White chocolate layer cake with white chocolate frosting baked in six inch cake pans.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12
Author Cookie Madness
Ingredients
4ozwhite chocolatechopped (114 grams)
1cupplus 2 T. all-purpose flour140 grams
1 ⅛tsp.baking powder
¼scant tsp. salt
6tablespoonsunsalted buttersoftened
¾cupgranulated sugar150 grams
2eggs
¾tsp.vanilla extract
½cupplus 2 T. milkwhole (5 oz)
White Chocolate Buttercream frosting {see recipe below}
1stick114 grams unsalted butter, softened
6ounceswhite chocolatemelted and cooled slightly
½cupconfectioners' sugar
½teaspoonpure 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.