Vanilla Butter-Creme Chocolate Ganache Birthday Cake

READY IN: 1hr 17mins
YIELD: 1 cake




  • Preheat oven to 350°F.
  • Grease and flour 3 (9 inch) cake pans.
  • In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy.
  • Add sugar, beating until fluffy.
  • Add egg yolks, one at a time, beating well after each addition.
  • In a medium bowl, combine flour and baking powder.
  • In a small bowl, combine milk, buttermilk, cream and vanilla.
  • Add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating until just combined.
  • In a medium bowl, beat egg whites at medium speed with an electric mixer until stiff.
  • Gently fold egg whites into batter.
  • Spoon batter evenly into prepared pans.
  • Bake for 22-24 minutes or until wooden pick inserted in center comes clean.
  • Let cool in pans for 10 minutes.
  • Remove from pans and cool completely on wire racks.
  • Spread Vanilla Butter Crème in between layers and on top and sides of cake.
  • Place cake in freezer for 30 minutes.
  • Pour warm Ganache over top of cake letting it run down sides.
  • For the Vanilla Butter Crème in a large bowl beat butters and cream cheese at medium speed with a electric mixer until creamy.
  • Gradually beat in icing sugar until smooth.
  • Beat in vanilla and Wilton's Butter flavor.
  • In a medium bowl combine cream and chocolate.
  • Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes).
  • Make sure the chocolate is just a little warm. Carefully and gently spoon Ganache over top of the cake and allow to drip down the sides.
  • Let cool for 10 minutes.