confectioners’ sugar, and 1 teaspoon of vanilla extract until stiff peaks form, creating a thick frosting.
Step 11: 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 this process with the remaining layers.
Step 12: Final Frosting
Use the remaining frosting to frost the top and sides of the cake smoothly. Drizzle additional ganache over the top and garnish with more chopped pecans.
Notes
Tip for Even Baking
For more even baking, rotate the cake pans halfway through the baking time.
Working with Ganache
If the white chocolate ganache is too thick, you can warm it slightly to achieve a pourable consistency.
Storage Recommendations
Store the layered cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Serving Suggestions
Serve the cake chilled for a refreshing dessert, and consider pairing it with a scoop of vanilla or butter pecan ice cream for added flavor.
