WHITE CHOCOLATE TRIPLE LAYER CAKE WITH CREAM CHEESE FROSTING

Three layers of rich, decadent and delicious white chocolate cake that is moist and separated by a magical white chocolate cream cheese frosting.

INGREDIENTS

4 eggs

2 cup milk, at room temperature

2 teaspoons vanilla extract

10 ounce unsalted butter, room temperature

6 cup all-purpose flour/ cake flour

2 cups powdered sugar

2 teaspoons salt

2 tablespoons baking powder

12 ounce white chocolate, chopped

For the buttercream:

16 ounce white chocolate, chopped

24 ounce cream cheese

24 ounce unsalted butter, room temperature

6 cups powdered sugar

For the sugar syrup

1/4 cup water

1/4 sugar

INSTRUCTIONS

Preheat the oven to 180 degrees C. Prepare three 8” round cake pans with parchment paper.

For the cake batter, in a small bowl, combine the eggs, ¼ cup of the milk and the vanilla extract. Whish this gently to combine.

In another large mixing bowl , sieve and combine flour, sugar, baking powder, and salt, Next add the softened butter and the remaining ¾ cup of the milk, mixing on low speed using a stand mixer or stand mixer. Do not forget to scrape the sides of the bowl.

Add the egg mixture in two batches, beating for 30 seconds after each addition. Scrape the sides of the bowl again and fold in any unincorporated ingredients that may have stuck to the sides of the bowl.

In a double boiler over low heat, melt the white chocolate that are chopped. Once nearly melted, remove from the stove and allow it to continue melting. Add the melted white chocolate to the mixture and beat on low just until combined. Scrape the sides of the bowl and fold in any unincorporated batter. Spread the batter evenly in the three pans, smoothing out the top, and bake in the oven for about 45 minutes. The cakes are done when a tooth pick inserted comes out clean.

Allow the pans to cool on a wire rack for about 20 minutes and then remove the cakes from the pan. Allow to cool to room temp before frosting.

To prepare the buttercream:

Whisk the cream cheese in a mixing bowl and set aside. Melt the white chocolate in a microwave or a double boiler and stir this into the cream cheese once cooled.

Next beat the butter till it is light and fluffy and add this into the cream cheese chocolate mixture. Add the powdered sugar and beat until well combined, about 1 minute. Scrape the sizes of the bowl to ensure all of the ingredients are adequately incorporated and then set aside while you prepare to frost your cake.

If the frosting is too soft, allow to cool and firm up in the fridge for about 30 minutes.

For the sugar syrup, boil the water and sugar till all the sugar dissolves.

To assemble the cake:

Spread a small amount of frosting on a cake board and place the first cake layer on top. Spread some sugar syrup on the cake layer followed by about 1 cup of frosting on top of the cake and spread evenly, pushing the frosting out to the edges of the cake and smoothing the top. Place the second cake layer followed by the third layer by repeating the frosting process of sugar syrup and frosting.

Frost the cake with the remaining frosting to decorate as preferred.

Enjoy !

Tried this recipe ? Read it, try it, post it and tag #rupzbakingexperiments on Facebook and Instagram.

And subscribe 👇 for latest updates !