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White Chocolate Buttermilk Cake

This is an easy cake to make. It does not some mixing up but oh the result. it is delicious! make it as a square, a tray bake or a traditional round cake

Prep Time
15 mins
Cook Time
1 hr
Course: Dessert , Cake
Cuisine: Australian , International

Ingredients

  • 200 gm butter unsalted
  • 200 gm caster sugar 1 cup
  • 320 gm plain flour 2 cups
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 150 gm white chocolate melted
  • 250 ml buttermilk 1 cup
  • 3 large eggs 70 gm
  • vanilla
Icing
  • 150 gm butter unsalted
  • 260 gm icing sugar 2 cups
  • 150 white chocolate melted set aside
  • 5 ml vanilla
Decorating
  • 50 gm white chocolate block
  • 25 gm pepita seeds or any toasted nuts

Instructions

    Cup of Yum
  1. Oven 170 C/ 320 F or 160 C / 320F fan forced. Line and grease a rectangular 17x 24 cm or 9x7 in square tin or see variations in notes (a smaller tin for a deeper cake cook times may vary)
  2. Mix the flour with the baking powder and baking soda in a bowl with a whisk or sieve
  3. Melt the butter over a double boiler or very very gently in the microwave at small intervals. Set aside to use when just warm
  4. Beat the butter and sugar for the cake until very light and fluffy.
  5. Add the eggs one a time combining completely. Then add 1/2 the flour and 1/2 buttermilk. Mix lightly. Then add the remaining buttermilk and flour mixing till only JUST combined.
  6. Now turn off the mixer and add all of the chocolate and beat into the batter till incorporated. Approximately 1/2 a minute
  7. Spoon into the prepared tin and bake for approx 45- 50 minutes. test with a skewer. If the skewer is removed with batter cook a further 10 minutes and test again. The skewer will come out clean when cooked. This cake can take a usually little over an hour, you can cover it with foil at this stage to stop it getting more colour if you wish.
The Icing
  1. Beat the softened butter with the icing sugar (powdered sugar) till light. This is very important as it will make your frosting light and fluffy
  2. Scrape down the sides frequently when creaming
  3. Stop the mixer and add all of the chocolate. Beat well to combine and add more air.
  4. Spread the frosting onto a cooled cake. It can be decorated with chocolate shavings. make these by "peeling" the chocolate with a vegetable peeler over a bowl. Sprinkle the cake with the chocolate and toasted seeds or nuts

Notes

  • This cake is better baked at a lower temperture so the outside doesn't caramelize too much. For fan forced ovens keep the temperature at 160C or 320 F.
  • I have an oven that is not fan forced and so I set it to 170 C/ 340F
  • Use a piece of foil to cover the cake towards the end of the cooking if you would like to stop it colouring too much
  • You can add a little lemon zest to both the cake and the frosting if you like!
  • Cups mentioned are australian cup sizes.
  • 1 cup of flour equals 160 gm /5.6 oz
  • 1 cup of sugar eqals 200 gm / 7.05 oz