White Chocolate Layer Cake

White Chocolate Layer Cake

⭐ Ingredients

• For the Cake (3 layers, 20–22 cm pans)

• 2 ½ cups (310 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 cup (230 g) unsalted butter, softened
• 1 cup (240 ml) milk, room temperature
• ½ cup (90 g) white chocolate, melted and slightly cooled
• 4 large egg whites, room temperature
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract

• For the White Chocolate Buttercream

• 1 cup (230 g) unsalted butter, softened
• 4 cups (500 g) powdered sugar
• 180 g white chocolate, melted and cooled
• 3–4 tablespoons heavy cream (or milk)
• 1 teaspoon vanilla extract
• A pinch of salt

Decoration

White chocolate truffles, Lindt balls, or similar

Extra piping buttercream

🥣 Instructions

1. Prepare the Cake Layers

1. Preheat oven to 175°C.

2. Grease and line three 20 cm pans.

3. In a bowl, whisk flour, baking powder, and salt.

4. In another bowl, beat butter and sugar until light and fluffy (3 minutes).

5. Add egg whites gradually and continue mixing.

6. Add melted white chocolate and vanilla—mix well.

7. Add flour mixture and milk alternately, starting and ending with flour.

8. Divide batter evenly into pans.

9. Bake 22–26 minutes, or until a toothpick comes out clean.

10. Cool completely.

2. Make the White Chocolate Buttercream

1. Beat butter for 2 minutes until creamy.

2. Add powdered sugar gradually.

3. Add melted white chocolate, vanilla, salt, and cream.

4. Beat for 2–3 minutes until smooth and fluffy.

3. Assemble the Cake

1. Place the first layer on a stand.

2. Spread an even layer of buttercream.

3. Add second and third layers, repeating frosting.

4. Frost the entire cake with a rustic spatula texture (as in the photo).

5. Pipe rosettes on top.

6. Place white chocolate truffles on each rosette.

🍰 Tips for Success

Use room-temperature ingredients for a smoother batter.

Don’t overmix after adding flour.

Chill cake for 20 minutes before final frosting for cleaner edges.