White Chocolate Vanilla Cake Recipes

EASY WHITE CHOCOLATE AND VANILLA BUNDT CAKE RECIPE

Steps:

• Grease and flour your bundt pan (it should have at least 10 cups capacity)
• Make the milk & white chocolate mixture: Transfer the chopped white chocolate to a heatproof bowl and add the hot milk. Wait for 1 minute and stir well to combine. Add the vanilla, the salt and the egg whites and stir well with a fork. Let it come to room temperature before you add it to the flour mixture.
• Preheat your oven to 350°F (175°C)
• Mix the dry ingredients: Transfer the flour, the baking powder, the sugar and the butter to the bowl of your electric mixer. Beat until the mixture resembles wet sand.
• Finish the cake batter: Add two thirds of the milk mixture to the bowl and beat for two minutes. Scrape the bottom of the bowl with a spatula, add the rest of the milk mixture and beat for another one and a half minute more, until the mixture is smooth and velvety.
• Bake: Pour the batter into your prepared bundt pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let it rest for ten minutes and invert to wire rack. Let it cool completely.
• Make the white chocolate glaze: transfer all the ingredients for the glaze to a heatproof bowl and melt over a water bath (you can also melt it in a small pot over low heat). Let it come to room temperature. Drizzle the glaze over the cake and sprinkle with sliced almonds. Slice and eat!

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.

VANILLA BEAN CAKE WITH WHITE CHOCOLATE GANACHE

Steps:

• Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside. , Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes., For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. , Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.

WHITE CHOCOLATE-VANILLA CAKE

Steps:

• Heat the oven to 275°F or 250°F on convection. Set six 6-ounce ramekins or twelve 2 1/2-inch square molds on a baking sheet and spray them with cooking spray, rotating the tray so you can spray all sides of the ramekins.
• Melt the chocolate in a glass bowl in 30-second spurts in the microwave, or melt in a double boiler. After each spurt, let the chocolate sit for a minute or so, then stir it with a heatproof rubber scraper. Let the chocolate cool to 115°F.
• Meanwhile, combine the egg whites, vanilla seeds (rinse, dry, and save the pod for another use), and cream of tartar in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add 3 tablespoons of the sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add 3 more tablespoons of the sugar and continue beating until the whites have formed firm peaks. Add the remaining 1 tablespoon sugar and beat until the whites are glossy and smooth and almost stiff. Keep your eye on the whites, so you don't overbeat them.
• While you whip the whites, sift the flour and the 1 1/2 teaspoons sugar together onto a piece of waxed paper. Beat the yolks with a whisk in a medium bowl until they are satiny smooth, then whisk in the flour and sugar. You're not trying to aerate here; just get the yolks smooth again.
• Scrape the chocolate into a large mixing bowl and check to make sure it's at temperature. If it has cooled below 115°F, heat up the melted butter, using that to play with the chocolate temperature. Whisk the chocolate and butter together. Right after you add the remaining tablespoon of sugar to the whites, whisk the egg yolks into the chocolate. Chances are, this will look a little grainy, and the butter may separate. It will come together with the whites.
• Scoop out a little less than one-quarter of the whites with a big rubber scraper and fold them into the chocolate to lighten it. Add the rest of the egg whites and fold in quickly and thoroughly.
• Transfer the batter to a pastry bag and pipe into the ramekins, filling them just more than halfway. Slide the sheet into the oven and bake for 12 minutes, rotating the pan halfway through baking. The cakes are done when they are doubled in size and feel just set when you touch them. Any air bubbles that have risen to the top will have burst.
• Let cool, still on the baking sheet, on a rack. The cakes will fall, and quickly. When the cakes have cooled, cover them all with plastic wrap and keep them at room temperature until you're ready to serve.
• Heat the oven to 350°F or 325°F on convection. Uncover the cakes and slip them into the oven for about 5 minutes, just until warmed through and rerisen slightly. The cakes should also take on a little bit of color. Invert the cakes onto dessert plates.
• Unwrap the carpaccio and push it partway out of the tube. Cut thin slices and set one slice next to each cake. Shower the cake with confectioners' sugar and garnish with some micro shiso if you want.
• You can replace the carpaccio with a simple citrus salad. Segment a variety of oranges (see page 115), such as navels, clementines, tangelos, and Cara Cara, and collect the resulting juice in a cup. Warm a couple of tablespoons of honey and stir it into the juice. Pour over the segments and refrigerate until very cold.

BEST WHITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
• Sift flour, baking powder, and salt together into a medium bowl.
• Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
• Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
• Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
• Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
• Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.

WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.