White Chocolate Cake & White Chocolate Frosting
Submitted by Trudy
Three-layer white chocolate cake with coconut, pecans, and buttermilk topped with a pourable white chocolate frosting. Includes the frosting recipe.
YIELD
1 cakePREP
40 minCOOK
30 minREADY
2 hrsThis three-layer white chocolate cake is a showpiece. Real melted white chocolate goes into both the buttermilk batter and the frosting, with shredded coconut and chopped pecans folded through the layers for texture.
The cake gets its impressive height from four whipped egg whites folded into the batter at the end. Let them come to room temperature for 30 minutes first so they whip to their fullest volume. Stiff peaks are what you’re after, then fold them in gently so you don’t knock out the air.
Melt the white chocolate over very low heat and stir constantly. White chocolate is more temperamental than dark; it scorches and seizes up fast. Pull the pan off the heat the moment it starts to melt and let residual heat finish the job.
The frosting is a pourable glaze thinned with a tablespoon of hot water, which cascades down the sides of the assembled cake for a dramatic finish. Spread thicker frosting between the layers, then pour the thinned version over the top.
Chef Tips
- Sift the cake flour before measuring for the lightest possible crumb
- Alternate adding flour and buttermilk in three additions, beating on low just until combined
- Wash and thoroughly dry your beaters before whipping egg whites; any trace of fat will prevent stiff peaks
- Cool the cake layers completely before frosting or the white chocolate will melt and slide off
Variations
- Toast the coconut and pecans before folding into the batter for deeper flavor
- Add a layer of raspberry jam between the cake layers for a fruity contrast
- Use white chocolate chips instead of chopping a block of white chocolate
Ingredients
Directions
In a large mixing bowl let egg whites stand at room temperature for 30 minutes.
Meanwhile, grease and lightly flour three 8 inch or 9 inch round baking pans.
Set pans aside.
Place chocolate in a small heavy saucepan over very low heat, stirring constantly until chocolate begins to melt.
Immediately remove from heat and stir until smooth.
In a large mixing bowl beat butter and sugar with an electric mixer on medium speed until fluffy.
Add egg yolks and vanilla; beat until light.
Add chocolate; beat until combined.
Stir together flour and baking powder.
Alternately add flour mixture and buttermilk, beating on low speed just until combined.
Thoroughly wash beaters. In a large mixing bowl, beat egg whites with electric beater on high speed until stiff peaks form.
Gently fold egg whites into batter; fold in coconut and pecans.
Spread batter in prepared pans.
Bake in a 350℉ (180℃) oven for 25 to 30 minutes or until cake is golden and springs back when lightly touched.
Cool cakes in pans on wire racks for 10 minutes.
Remove cakes from pans; cool completely.
Prepare White Chocolate Frosting: Place chocolate in a small heavy saucepan over very low heat, stirring constantly until chocolate begins to melt.
Immediately remove from heat and stir until smooth.
Cool slightly. In mixing bowl combine melted chocolate, butter and vanilla.
Beat in powdered sugar and enough water to make of spreading consistency.
Makes about 2½ cups.
To assemble: Place first cake layer on a large serving plate; spread with ¾ cup frosting.
Top with a second cake layer; spread with ¾ cup frosting.
Top with the remaining cake layer.
Stir 1tablespoon hot water in remaining frosting; pour over top of cake.
Makes 12 servings.
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