Betty QQ

frozen fruits are <3! :D

Cake was actually good, surprisingly. White chocolate cake recipe.

Posted by esbetsso on October 16, 2009


mmmm.. I’m glad the cake turned out good o:  frosting tasted MUCH better after I refrigerated the cake overnight.  Here’s the recipe since it’s soo good 🙂  Original recipe from: All recipes-White Chocolate Cake

For the cake:

  • 2 1/2 cups all purpose flour (I used whole wheat cause I ran out, please don’t do this lol. doesn’t taste as good)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 (1 ounce) squares white chocolate, chopped (I bought this at bulk barn & they weren’t 1 ounce each.  so make sure to weigh them)
  • 1/2 cup hot water
  • 1 cup butter, softened
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 1 cup buttermilk (I just used regular milk)

For the frosting:

  • 6 (1 ounce) squares white chocolate, chopped
  • 2 1/2 tbsp all purpose flour (once again, I used whole wheat.  wasn’t too pretty)
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup powdered sugar (original recipe called for granulated sugar, but i used powdered)
  • 1 tsp vanilla extract

1.  Preheat oven to 350 F

2.  In a small saucepan, melt 6 ounces white chocolate WITH the hot water, over low heat. (I know this sounds weird, but this is what you’re suppose to do)  Stir until smooth and allow to cool to room temperature.

3.  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 alternating with milk/buttermilk.  Mix in melted white chocolate and 1 1/2 tsp vanilla.

4.  Pour batter into 2 9-inch pans, and bake for 28-32 minutes (or more depending on your oven) until a toothpick inserted comes out clean.  Original recipe says 30-35 minutes, which you can use.  But for me, 30 was a tiny bit overboard.

Now for the frosting:

1.  In another small saucepan, combine the other 6 ounces of white chocolate, 2 1/2 tbsp flour and 1 cup of milk, and cook over medium heat, stirring constantly until mixture is thick.  Cool completely.

2.  In a large bowl, cream the butter and sugar until light and fluffy.  Add vanilla and beat.  Gradually add cooled white chocolate mixture.  Beat at high speed until it is a the consistency of whipped cream, about 4 minutes.

Now you can spread this on your cooled cake 🙂  It’s best to eat this the day after you bake it, since my frosting miraculously tasted awesome the day after o_O  don’t mind the dots on the cake that’s the wheat thingies in the frosting which I didn’t sift out o_o

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