White Chocolate Cake

White Chocolate Cake

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation is my own.

This light and delicate cake is made up of a velvet sponge complemented with layers of silky smooth white chocolate cream cheese frosting.

I want you, too, to receive dessert accolades from the people you know you opt for a less traditional chocolate option. I’m pretty sure you have some family members and friends you regularly gather with for dinner parties and other social festivities. They would greatly appreciate you for gracing the dessert table with this light & delicate cake that is subtly sweet, yet rich. Its velvety sponge compliments the silky smooth white chocolate frosting.

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Ingredients

For the cake:

• ¾ c. salted butter, softened at room temperature
• 1½ c. Imperial Sugar granulated sugar
• 6 egg yolks, room temperature
• 2 tsp. vanilla extract
• 3 c. cake flour
• 1 Tbsp. + ½ tsp. baking powder
• ¼ tsp. salt
• 1¼ c. whole milk, room temperature
• 6 oz. white chocolate, chopped

For the frosting:

• 8 oz. full-fat cream cheese, softened at room temperature
• ¾ c. heavy whipping cream
• ½ c. (1 stick) salted butter, softened at room temperature
• 9 c. Imperial Sugar confectioners powdered sugar
• 6 oz. white chocolate, chopped

Instructions

To make the cake:

1. Preheat oven to 325°. Prepare three 8-inch round baking pans by greasing & flour pans or lining with wax paper. Set aside.

2. Using a double-boiler, melt the white chocolate and set aside.

3. Sift together flour, baking powder, and salt; set aside.

4. In the bowl of a stand mixer, cream butter and sugar together until fluffy.

5. Add in egg yolks, vanilla, and white chocolate. Scrape down the sides of the bowl to ensure ingredients mix in well.

6. With the mixer on low, alternate adding the dry ingredients and milk. Mix until combined.

7. Pour batter into prepared pans and bake until slightly golden; approximately 22-25 minutes, or until a cake tester comes out clean from the center.

8. Remove cake rounds from the oven. Allow cake to cool for 7 minutes before flipping cake rounds out of baking pans. Finish cooling cakes on a wire rack.

To make the frosting:

1. Place white chocolate in a large mixing bowl.

2. Microwave whipping cream until it starts to boil. Remove from the microwave and pour over white chocolate.

3. Cove the bowl with plastic wrap or a large plate for 5-7 minutes to allow the heated cream to soften the chocolate.

4. Whisk chocolate and cream together until smooth.

5. Allow ganache to sit until mostly cool. It should be thick.

6. Using an electric mixer, beat for 2-3 minutes until the mixture is smooth and fluffy.

7. Add softened cream cheese and butter, and beat until it is fully combined.

8. Slowly add powdered sugar and beat until fluffy and the right consistency. If needed, add more cream.

To assemble the cake:

1. Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of frosting, and spread evenly. Repeat with remaining layers and crumb coat the cake. Chill for 20 mins or overnight.

2. Frost the top and sides of the cake and smooth with an angled spatula or scraper.

For a festive touch, add sugard cranberries or cherries

You will need:

• 2 c. fresh cranberries or cherries
• 1½ c. Imperial Sugar granulated sugar, divided
• 1 c. water

To make sparkling cranberries:

1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple of times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining ½ cup of sugar. You may need to roll them a few time to get a good coating on the cranberries.
6. Set aside to dry for at least an hour.

Photos by Audrie Dollins