White Chocolate and Strawberry Cake
White Chocolate and Strawberry Cake gives a soft, rich taste from buttery vanilla sponge blended with creamy white chocolate frosting.The sweetness feels smooth and milky, while fresh strawberries add light tartness that lifts the overall flavor. The texture stays moist and tender in every layer, melting gently in the mouth without heaviness.
Equipment
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 2 or 3 round cake pans
- Cooling rack
- Saucepan (for melting chocolate)
- Cake knife or serrated knife
- Offset spatula (for frosting)
Ingredients
Cake
- 3⅓ cups all-purpose flour 400g
- ⅓ cup cornstarch 42g
- 1 tbsp baking powder
- ¾ tsp salt
- ¾ cup unsalted butter 170g, room temperature
- 2 cups granulated sugar 400g
- ⅓ cup vegetable oil 80mL
- 4 large eggs room temperature
- 3 large egg yolks room temperature
- 1 tbsp vanilla extract
- 1½ cups buttermilk 360mL, room temperature
White Chocolate Frosting
- 8 oz white chocolate chips or chopped bars
- ⅔ cup heavy cream
- 2 tbsp unsalted butter
Filling & Garnish
- Fresh strawberries sliced
Instructions
- Preheat your oven to 175°C (350°F). Prepare three 8-inch cake pans by greasing them well and lining the bottoms with parchment paper so the cakes release easily later.
- In a bowl, sift together the flour, cornstarch, baking powder, and salt. Set this mixture aside for now.
- In a large mixing bowl, beat the butter and sugar together until the mixture becomes pale, light, and fluffy. This usually takes about 3 to 4 minutes. Add the oil and continue mixing until everything looks smooth and well blended.
- Now add the eggs one at a time, making sure each one is fully mixed in before adding the next. Once the eggs are incorporated, stir in the vanilla extract.
- Start adding the dry ingredients in parts, alternating with the buttermilk. Mix gently each time, just until everything comes together. Avoid overmixing so the cake stays soft and tender.
- Divide the batter evenly between the prepared pans. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool completely before moving on.
- For the frosting, warm the cream until it is just hot to the touch but not boiling. Pour it over the white chocolate and let it sit for a couple of minutes so it melts. Stir until smooth, then mix in the butter. Allow it to cool until it thickens enough to spread easily.
- To assemble, place one cake layer on your serving plate and spread a layer of frosting on top, followed by sliced strawberries. Repeat with the next layers.
- Once stacked, cover the entire cake with the remaining frosting and decorate the top with more strawberries. Chill the cake for about 30 minutes before serving so it sets nicely and slices cleanly.
Notes
This recipe offers a base to unleash your creativity. Feel free to experiment with different frostings, fillings, and decorations. Top the cake with edible flowers, chocolate shavings, or fresh mint leaves for an extra touch of elegance.