White Chocolate Cake
A rich and creamy cake featuring white chocolate, complemented by a layer of strawberry jam and a decadent frosting.
Equipment
- Oven
- Mixing Bowls:
- Stand Mixer
- Baking Pans
Ingredients
- 6 oz. white chocolate chopped
- 1/2 cup hot water
- 1 cup butter at room temperature
- 1 1/2 cups granulated sugar
- 1 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 1/2 cups all-purpose flour
- 1 cup buttermilk
- 1 cup butter for frosting, at room temperature
- 2 cups powdered sugar
- 12 oz. white chocolate chopped for frosting
- 1 cup strawberry jam
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a saucepan, melt the chopped white chocolate with hot water over low heat until smooth. Allow to cool slightly.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs, vanilla, salt, baking soda, and baking powder, mixing until combined.
- Gradually add the flour, alternating with buttermilk, mixing until just combined. Stir in the cooled melted white chocolate.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, melt the white chocolate in the microwave, stirring every 30 seconds until smooth. Let it cool slightly.
- In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar and mix until smooth. Add the cooled white chocolate and beat until fluffy.
- To assemble, place one cake layer on a serving platter, spread with strawberry jam, and top with frosting. Add the second layer and frost the top and sides.
- Garnish with additional white chocolate shavings or berries if desired. Serve and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving.