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12 servings
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Ingredients
White Chocolate Cake
- 5 oz white chocolate chopped
- 1 1/2 cups milk
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla
Vanilla Frosting
- 2 cups unsalted butter room temperature
- 7 cups powdered sugar
- 1/2 tsp salt
- 3 tbsp heavy cream
- 1 tbsp vanilla extract
Ingredients
White Chocolate Cake
Vanilla Frosting
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Instructions
White Chocolate Cake
- Heat milk and chocolate until melted and combined, cool to room temperature.
- Preheat oven to 350F. Grease and flour 2 8inch square cake pan.
- In a medium bowl, whisk flour, baking powder, and salt. This is the dry mixture.
- In a stand mixer bowl, mix butter and sugar until light and fluffy.
- Add eggs one at a time fully incorporating after each addition. Then add vanilla.
- Alternatively add dry mixture and milk mixture, beginning and ending with flour. Mix again until everything is combined. Pour evenly into the 2 pans.
- Bake for about 40mins or until a toothpick inserted into the center comes out clean.
- Place cakes on wire rack to cool for 10mins then invert on to a wire rack.
Vanilla Frosting
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Mix in the vanilla and salt.
- Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
- Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add more cream 1 tbsp at a time. If the frosting is too thin, add more powdered sugar 2 tbsp at a time.
- Take out 1 cup of the frosting and add in the desired gel food coloring once the frosting and mix again.
- Frost the top of one cake with the frosting. Top with the other cake and frost all surface of the cake.
- Swipe the colored frosting on the cake. Use the back of the spatula to make the waves.
Recipe Notes
Adapted from : Liv for cake and Chelsweets
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