White Chocolate Cream Cake recipe

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Ingredients

3 (1 ounce) squares white chocolate, chopped
2 ¼ cups all-purpose flour
1 ½ cups white sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
1 ⅔ cups heavy cream
3 eggs
1 teaspoon almond extract
3 (1 ounce) squares white chocolate, chopped
3 ½ cups confectioners' sugar
¼ cup butter, softened
4 tablespoons water
½ teaspoon almond extract

Nutrition Info

851.3 calories
carbohydrate: 133.2 g
cholesterol: 157.3 mg
fat: 33.1 g
fiber: 1 g
protein: 8.3 g
saturatedFat: 19.8 g
servingSize: -
sodium: 352.8 mg
sugar: 103.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.

  2. In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted, set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt, set aside. In a large chilled bowl, whip heavy cream until stiff peaks form, set aside.

  3. In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.

  4. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

  5. To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted, cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

Recipe Yield

2 - (8 or 9 inch) pans

Recipe Note

The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.

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