Introduction:
A White Chocolate Birthday Cake is an elegant and indulgent treat that brings a touch of sophistication to any celebration. This cake features moist and tender layers infused with white chocolate, topped with a creamy white chocolate frosting. It’s perfect for birthdays and other special occasions, offering a delightful balance of sweetness and rich chocolate flavor.
Ingredients:
For the Cake:
- 2 1/2 cups (320g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) sour cream
- 6 oz (170g) white chocolate, chopped
- 3/4 cup (170g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
For the White Chocolate Frosting:
- 8 oz (225g) white chocolate, chopped
- 1 cup (240ml) heavy cream
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
Optional Additions:
- Fresh berries or white chocolate shavings for garnish
- Edible flowers for decoration
Instructions:
1. Prepare the Cake Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Prepare the Wet Ingredients:
- In a small saucepan, heat the milk over medium heat until hot but not boiling. Remove from heat and add the chopped white chocolate, stirring until completely melted and smooth. Let it cool slightly.
- In a separate bowl, combine the sour cream and vanilla extract.
4. Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the white chocolate mixture and sour cream mixture. Begin and end with the dry ingredients, mixing until just combined.
6. Bake the Cake:
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare the Frosting:
- In a small saucepan, heat the heavy cream over medium heat until hot but not boiling. Remove from heat and add the chopped white chocolate, stirring until melted and smooth. Let it cool to room temperature.
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
- Add the cooled white chocolate mixture and vanilla extract to the butter mixture, beating until well combined and fluffy.
8. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish with fresh berries, white chocolate shavings, or edible flowers if desired.
Tips for Success:
- Ensure all ingredients are at room temperature for the best texture and consistency.
- Do not overmix the batter to keep the cake light and fluffy.
- Chill the cake briefly before frosting if the layers are too soft.
Nutritional Estimate:
(Per Serving, based on 12 servings)
- Calories: 580
- Fat: 34g
- Saturated Fat: 21g
- Cholesterol: 140mg
- Sodium: 200mg
- Carbohydrates: 64g
- Fiber: 0g
- Sugars: 50g
- Protein: 5g
Recommendation:
White Chocolate Birthday Cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, let it come to room temperature for the best flavor and texture. This cake pairs wonderfully with a glass of champagne or a cup of tea for an extra special celebration.
Enjoy your White Chocolate Birthday Cake!
