White Chocolate Cake With Strawberry Filling
- Ready In:
1 9-inch 3-layer cake
- 1 cup butter, softened
- 2 cups sugar
- 5 egg whites
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup whole buttermilk
- 6 (1 ounce) white chocolate baking squares, melted and cooled
- 1⁄2 cup strawberry preserves
White Chocolate Frosting
- 6 (1 ounce) white chocolate baking squares
- 1⁄2 cup heavy whipping cream
- 1⁄2 cup butter, softened
- 1 teaspoon vanilla extract
- 6 cups confectioners' sugar
- pirouette cookies
- white chocolate curls
- For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
- In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
- Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
- 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.
- 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.
- Spread 1/4 cup strawberry preserves between each cake layer.
- 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.
- For White Chocolate Frosting (Makes about 3 cups):.
- 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.
- 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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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!
I was very excited to make this cake for my husband's birthday, but I was very disappointed in the result. The cake itself, while moist does not have a lot of flavor. I did substitute the preserves for recipe #10045, which is a great filling! The frosting was terrible. Instead of being very creamy, it was stiff and made it difficult to spread. It is also extremely sweet, I think 5 cups of powdered sugar would have been plenty. Needless to say I won't be trying this recipe again.
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I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.