Cameo Chocolate Cake
A rich and moist chocolate cake with toasted pecans and white chocolate flavor, perfect for special occasions or indulgent gatherings, topped with creamy frosting.
Ingredients
Instructions
- Combine butter and water in a medium saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Remove from heat. Add white chocolate, stirring until chocolate melts.
- Stir in buttermilk, eggs, and vanilla.
- Set aside.
- Combine 1/2 cup flour and toasted pecans, stirring to coat; set aside.
- Combine remaining 3 cups flour, sugar, and baking soda in a large mixing bowl.
- Gradually stir in the white chocolate mixture.
- Fold in pecan mixture.
- Pour batter into three greased and floured 9-inch round cake pans.
- Bake at 350°F (175°C) for 20 to 25 minutes or until the center tests done.
- Cool in pans on a wire rack for 10 minutes.
- Remove from pans and cool completely.
- Frost with White Chocolate Cream Cheese Frosting.
Tips & Substitutions
For a richer flavor, try using high-quality white chocolate. You can substitute the pecans with walnuts or leave them out entirely for a nut-free cake. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Be careful not to overmix the batter to keep the cake light and fluffy.
Serving Suggestions
This Cameo Chocolate Cake is perfect for special occasions and pairs beautifully with Hot Fudge Chocolate Syrup drizzled over the top. Consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a balanced dessert, serve with a side of fresh berries to complement the rich flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap for up to 2 months. To reheat, let it come to room temperature or briefly warm in the microwave for a moist slice.
Nutrition & Diet Analysis (per serving)
Each serving of Cameo Chocolate Cake contains roughly 905 calories, with 15g protein, 80g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (30% of the Daily Value), protein (29% of the Daily Value), and iron (26% of the Daily Value), and a good source of calcium and potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dark chocolate instead of white chocolate?
Yes, you can substitute dark chocolate for white chocolate, but it will change the flavor profile and color of the cake. Dark chocolate will provide a richer, more robust taste, which pairs well with the sweetness of the frosting.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. Additionally, check that all other ingredients are gluten-free to avoid cross-contamination.
What can I use instead of cream cheese for the frosting?
If you're looking for a lighter alternative to cream cheese, you can use mascarpone cheese or Greek yogurt mixed with powdered sugar. This will give a different flavor but still provide a creamy texture for the frosting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).