White Chocolate Strawberry Cake — Homemade yellow cake with whipped white chocolate ganache and sliced strawberries. Perfect for summer.
Is it hot where you are? It sure is hot in Kansas. Living on the West Coast, I forgot what humidity is like. Our skin looks great, but I forgot just how sticky and muggy humidity can be.
When it is hot like this, I am uninspired to cook and eat, which has not happened in eons. The “not feeling like eating” part, that is. Usually, by this time, I have had my 4th of July menu planned for weeks. This year, not so much.
Although looking at these pictures again (I made this cake long before we left California) I could go for a slice of this beauty. A whipped white chocolate ganache covering layers of fresh strawberries, and homemade yellow cake.
I made the cake layers from scratch, but by all means, use your favorite cake mix if it makes your life easier. I used a yellow cake recipe from Smitten Kitchen. I know that the idea of making a cake from a box sounds like it will be so much easier, but really, making a cake is not hard.
I feel so very domestic when I make the cake on my own. People are very impressed when you tell them, too. I never tell them how easy it is, I really should let them in on the secret, then they can feel domestic, too. This frosting is also incredibly easy. Melt together some chocolate and cream, chill it, and then whip until fluffy.
You can also make this frosting with milk and dark chocolate if you would like. Milk chocolate frosting is heaven. If you add some blueberries, you have a beautiful 4th of July red, white, and blue cake.
- 4 cups plus 2 tablespoons of cake flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 (1 cup) sticks of room temperature butter
- 2 cups sugar
- 2 teaspoons vanilla
- 4 room temperature eggs
- 2 cups buttermilk
White Chocolate Frosting:
- 8 ounces white chocolate (I used chips, but you can also chop bars or squares)
- 2 tablespoons butter
- 2/3 cup heavy cream
How To Make // The Steps
Step 1: Sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 2: Cream the butter and sugar until light and fluffy. Add the vanilla. Add the eggs one at a time, scraping after each egg goes in.
Step 3: Add the buttermilk. Slowly add the flour mixture, and stop the mixer as soon as the ingredients are incorporated. Pour the batter into 2 (9-inch) cake pans that have been greased (I use Bakers Joy) and for insurance, line the bottom of the pans with parchment. Bake in a 350-degree oven for 35 to 40 minutes. When a toothpick comes out clean, they are finished. Place the pans on a cooling rack for 10 minutes. Turn the cakes out and let them cool completely.
Step 4: To make the frosting, heat the cream in a small saucepan over medium heat, and let the cream come to a gentle bubble. In another bowl, add the white chocolate chips and butter.
Step 5: Pour the cream over the white chocolate. Let the mixture sit for 5 minutes. Whisk until the mixture comes together and is smooth. Chill in the fridge until it comes to room temperature.
Step 6: Pour the cooled white chocolate into the bowl of a mixer, and beat until it becomes fluffy.
Step 7: Place one cake layer on a cake plate. I put a little dab of frosting on the plate and then put the cake on top of that, it acts like glue, and the cake does not move. Add a layer of white chocolate frosting. Top with sliced strawberries. Add the second cake layer. Use the remaining frosting for the top layer.
Step 8: Garnish with whole strawberries.
Step 9: Keep the cake in the refrigerator.
Ganache is chocolate and heavy cream combined. It is commonly used as a filling or frosting for cakes and other desserts, and it can also be used as a glaze or dipping sauce.
Yes, you can also use dark chocolate or milk chocolate, depending on your preference. And, as I noted above, I used chips, but you can also chop bars or squares.
Me too. The whisk is a cheap $2 whisk from Ikea (I think it is anyway) and I love it. I would not try to whisk cream with it, but it is great for sauces and sifting dry ingredients.
How To Store White Chocolate Strawberry Cake //
If you are using a cake keeper, close it tightly so that the cake doesn’t lose any of its freshness. You can keep it at room temperature for up to 3 days. If you’re going to use the fridge, put the cake inside until the icing begins to harden then cover it gently in plastic wrap. Note that white chocolate can occasionally bloom, which is when the cocoa butter in the chocolate separates and rises to the surface, creating a white, cloudy appearance. To help prevent this from happening, store the cake in a cool, dry place and avoid exposing it to extreme temperatures or humidity.
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Thursday 28th of June 2018
I used this recipe to make the wedding cake for my brother's and sister-in-law's wedding. It was a HUGE hit and they kept asking for more long after the wedding was over. I used dulce de leche as the filling and covered it in swiss meringue buttercream.
Sunday 1st of July 2018
I am so glad! The dulce de leche sounds incredible.
Monday 30th of October 2017
I am so glad that you liked it do much!!
Sunday 19th of June 2016
It made it and it was amazing!! Thank you!!
Friday 24th of June 2016
I'm so glad!