Splattered White Chocolate Cake Recipes

WHITE CHOCOLATE CAKE

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.

WHITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Coat 2, 8- inch round pans with nonstick spray. Cut parchment paper into rounds that fit in the bottom of the pans, and place into spray pans. Coat again with nonstick spray. Set aside.
• In small saucepan over medium-low heat, melt together the white chocolate and hot water, stirring until smooth. Set pan aside to cool slightly.
• In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, vanilla, salt, baking soda, and baking powder. Mix until combined, scraping the sides of the bowl as necessary.
• Turn mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. Mix in the melted white chocolate, mixing until smooth.
• Pour the batter equally into the prepared pans.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the cakes in the pan for 5 minutes, and then invert onto a wire rack to cool completely.
• Place the chopped white chocolate into a microwave-safe bowl. Melt the white chocolate in the microwave on full power in 30 second increments, stirring after each until the white chocolate is melted and smooth. Set aside to cool to room temperature.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar until smooth and creamy. Add in the cooled white chocolate and continue mixing for 2 minutes until creamy.

WHITE CHOCOLATE CAKE

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.