White Chocolate Birthday Cake
This year my husband’s birthday coincided with Easter so we had a day of dual celebrations. Our morning started off with the usual Easter basket frenzy, then we moved on to birthday presents, brunch, and cake. It was actually a lot of fun to have both celebrations on one day. The kids were so wired with sugar they were in the spirit to do just about anything. Which was good, because, as you might be able to tell, my daughter was in charge of decorating Dad’s cake and she did a great job. I first read about this cake on Tracey’s blog. Since my husband is a big fan of the classic yellow cake/chocolate frosting combination I knew he’d like this. In many ways it is the best of both worlds. The cake is moist and has a strong vanilla flavor like a classic yellow cake. There is just enough white chocolate in it to add extra sweetness, but not enough to be overpowering. The frosting is similar, very sweet with a silky chocolate flavor, but not heavy. In the original recipe the author made the cake into three layers, but I stuck with two.
My daughter is the best kind of kitchen helper these days and eagerly helmed the decorating committee. A generous dose of confetti sprinkles was just right on top of the white frosting. We sang a quick song and enjoyed slices while the kids hunted for eggs in the yard. With the weather finally turning and the daffodils almost blooming it was just the right birthday/Easter celebration for all.
- 8 ounces baking white chocolate
- 10 tablespoons unsalted butter, softened
- 1 1/3 cup granulated sugar
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ¼ cup all-purpose flour
- 2 ¼ teaspoon baking powder
- ¼ teaspoon kosher
- 1 ¼ cup whole milk
- For the frosting:
- 4 ounces baking white chocolate
- 1/3 cup heavy cream
- 1 cup unsalted butter, softened
- 7 cups confectioners' sugar
- ¼ cup heavy cream or milk
- 2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans and set aside.
- Break the chocolate into small pieces and add to a microwaveable bowl. Heat for 30 seconds at a time until it can be stirred smooth. Set aside.
- Beat the butter and sugar together until light and fluffy, about 2 minutes. Then beat in the eggs one at a time, beating well after each addition. Then beat in the vanilla extract.
- Combine the flour, baking powder, and salt and slowly beat this into the butter mixture, alternating with the milk, until smooth. Then stir in the cooled chocolate. Divide this mixture evenly amongst the two prepared cake pans. Bake for about 20 to 22 minutes, or until the top springs back when touched a cake tester inserted comes out clean. Allow the cake to cool for 10 minutes in the pan. Then, invert the cake onto a wire rack to cool completely.
- To make the frosting: Break the chocolate into small pieces and add it to a microwaveable bowl along with the cream. Heat for 30 seconds at a time until it can be stirred until smooth. Set aside to cool.
- Meanwhile, beat the butter with an electric mixer until creamy. Gradually add the confectioners' sugar, milk, vanilla extract, and salt, and beat until light and fluffy. Then, beat in the white chocolate. Use the frosting to generously frost between the cake layers and on the top and sides.
adapted from The Kitchen is my Playground