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White Chocolate Vanilla Cake with Cinnamon Butter Cream Cheese Frosting

A rich, elegant cake - well worth the extra attention!

Quick Facts

Prep Time: 1 hour, 30 minutes
Bake Time: 1 hour 30 minutes, total
Chill Time: 1 hour
Yield: 12 servings


Salted Caramel Sauce

  • 1 cup sugar
  • 2 tablespoons water
  • 1 tablespoon Karo® Dark Corn Syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons heavy whipping cream

Sugar and Spice Pecans

  • 1 egg white
  • 1 tablespoon water
  • 1 tablespoon Karo® Dark Corn Syrup
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 cups pecan halves

White Chocolate Vanilla Cake

  • 1 box (18.5 ounces) French vanilla cake mix
  • 3 eggs
  • 1/3 cup Mazola® Canola Oil
  • 1-1/3 cups water
  • 1 box (3.3 ounces) white chocolate instant pudding and pie mix

Cinnamon Butter Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon Karo® Dark Corn Syrup
  • 5 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon


  1. To make Salted Caramel Sauce: Combine sugar, water, corn syrup, lemon juice and salt in a medium saucepan. Stir over medium-high heat until mixture boils; boil for 8 minutes. Do not stir after the mixture starts to boil. Watch closely; after 8 minutes, the mixture should be turning a caramel color. Do not overcook or burn.
  2. Take off heat. Add butter and heavy whipping cream and stir till butter is melted. Set aside and cool at room temperature.
  3. To make Sugar and Spice Pecans:  Preheat oven to 250°F. Spray one baking pan with cooking spray.
  4. Whip egg white and water until frothy in a large mixing bowl. Fold in corn syrup.
  5. Combine sugar, cinnamon, salt and cayenne pepper in a separate large bowl. Set aside.
  6. Add pecans to frothy egg white mixture and stir well to coat the pecans. Remove pecans from egg white and add to sugar mixture and coat well. Remove pecans from sugar mixture. Spread pecans onto the prepared pan and bake for 1 hour. Stir every 15 minutes.
  7. Pour pecans onto a plate. Cool to room temperature.
  8. Remove 5 whole pecans and set aside. Chop the rest into small pieces.
  9. To make White Chocolate Vanilla Cake:  Preheat oven to 350°F. Grease two round 8 or 9-inch cake pans.
  10. Combine cake mix, eggs, oil, water and pudding mix in a large mixer bowl. Beat with electric mixer for 4 minutes until smooth. Pour evenly into prepared cake pans and bake 20 to 25 minutes or until a toothpick inserted into center comes out clean. Cool for about 5 minutes. Remove cakes from pans and invert onto wire racks.  Place racks on waxed paper or aluminum foil.
  11. Poke about 35 holes into each cake with a wooden skewer. Pour 1/3 cup Salted Caramel Sauce evenly over each cake while cakes are still warm. Spread sauce over holes, using a spatula. As sauce seeps into holes, continue to spread sauce over cakes and into holes. Do this two more times. Some sauce will be left on top of the cakes. Let cakes cool. (Save any remaining sauce for decorating completed cake.)
  12. Note: If your sauce becomes too hard, put it in the microwave for 30 seconds.
  13. Frost bottom layer first. Refrigerate bottom layer for 10 minutes after frosting it. Place second layer on top of first layer and frost.
  14. Sprinkle chopped pecans onto the sides and top of the frosted cake. Use the remaining pecans to decorate the cake. Place frosted cake into the refrigerator for  at least 1 hour.
  15. To make Cinnamon Butter Cream Cheese Frosting: Beat butter, cream cheese and corn syrup in a large bowl until fluffy, using electric mixer.
  16. Add powdered sugar 1 cup at a time to the bowl, mixing well after each cup.
  17. Add vanilla and cinnamon and mix until blended.
  18. Keep in a cool place until time to frost the cake.