White Chocolate Cake
User Reviews
5
White Chocolate Cake
Description
The White Chocolate Cake combines classic cake ingredients with white chocolate components to create a softly textured dessert. The batter blends room temperature butter and egg whites with sugar, flour, and dairy elements, with optional cardamom to add a subtle aromatic spice. The inclusion of whole milk yogurt contributes to the tender crumb and moistness.
The white chocolate buttercream, whipped to light fluffiness, incorporates melted white chocolate and cream, divided into four batches with three tinted in blue shades for an ombré effect. The cake is baked in three 6-inch pans to produce layers that bake evenly, assisted by wet cake strips.
This cake pairs well with celebratory occasions where a visually appealing dessert is desired. The ganache topping, softened with cream and tinted, enhances the cake's presentation and adds a rich, smooth finish.
When melting white chocolate, very low heat is essential to prevent burning. Adjust the recipe quantities proportionally when using pans other than 6-inch. Small clumps in the wet mixture may occur but will resolve when the dry ingredients are mixed in. Whole milk yogurt can substitute sour cream without noticeable difference. Ombré buttercream is optional if pressed for time; sanding sugar can provide a decorative finish.
Ingredients
For the Buttercream
- 1 pound butter 454g, unsalted
- 2 cups white chocolate chips 340g
- 8 cups confectioners' sugar 880g
- 1/2 cup cream 118mL
For the cake
- 1 2/3 cups all-purpose flour 205g
- 1 cup sugar 200g
- 1/4 tsp baking soda 1g
- 1 tsp baking powder 4g
- 1/4 tsp cardamom optionaI
- 3/4 cup butter 170g, room temperature, salted
- 3 egg white
- 3 tsp vanilla extract 15mL
- 1/2 cup whole milk yogurt 120g, plain
- 1/2 cup milk 118mL
For the White Chocolate Ganache
- 1 cup white chocolate chips 170g
- 1/4 cup cream 60mL
- 1 drop Gel food coloring regular food coloring will seize the chocolate
Instructions
For the Cake
- Preheat oven to 350F. Butter and flour three six inch cake pans. Sift the dry ingredients, including the sugar, together in a large bowl, whisk and set aside.
- Mix the wet ingredients together in a medium bowl and whisk together.
- Add the wet to the dry and mix until just combined. Divide the mixture into the three 6″ cake pans that you buttered and floured. I also use wet cake strips for nice even baking. Bake at 350 for about 30 minutes or until the centers are springy to the touch.
For the Buttercream
- Melt the white chocolate and cream together at very low heat, set aside. I like to heat my cream up and pour onto the white chocolate. let sit a minute then whisk together.Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Add salt and vanilla.Drizzle in the white chocolate and beat until combined.Separate the buttercream into 4 equal batches and color three of the batches with blue food coloring in different shades for the ombré.
For the Optional Ganache
- Melt the white chocolate and cream together on low heat. You can do a few 20 second bursts in the microwave at 50% power. stir in the food coloring and transfer to a piping bag
For the Assembly
- Place a round of cardboard onto the bottom of a cake layer. Pipe the buttercream onto the first layer of the cooled cake. I like the inside to be an ombré as well but you can have any color(s) you'd like. Add second layer on and repeat step until cake is built up. Add a thin layer of buttercream onto the cake, smooth then chill to set.Pipe the final layer of buttercream onto the cake starting with darkest blue and moving to uncolored on top. Smooth and chill the cake once more.
- Place parchment round on top of cake. Add a gradient of blue sanding sugars onto a clean surface then roll the chilled cake and transfer to a cake stand.
- Pipe dollops onto a square of parchment paper using a large round tip. transfer to freezer and chill. Once set you can mount onto a toothpick and roll inn a small gradient of sanding sugar.
- Place dollops onto cake sprinkle to with white sanding sugar.
- If adding a ganache grip, just place the dollops on after the drip has set.
Notes
- Use gentle, low heat to melt white chocolate to avoid burning.
- Adjust quantities if using larger cake pans: double for 8-inch, triple for 9-inch.
- Clumps in wet ingredients are normal and will smooth out after mixing in dry ingredients.
- Whole milk yogurt can replace sour cream with no significant flavor difference.
- Omit coloring for the buttercream and use sanding sugar for simpler decoration if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 290kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 133mg | 6% |
| Potassium | 65mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 37g | 74% |
| Calcium | 10mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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