WHITE CHOCOLATE BUTTERCREAM FROSTING
This white chocolate buttercream has a nice white chocolate flavor, is smooth, creamy, and, pipes beautifully!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 6
Steps:
- Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
- Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
- Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
- Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
BUTTER LAYER CAKE WITH SILKY CHOCOLATE FROSTING
Makes 1 (9-inch) cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. For batter: In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and baking soda. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition; stir in sour cream. Pour batter into prepared pans. Bake for 23 to 27 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. For frosting: In a medium saucepan, cook chocolate and butter over medium-low heat, stirring frequently, until mixture is melted and smooth. Remove from heat, and let cool for 45 minutes. In a large bowl, beat cooled chocolate mixture and sour cream with a mixer at low speed until combined. Gradually add confectioners' sugar, beating until smooth. Immediately spread frosting between layers and on top and sides of cake. Cover and refrigerate for up to 3 days.
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 THREE-LAYER BUTTER CAKE WITH WHITE CHOCOLATE FROSTING
Allow to sit for 30 minutes before serving. If necessary, refrigerate one filled cake pan while baking the other two cake layers.
Provided by GoldsmithLissa
Categories Breakfast
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Grease and lightly flour three 8x1-1/2-inch or 9x1-1/2-inch round baking pans. Set aside.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In a large bowl, beat butter with an electric mixer for 30 seconds. Add 1 cup sugar and the vanilla; beat until fluffy. Add the flour mixture alternately with half-and-half to creamed mixture, beating on low to medium speed after each addition just until combined.
- Clean beaters. In another large bowl, beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold the egg whites, about 1/4 at a time, into creamed mixture. (If necessary, transfer mixture into a larger bowl.).
- Divide mixture into prepared pans. Bake in a 350 degree F oven about 30 minutes for 8-inch rounds and about 25 minutes for 9-inch rounds or until a toothpick inserted near centers comes out clean*. Cool layers in pans on wire racks for 10 minutes. Remove the layers from the pans and completely cool on wire racks.
- Frosting: In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
- Frost. Cover and refrigerate. Let stand at room temperature for 30 minutes before serving. Makes 16 servings.
Nutrition Facts : Calories 671.3, Fat 43.4, SaturatedFat 27.1, Cholesterol 94, Sodium 412, Carbohydrate 65.4, Fiber 0.4, Sugar 44.1, Protein 7.1
ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING
This dreamy white cake is made for almond lovers. For even extra nutty flavor, decorate your cake with some crunchy Jordan almonds.
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
- Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
- Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
- Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
- Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.
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
THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)
On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)
Provided by Kats Mom
Categories < 60 Mins
Time 45m
Yield 1 three layer cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
- In a large bowl, cream the sugar and butter together.
- Mix in egg yolks, then eggs, one at a time, beating well after each.
- Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
- Blend buttermilk and the flour alternately into the mixture in the large bowl.
- Pour batter into the greased cake pans.
- Bake for 20-25 minutes.
- Let cool before frosting.
- OPTIONAL ICING: Beat the egg whites to a stiff froth.
- Beat in the powdered 10x sugar and vanilla extract.
- Frost between layers.
- Refrigerate leftovers.
Nutrition Facts : Calories 450.9, Fat 17.3, SaturatedFat 10.4, Cholesterol 100.2, Sodium 258.6, Carbohydrate 69.4, Fiber 0.7, Sugar 49.2, Protein 5.6
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
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
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.
TRIPLE-LAYER CHOCOLATE CAKE
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking 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 to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.
WHITE-CHOCOLATE BUTTERCREAM
Use this to make our Igloo Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 9 cups
Number Of Ingredients 4
Steps:
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
- Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
- Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.
BASIC WHITE TWO-LAYER CAKE AND WHITE BUTTERCREAM FROSTING RECIPE
This is hands-down the best made-from-scratch white cake recipe I have ever tried!
Provided by Camille Beckstrand
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees and make sure that the rack is in the center of your oven. Spray two 8" round cake pans very generously with non-stick cooking spray (I used Baker's Joy ).
- In a large bowl, mix together cake flour, salt, and baking powder; set bowl aside.
- In another large bowl, cream the butter and sugar together on medium speed for about 2 minutes, or until it's light and fluffy (you can use a standing mixer or an electric hand mixer).
- In a large measuring cup, combine the milk, vanilla, and almond extract.
- Now it's time to add them all together! Add 1/3 of the flour mixture to the butter mixture and blend on a low speed for about 30 seconds. Add about 1/2 of the milk mixture and blend again. Add in half of what's left of the flour mixture and blend again. Add in the rest of the milk mixture, blend for a couple of seconds, then the remaining flour mixture and blend at a low speed until the ingredients are barely mixed together (don't over mix!).
- In a separate bowl (or in your stand mixer using the whisk attachment), beat the egg whites on medium-high speed until they reach "firm peak stage" (a.k.a. when the whisk is held sideways, the peaks will hold and the ridges will be distinct - this took about five minutes of whisking for me!). Fold the egg whites into the cake batter.
- Pour the cake batter evenly into the two prepared pans and bake them for 20-26 minutes (mine were done at 25), or until a toothpick inserted into the center comes out clean. Let the cakes cool for about 10 minutes, then carefully remove the cakes and let them finish cooling on wire racks.
- Combine the shortening, vanilla, and salt in a large bowl (you can use a stand mixer with a paddle attachment or a hand mixer). Add the powdered sugar 1 cup at a time, alternating with the milk or heavy cream, and mix it together until you have used it all. If the frosting is too thick, add more milk. If the frosting is too thin, add more sugar.
