Vanilla Butter-Creme Chocolate Ganache Birthday Cake

photo by Chef Princess Diana


- Ready In:
- 1hr 17mins
- Ingredients:
- 20
- Yields:
-
1 cake
ingredients
-
cake
- 1⁄2 cup butter, softened
- 1⁄2 cup vegetable shortening
- 2 cups sugar
- 4 eggs, separated
- 3 cups flour
- 2 teaspoons baking powder
- 1⁄2 cup whole milk
- 1⁄3 cup buttermilk, plus
- 1 tablespoon buttermilk
- 1⁄4 cup heavy whipping cream
- 2 tablespoons vanilla
-
icing
- 1 1⁄2 cups butter, softened
- 12 ounces cream cheese
- 1 cup unsalted butter
- 6 cups icing sugar
- 1 teaspoon imitation butter
- 2 teaspoons vanilla
- 2 teaspoons whipping cream (optional)
-
ganache
- 3⁄4 cup heavy whipping cream
- 5 (1 ounce) semi-sweet chocolate baking squares
directions
- 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.
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