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Heaven Cake Recipe

A Slice of Heaven Cake is a dreamy, indulgent dessert layered with moist white chocolate cake, luscious chocolate custard, and a whipped cocoa frosting. With toasted pecans, coconut, and chocolate chips in every bite, it’s a decadent treat that truly lives up to its heavenly name.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16 people
Calories 473.3 kcal

Equipment

  • Two 9-inch cake pans
  • Electric mixer
  • Mixing bowls
  • Sifter
  • Saucepan
  • Double boiler
  • Rubber spatula
  • Wire cooling racks

Ingredients
  

Frosting

  • ½ cup powdered sugar
  • 4 tsp drops vanilla
  • 1 cup whipping cream
  • 1 tsp cocoa

Chocolate Custard

  • 1 cup milk, scalded
  • 6 oz chocolate caramels
  • 1 egg, slightly beaten
  • 1½ tbsp sugar
  • ½ tbsp flour
  • 1 oz semisweet chocolate, melted and cooled
  • ¼ tsp vanilla
  • ½ tbsp flour
  • 2 cups cake flour
  • 4 oz white chocolate, shaved
  • 2 cups chocolate sprinkles
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup chocolate chips
  • 1 tsp water
  • ½ cup pecans, chopped
  • ½ tsp salt
  • 1 cup butter, softened
  • ½ cup coconut
  • 1 buttermilk
  • 1½ cup sugar
  • 2 tbsp Creme de Cacao

Instructions
 

  • Melt the white chocolate in water over low heat until smooth. Whip the cream until frothy, then gradually add the sugar mixture while beating.
  • Cream the butter in a large bowl and blend in the melted white chocolate.
  • In another bowl, sift together flour, salt, and baking soda.
  • To the chocolate and butter mixture, add the flour mixture, sugar, and buttermilk; beat for 2 minutes.
  • Add eggs one at a time, beating well after each addition.
  • Stir in vanilla, then gently fold in chocolate chips, chopped pecans, and shredded coconut.
  • Divide the batter between two well-greased and floured 9-inch cake pans and bake at 350°F for 30 minutes.
  • Cool the cakes in pans for 10 minutes before removing and allow them to cool completely.
  • While the cakes bake, prepare the chocolate custard by combining sugar and flour, then beating into eggs.
  • Stir in the melted chocolate.
  • Pour the egg mixture into scalded milk in a double boiler, cooking and stirring frequently until thick.
  • Add vanilla and caramels and continue stirring until caramels are melted.
  • Let the custard cool fully.
  • For the frosting, sift sugar and cocoa together and blend in vanilla.
  • To assemble the cake, place one cake layer on a serving plate and drizzle with crème de cacao.
  • Spread the cooled custard evenly over this layer, stopping about 1/4 inch from the edge.
  • Place the second cake layer on top and frost the entire cake.
  • Finish with chocolate sprinkles.
  • Use strips of wax paper around the edges of the plate while frosting to keep the presentation clean, then gently remove them after decorating.

Notes

  • Toast the pecans before folding them into the batter.
  • You can substitute white chocolate chips for the melting chocolate if preferred—just melt gently to avoid seizing.
  • Be sure to stir the custard continuously to prevent curdling or scorching.