White Chocolate Cake is my new favorite white cake! The cake is soft, with a tender crumb and a buttery, white chocolate flavor. The frosting is out of control delicious, and there’s an extra layer of strawberry preserves sandwiched in between that compliments the white chocolate perfectly!
So cake. Are there ever too many cake recipes?
The correct answer is no ma’am.
And today we are going WHITE CHOCOLATE. Now, from what I hear, people either love or hate white chocolate. I am firmly planted in the love category. White chocolate always and forever.
But I will say, that adding white chocolate to cake can be tricky business. I’ve tried it before and the cake always ends up super dense…which isn’t necessarily a bad thing, but I was looking for a lighter texture. So when I came across the method that I ended up using in this recipe it changed everything!
See, what you do is melt white chocolate together with some water, which thins out the white chocolate.
This is so genius because you still have the buttery white chocolate flavor, but it mixes into the batter making it thinner but not adding more fat…which would create a heavier, denser cake.
The cake bakes up so perfectly. I feel like the buttery white chocolate really makes this cake something special.
But why stop there? I mean when in doubt more is more.
So, let’s add some gorgeous strawberry preserves…
Then, of course, the glorious white chocolate frosting. It’s really easily, and includes melted white chocolate right in the frosting. The frosting is what really brings the white chocolate flavor…so if white chocolate isn’t your most favorite (argh) make the cake and slather it with whatever frosting you would like. Maybe Creamy Chocolate Frosting, or even Perfect Party Frosting!
Then just assemble the cake!
You could add some strawberries on top or keep it simple with white chocolate chips!
And then, for the love of God, eat a slice!
Warning: only make if you like delicious, buttery cake.
This is a stunner of a cake! It’s dense, but oh so moist. The white chocolate pairs beautifully with the strawberry jam!
- 6 ounces white chocolate, chopped
- 1/2 cup hot water
- 1 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 cups all purpose flour
- 1 cup buttermilk
- 1 cup butter, room temperature
- 2 cups powdered sugar
- 12 ounces white chocolate, chopped
- To fill: 1 cup strawberry jam
- Preheat the oven to 350°F. Coat 2, 8- inch round pans with nonstick spray. Cut parchment paper into rounds that fit in the bottom of the pans, and place into spray pans. Coat again with nonstick spray. Set aside.
- In small saucepan over medium-low heat, melt together the white chocolate and hot water, stirring until smooth. Set pan aside to cool slightly.
- In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, vanilla, baking soda, and baking powder. Mix until combined, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. Mix in the melted white chocolate, mixing until smooth.
- Pour the batter equally into the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cakes in the pan for 5 minutes, and then invert onto a wire rack to cool completely.
- Place the chopped white chocolate into a microwave-safe bowl. Melt the white chocolate in the microwave on full power in 30 second increments, stirring after each until the white chocolate is melted and smooth. Set aside to cool to room temperature.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar until smooth and creamy. Add in the cooled white chocolate and continue mixing for 2 minutes until creamy.
Place one of the cakes onto a cake platter. Spread the 1 cup of strawberry jam on top of the cake. Top with approximately 1 1/2 cups of frosting. Place the remaining cake on top and coat the cake with the remaining frosting.
recipe adapted from allrecipes.