Oh, yea… I’ve decided to collect nothing but white chocolate cake recipes. I have never tasted one and I’m dying to try some.
How about you? If you have any white chocolate cake recipes you’d like to share, please send it to me! Many thanks… go…
check them out!
1¼ cups cake flour
½ cup sugar
1¼ teaspoons baking powder
1/8 teaspoon ground nutmeg
¼ teaspoon salt
½ cup buttermilk
1 large egg
1½ tablespoons butter, melted
½ teaspoon clear vanilla extract
4 ounces (100 g) white chocolate, melted
Preheat oven to 425° F. Spray mini doughnut pan with non-stick cooking spray, set aside.
Place the chocolate in a heatproof bowl set over a small saucepan of just simmering water and using a spatula stir until chocolate is melted and smooth, set aside to cool. Into a large bowl, using a fine-mesh sieve, sift together the flour, sugar, baking powder, nutmeg and salt. Whisk to combine. In a small bowl whisk together the buttermilk, egg, butter and vanilla. Add the buttermilk mixture to the flour mixture and whisk to just combine. Add the cooled chocolate and whisk to just combine. Place the doughnut batter into a large piping bag fitted with a small coupler and screw (no tip required). Pipe batter into doughnut pan. Tap doughnut pan lightly on counter. Bake until the tops of the doughnuts spring back when touched, about 4 to 6 minutes. Remove from oven and cool in doughnut pan on a wire rack for 5 minutes before removing (do not miss this step). Remove from pan and place on wire rack to cool completely.
Finish the doughnuts with glaze and sprinkles.
Vanilla Doughnut Glaze:
¼ cup milk
1 teaspoon clear vanilla extract
2 cups confectioners’ sugar, sifted
Gel paste food colouring (if using)
Warm the milk and vanilla in a medium saucepan set over low heat. Add the confectioners’ sugar and whisk slowly until well combined. If tinting glaze, using a toothpick, add a drop of gel paste at a time, whisking to combine well, until you’ve reach the desired colour. Remove from heat and set over a bowl of warm water (you may have to reheat over low heat occasionally).
(Makes 36 mini cake doughnuts)
6 oz. unsalted butter, softened
6 oz. caster sugar
Zest of 3 oranges and juice of 1 orange
4 eggs, separated
4 oz. self raising flour
1 tsp. baking powder
4 oz. ground almonds
Ingredients for Icing:
8 oz. white chocolate
200ml carton crème fraiche
Preheat oven to 350F. Grease and line two 20cm/8″ sandwich tins.
Cream the butter, sugar and zest until fluffy. Beat in the egg yolks. Add the flour, baking powder and ground almonds and fold in. Add the orange juice and gently fold in. Whisk the egg whites until just holding their shape and gently fold in in 3 additions. Divide the batter between the two tins and bake for 30 mins. Cool in the tins for 5 mins then turn out and cool on a wire rack completely.
For the icing, put the chocolate in a bowl on top of a saucepan of barely simmering water. Be very careful it doesn’t overheat. Take the bowl off the saucepan and set to one side to cool to room temperature. Using a hand whisk, beat the creme fraiche until it thickens and holds its shape. Blend the chocolate into it. Put the icing in the fridge to firm up a little then use to sandwich the two cakes together and ice on top. Alternatively, ice between the cakes and all over.
Decorate as you wish – sprinkles, chocolate scrolls, more orange zest, whatever tickles your fancy.
Ingredients for Cake:
8 ounces white chocolate, chopped
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups whole milk
Ingredients for Buttercream:
1 lb. fresh strawberries ( about 1 cup chopped for butter cream and the rest sliced for layers and decoration)
1 3/4 cups plus 2 tablespoons unsalted butter, room temperature
2 teaspoons vanilla extract
1 1/2 cups powdered sugar, sifted
Ingredients for Rum Syrup:
1/2 cup rum
1/4 cup sugar
Ingredients for Cream Cheese Frosting:
3 8-ounce packages cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
2 cups powdered sugar
Directions for cake:
Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Leave white chocolate in pot; turn off heat. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk in 3 additions, blending well after each addition. Add warm white chocolate and beat just until blended.
Divide batter equally between pans, smoothing tops with spatula. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 20 minutes (cakes will fall). Run small sharp knife around cake pan sides. Turn cakes right side up onto racks and cool completely.
