Description
Decadent white chocolate cake with white chocolate buttercream frosting. Perfect for celebrations!
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 6 ounces (170g) good quality white chocolate, melted and cooled slightly
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 4 ounces (113g) good quality white chocolate, melted and cooled slightly
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- White chocolate shavings
- Fresh berries (raspberries, strawberries)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After adding the last egg, beat in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Incorporate Melted White Chocolate: Gently fold in the melted and cooled white chocolate until just combined.
- Divide Batter: Divide the batter evenly between the prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool in Pans: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Cream Butter (Frosting): In a large bowl (or the bowl of a stand mixer), cream the softened butter until light and fluffy (3-5 minutes on medium speed).
- Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
- Incorporate Melted White Chocolate: Add the melted and cooled white chocolate and beat until combined.
- Add Heavy Cream and Vanilla: Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. Beat in the vanilla extract and a pinch of salt.
- Adjust Consistency: If the frosting is too thick, add a little more heavy cream. If it’s too thin, add a little more powdered sugar.
- Level the Cakes (Optional): If the cakes have domed on top, use a serrated knife to level them.
- Place First Layer: Place one cake layer on a serving plate or cake stand.
- Frost First Layer: Spread a generous layer of white chocolate buttercream frosting over the first cake layer.
- Place Second Layer: Carefully place the second cake layer on top of the frosting.
- Frost the Entire Cake: Frost the top and sides of the cake with the remaining white chocolate buttercream frosting.
- Garnish (Optional): Garnish the cake with white chocolate shavings and fresh berries, if desired.
- Chill (Optional): Chill the cake for at least 30 minutes before serving.
Notes
- Make sure the white chocolate is cooled slightly before adding it to the batter and frosting to prevent cooking the eggs or melting the butter.
- Sifting the powdered sugar is crucial for a smooth, lump-free frosting.
- Don’t overmix the cake batter after adding the flour, as this can result in a tough cake.
- Using a kitchen scale to divide the batter ensures even baking.
- Adjust the amount of heavy cream in the frosting to achieve your desired consistency.
- Chilling the cake before serving helps the frosting set and makes it easier to slice.
- Prep Time: 45 minutes
- Cook Time: 35 minutes