White chocolate cake is one of the best white cake that you are going to love. This cake is soft with a tender crumb and a buttery, white chocolate flavour. This cake bakes perfectly in just 30 minutes.
Start by melting unsalted butter in a medium saucepan, then add water and bring that to a boil, stirring occasionally. Remove from the heat and add chopped white chocolate, then stir until the chocolate melts then transfer that mixture to a mixing bowl to cool for 10 minutes.
Once the mixture has cooled, add buttermilk, eggs, and vanilla and stir until well combined. Combine the flour, sugar, baking soda, and salt in a second mixing bowl and stir to combine.
Gradually stir chocolate mixture into the flour mixture, stirring until well combined. Be sure to scrape up from the sides and bottom of the bowl so all of the flour gets mixed in.
Divide the batter between two 8-inch round cake pans and bake for about half an hour, until a cake tester inserted into the centre of the cakes comes out clean. Cool the cake layers, then you’re ready to make the frosting. Place room temperature unsalted butter in a large mixing bowl and beat with an electric mixer until it’s light and creamy. Beat in powdered sugar, milk, vanilla, and salt. Add melted white chocolate and beat again until incorporated.
Ingredients;
White chocolate cake layers;
- 12 tablespoons unsalted butter at room temperature
- 1/4 cup + 2 tablespoons water
- 2 ounces white chocolate chopped
- 3/4 cup buttermilk
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup + 2 tablespoons granulated sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
White chocolate buttercream;
- 4 ounces white chocolate finely chopped
- 1 1/2 cups unsalted butter at room temperature
- 3 1/2 to 4 cups powdered sugar
- 2 to 4 tablespoons milk or cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions;
- Preheat oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.
- Spray the paper with cooking spray and lightly dust with flour. Set pans aside.
- Melt the butter in a medium saucepan set over medium heat. Add the water and bring mixture to a boil, stirring occasionally.
- Remove from the heat and use a rubber spatula to stir in the chopped chocolate; continue stirring until the chocolate is fully melted.
- Pour the mixture into a medium mixing bowl and allow to cool for 10 minutes, then stir in the buttermilk, eggs, and vanilla. Set aside.
- Combine the flour, sugar, baking soda, and salt in a large mixing bowl and whisk to combine.
- Gradually stir in the chocolate mixture; stir until well combined, taking care to scrape up from the bottom of the bowl. Divide batter evenly between the prepared pans.
- Bake 26 to 32 minutes, until a cake tester inserted into the centre of the cakes, comes out clean. Cool cake layers in pans on wire racks for 15 minutes, then carefully invert them onto the racks to cool completely before frosting.
White chocolate buttercream;
- Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool.
- Place the butter in a large mixing bowl and beat with an electric mixer until light and creamy, about 1 minute.
- With the mixer on low, beat in 3 1/2 cups of the powdered sugar, 2 tablespoons of the milk, and the vanilla and salt until well combined.
- Add the cooled white chocolate and mix on low until incorporated. Turn mixer to medium and beat until frosting is very creamy, scraping down the sides and bottom of the bowl as necessary.
- Add additional powdered sugar to thicken frosting or additional milk to thin it out to a spreadable consistency.
- Set one cooled cake layer on a cake stand or cardboard cake circle and spread a layer of frosting over the top.
- Top with the second cake layer and frost the cake with the remaining frosting. Decorate as desired and serve.
