White Chocolate Layer Cake Recipe

Here’s a White Chocolate Layer Cake recipe that is rich, decadent, and perfect for any special occasion. The cake is moist, fluffy, and complemented by a luscious white chocolate buttercream frosting.

Ingredients:

For the White Chocolate Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk, at room temperature
• 6 oz white chocolate, chopped (or white chocolate chips)
• 1/2 cup sour cream, at room temperature

For the White Chocolate Buttercream Frosting:

• 8 oz white chocolate, chopped (or white chocolate chips)
• 1 cup unsalted butter, softened
• 2-3 cups powdered sugar (adjust for desired sweetness and consistency)
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream or milk (to adjust frosting consistency)
• Pinch of salt

For Garnish (optional):

• Shaved white chocolate
• Fresh berries or edible flowers

Instructions:

Step 1: Prepare the White Chocolate Cake

1. Melt the White Chocolate:
   • Place the chopped white chocolate in a heatproof bowl. Melt it gently by either microwaving it in 20-30 second intervals, stirring in between, or by placing the bowl over a pot of simmering water (double boiler method). Once melted, set aside to cool slightly.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes).
4. Add Eggs and Vanilla:
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
   • Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, but be careful not to overmix.
6. Incorporate the White Chocolate:
   • Fold in the melted white chocolate and sour cream until fully combined and smooth.
7. Bake the Cake:
   • Divide the batter evenly between two 8-inch round cake pans that have been greased and lined with parchment paper. Tap the pans on the counter to level the batter.
   • Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If you’re baking multiple layers, adjust the baking time as needed.
8. Cool the Cake:
   • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 2: Make the White Chocolate Buttercream Frosting

1. Melt the White Chocolate:
   • Melt the white chocolate in the same way as for the cake, then let it cool slightly.
2. Beat the Butter:
   • In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy.
3. Add the Melted White Chocolate:
   • Once the white chocolate has cooled slightly, add it to the butter and beat until combined.
4. Add Powdered Sugar and Vanilla:
   • Gradually add powdered sugar, one cup at a time, mixing until smooth. Add the vanilla extract and a pinch of salt.
5. Adjust Consistency:
   • If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency. If it’s too thin, add a bit more powdered sugar.

Step 3: Assemble the Cake

1. Level the Cake Layers:
   • If needed, level the top of each cake layer using a serrated knife so they are flat and even.
2. Frost the Cake:
   • Place the first layer of cake on a cake stand or serving plate. Spread a generous amount of frosting over the top of the first layer, smoothing it out with a spatula.
   • Place the second layer of cake on top, and frost the entire cake with the white chocolate buttercream, smoothing the sides and top.
3. Decorate:
   • Garnish with shaved white chocolate, fresh berries, or edible flowers for an elegant touch.

Step 4: Serve and Enjoy

• Allow the cake to set for about 30 minutes to an hour to ensure the frosting is firm before slicing.
• Serve the cake at room temperature for the best flavor and texture.

Tips:

• Make Ahead: Both the cake and frosting can be made ahead. Store the cake layers at room temperature (covered) for up to 2 days, or freeze them for longer storage. The frosting can be refrigerated for up to 3 days, but be sure to bring it to room temperature and re-whip it before using.
• Flavor Variations: If you’d like to add more depth to the flavor, try adding a tablespoon of orange zest to the cake batter or frosting for a citrus twist.

This White Chocolate Layer Cake is a rich, indulgent dessert that will surely wow your guests with its beautiful layers and creamy white chocolate flavor! Enjoy!