WHITE CHOCOLATE CAKE
An easy, from-scratch tall white chocolate cake with white chocolate whipped into the cake and then topped with white chocolate frosting.
Provided by Julie Clark
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Place the white chocolate (broken into pieces) and hot water in a microwave-safe bowl.
- Melt the white chocolate in 20 second intervals, stirring between each time, until the chocolate is melted. Set aside.
- Separate the eggs, placing the egg yolks in a small bowl to set aside for later and place the egg whites in a mixing bowl. Beat the egg whites until they are frothy and hold stiff peaks. Set the frothed egg whites in the refrigerator for later.
- Preheat the oven to 325 degrees Fahrenheit.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add in the egg yolks and vanilla. Mix well.
- Add in the melted white chocolate and mix well.
- In a small bowl, combine the flour, salt and baking soda.
- Add the flour mixture to the butter/sugar alternately with the buttermilk, beating and scraping the sides of the bowl as needed between each addition.
- Carefully fold in the egg whites and mix just until the egg whites are fully mixed in.
- Grease with shortening and flour two 9" cake pans.
- Divide the cake batter evenly between the two prepared pans.
- Bake at 325 degrees Fahrenheit for about 25-28 minutes or until the center of the cake bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
- **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
- Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
- Add the powdered sugar and vanilla.
- Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.
- Place one cooled cake layer on a cake plate.
- Frost the top of the cake layer with frosting.
- Place the second cake on top.
- Frost the outside of the cake, both the top and the sides, with the rest of the frosting, smoothing it was you go.
- Decorate the top with additional shaved white chocolate or fresh fruit if desired.
- This cake can be stored at room temperature for 24 hours, then refrigerate any leftovers.
Nutrition Facts : Calories 658 kcal, Carbohydrate 66 g, Protein 7 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 125 mg, Sodium 405 mg, Sugar 48 g, ServingSize 1 serving
WHITE CHOCOLATE CAKE
This is a stunner of a cake! It's dense, but oh so moist. The white chocolate pairs beautifully with the strawberry jam!
Provided by Shelly
Time 50m
Number Of Ingredients 15
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 SHEET CAKE WITH WHITE CHOCOLATE FROSTING
Serving a crowd? Try a white chocolate cake slathered with a dreamy white chocolate frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
- In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small microwavable bowl, microwave 3 oz white chocolate and 3 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
- In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth. Spread frosting over cake; sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 27 g, TransFat 0 g
WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE ICING
This is a white chocolate cake with a white chocolate icing. I got this recipe from my mother and it's a beautiful, smooth cake, good for any occasion.
Provided by heather hesson
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Place chopped white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Cream sugar and butter together using an electric mixer until fluffy. Add 4 egg yolks, 1 at a time, beating well after each addition. Mix in vanilla extract and melted chocolate.
- Combine flour, baking soda, and salt in another bowl. Blend into butter mixture, alternating with buttermilk, beating well after each addition.
- Beat egg whites in a separate bowl until stiff; fold into batter. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Combine melted white chocolate, confectioners' sugar, hot water, butter, egg yolks, vanilla extract, and salt in a mixing bowl; beat into a smooth icing using an electric mixer.
- Place 1 cake layer on a serving plate. Cover with some frosting and another cake layer. Repeat once more. Frost the top and sides of the cake with the remaining icing.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 103.1 g, Cholesterol 153.7 mg, Fat 31 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 18.5 g, Sodium 436.2 mg, Sugar 79.3 g
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 TEXAS SHEET CAKE
A fast, EASY, no-mixer cake that's soft, fluffy, tender, and just melts in your mouth!! The white chocolate twist on a traditional Texas chocolate sheet cake is DELISH! A perfect PARTY cake!!
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 1h26m
Number Of Ingredients 15
Steps:
- Preheat oven to 375F. Spray a 15x10x1-inch baking pan very well with floured cooking spray or grease and flour the pan; set aside.
- To a large mixing bowl, add the first 5 ingredients and whisk to combine; set aside.
- In a small saucepan, combine the butter, water, and bring just to a boil. Stir it into the flour mixture.
- To a small bowl, add the eggs, sour cream, almond extract, and whisk well to incorporate. Stir it into the flour mixture.
- Transfer batter to prepared pan and bake for about 16 to 17 minutes, or until done and a toothpick inserted into the center comes out clean (Note - the original recipe states to bake for 18 to 22 minutes however in my oven that would have been far too overdone and burnt); always bake until done whatever that means in your oven.
