White Chocolate Cake Frosting
This white chocolate cake frosting delivers a delicate, creamy sweetness that melts on the tongue. The cake itself is soft and moist, with a subtle vanilla undertone that enhances the white chocolate flavor.The frosting is rich, silky, and smooth, adding a luxurious layer without being too heavy. Each slice balances sweetness and texture perfectly, creating a melt-in-your-mouth experience.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Saucepan
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
White Chocolate Cake
- 2½ cups plain all-purpose flour
- 5 ounces white chocolate finely chopped or white chocolate chips
- 1½ cups milk
- 3 large eggs at room temperature
- ¾ cup unsalted butter softened
- 1¼ cups white granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
White Chocolate Buttercream Frosting
- 1¾ cups unsalted butter softened
- 18 ounces white chocolate chopped
- 8 tablespoons heavy cream
- 7 cups powdered icing sugar
- ¼ teaspoon salt
Instructions
Prepare the oven and pans
- Preheat your oven to 350°F (175°C). Grease and line two 9-inches round cake pans with parchment paper. Lightly flour the sides and set aside.
Melt the white chocolate for the cake
- Heat the milk in a saucepan over low heat until warm, not boiling. Add the chopped white chocolate and stir gently until fully melted and smooth. Remove from heat and let it cool slightly.
Cream butter and sugar
- In a large bowl, beat the butter and sugar together until light and fluffy. This step helps create a soft and airy cake texture.
Add eggs and vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine dry and wet ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter in batches, alternating with the white chocolate milk mixture. Mix just until smooth.
Bake the cake
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, and then transfer to a cooling rack to cool completely.
Prepare the white chocolate buttercream
- Melt the white chocolate gently using a double boiler or microwave in short intervals. Let it cool slightly. Beat the butter until creamy, then add the melted white chocolate. Gradually mix in powdered sugar, heavy cream, and salt until smooth and fluffy.
Assemble and frost
- Place one cake layer on a serving plate and spread an even layer of frosting on top. Add the second cake layer and frost the top and sides as desired. Smooth or decorate before serving.
Notes
Notes: Make sure the white chocolate is fully cooled before adding it to the buttercream to prevent melting the butter. This cake pairs well with fresh berries or a light fruit filling.
Nutrition Facts Of White Chocolate Cake Frosting
Calories: 620 | Fat: 38g | Saturated Fat: 23g | Carbohydrates: 68g | Sugar: 54g | Protein: 6g | Sodium: 220mg