Jubilee White Chocolate Cake Recipes

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JUBILEE CAKE



Jubilee Cake image

Nana Ling's Jubilee Cake. Iced while hot and decorated with coconut and almonds.

Provided by Libby Hakim

Categories     Dessert

Time 50m

Number Of Ingredients 12

20 grams butter
1 cup SR flour
1 pinch salt
2 tablespoons caster sugar
1/2 cup milk
1 egg
1/2 cup sultanas
1/4 cup peel or chopped glace cherries
1 tablespoon hot milk
1 cup icing sugar
1/4 cup shredded coconut
1/4 cup sliced natural almonds

Steps:

  • Pre-heat oven to 180 degrees celsius (fan-forced).
  • Grease and line a loaf tin (24 x 14cm)
  • Rub chopped butter (straight from fridge) into flour.
  • Add the salt and sugar and combine.
  • Combine milk and well beaten egg before adding to the dry ingredients. Stir well to combine. Use a whisk if necessary to form a batter with a smooth consistency.
  • Add sultanas and peel/cherries and mix well.
  • Pour into loaf tine and bake for half an hour.
  • Allow to cool for 5-10 minutes before removing from tin.
  • Combine hot milk and icing sugar to a smooth consistency. Pour over the cake as soon as you remove it from the tin while it's still warm.
  • Decorate with coconut and almonds.

Nutrition Facts : Calories 197.36 kcal, Carbohydrate 35.42 g, Protein 3.38 g, Fat 5.22 g, SaturatedFat 2.29 g, Cholesterol 22.04 mg, Sodium 37.61 mg, Fiber 1.2 g, Sugar 22.25 g, ServingSize 1 serving

WHITE CHOCOLATE CAKE



White Chocolate Cake image

This White Chocolate Cake is both decadent and delicious. White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.

Provided by Olivia

Categories     Dessert

Time 2h40m

Number Of Ingredients 18

5 oz white chocolate (chopped (or white chocolate chips))
1 1/2 cups milk
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter (room temperature)
1 1/4 cups granulated sugar
3 large eggs (room temperature)
1 tsp vanilla
6 large egg whites
2 cups granulated sugar
2 cups unsalted butter (room temperature)
6 oz white chocolate (chopped, melted, cooled)
3.75 oz white chocolate (finely chopped)
1.5 oz heavy cream
5 drops bright white color gel
12 white chocolate Lindt truffles
white chocolate shavings

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.

Nutrition Facts : Calories 928 kcal, Carbohydrate 98 g, Protein 10 g, Fat 57 g, SaturatedFat 35 g, Cholesterol 180 mg, Sodium 199 mg, Fiber 1 g, Sugar 76 g, ServingSize 1 serving

WHITE CHOCOLATE CAKE



White Chocolate Cake image

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

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 (1 ounce) squares white chocolate, chopped
½ cup hot water
1 cup butter, softened
1 ½ cups white sugar
3 eggs
1 cup buttermilk
6 (1 ounce) squares white chocolate, chopped
2 ½ tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract

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

CHOCOLATE CHERRY JUBILEE CAKE



Chocolate Cherry Jubilee Cake image

Make and share this Chocolate Cherry Jubilee Cake recipe from Food.com.

Provided by ChocoNut42

Categories     Dessert

Time 1h

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 8

1 (16 ounce) package dark chocolate cake mix
1 teaspoon almond extract
21 ounces cherry pie filling
3 eggs
1 cup semi-sweet chocolate chips
1 tablespoon butter
2 tablespoons milk
1/2 cup powdered sugar

Steps:

  • Heat oven to 350 degrees Fahrenheit.
  • Grease and flour 12 cup fluted tube pan.
  • An a large bowl, blend cake mix, almond extract, cherry filling, and eggs.
  • Beat at highest speeds for two minutes.
  • Pour into the previously prepared pan.
  • Bake at 350 degrees for 50 minutes.
  • In a small saucepan, blend chocolate chips, margarine, and milk over low heat until chocolate melts, stirring constantly.
  • Remove the pan from heat.
  • Stir in powdered sugar until smooth.
  • Spoon over the now-cooled cake.

Nutrition Facts : Calories 251.8, Fat 9.3, SaturatedFat 3.6, Cholesterol 37, Sodium 264.2, Carbohydrate 41.9, Fiber 1.5, Sugar 20.4, Protein 3.5

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