A delightful white chocolate cake with a rich pecan flavor and creamy frosting.
Preheat your oven to 350°F and prepare three 9-inch round cake pans by greasing and flouring them.
Ensure the pans are evenly greased to prevent sticking.
In a saucepan, melt the butter over medium heat. Add the water and bring to a gentle boil, stirring occasionally.
Stir constantly to avoid burning the butter.
Remove the saucepan from heat and stir in the white chocolate until melted and smooth.
Chop the chocolate into small pieces for quicker melting.
Mix in the buttermilk, eggs, and vanilla extract until well combined.
Ensure the mixture is not too hot to prevent cooking the eggs.
In a large bowl, combine the flour, sugar, and baking soda. Gradually add the chocolate mixture, stirring until smooth.
Mix gently to avoid overworking the batter.
Fold in the chopped pecans.
Coat the pecans in a bit of flour to prevent them from sinking.
Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Ensure the cakes are completely cool before frosting to prevent melting.
Melt the white chocolate in a double boiler over low heat, stirring constantly. Let cool slightly.
Avoid overheating the chocolate to maintain its smooth texture.
In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add the melted chocolate, then mix in the powdered sugar and vanilla extract until fluffy.
Sift the powdered sugar to avoid lumps in the frosting.
Spread frosting on the top of one cake layer, stack the second layer, and repeat. Frost the top and sides of the assembled cake.
Use a crumb coat for a smoother finish.
Refrigerate the cake until ready to serve.
Chilling helps the frosting set and makes slicing easier.
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