White Chocolate Birthday Cake is a delightful twist on the classic celebratory dessert. With its moist, fluffy layers and sweet, creamy frosting, this cake is a perfect centerpiece for any birthday celebration.
The subtle sweetness of white chocolate pairs beautifully with a delicate vanilla cake base, creating a unique flavor that’s sure to impress.
Kitchen Equipment Needed
- 2 (8-inch) round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Spatula
- Cooling rack
- Offset spatula (optional)
Ingredients Overview
- Cake flour: Helps achieve a tender, light crumb.
- Baking powder: Ensures the cake rises evenly.
- Salt: Balances the sweetness.
- Unsalted butter: Adds richness and flavor to the cake.
- Sugar: Sweetens and helps cream the butter.
- Egg whites: Contribute to a lighter, fluffier cake texture.
- Whole milk: Keeps the cake moist.
- Vanilla extract: Enhances the flavor and aroma.
- White chocolate: Melted and folded in for a subtle, creamy chocolate taste.
Ingredients
Cake
- 2 1/2 cups cake flour, sifted
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large egg whites, room temperature
- 1 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled slightly
White Chocolate Frosting
- 1 cup unsalted butter, softened
- 4 ounces white chocolate, melted and cooled
- 3 cups powdered sugar, sifted (more if needed for thickness)
- 2 tablespoons whole milk or heavy cream (adjust as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Prep and preheat: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add egg whites: Beat in the egg whites one at a time, scraping down the sides of the bowl as needed.
- Alternate wet and dry: Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the milk in two parts (flour-milk-flour-milk-flour). Mix until just combined.
- Incorporate melted white chocolate: Fold in the melted white chocolate and the vanilla extract. Stir gently until the batter is smooth.
- Bake: Divide the batter evenly between the prepared pans. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- Make the frosting: In a large bowl, beat the softened butter until smooth. Mix in the cooled, melted white chocolate. Gradually add the powdered sugar, alternating with the milk or cream, until the desired consistency is reached. Beat in the vanilla extract and salt. Adjust the thickness by adding more sugar or milk if needed.
- Assemble and decorate: Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top. Place the second layer over it and frost the top and sides of the cake. For a decorative touch, pipe extra frosting around the edges or add sprinkles.
Prep Time
20 minutes
Bake Time
22–25 minutes
Total Time
1 hour (including cooling and frosting)
Nutrition (per slice, serves 12)
- Calories: ~360
- Protein: ~4g
- Fat: ~18g
- Carbohydrates: ~45g
- Fiber: ~0g
- Sugar: ~30g
(Nutrition may vary based on exact ingredients and serving size.)
Expert Tips
- Room temperature ingredients: Ensure butter, egg whites, and milk are at room temperature for a smoother batter and consistent baking.
- Avoid overmixing: Mix just until combined to keep the cake light and fluffy.
- Check the white chocolate temperature: Cool the melted chocolate slightly so it doesn’t seize when added to the cake batter or frosting.
FAQs
Can I use all-purpose flour instead of cake flour? Yes, but the cake may be slightly denser. For every 1 cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch.
How do I store the cake? Cover and refrigerate for up to 3 days. Bring to room temperature before serving.
Can I make cupcakes instead? Absolutely. Line a muffin tin with paper liners and bake for about 18–20 minutes, checking for doneness with a toothpick.
Storing & Reheating
- Storing: Store covered in the refrigerator for up to 3 days.
- Reheating: Serve at room temperature. If the frosting is too firm, let the cake sit out for 20–30 minutes before slicing.
Substitutions & Variations
- Add fruit: Fold fresh berries or freeze-dried raspberries into the batter or frosting for a pop of color.
- Chocolate swirl: Gently swirl in melted dark chocolate for a marbled effect.
- Flavor boost: Add a teaspoon of almond extract or a pinch of cinnamon to the frosting for a unique twist.
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