Directions for buttercream:
Using electric mixer, beat butter in large bowl until fluffy. Beat in chopped strawberries and vanilla, scraping down sides of bowl occasionally. Beat in powdered sugar. Cover and refrigerate until thick enough to spread.
Directions for cream cheese frosting:
Beat cream cheese, butter and vanilla in large bowl until light and fluffy. Gradually beat in sugar. Cover and refrigerate until firm enough to spread, about 15 minutes.
Boil 1/2 cup rum and sugar in small saucepan over medium heat, stirring to dissolve sugar and until alcohol is gone. Cool syrup. Slice the remaining strawberries to place in the layers and on top. With a serrated knife, shave the top of both cakes off so there is a flat surface to frost and decorate. Place 1 layer, cut side up, on 9-inch cardboard cake round or plate and brush with 2 tablespoons rum syrup. Spread 6 tablespoons fresh strawberry buttercream over cake. Cover buttercream with single layer of sliced strawberries. Spread 3 tablespoons buttercream over strawberries. Top with second cake layer. Spread cream cheese frosting over top and sides of cake. Cover top with remaining sliced strawberries. Chill cake 1 hour. (Cover with cake dome and keep chilled. Let stand at room temperature for about 45 mins before serving.)
6 ounces (6 ounces) white baking chocolate
1/2 cup (1 stick) butter
1 package (18 1/4 ounces) white cake mix
1 cup milk
1 tablespoon McCormick® Raspberry Extract
White Chocolate and Cream Cheese Frosting (recipe follows)
1/8 teaspoon McCormick® Red Food Color
1 cup raspberries
Preheat oven to 350°F.
Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Beat cake mix, milk, eggs, extract and cooled chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into 2 greased and floured (9-inch) round cake pans. Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.
Prepare White Chocolate Cream Cheese Frosting:
Stir food color into 2/3 cup of the frosting until well blended. Place 1 cake layer on serving plate. Spread with the tinted frosting. Top with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store cake in the refrigerator.
White Chocolate Cream Cheese Frosting: Melt 6 ounces white baking chocolate as directed on package. Cool 5 minutes. Beat 1 package (8 ounces) cream cheese, softened, and 1/4 cup (1/2 stick) butter, softened, in large bowl with electric mixer on medium speed until well blended. Add cooled melted white chocolate and 2 teaspoons McCormick® Raspberry Extract; mix well. Gradually beat in 2 cups confectioners’ sugar until light and fluffy.
Makes 16 servings.
Ingredients for cake:
2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 bars (4 oz. each) white chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup sugar
4 large eggs
2 tsp. vanilla
1 1/4 cups milk
Ingredients for lemon cream:
1/4 cup confectioners’ sugar
1 1/2 cups Greek yogurt
1 cup heavy cream
1 cup lemon curd
Garnish: sugared lemon peel strips (see Note)
Heat oven to 350ºF.
Coat three 8 x 2-in. cake pans with nonstick spray. Line bottoms with wax paper; coat with nonstick spray, then flour.
Cake: Mix flour, baking powder and salt in medium bowl; whisk to blend. Place white chocolate in medium glass bowl; melt in microwave as label directs. In large bowl, beat butter and sugar with an electric mixer 3 minutes until light. Beat in eggs, one at a time, until well blended. Beat in vanilla. Add melted white chocolate; beat until well combined, about 1 minute. Reduce mixer to low. Alternately add flour mixture and milk, beginning and ending with flour. Evenly divide batter among prepared pans. Bake 25 to 30 minutes until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes, run knife around edge and invert onto racks to cool completely.
Preparation for lemon cream: In large bowl, stir confectioners’ sugar into yogurt. In medium bowl, beat cream on high speed until stiff peaks form; fold into yogurt mixture and refrigerate. Place one cake layer on serving plate. Spread with 1/3 cup lemon curd, then 1 cup yogurt cream; top with another cake layer. Repeat layering as above, ending with yogurt cream. Garnish top with sugared lemon peel, if using.
Note: Look for candied citrus peel in the baking aisle near dried fruits.
Ugh! They look so darn good… don’t they? With all kinds of cakes, some have frosting, others let you choose what type of topping you want for the cake, and others have recipes for different toppings.
I believe that each cake recipe is a completely different taste experience, and all are equally delectable. Nothing beats the smell of a cake being baked in the oven.
For one thing… forget air fresheners, bake a cake for the perfect home scent!
Happy chocolate day!