- Allow cake to cool in pan on a wire rack while you prepare the frosting.
- To a medium saucepan add the butter, milk, and bring just to a boil.
- Turn off the heat and add the confectioners' sugar, almond extract, and whisk well to incorporate until smooth.
- Quickly turn frosting out over the cake, smoothing it lightly with a spatula. Frosting will set up quickly.
- Evenly sprinkle with white chocolate chips before serving.
- Cake will keep airtight at room temp for up to 5 days. I am comfortable storing frosted desserts at room temp. If you are not, store in the fridge noting the cake will be more prone to drying out.
Nutrition Facts : ServingSize 1
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
CHOCOLATE SHEET CAKE I
Good old fashioned chocolate cake with homemade chocolate frosting. A family favorite for many many years.
Provided by KIMLAMB9999
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
- In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
- To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake
Nutrition Facts : Calories 599.4 calories, Carbohydrate 91.8 g, Cholesterol 36.2 mg, Fat 25.4 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 373.5 mg, Sugar 73.1 g
WHITE TEXAS SHEET CAKE
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! -Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Nutrition Facts : Calories 409 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
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
EASY CHOCOLATE SHEET CAKE WITH CHOCOLATE FROSTING
Great, easy chocolate cake. This a great everyday cake or, with company, just put some ice cream on top and serve. Friends always want the recipe so have some copies ready.
Provided by Francie Wise
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan with butter and sprinkle with flour.
- Mix sugar, flour, and baking soda in a large bowl and set aside.
- Combine butter, water, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Pour over the flour mixture and stir to combine. Mix in buttermilk, eggs, and vanilla extract until batter is well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 18 to 20 minutes.
- Melt butter, buttermilk, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Stir in powdered sugar and vanilla extract. Add nuts and stir until frosting starts to lose its gloss.
- Spread frosting on the cake while it is still warm.
Nutrition Facts : Calories 485 calories, Carbohydrate 68 g, Cholesterol 69.5 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 11.9 g, Sodium 105.5 mg, Sugar 53.4 g
More about "white chocolate sheet cake with white chocolate frosting recipes"
WHITE CHOCOLATE FROSTING - THE BEST CAKE RECIPES
From thebestcakerecipes.com
MALTED WHITE CHOCOLATE SHEET CAKE RECIPE ON FOOD52
From food52.com
THE BEST WHITE CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
WHITE SHEET CAKE WITH CHOCOLATE FROSTING | LIL' LUNA
From lilluna.com
WHITE SHEET CAKE WITH CHOCOLATE FROSTING RECIPE
From recipes.net
WHITE TEXAS SHEET CAKE WITH CHOCOLATE FROSTING
From bsugarmama.com
CHERRY CHOCOLATE COLA CAKE RECIPE | KARDEA BROWN | FOOD NETWORK
From foodnetwork.com
Author Kardea BrownSteps 5Difficulty Easy
MARY BERRY SHARES LEMON DRIZZLE SHEET CAKE AND BROWNIE LOAVES …
From goodmorningamerica.com
HOMEMADE CHOCOLATE SHEET CAKE & CHOCOLATE FROSTING
From momsdinner.net
BEST WHITE CHOCOLATE CAKE RECIPE - DELISH
From delish.com
43 INDULGENT CHOCOLATE RECIPES FOR THE MOM IN YOUR LIFE - MSN
From msn.com
EASY WHITE CHOCOLATE CAKE WITH CAKE MIX (+ FROSTING)
From quickandeasybaking.com
WHITE CHOCOLATE BUTTERCREAM FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEANUT BUTTER TEXAS SHEET CAKE - RECIPEBOY
From recipeboy.com
CAKE MIX CHOCOLATE CHIP COOKIES - THE COOKIE ROOKIE®
From thecookierookie.com
TEXAS SHEET CAKE - BUDGET BYTES
From budgetbytes.com
CHOCOLATE CAKE WITH WHITE FROSTING | THE BEST CAKE RECIPES
From thebestcakerecipes.com
HOW TO MAKE CAKE FLOUR » HUMMINGBIRD HIGH
From hummingbirdhigh.com
CHOCOLATE TEXAS SHEET CAKE | TEXAS SHEET CAKE | EAT THE LOVE
From eatthelove.com
WHITE CHOCOLATE LAYER CAKE WITH WHITE CHOCOLATE FROSTING
From reneeskitchenadventures.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love