- Place one of your cooled, leveled cake layers on your cake stand . Using an offset spatula, place about 1/2 cup of frosting in the middle of the cake. Using your spatula, push the frosting out to the edges until the frosting is about 1/4"-1/2" thick (if you have a rotating cake stand, this step is really easy, but you can do it without it).
- Place the second layer of cake on top. You will now create the crumb coat (a thin layer of frosting that seals in all the crumbs to make it easy to decorate). Using the offset spatula, spread the frosting that has spilled out from between the layers smoothly over the surface. Add more frosting as needed, just keep the layer thin and smooth.
- Place about 1/2 cup of frosting on the top of the cake, pushing the frosting out to the edges until it's a smooth, flat surface.
- Now place the spatula against the edges of the cake and smooth out the excess frosting pushed over from the top of the cake.
- To help the cake firm up, stick it in the freezer for about 1-2 hours.
- From here, drop 1/2 cup frosting on the center of the cake and push it out to the edges as you did before, making the surface nice and smooth.
- Continue adding frosting to the top and edges of the cake until it's the smoothness and thickness you want. (Amanda says that the best way to get smooth frosting is to practice!)
- From there, continue to add more frosting to the top and sides of the cake until it's completely covered. I topped mine off with sprinkles, but you could get fancy and add some frosting decorations
Nutrition Facts : Calories 830 kcal, Carbohydrate 128 g, Protein 6 g, Fat 34 g, SaturatedFat 15 g, TransFat 3 g, Cholesterol 44 mg, Sodium 242 mg, Fiber 1 g, Sugar 104 g, ServingSize 1 serving
More about "white three layer butter cake with white chocolate frosting recipes"
WHITE THREE-LAYER BUTTER CAKE - MIDWEST LIVING
From midwestliving.com
Total Time 2 hrsCalories 671 per serving
PERFECT VANILLA CAKE WITH THE BEST CHOCOLATE FROSTING EVER!
From momlovesbaking.com
DARK CHOCOLATE CAKE WITH WHITE CHOCOLATE FROSTING - GOLD MEDAL …
From goldmedalflour.com
WHITE BUTTER ICING RECIPE - THERESCIPES.INFO
From therecipes.info
EASY CHOCOLATE DRIP CAKE RECIPE | BEYOND FROSTING
From beyondfrosting.com
THE BEST WHITE CAKE RECIPE {EVER} - ADD A PINCH
From addapinch.com
FLUFFIEST WHITE CHOCOLATE ICING - SIMPLY SO GOOD
From simplysogood.com
WHITE CHOCOLATE MUD CAKE WITH HOMEMADE ICING - BAKE PLAY SMILE
From bakeplaysmile.com
WHITE CAKE RECIPE - PREPPY KITCHEN
From preppykitchen.com
TRIPLE CHOCOLATE LAYER CAKE WITH MARSHMALLOW FROSTING
From littlesugarsnaps.com
THREE-LAYER CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM …
From homemadeitaliancooking.com
CREAMY WHITE CAKE WITH BUTTERCREAM FROSTING
From greatgrubdelicioustreats.com
CHOCOLATE CAKE WITH WHITE FROSTING | THE BEST CAKE RECIPES
From thebestcakerecipes.com
WHITE CHOCOLATE FROSTING - THE BEST CAKE RECIPES - THE …
From thebestcakerecipes.com
WHITE CHOCOLATE LAYER CAKE WITH WHITE CHOCOLATE FROSTING
From reneeskitchenadventures.com
THE BEST CHOCOLATE BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
WHITE CHOCOLATE BUTTERCREAM - SUGAR SPUN RUN
From sugarspunrun.com
WHITE LAYER CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHITE SHEET CAKE WITH CHOCOLATE FROSTING - LIL' LUNA
From lilluna.com
CHOCOLATE CAKE WITH VANILLA FROSTING - MODERN HONEY
From modernhoney.com
10 BEST CHOCOLATE CAKE WITH WHITE FROSTING RECIPES - YUMMLY
From yummly.com
THE BEST WHITE CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
BLACK MAGIC CHOCOLATE CAKE WITH BEST WHITE ICING
From thecookierookie.com
THE MOST AMAZING WHITE CAKE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
WHITE CHOCOLATE MUD CAKE (SOFT AND MOIST) - SWEETEST MENU
From sweetestmenu.com
WHITE CHOCOLATE BUTTERCREAM - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
WHITE TEXAS SHEET CAKE (+ WHITE CHOCOLATE FROSTING!) - AVERIE …
From averiecooks.com
HOMEMADE WHITE CAKE WITH VANILLA BUTTERCREAM FROSTING - SIMPLY …
From simplyscratch.com
HOW TO MAKE BUTTERCREAM WHITE (LIKE BRIGHT WHITE)
From tasteofhome.com
MARBLE CAKE - AMANDA'S COOKIN' - CAKE & CUPCAKES
From amandascookin.com
AMAZING WHITE CHOCOLATE CAKE RECIPE - COOKIES AND CUPS
From cookiesandcups.com
BLACKBERRY CAKE WITH WHITE CHOCOLATE BUTTERCREAM - FROSTING
From frostingandfettuccine.com
WHITE CHOCOLATE BUTTERCREAM RECIPE - SUGAR & SPARROW
From sugarandsparrow.com
TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CLASSIC VANILLA BUTTERCREAM FROSTING RECIPE - ADD A PINCH
From addapinch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love