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White Chocolate Cake with White Chocolate Buttercream Recipe

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4.1 from 6 reviews

This white chocolate cake is a soft, fluffy sponge packed with white chocolate chips and topped with a smooth, creamy white chocolate buttercream. Perfectly balanced between sweet and rich, it’s an indulgent treat that’s ideal for celebrations or a special dessert.

Ingredients

White Chocolate Sponge

  • 240 g self-raising flour (plus an extra ½ tsp for coating chocolate chips)
  • 200 g margarine or butter (soft, at room temperature)
  • 200 g caster sugar
  • 2 large eggs
  • 80 g full-fat natural or Greek yogurt
  • ½ tsp bicarbonate of soda
  • 200 g white chocolate chips or finely chopped white chocolate
  • ¼ tsp vanilla extract

White Chocolate Buttercream

  • 175 g butter (soft, at room temperature)
  • 175 g icing sugar
  • 140 g white chocolate
  • Milk (a little, if needed to adjust buttercream consistency)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C (160°C fan). Line two 20cm round sandwich tins with greaseproof paper or reusable baking liners to ensure easy release of the cakes after baking.
  2. Prepare Chocolate Chips: Microwave 200 g white chocolate chips for 10 seconds, just enough to make them tacky around the edges without melting. Toss them in ½ tsp of flour to coat, which helps prevent them from sinking in the batter.
  3. Cream Butter and Sugar: In a large bowl, cream together the 200 g margarine or butter and 200 g caster sugar until light in color and fluffy in texture, creating a good aerated base for the sponge.
  4. Combine Wet Ingredients: In a separate bowl, mix 2 large eggs, 80 g natural yogurt, and ¼ tsp vanilla extract with a fork until just combined to ensure an even incorporation into the batter.
  5. Mix Wet into Creamed Base: Gradually add the egg and yogurt mixture to the creamed butter and sugar, beating well after each addition. The mixture may look slightly split due to the yogurt, which is normal.
  6. Add Dry Ingredients: Fold in 240 g self-raising flour and ½ tsp bicarbonate of soda gently to the wet mixture until just combined, maintaining the sponge’s lightness.
  7. Fold in Chocolate Chips: Fold in roughly two-thirds of the coated white chocolate chips carefully, distributing them evenly without over-mixing.
  8. Divide Batter and Add Toppings: Divide the batter evenly between the two prepared tins and spread using the back of a spoon. Sprinkle the remaining chocolate chips over the tops for extra texture and visual appeal.
  9. Bake the Cakes: Bake in the preheated oven for approximately 25 minutes or until a skewer inserted into the center comes out clean, indicating the cakes are cooked through.
  10. Cool the Cakes: Allow the cakes to cool in their tins for about 10 minutes before removing to a wire rack to cool completely, ensuring they don’t become soggy.
  11. Melt White Chocolate for Buttercream: Melt 140 g white chocolate in a bain-marie or microwave in short bursts, then allow it to cool to room temperature while still runny.
  12. Make Buttercream: Beat together 175 g soft butter and 175 g icing sugar until combined, then gradually beat in the cooled melted white chocolate until smooth and fluffy.
  13. Adjust Buttercream Consistency: If the buttercream is too stiff, add milk one teaspoon at a time to reach spreadable consistency. If too soft, chill briefly to firm up.
  14. Assemble Cake: Place one sponge layer on a serving dish. Spread half of the buttercream evenly on top using a palette knife. Repeat with the second sponge and the remaining buttercream.
  15. Decorate: Finish by decorating the cake with your preferred toppings such as freeze-dried raspberries and white chocolate shavings for an inviting presentation.
  16. Serve and Enjoy: Slice the cake and enjoy this decadent white chocolate treat with friends or family.

Notes

  • Reading the full blog post may provide helpful tips and answers to frequently asked questions about this recipe.
  • Ensure butter and eggs are at room temperature for best mixing results.
  • Coating the chocolate chips in flour prevents them from sinking in the batter.
  • For a firmer buttercream, chill it briefly if it becomes too soft.
  • Use quality white chocolate for the best flavor and smoothness in both sponge and buttercream.

Find it online: https://bitezly.com/white-chocolate-cake-with-white-chocolate-buttercream-recipe/