Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

A beautiful from-scratch cake recipe from White Lily.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Lightly coat two 9-inch round pans with shortening or Crisco no-stick cooking spray. Line bottom of pans with parchment paper with flour. Coat paper with shortening and dust lightly with flour.
  2. Melt 6 ounces white chocolate over low heat or in microwave at medium power (50%) for 2 to 4 minutes, stirring every minute. Cool and set aside.
  3. Throughly combine flour, sugar, salt and soda in large mixer bowl. Add milk and butter, and mix on low speed until dry ingredients are completely moistened.
  4. Stir in melted white chocolate.
  5. Beat egg whites in clean bowl until stiff peaks form. Fold the batter into the egg whites.
  6. Evenly spread batter in pans. Tap pans on counter several times to remove air bubbles.
  7. Bake 25 to 30 minutes or until toothpick inserted is clean when removed. (This cake does not develop a typical brown surface.) Cool on wire rack 15 minutes, remove from pans, and cool completely on wire rack.
  8. Frosting: Melt 8 ounces of white chocolate over low heat or microwave on medium power (50%) for 2 to 4 minutes, stirring every minute. Cool. In large mixer bowl, beat cream cheese until smooth and gradually beat in chocolate. Add butter and vanilla and blend throughly. Gradually add sugar and beat until smooth and fluffy.
  9. To assemble cake: Slice each layer in half to make 4 layers. Place 1 layer on serving plate. Spread with 1/2 cup frosting, then 1/2 cup cherry preserves. Repeat with 2 more layers. Spread preserves on top. Frost sides of cake and pipe or mound a border around top edge of cake. Sprinkle almonds over top of cake. Refrigerate until served.

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