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.
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
CAMEO CAKE WITH WHITE CHOCOLATE FROSTING
Make and share this Cameo Cake With White Chocolate Frosting recipe from Food.com.
Provided by Nyteglori
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Melt butter in a medium saucepan. Add water. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add chocolate, stirring until it melts. Stir in buttermilk, eggs, and vanilla. Set aside. Combine 1/2 cup flour and pecans, stirring to coat. Set aside. Combine remaining 3 cups flour, sugar, and baking soda in a large bowl. Gradually stir in chocolate mixture. Fold in pecan mixture. (Batter will be thin.) Pour batter into prepared pans. Bake 20 to 25 minutes, or until cake tester inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Let cool completely on wire racks.
- White Chocolate Frosting: Melt chocolate in top of a double boiler over low heat, stirring constantly. Remove from heat. Set aside to cool, about 10 minutes. Beat cream cheese and butter. Gradually add chocolate, mixing constantly, until blended. Slowly mix in powdered sugar until smooth. Add vanilla. Mix until blended.
- Spread frosting on tops of two layers then stack layers on a serving plate. Use wooden picks to stabilize the two layers. Add third layer. Frost top and sides of cake. Refrigerate until ready to serve.
Nutrition Facts : Calories 1312.2, Fat 77.3, SaturatedFat 41.4, Cholesterol 254.3, Sodium 479.1, Carbohydrate 143.3, Fiber 2.8, Sugar 99.3, Protein 16
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