the cook stack

I am cooking my way through Snacking Cakes by Yossy Arefi in 2026, and this third bake was our first winner from the book! Meaning, it was the first one my husband and I finished all of together, and I have already made it a second time.

Browned Butter, Pecan, and White Chocolate Cake is the first cake in the “Chocolatey Cakes” chapter, and the only one in the chapter that features white chocolate (there is another white chocolate cake in the “Fruit Cakes” chapter). First, brown butter is made on the stove, and the rest of the cake comes together in one bowl without any additional equipment. Pecans and white chocolate are mixed into the batter and also added to the top of the cake before baking.

I do not usually gravitate towards white chocolate or nuts, and I was initially more excited about the dark chocolate cakes in the chapter upon my first read through of the book, but this one really surprised me. The white chocolate pairs wonderfully with the browned butter used in the batter, and the finished product is complex, yet homey. All around, truly an excellent cake. My first two bakes from this book ranged from mediocre (“Almond Butter Banana Cake”) to fairly good (“Berry Cream Cheese Cake”). I have been waiting for a true winner!

I will note I only made this version with gluten-free flour, and my husband and I both liked it so much that I made it again with the same gluten-free flour rather than regular flour.

Next up, the cocoa yogurt cake and grapefruit white chocolate cake!