WHITE CHOCOLATE CAKE
An easy, from-scratch tall white chocolate cake with white chocolate whipped into the cake and then topped with white chocolate frosting.
Provided by Julie Clark
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Place the white chocolate (broken into pieces) and hot water in a microwave-safe bowl.
- Melt the white chocolate in 20 second intervals, stirring between each time, until the chocolate is melted. Set aside.
- Separate the eggs, placing the egg yolks in a small bowl to set aside for later and place the egg whites in a mixing bowl. Beat the egg whites until they are frothy and hold stiff peaks. Set the frothed egg whites in the refrigerator for later.
- Preheat the oven to 325 degrees Fahrenheit.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add in the egg yolks and vanilla. Mix well.
- Add in the melted white chocolate and mix well.
- In a small bowl, combine the flour, salt and baking soda.
- Add the flour mixture to the butter/sugar alternately with the buttermilk, beating and scraping the sides of the bowl as needed between each addition.
- Carefully fold in the egg whites and mix just until the egg whites are fully mixed in.
- Grease with shortening and flour two 9" cake pans.
- Divide the cake batter evenly between the two prepared pans.
- Bake at 325 degrees Fahrenheit for about 25-28 minutes or until the center of the cake bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
- **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
- Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
- Add the powdered sugar and vanilla.
- Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.
- Place one cooled cake layer on a cake plate.
- Frost the top of the cake layer with frosting.
- Place the second cake on top.
- Frost the outside of the cake, both the top and the sides, with the rest of the frosting, smoothing it was you go.
- Decorate the top with additional shaved white chocolate or fresh fruit if desired.
- This cake can be stored at room temperature for 24 hours, then refrigerate any leftovers.
Nutrition Facts : Calories 658 kcal, Carbohydrate 66 g, Protein 7 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 125 mg, Sodium 405 mg, Sugar 48 g, ServingSize 1 serving
DELICIOUS CHOCOLATE CAKE WITH WHITE FROSTING
Enjoy this delicious chocolate cake layered with white frosting - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 23
Steps:
- Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour.
- In medium bowl, mix 1/2 cup sorghum flour, the remaining flours, the cocoa, xanthan gum, guar gum, baking powder, baking soda and 1/2 teaspoon salt with whisk; set aside. In large bowl, beat oil, coffee, eggs, granulated sugar, vinegar and 2 teaspoons vanilla with electric mixer on low speed until frothy. Gradually add flour mixture, beating on medium speed until well blended. Divide batter evenly between pans.
- Bake 40 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 30 minutes. Remove cakes from pans to cooling racks; cool completely, about 30 minutes.
- In medium bowl, beat ghee, vanilla and 1/8 teaspoon salt with electric mixer on medium speed. Gradually add powdered sugar and milk, beating until thickened. Beat 4 minutes longer or until frosting is fluffy. On serving plate, place 1 cake layer; spread with frosting. Top with second cake layer; spread frosting over top and side of cake.
Nutrition Facts : Calories 700, Carbohydrate 92 g, Cholesterol 55 mg, Fat 6 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 64 g, TransFat 0 g
RICH CHOCOLATE CAKE WITH WHIPPED FROSTING
Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty. Ice this cake with our Whipped Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
- Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.
WHITE CHOCOLATE CAKE
This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.
Provided by VanDerStad
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
- In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
- In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
- Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
- To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
- In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.
Nutrition Facts : Calories 723.5 calories, Carbohydrate 81.5 g, Cholesterol 136.6 mg, Fat 42 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 25.8 g, Sodium 507.5 mg, Sugar 60.3 g
WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE ICING
This is a white chocolate cake with a white chocolate icing. I got this recipe from my mother and it's a beautiful, smooth cake, good for any occasion.
Provided by heather hesson
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Place chopped white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Cream sugar and butter together using an electric mixer until fluffy. Add 4 egg yolks, 1 at a time, beating well after each addition. Mix in vanilla extract and melted chocolate.
- Combine flour, baking soda, and salt in another bowl. Blend into butter mixture, alternating with buttermilk, beating well after each addition.
- Beat egg whites in a separate bowl until stiff; fold into batter. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Combine melted white chocolate, confectioners' sugar, hot water, butter, egg yolks, vanilla extract, and salt in a mixing bowl; beat into a smooth icing using an electric mixer.
- Place 1 cake layer on a serving plate. Cover with some frosting and another cake layer. Repeat once more. Frost the top and sides of the cake with the remaining icing.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 103.1 g, Cholesterol 153.7 mg, Fat 31 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 18.5 g, Sodium 436.2 mg, Sugar 79.3 g
WHITE CHOCOLATE FLUFFY CAKE
A former co-worker shared the recipe for this decadent cake. I fell in love with it. Forget the calorie count and enjoy each bite. -Marilyn Mohr, Toledo, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper well., Preheat oven to 350°. Place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. In another bowl, whisk flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer to prepared pans., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; carefully remove paper. Cool completely., For frosting, place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool to room temperature, stirring occasionally., In a large bowl, beat butter, vanilla and salt until creamy. Beat in confectioners' sugar alternately with chocolate mixture until smooth. Spread frosting between layers and over top and sides of cake. If desired top cake with flaked coconut.
Nutrition Facts :
WHITE CHOCOLATE FUDGE CAKE
"This sweet cake, with its thick frosting and rich chocolate layer, is a big hit at office potlucks," writes Denise VonStein of Shiloh, Ohio. "I have one co-worker who tells everyone it's awful so he can have it all to himself!"
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes., Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. , In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator.
Nutrition Facts : Calories 416 calories, Fat 20g fat (8g saturated fat), Cholesterol 5mg cholesterol, Sodium 293mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 2g protein.
SILVER WHITE CAKE WITH CHOCOLATE FROSTING
This tender, snow-white cake is frosted with a rich, chocolate buttercream. A dessert lover's dream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches, or 3 round pans, 8x1 1/2 inches.
- Beat all ingredients except egg whites and Chocolate Buttercream Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.
- Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
- Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.
- Frost rectangle or fill and frost layers with Chocolate Buttercream Frosting.
Nutrition Facts : Calories 405, Carbohydrate 60 g, Cholesterol 10 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg
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