This White Chocolate Vanilla Cake is a delightful twist on classic vanilla cake recipes, offering a rich, sweet flavor that’s perfect for any occasion. You’ll love how straightforward it is to make, resulting in a moist crumb and a decadent finish. Get ready to impress your friends and family with this irresistible treat.
Key Ingredients & Substitutions
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granulated Sugar: You can use an equivalent amount of coconut sugar for a slightly different flavor.
- Unsalted Butter: Margarine or a plant-based butter substitute works well.
- Eggs: For an egg-free version, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Whole Milk: Any dairy or non-dairy milk (like almond or soy milk) can be used.
- White Chocolate: High-quality white chocolate chips or a chopped bar will give the best flavor.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- ½ cup white chocolate chips, finely chopped
For the White Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ½ cup white chocolate chips, melted and cooled
- 2-3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Prep time: 30 minutes
- Cook time: 30-35 minutes
- Total time: 1 hour 15 minutes
- Servings: 12
- Tools needed: 9-inch round cake pans, electric mixer, spatulas
Step-by-Step Instructions
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This prevents sticking and ensures easy removal.
2. Whisk Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure everything is well combined and there are no lumps.
3. Cream Wet Ingredients
In a separate large bowl, using an electric mixer, cream the softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Incorporate the milk and vanilla extract next.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to a tough cake. Gently fold in the finely chopped white chocolate chips.
5. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Make the White Chocolate Frosting
While the cakes cool, prepare your frosting. In a large bowl, cream the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the milk, until light and fluffy. Beat in the cooled melted white chocolate, vanilla extract, and a pinch of salt until creamy and smooth.
7. Assemble and Frost
Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the entire cake. Decorate as desired.
Variation Ideas
- Berry Burst: Add a layer of fresh raspberries or sliced strawberries between the cake layers before frosting.
- Citrus Zest: Include the zest of one lemon or orange in the cake batter for a brighter flavor.
- Coconut Dream: Mix ½ cup shredded coconut into the cake batter and sprinkle more on top of the frosting.
Storage Instructions
Store any leftover White Chocolate Vanilla Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerating, allow slices to come to room temperature before serving for the best texture and flavor.
Frequently Asked Questions
Q: Can you make this cake ahead of time?
A: Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or freeze. Frost the cake the day you plan to serve it.
Q: How do you prevent dry cake?
A: Ensure your butter, eggs, and milk are at room temperature. Also, do not overmix the batter; mix until just combined.
Q: Can you use a different size cake pan?
A: You can use a 9×13 inch pan, but the baking time will change. Start checking for doneness around 25-30 minutes.
Q: What is the best way to melt white chocolate for the frosting?
A: Gently melt white chocolate in a microwave in 30-second intervals, stirring between each, or use a double boiler to prevent scorching. Let it cool slightly before adding to the frosting.
Q: How do you get flat cake layers?
A: Using cake strips around your pans can help the cakes bake more evenly and prevent doming. You can also level the cakes with a serrated knife once cooled.
Q: Why did my white chocolate seize when melting?
A: White chocolate can seize if it gets too hot or if even a tiny bit of water gets into it. Melt it slowly and carefully.