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White Chocolate Birthday Recipe

White Chocolate Birthday Recipe
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★★★★★

4.8 from 27 reviews

A decadent White Chocolate Birthday Cake featuring a moist white chocolate-infused cake layered with rich and creamy white chocolate buttercream frosting. Perfect for celebrations and special occasions, this cake combines smooth white chocolate flavor both in the cake and frosting for an irresistible dessert.

Ingredients

Scale

White Chocolate Cake

  • 2 (4 oz.) white chocolate baking bars
  • 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

White Chocolate Buttercream Frosting

  • 1 (4 oz.) white chocolate baking bar
  • 1/3 cup heavy cream
  • 1 cup butter, softened
  • 1 (2 lb.) package confectioners’ sugar (about 7 cups)
  • 1/4 cup heavy cream or milk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Prepare Cake Pans: Grease and flour two or three 9-inch round cake pans depending on layers desired; line the bottoms with parchment paper and set aside.
  2. Melt White Chocolate: Chop white chocolate into small pieces. Microwave at 50% power for 1 to 1 1/2 minutes stirring every 30 seconds until melted and smooth. Let cool for 10 minutes.
  3. Mix Dry Ingredients: In a bowl, combine all-purpose flour, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: Using an electric mixer, beat softened butter at medium speed for 30 seconds. Gradually add sugar and beat until combined and creamy.
  5. Add Eggs and Vanilla: Reduce mixer speed to low and add eggs one at a time, beating after each addition. Mix in vanilla extract.
  6. Combine Batter: With mixer on low, alternately add the flour mixture and milk, mixing until just blended. Gently fold in the melted white chocolate.
  7. Bake Cake Layers: Divide batter evenly between prepared pans. Bake at 350°F for 20 minutes for 3 layers or 30 minutes for 2 layers. Test doneness with a toothpick; it should come out clean. Avoid overbaking.
  8. Cool Cake: Cool cake layers in pans for 10 minutes, then remove and transfer to wire racks to cool completely.
  9. Prepare White Chocolate Buttercream Frosting: Chop white chocolate and combine with 1/3 cup heavy cream in a microwave-safe bowl. Microwave at 50% power for 1 to 1 1/2 minutes, stirring every 30 seconds until smooth. Allow to cool to room temperature (about 30 minutes).
  10. Beat Butter: Beat 1 cup softened butter until creamy using an electric mixer for about 1 minute.
  11. Add Confectioners’ Sugar and Cream: Gradually add confectioners’ sugar and 1/4 cup heavy cream, beating on low speed until blended after each addition. If too thick, add some melted white chocolate mixture and continue beating.
  12. Combine Frosting: Mix in salt, cooled white chocolate mixture, and vanilla extract. Beat on low speed until combined, then on medium speed for 3 minutes until light and fluffy.
  13. Assemble Cake: Frost cooled cake layers using the white chocolate buttercream, using about 1 cup of frosting between layers. Cover the entire cake with remaining frosting.

Notes

  • Do not overheat white chocolate to avoid burning and lumpy texture.
  • Ensure cake layers are completely cool before frosting to prevent melting the frosting.
  • You can adjust the number of layers by using 2 or 3 pans.
  • If frosting is too thick, gradually add additional cream or white chocolate mixture for desired consistency.
  • Parchment paper on bottom of pans helps in removing cake layers easily.
  • Use a toothpick to test for doneness to avoid dry cake from overbaking.
  • Store leftover cake covered in refrigerator for up to 3 days.

Nutrition

Keywords: white chocolate cake, birthday cake, white chocolate frosting, buttercream, celebration cake, layered cake

Find it online: https://kitchenwithkai.com/white-chocolate-birthday-recipe/