
White Chocolate Semi-Naked Cake
Prep
30 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter
- 4 egglarge eggs
- 300 gwhite chocolate chips
- 2 mLvanilla extract
- 5 gsalt
- 2 gbaking powder
- 100 gunsalted pecans(chopped)
- 50 mLheavy cream
- 50 gconfectioners' sugar
- 10 gcocoa powder
- 100 mLmilk
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and line an 8-inch round cake pan with parchment paper.
Tip: Use a non-stick pan for easy cake removal.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Sift dry ingredients to ensure even distribution.
- 3
In a large bowl, beat butter and eggs until light and fluffy.
Tip: Use room temperature butter for best results.
- 4
Add dry ingredients to the butter mixture and mix until combined.
Tip: Don't overmix to prevent cake density.
- 5
Pour in vanilla extract and mix until incorporated.
Tip: Adjust the amount of extract to taste.
- 6
Pour in milk and mix until combined.
Tip: Use a gentle folding motion to avoid deflating the batter.
- 7
Divide the batter evenly between two 8-inch round cake pans.
Tip: Don't overfill the pans to prevent overflow.
- 8
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake for a moist cake.
- 9
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Don't skip this step for an even more even cooling.
- 10
Transfer to a wire rack to cool completely.
Tip: Let the cake cool completely before frosting.
- 11
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments.
Tip: Stir between each heating to avoid burning.
- 12
Pour the melted white chocolate over the cooled cake.
Tip: Smooth the top with a spatula for a clean finish.
- 13
Toast the pecans in a 150°C oven for 5-7 minutes or until lightly browned.
Tip: Watch the pecans closely to avoid burning.
- 14
Sprinkle the toasted pecans over the white chocolate frosting.
Tip: Use a light hand to avoid overwhelming the cake.
- 15
Dust the cake with confectioners' sugar for a finishing touch.
Tip: Use a fine-mesh sieve to ensure an even coating.
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