Ingredients:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup whole milk
2 tsp vanilla extract
1 cup white chocolate chips
1 cup chopped pecans
2 cups heavy cream
1/2 cup confectioners’ sugar
1 tsp vanilla extract
1/2 cup white chocolate ganache

Directions:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract. Gradually add the dry ingredients, alternating with milk, beginning and ending with dry ingredients. Stir in white chocolate chips and chopped pecans.
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the frosting, beat heavy cream, confectioners’ sugar, and vanilla extract in a large bowl until stiff peaks form.
To assemble the cake, place one cake layer on a serving plate. Spread a layer of frosting on top, followed by a drizzle of white chocolate ganache. Repeat with the remaining layers.
Frost the top and sides of the cake with the remaining frosting. Drizzle more ganache over the top and garnish with additional chopped pecans.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 600 kcal | Servings: 12 servings