WHITE CHOCOLATE STRAWBERRY CAKE
Cake baking is my specialty and this is one of my favorites. The moist, flavorful strawberry cake and the rich, creamy cream cheese and white chocolate frosting combine to create a decadent dessert.
Provided by Damen
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease two 9-inch round cake pans and line with waxed paper.
- Mix flour and baking powder in a bowl.
- Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
- Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
- Divide batter between prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
- Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
- Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
- Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 85.8 g, Cholesterol 89.4 mg, Fat 18.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 11.1 g, Sodium 231.8 mg, Sugar 65.5 g
STRAWBERRY-WHITE CHOCOLATE LAYER CAKE
An irresistible strawberry butter cream frosting is spread between layers of tender chocolate-strawberry flavored cake. For a stunning presentation, garnish the cake with sliced fresh strawberries.-Becky Duncan, Leming, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts. In a small bowl, combine buttermilk and water., Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in chocolate. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; gently peel off waxed paper., For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in jam. Spread between layers and over top of cake. Store in the refrigerator.
Nutrition Facts : Calories 732 calories, Fat 36g fat (22g saturated fat), Cholesterol 154mg cholesterol, Sodium 572mg sodium, Carbohydrate 99g carbohydrate (75g sugars, Fiber 0 fiber), Protein 6g protein.
WHITE CHOCOLATE CAKE WITH STRAWBERRY FILLING
Make and share this White Chocolate Cake With Strawberry Filling recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 45m
Yield 1 9-inch 3-layer cake
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 11083, Fat 433.2, SaturatedFat 268.9, Cholesterol 966.5, Sodium 4805.5, Carbohydrate 1759.7, Fiber 9.4, Sugar 1385.5, Protein 77.6
CHOCOLATE-STRAWBERRY CELEBRATION CAKE
Although I have some great "from-scratch" recipes, this chocolate strawberry celebration cake uses a boxed mix with plenty of doctoring. It has become a popular groom's cake that gets more attention than the wedding cake. -Nora Fitzgerald, Sevierville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.
Nutrition Facts : Calories 666 calories, Fat 40g fat (23g saturated fat), Cholesterol 120mg cholesterol, Sodium 485mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 2g fiber), Protein 6g protein.
LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE
I first made this recipe for my mother in law's birthday - and now almost every time a birthday rolls around in my family, I get a request for this cake. It is quite a bit of work, but when you taste it, it's worth it! I recommend making the mousse the night before, so it has enough time to set.
Provided by Lisa in Canada
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- For the Cake: Preheat oven to 350°F.
- Grease and flour 2 round 8" pans.
- Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
- Then, beat on high speed for about 2 minutes.
- Add egg whites; beat on high speed 2 minutes longer.
- Fold in white chocolate.
- Pour into pans.
- Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
- Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
- For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
- Puree fresh strawberries.
- Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
- Remove from heat, and allow to cool slightly.
- Fold into melted chocolate.
- Allow the strawberry chocolate mixture to cool until tepid.
- Then gently fold in whipped cream, followed by gently folding in egg whites.
- Cover and refrigerate 8 hours.
- For the Icing: In a medium saucepan, combine melted chocolate and flour.
- Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
- Cool completely.
- In a large mixing bowl, cream together sugar, butter and vanilla.
- Beat until light and fluffy.
- Gradually add completely cooled chocolate mixture.
- Beat until well blended, but DO NOT over beat, or it will become runny.
- To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
- Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
- After the mousse is between the layers, put the cake in the freezer.
- In the meantime, melt the 3 ounces of chocolate.
- Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
- Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
- Take the cake out of the freezer, and place the pan of strawberries in the freezer.
- Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
- Once the cake is completely iced, take the strawberries out of the freezer.
- Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
- Use five strawberries to form a "flower" in the middle of the cake, if desired.
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
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