Lucy M. This cake is a perfect treat for anyone who loves the rich blend of white chocolate and vanilla. It’s my go-to dessert to impress guests or indulge in something sweet!
Introduction
The White Chocolate and Vanilla Cake has become one of my all-time favorites to bake. I mean, who doesn’t love the combination of creamy white chocolate and sweet vanilla? It’s moist, fluffy, and the frosting is like a dream. Honestly, every bite feels like a special occasion. It’s the kind of cake that’ll have everyone asking for the recipe, trust me. So, let’s get to it!
Ingredients
For the cake:
- 1⅓ cups (280g) granulated sugar
- 2½ cups (310g) all-purpose flour
- 1½ cups (340g) buttery spread, cold from the fridge
- 7 large eggs
- 3 tsp vanilla extract
- 1 tbsp baking powder
- 1 tsp salt
For the frosting:
- 9 oz (250g) white chocolate
- ¾ cup + 3 tbsp (210g) salted butter, softened
- 1½ cups (350g) full-fat cream cheese
- 2 cups (260g) powdered sugar
- 2 tbsp freeze-dried raspberries
Instructions
- Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. It’s the easiest way to ensure your cake won’t stick.
- In a large mixing bowl, beat together the cold buttery spread and sugar until it’s light and fluffy. I love using a hand mixer for this, but a stand mixer will work just as well.
- Next, add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and keep beating until it’s well incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with small splashes of milk (about 1/4 cup at a time). Keep mixing until everything is fully combined and the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Pop them into the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s done when the cake is golden and springy to the touch.
- While the cakes are cooling, make the frosting. In a heatproof bowl, melt the white chocolate either in the microwave or using a double boiler. Once it’s melted and smooth, let it cool for a few minutes.
- In another bowl, beat together the softened butter and cream cheese until they’re soft and creamy. Slowly add the powdered sugar, one tablespoon at a time, until it’s smooth and thick.
- Pour in the cooled white chocolate and continue to beat until everything is fully incorporated. This frosting should be thick, creamy, and oh-so-delicious.
- Once your cakes are completely cooled, frost the top of one layer generously. Place the second cake on top and continue frosting the top and sides.
- For a special touch, sprinkle the top with freeze-dried raspberries. The pop of color and tartness pairs perfectly with the sweetness of the frosting.
White Chocolate and Vanilla Cake
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. It’s the easiest way to ensure your cake won’t stick.
- In a large mixing bowl, beat together the cold buttery spread and sugar until it’s light and fluffy. I love using a hand mixer for this, but a stand mixer will work just as well.
- Next, add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and keep beating until it’s well incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with small splashes of milk (about 1/4 cup at a time). Keep mixing until everything is fully combined and the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Pop them into the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s done when the cake is golden and springy to the touch.
- While the cakes are cooling, make the frosting. In a heatproof bowl, melt the white chocolate either in the microwave or using a double boiler. Once it’s melted and smooth, let it cool for a few minutes.
- In another bowl, beat together the softened butter and cream cheese until they’re soft and creamy. Slowly add the powdered sugar, one tablespoon at a time, until it’s smooth and thick.
- Pour in the cooled white chocolate and continue to beat until everything is fully incorporated. This frosting should be thick, creamy, and oh-so-delicious.
- Once your cakes are completely cooled, frost the top of one layer generously. Place the second cake on top and continue frosting the top and sides.
- For a special touch, sprinkle the top with freeze-dried raspberries. The pop of color and tartness pairs perfectly with the sweetness of the frosting.
Nutritional Value (per serving)
- Calories: 570
- Fat: 35g
- Carbs: 64g
- Protein: 6g
- Fiber: 2g
- Sugar: 42g
For another irresistible treat, be sure to explore our Mary Berry Chocolate Victoria Sandwich Recipe. They’re every bit as satisfying as our White Chocolate and Vanilla Cake.
FAQs
1. What cake flavors go well with white chocolate?
White chocolate pairs beautifully with a variety of flavors like raspberry, lemon, strawberry, coconut, and almond. These flavors complement its creamy sweetness, adding a refreshing balance to the richness of the white chocolate.
2. Is vanilla chocolate and white chocolate the same?
No, vanilla chocolate and white chocolate are not the same. White chocolate is made from cocoa butter, sugar, and milk solids, while vanilla chocolate typically refers to a chocolate flavor infused with vanilla, often made with milk or dark chocolate as a base.
Conclusion
This White Chocolate and Vanilla Cake is one of those recipes that never gets old. It’s perfect for birthdays, celebrations, or just because you deserve a slice of something amazing. The fluffy cake paired with creamy white chocolate frosting will have everyone coming back for more. Trust me, it’s worth the effort! Enjoy!
