White Chocolate Cake With Strawberry Filling

READY IN: 45mins
Recipe by Sharlene~W

From Paula Deen's Holiday Baking (2007). Time does not include cooling time.

Top Review by young n' fun

Wow wow wow wow wow! This has to be in the top 5 cakes that I have ever tasted and made. I have made this cake for so many occasions, including birthdays and even weddings! Yes, I made 20 of these cakes at a time for a wedding. And the most amazing part is that this cake remains moist! It is so good! The only difference is I frost it and fill it with raspberry cream cheese frosting. Thanks for this awesome recipe!

Ingredients Nutrition

Directions

  1. For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
  2. In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
  3. Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
  4. In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
  5. Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
  6. Spread 1/4 cup strawberry preserves between each cake layer.
  7. Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
  8. For White Chocolate Frosting (Makes about 3 cups):.
  9. In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely.
  10. In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.

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