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0 from 9 votes

Celebration Cake with White Chocolate Buttercream Frosting

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Servings: 12
Course: Dessert

Ingredients

  • 3 cups self rising flour
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs at room temperature
  • 2 teaspoons almond extract
  • 1 cup milk room temperature
  • Food Coloring OPTIONAL, 12 drops red, 4 drops of blue for dusty rose color
For Frosting
  • 1 cup unsalted butter softened
  • 2 cups powdered sugar
  • 6 ounces white chocolate melted and cooled
  • 3-5 tablespoons whipping cream or milk

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Line 2 9" round cake pans with parchment paper and spray paper and pan with non-stick cooking spray. Set aside.
  2. In a large bowl, beat the butter until it is soft (1-2 minutes) with an electric mixer. Gradually add the sugar beating until fluffy (up to 5 minutes).
  3. Add the eggs one at a time, blending until each one is well incorporated into the butter/sugar mixture. Scrape down the sides of the bowl as needed. Blend in the almond extract.
  4. On low speed, add the flour and milk alternatively. Start with the flour and end with the flour. Divide the batter evenly in the prepared pans. Bake for 25-35 minutes or when a toothpick placed in the center of the cake comes out clean.
  5. Let cake cool in their pans for 10 minutes. Invert onto cooling rack, remove parchment paper and let completely cool before frosting.
  6. For White Chocolate Buttercream Frosting
  7. In a large bowl, with an electric mixer, beat the butter and powdered sugar on low speed. Add cooled melted white chocolate. Add whipping cream one tablespoon at a time until you reach the consistency you prefer. Beat on high for 3-4 minutes, scrapping the frosting down from the bowl as needed.
  8. Frost cake and enjoy.

Notes

  • The batter is enough for two 9" round pans as the recipe indicates. I used an 8" x 3" pan and had enough batter for 6 cupcakes. Using a 8" pan took longer to cook. I kept checking it every 3-5 minutes at 30 minutes, and I ended up overcooking it by about 5 minutes. It was still delicious, but next time I will stick with the two 9" pans.If you plan on getting fancy with the frosting, make more. This recipe makes about 3 1/2 cups. plenty for frosting the cake, but you'll want more to pipe roses or borders.