White Chocolate Cake Recipe – Step by Step Guide

White Chocolate Cake:

1. Melt the chocolate and milk together in a saucepan. Let the mixture cool to room temperature.
2. Warm the oven up to 350 F. Prepare three 6-inch cake rounds by greasing and flouring them and lining them with parchment paper.
3. Whisk the flour, baking powder, and salt together in a medium-sized bowl. Put away.
4. To make the butter and sugar light and fluffy, use a stand mixer with a paddle attachment and mix them on medium-high speed for about 3 minutes. Slow down and add the eggs one at a time, making sure they are fully mixed in after each one. Put in vanilla.
5. Start by adding the flour mixture and end with the milk mixture. Do this four times, starting with the flour and ending with the milk. Adding something new and fully embracing each one.
6. Once you put a toothpick in the middle and pull it out mostly clean, the cake is done.
7. Put the cakes on a wire rack to cool for 10 minutes, then remove them and let them cool all the way down on the wire rack.

White Chocolate Swiss Meringue Buttercream:

1. In the bowl of a stand mixer, add the sugar and egg whites. Whisk them together until they are well mixed.
2. Position the bowl over a pot with 1 to 2 inches of boiling water. Use a whisk to stir the mixture all the time until it is hot and smooth to the touch, or until a candy thermometer reads 160F. This should take about 3 minutes.
3. Put the bowl on your stand mixer and whisk on medium-high speed until the meringue is stiff and the bowl is cool to the touch (about 5 to 10 minutes).
4. Change the connection to the paddle. Add the cubed butter slowly and mix until it’s smooth.
   After the white chocolate has cooled, add it and whip it until it is smooth.

White Chocolate Ganache:

• Put milk and chopped chocolate in a bowl that can go in the microwave. In 5–10 second bursts, stir the mixture in the microwave until it is smooth and well mixed. To get the color you want, add a few drops of bright white color gel. Put it aside to cool down and thicken.

Assembly:

1. Put one piece of cake on a plate or cake stand.Use 1 cup of frosting to cover the whole thing.
2. Do this with the rest of the layers, and then cover the cake in crumbs. Put it away for 20 minutes.
3. Use the rest of the frosting to cover the sides and make them smooth. To make the sides look rough, use a cake comb with curved edges. Make the top smooth. Put the frosting in the fridge for 30 minutes or until it is cold and stiff.
4. Put small amounts of ganache around the top edges of the chilled cake with a small spoon, letting some drip down. Add more frosting to the top of the cake and use an offset spatula to spread it out evenly. Put the ganache in the fridge for five minutes to set.
5. Using an Ateco or Wilton 1M tip, pipe dollops of buttercream on top. If you want, you can top each one with a Lindt White Chocolate Truffle. Add chocolate pieces to the top and along the bottom.