Some cakes just flirt with decadence—this one dives right in. Inspired by cloud-like Japanese chiffon and the indulgence of a Southern butter cake, Heaven Cake is the love child of global comfort and culinary finesse.
It’s soft as a whisper, rich like a Parisian patisserie treat, and surprisingly easy to pull off with a few pro tips. One trick? Whipping the egg whites separately creates that signature airy texture without losing the cake’s golden, buttery soul.
From a sun-drenched kitchen in Alabama to a café tucked away in Florence, this recipe travels beautifully in flavor and technique. Whether you’re a weekend baker or seasoned chef, Heaven Cake invites you to slow down, slice deep, and savor something truly special.
What Makes This Recipe Special?
- I first made this cake after a trip to Kyoto, where the pillowy texture of Japanese pastries left a lasting impression—it inspired me to blend Eastern technique with Southern charm.
- It fits right into my weekend routine: mix, bake, and let the kitchen fill with that unmistakable buttery vanilla aroma—makes the whole house feel like home.
- Over time, I’ve added a touch of cardamom and swapped sour cream for Greek yogurt—unexpected tweaks that add depth without complicating things.
- One surprising benefit? It satisfies my sweet tooth while helping me cut back on heavier desserts—especially when paired with fresh fruit or a dollop of yogurt.
- And yes, it tastes every bit as heavenly as its name suggests—light, luscious, and just the right amount of indulgent.
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.
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.
| Nutrition | Value |
| Calories | 473.3kcal |
| Carbohydrates | 52g |
| Fibre | 1.7g |
| Fat | 28.1g |
| Protein | 5.6g |
| Cholesterol | 94.5g |
Tips To Ease Your Job!
- Prep Ingredients in Advance: Measure and organize all your ingredients before you start. This makes the process smoother and keeps you from scrambling mid-recipe.
- Use Parchment Rounds: Line the bottom of your cake pans with parchment paper to ensure the layers release cleanly and without stress.
- Chill the Custard: Make the custard early and refrigerate it until assembly time—cool, thick custard is much easier to spread.
- Whip Cream Cold: For fluffy frosting, chill the mixing bowl and beaters before whipping the cream—this gives better volume and stability.
