White chocolate cake with buttercream icing
Indulge in a heavenly dessert with our White Chocolate Cake with Buttercream Icing recipe. Experience the delightful blend of creamy white chocolate, fluffy cake layers, and smooth buttercream made with rich cream cheese and vanilla. Perfect for any celebration or a sweet treat!
Cook time 50 min
Prep time 120 min
Ingredients:
1 cup white chocolate4 egg whites
1 cup milk (1% fat)
1 tsp vanilla extract
2 cups self-raising flour
1 cup sugar
1 tbsp baking powder
1/2 cup butter
1 cup cream cheese
White chocolate cake with buttercream icing is a decadent and delightful treat, perfect for any special occasion or simply to satisfy your sweet tooth. This recipe combines the smooth, creamy flavor of white chocolate with the rich texture of buttercream icing, creating a cake that's both luxurious and irresistible.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Place the white chocolate in a microwave-safe bowl.
- Microwave in 20-second intervals, stirring between each interval, until completely melted and smooth.
- Set aside to cool slightly.
- In a large mixing bowl, beat the egg whites until they form soft peaks.
- Gradually add the sugar and continue to beat until stiff peaks form.
- Gently fold in the milk, vanilla extract, melted white chocolate, and softened butter.
- In a separate bowl, sift together the self-raising flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, folding until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- In a large bowl, beat the cream cheese and softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract. If the consistency is too thick, add milk 1 tablespoon at a time until you reach the desired consistency.
- Once the cake layers are completely cool, place one layer on a serving plate.
- Spread a generous amount of buttercream icing on top of the first layer.
- Place the second layer on top and spread the remaining buttercream over the top and around the sides of the cake.
- If desired, you can decorate the cake with white chocolate shavings, fresh berries, or any other decorations of your choice.
- Slice and serve your delicious white chocolate cake with buttercream icing. Store any leftovers in an airtight container in the refrigerator.
With its moist layers and luscious buttercream icing, this white chocolate cake is sure to impress your family and friends. Enjoy this delectable dessert with a cup of coffee or tea, and savor the rich flavors that make it truly special.
White chocolate cake with buttercream icing FAQ:
The cake layers should be baked in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, continue baking and check again in a few minutes.
Yes, you can freeze the white chocolate cake. Wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil before placing them in the freezer. They can be stored for up to 3 months.
If you need to substitute white chocolate, you can use a combination of white chocolate chips and a little bit of butter for moisture. Alternatively, consider using a white chocolate-flavored baking bar, but avoid dark chocolate as it will alter the flavor.
For this recipe, you should use two 8-inch round cake pans. Make sure to grease and flour them, or line them with parchment paper to prevent sticking.
Tips:
- Ensure all your ingredients are at room temperature before you begin for a smoother batter and icing.
- Melt the white chocolate slowly over a double boiler to avoid burning it.
- Be gentle when folding the egg whites into the batter to maintain a light and airy texture.
- Allow the cake to cool completely before applying the buttercream icing to prevent it from melting.
- For an extra touch, garnish the cake with white chocolate curls or fresh berries.
Nutrition per serving
8 ServingsCalories 570kcal
Protein 11g
Carbohydrates 77g
Fiber 1.19g
Sugar 45g
Fat 27g
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