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This image shows a beautiful heaven cake on a round white ceramic plate, a slice cut to reveal its creamy layers, topped with white whipped cream, chopped pecans, and a generous dusting of grated chocolate.

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.
    This image shows white chocolate being melted in a bowl placed over simmering water, becoming glossy and smooth as it softens.
  • Cream the butter in a large bowl and blend in the melted white chocolate.
  • In another bowl, sift together flour, salt, and baking soda.
    This image shows soft butter being creamed and blended with melted white chocolate in a mixing bowl, forming a smooth and luscious base.
  • To the chocolate and butter mixture, add the flour mixture, sugar, and buttermilk; beat for 2 minutes.
    This image shows flour mixture, sugar, and buttermilk being gradually incorporated into the creamed butter and chocolate mixture, forming a thick cake batter.
  • Add eggs one at a time, beating well after each addition.
    This image shows vanilla extract being stirred into the cake batter, adding sweet and aromatic flavor to the mix.
  • Stir in vanilla, then gently fold in chocolate chips, chopped pecans, and shredded coconut.
    This image shows the batter being divided into round cake pans, ready to be baked to golden and fluffy layers.
  • Divide the batter between two well-greased and floured 9-inch cake pans and bake at 350°F for 30 minutes.
    divide-the-batter-into-pans-and-pat-them-properly-to-avoid-air-bubbles
  • Cool the cakes in pans for 10 minutes before removing and allow them to cool completely.
    This image shows cake layers completely cooled on a wire rack, ensuring they're ready for frosting and assembly.
  • While the cakes bake, prepare the chocolate custard by combining sugar and flour, then beating into eggs.
    This image shows sugar, flour, and eggs being whisked together in a bowl as the first step in making a rich custard.
  • 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.
    This image shows the heaven cake being assembled with custard filling and chocolate frosting, then decorated with chopped pecans and chocolate shavings for a stunning finish.

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.