counter create hit Print

White Chocolate Birthday Cake: A Light, Elegant Dessert for Special Celebrations

This White Chocolate Birthday or Easter Cake is a soft, moist celebration cake layered with velvety white chocolate buttercream frosting. Perfect for special occasions, it’s rich, elegant, and full of creamy white chocolate flavor.

Ingredients

Scale
  • 2 (4 oz.) white chocolate baking bars (for cake)
  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons butter, softened
  • 1 1/3 cups granulated sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups milk
  • 1 (4 oz.) white chocolate baking bar (for frosting)
  • 1/3 cup heavy cream (for melting chocolate)
  • 1 cup butter, softened
  • 1 (2 lb.) package confectioners’ sugar (about 7 cups)
  • 1/4 cup heavy cream or milk
  • 2 teaspoons vanilla extract (for frosting)
  • 1/8 teaspoon salt (for frosting)

Instructions

  1. Grease and flour two or three 9-inch round cake pans and line the bottoms with parchment paper. Set aside.
  2. Chop 2 white chocolate bars and melt in the microwave at 50% power for 1 to 1 1/2 minutes, stirring every 30 seconds until smooth. Let cool for 10 minutes.
  3. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Using an electric mixer, beat the butter at medium speed for 30 seconds. Gradually add granulated sugar and beat until fluffy.
  5. Reduce speed to low. Add eggs one at a time, mixing after each. Add vanilla extract and mix well.
  6. Alternately add flour mixture and milk to the batter, mixing on low speed until just combined.
  7. Gently fold in the cooled melted white chocolate.
  8. Divide batter evenly between prepared cake pans. Bake at 350°F for 20 minutes (3 layers) or 30 minutes (2 layers), or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then remove and transfer to wire racks to cool completely.
  10. To make the frosting, melt the white chocolate with 1/3 cup heavy cream in the microwave at 50% power for 1 to 1 1/2 minutes, stirring every 30 seconds. Let cool for 30 minutes.
  11. Beat softened butter on medium speed until creamy, about 1 minute. Gradually add confectioners’ sugar and 1/4 cup cream, mixing at low speed until combined.
  12. Add vanilla extract, salt, and cooled white chocolate. Beat on medium speed until fluffy, about 3 minutes.
  13. Frost cooled cake layers, using about 1 cup of frosting between each layer, then cover the top and sides with remaining frosting.

Notes

  • Let white chocolate cool before adding it to the batter to avoid curdling.
  • Use parchment paper on the bottom of the pans to ensure easy release.
  • Do not overbake the cake to keep it moist and tender.
  • Let the cakes cool completely before frosting to prevent the buttercream from melting.
  • The cake can be made ahead and stored in the refrigerator before frosting.

Nutrition

Find it online: https://fiteatshub.com/white-chocolate-birthday-cake-a-light-elegant-dessert-for-special-celebrations/