White Chocolate Layer Cake
Velvety-soft white chocolate cake layered with raspberry preserves and silky white chocolate buttercream.
servings
Ingredients
White Chocolate Cake
- 9 ounces cake flour (2 cups, see note)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 8 ounces granulated sugar (1 cup, divided)
- 6 ounces whole milk (¾ cup, room temperature, divided)
- 6 ounces unsalted butter (room temperature (see note))
- 1 tablespoon vanilla extract
- 6 ounce white chocolate (melted and cooled to room temp (see note))
- 6 large egg whites (room temperature (see note))
- ½ teaspoon cream of tartar
White Chocolate Meringue Buttercream
- 8 ounces granulated sugar (1 cup)
- 5 egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon table salt
- 1 pound unsalted butter (cut into 1" cubes)
- 2 teaspoons vanilla extract
- 4 ounces white chocolate (melted and cooled to room temp)
Assembly
- 8 ounces white chocolate (for decoration)
- 4 ounces raspberry preserves (⅓ cup)
Instructions
Cake
- Preheat the oven to 350 °F. Line two 8"x3" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
- In a mixing bowl or the bowl of a stand mixer, sift 9 ounces cake flour, 2 teaspoons baking powderand ¾ teaspoon salt with half of the granulated sugar. Mix on low speed for 30 seconds to distribute the leavening. With the mixer on low speed toss in 6 ounces unsalted butter, a tablespoon at a time. Mix until the butter is broken down then with the mixer still running on low, slowly add half the milk.
- Increase the speed to medium and beat about 2-3 minutes until the batter lightens in texture and becomes aerated. If your using a hand mixer this may take an extra minute or two. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
- With the mixer running on low speed, add the remaining milk and 1 tablespoon vanilla extract. Mix to combine then with the mixer running on low add 6 ounce white chocolate (melted). Set the batter aside.
- In another bowl, whip 6 large egg whites with ½ teaspoon cream of tartar on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the rest of the sugar. Turn the mixer to medium-high and whip the whites to full peak.
- Fold the whites into the base in 2 parts, folding just until there are no streaks of egg white. Divide the batter evenly between the 2 pans and spread to level.
- Bake about 25 minutes until the center of the cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean.
- Cool at least 20 minutes in the pan and then turn out onto a cooling rack. Wrap in plastic and set aside at room temperature until you're ready to assemble the cake. (see note)
Frosting
- In a large mixing bowl, combine 8 ounces granulated sugar, 5 egg whites, ½ teaspoon cream of tartar and ¼ teaspoon table salt. Set the bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Stir the egg whites mixture until the temperature reaches between 160 °F °F.
- Remove the bowl from the heat and whip the whites in high speed until stiff peaks form and the whites are cooled to about 80 °F °F.
- With the mixer running on low speeds, toss in 1 pound unsalted butter, a few tablespoons at a time. Add 2 teaspoons vanilla extract. Increase the speed to medium high and whip until the buttercream comes together.
- Reduce the mixer to low speed, add the melted 4 ounces white chocolate to the buttercream and mix to combine. Hold the buttercream at room temperature until you're ready to assemble the cake.
Assembly
- Melt 8 ounces white chocolate. Spread half the melted chocolate in a very thin layer over a ½ sheet of parchment paper or silicone baking mat. Spread the other half on another half sheet. Allow the chocolate to set completely (it can be refrigerated) then peel it off the parchment and let it break it into large shards. Set the flakes aside.
- Trim the brown tops and bottoms from each cake then split each cake in half, horizontally (this is called torting). You will now have 4 layers.
- Divide the buttercream in 1/2, reserve one 1/2 for icing the cake, use the remaining for filling.
- Place the bottom layer on your serving platter or onto a cardboard cake circle. Spread ½ of the filling buttercream on the layer. Top with the second layer. Spread 4 ounces raspberry preserves over the layer. Top with the 3rd layer. Spread the remaining filling buttercream on the layer and place the 4th layer on the cake. Ice the sides and top of the cake with a thin layer of reserved buttercream for a crumb coating. Refrigerate the cake for 30 minutes to set the layers.
- Remove the cake from the refrigerator. Ice the cake with the remaining buttercream and immediately cover the cake with white chocolate flakes.
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Equipment
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess. I prefer bleached cake flour for the softest texture.
Room temperature butter is between 65°F and 70°F. It should be slightly pliable but not soft and melting.
Do not use pasteurized egg whites as they may not whip up properly.
The white chocolate should be melted and cooled to room temp. If the chocolate is very warm when it's added to the batter or the frosting it will melt the other ingredients. If it is starting to solidify it will form lumps when added to the batter.
The wrapped cakes can be frozen for up to a month. Defrost in the wrapping.
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