White Chocolate Vanilla Cake Recipes

EASY WHITE CHOCOLATE AND VANILLA BUNDT CAKE RECIPE

Steps:

• Grease and flour your bundt pan (it should have at least 10 cups capacity)
• Make the milk & white chocolate mixture: Transfer the chopped white chocolate to a heatproof bowl and add the hot milk. Wait for 1 minute and stir well to combine. Add the vanilla, the salt and the egg whites and stir well with a fork. Let it come to room temperature before you add it to the flour mixture.
• Preheat your oven to 350°F (175°C)
• Mix the dry ingredients: Transfer the flour, the baking powder, the sugar and the butter to the bowl of your electric mixer. Beat until the mixture resembles wet sand.
• Finish the cake batter: Add two thirds of the milk mixture to the bowl and beat for two minutes. Scrape the bottom of the bowl with a spatula, add the rest of the milk mixture and beat for another one and a half minute more, until the mixture is smooth and velvety.
• Bake: Pour the batter into your prepared bundt pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let it rest for ten minutes and invert to wire rack. Let it cool completely.
• Make the white chocolate glaze: transfer all the ingredients for the glaze to a heatproof bowl and melt over a water bath (you can also melt it in a small pot over low heat). Let it come to room temperature. Drizzle the glaze over the cake and sprinkle with sliced almonds. Slice and eat!

WHITE CHOCOLATE CAKE

Steps:

• Heat milk and chocolate until melted and combined, cool to room temperature.*
• Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
• Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
• Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
• Add melted, cooled white chocolate and whip until smooth.
• Place chopped chocolate and cream in a microwave safe bowl. Microwave in 5-10 second increments, stirring in between, until smooth and combined. Add a few drops of bright white color gel to get the desired color. Set aside to thicken and cool completely.
• Place one layer of cake on a cake stand or serving plate. Top with 1 cup of buttercream and spread evenly. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
• Frost and smooth the sides with the remaining frosting. Use a scalloped cake comb to create the textured effect on the sides. Smooth the top. Chill for 30mins until frosting is cold and firm.
• Using a small spoon, place dollops of ganache around the top edges of the chilled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Chill to set ganache (5 mins).
• Pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Lindt White Chocolate Truffle if desired. Sprinkle chocolate shavings along the bottom and to fill in the top.

WHITE CHOCOLATE-VANILLA CAKE

Steps:

• Heat the oven to 275°F or 250°F on convection. Set six 6-ounce ramekins or twelve 2 1/2-inch square molds on a baking sheet and spray them with cooking spray, rotating the tray so you can spray all sides of the ramekins.
• Melt the chocolate in a glass bowl in 30-second spurts in the microwave, or melt in a double boiler. After each spurt, let the chocolate sit for a minute or so, then stir it with a heatproof rubber scraper. Let the chocolate cool to 115°F.
• Meanwhile, combine the egg whites, vanilla seeds (rinse, dry, and save the pod for another use), and cream of tartar in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add 3 tablespoons of the sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add 3 more tablespoons of the sugar and continue beating until the whites have formed firm peaks. Add the remaining 1 tablespoon sugar and beat until the whites are glossy and smooth and almost stiff. Keep your eye on the whites, so you don't overbeat them.
• While you whip the whites, sift the flour and the 1 1/2 teaspoons sugar together onto a piece of waxed paper. Beat the yolks with a whisk in a medium bowl until they are satiny smooth, then whisk in the flour and sugar. You're not trying to aerate here; just get the yolks smooth again.
• Scrape the chocolate into a large mixing bowl and check to make sure it's at temperature. If it has cooled below 115°F, heat up the melted butter, using that to play with the chocolate temperature. Whisk the chocolate and butter together. Right after you add the remaining tablespoon of sugar to the whites, whisk the egg yolks into the chocolate. Chances are, this will look a little grainy, and the butter may separate. It will come together with the whites.
• Scoop out a little less than one-quarter of the whites with a big rubber scraper and fold them into the chocolate to lighten it. Add the rest of the egg whites and fold in quickly and thoroughly.
• Transfer the batter to a pastry bag and pipe into the ramekins, filling them just more than halfway. Slide the sheet into the oven and bake for 12 minutes, rotating the pan halfway through baking. The cakes are done when they are doubled in size and feel just set when you touch them. Any air bubbles that have risen to the top will have burst.
• Let cool, still on the baking sheet, on a rack. The cakes will fall, and quickly. When the cakes have cooled, cover them all with plastic wrap and keep them at room temperature until you're ready to serve.
• Heat the oven to 350°F or 325°F on convection. Uncover the cakes and slip them into the oven for about 5 minutes, just until warmed through and rerisen slightly. The cakes should also take on a little bit of color. Invert the cakes onto dessert plates.
• Unwrap the carpaccio and push it partway out of the tube. Cut thin slices and set one slice next to each cake. Shower the cake with confectioners' sugar and garnish with some micro shiso if you want.
• You can replace the carpaccio with a simple citrus salad. Segment a variety of oranges (see page 115), such as navels, clementines, tangelos, and Cara Cara, and collect the resulting juice in a cup. Warm a couple of tablespoons of honey and stir it into the juice. Pour over the segments and refrigerate until very cold.

WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.