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White Chocolate Cake
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Six Inch White Chocolate Cake

White chocolate layer cake with white chocolate frosting baked in six inch cake pans.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 4 oz white chocolate chopped (114 grams)
  • 1 cup plus 2 T. all-purpose flour 140 grams
  • 1 ⅛ tsp. baking powder
  • ¼ scant tsp. salt
  • 6 tablespoons unsalted butter softened
  • ¾ cup granulated sugar 150 grams
  • 2 eggs
  • ¾ tsp. vanilla extract
  • ½ cup plus 2 T. milk whole (5 oz)

White Chocolate Buttercream frosting {see recipe below}

  • 1 stick 114 grams unsalted butter, softened
  • 6 ounces white chocolate melted and cooled slightly
  • ½ cup confectioners' sugar
  • ½ teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Grease and flour two 6 inch round cake pans.
  • Melt the white chocolate in a microwave-safe bowl. You can use your favorite method, or microwave at 50% power, stirring at 60 second then 30 second intervals. Allow it to cool slightly.
  • Whisk or stir together the flour, baking powder and salt.
  • In a mixing bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, scraping side of the bowl often. Add eggs one at a time, beating well after each egg is added. Beat in the vanilla, then stir in the slightly cooled melted white chocolate.
  • Add the flour mixture and the milk alternately, stirring until fully blended.
  • Scrape mixture into the pans, dividing evenly, and bake for about 25 minutes or until a skewer inserted in the cake comes out clean or with moist crumbs.
  • To make the frosting, beat butter with an electric mixer until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.

Notes

I put a thin layer of raspberry preserves in the center. That's optional.