WHITE CHOCOLATE CAKE | Triple Layer | DIY
Moist triple-layer WHITE CHOCOLATE CAKE made from scratch!! Perfectly delicious for the white chocolate lover!! Recipe below...
WHITE CHOCOLATE CAKE
Preheat oven to 350 degrees F.
3 (9-inch round cake pans) grease, lightly flour, and line bottom of each pan with lightly grease parchment paper
4 ounces white baking chocolate, chopped into small pieces
1/2 cup boiling water
(Add boiling water over white chocolate. Stir until melted. Set aside).
1 cup butter, softened
2 cup sugar
1 teaspoon pure vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, at room temperature
1 cup whole buttermilk
WHITE CHOCOLATE FROSTING
16 ounces white baking chocolate, chopped
1/2 cup boiling water
(Add boiling water over white chocolate. Stir until melted. Set aside.)
1/2 cup butter, softened
1 teaspoon pure vanilla extract
3-5 cups confectioner's sugar
1. In a large bowl, beat butter and sugar until light and fluffy. Add 1 egg, at a time, beat 30 seconds after each egg. Beat in vanilla and white chocolate mixture.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Alternate flour mixture with buttermilk beating well after each addition.
4. Pour cake batter evenly into each prepare round cake pan. Bake 20-25 minutes of until a toothpick inserted into center of each cake come out clean. Cool in pan for 10 minutes, before removing to cooling racks to cool completely.
5. Meanwhile, to make the frosting beat together butter, salt, and vanilla in a large bowl. Add confectioners' sugar alternating with melted white chocolate until desired consistency.
6. Add frosting between layers of cake. Frost side of cake and top.
7. Chill in refrigerator up to 2 hours.
TIPS: Store WHITE CHOCOLATE CAKE in airtight container, in the refrigerator, for up to 4 days. Bring to room temperature before serving, if you can wait!!
~~~ENJOY your Homemade WHITE CHOCOLATE CAKE~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:
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Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)
625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)
White Chocolate Buttercream
500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate
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White Chocolate Cake | White Chocolate Cake Recipe | How to Make White Chocolate Cake
#cakerecipe #whitechocolatecakerecipe #cakeyum
White Chocolate Cake
Servings 2 - 3
INGREDIENTS
All purpose flour - 300 grams
Baking powder - 1/2 teaspoon
Baking soda - 1 teaspoon
Butter - 120 grams
Powdered sugar - 200 grams
Eggs - 3
Vanilla essence - 1 teaspoon
Butter milk - 100 milliliters
White chocolate - 120 grams
Milk - 100 milliliters
White chocolate - 150 grams
All purpose flour - 30 grams
Butter - 100 grams
Powdered sugar - 100 grams
Vanilla essence - 1 teaspoon
Sprinkle sugar crystal
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon baking powder, 1 teaspoon baking soda and mix it well.
2. In a another mixing bowl, add 120 grams butter, 200 grams powdered sugar and whist it well.
3. Now, add 3 eggs one by one and whisk it well.
4. Add 1 teaspoon vanilla essence and mix it well.
5. Then, add the all purpose flour and whisk it well to make a thick batter.
6. Add 100 milliliters butter milk, 120 grams white chocolate and whisk it again.
7. Now, pour the batter into the baking dish.
8. Preheat the oven to 345°F/175°C. Bake for 45 minutes or until the top is golden brown.
9. Take a pan, add 100 milliliters milk, 150 grams white chocolate and stir well.
10. Bring it to a boil.
11. Add 30 grams all purpose flour and mix it well.
12. Remove it from heat and keep aside.
13. In a mixing bowl, add 100 grams butter, 100 grams powdered sugar, 1 teaspoon vanilla essence and whisk it well.
14. Now, add the chocolate milk mixture in it and mix it well.
15. Spread the prepared frosting over the cake and spread it evenly.
16. Sprinkle sparkling sugar crystal over it.
17. Refrigerate for 1 hour.
18. Cut it into pieces.
19. Serve and enjoy!
All My Best Chocolate Ganache Tips
All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
1:1 Dark Chocolate Ganache:
227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.