White Chocolate Cake & Frosting

Some people have asked for my home made cake and frosting recipes, so here goes:

White Chocolate Cake 

This makes enough batter for 3 9” cakes, but I normally just make about 3 dozen cupcakes with it.  Usually bake for 20-25 minutes (toothpick test at 20, then add 5 minutes between checks until they’re done) for cupcakes

  • 4 (1 ounce) squares white chocolate, chopped
  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 egg whites

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. 
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
  4. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Whipped Cream Cream Cheese Frosting

This makes plenty of frosting for the above cake recipe

  • 1 (8 ounce) package cream cheese
  • 1 cups white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream

 

  1. In a small bowl beat whipping cream until stiff peaks form; set aside. (it’s best to use a metal bowl and put it and the beater in the freezer for at least 30 minutes before beating)
  2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream

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