Recipe for White Chocolate Layer Cake

Components:

Regarding the White Chocolate Cake:

1. One and a half cups of all-purpose flour
2. One and a half tablespoons of baking powder
3. Half a teaspoon of salt and half a cup of softened unsalted butter
4. One cup of sugar granules
5. At ambient temperature, three big eggs
6. One teaspoon of vanilla extract
7. Half a cup of room temperature whole milk
8. Six ounces of chopped white chocolate (or white chocolate chips)
9. Half a cup of room temperature sour cream

Regarding the Buttercream White Chocolate Frosting:

• Eight ounces of chopped white chocolate (or white chocolate chips)
• One cup of softened unsalted butter
• Two to three cups of powdered sugar, adjusted for consistency and sweetness
• One teaspoon of vanilla extract
• Two to three tablespoons of milk or heavy cream (to change the consistency of the frosting)
• A pinch of salt

As an optional garnish:

• White chocolate shaved
• Edible flowers or fresh berries

Directions:

First, get the white chocolate cake ready.

Melt the white chocolate.

In a bowl that can withstand heat, place the chopped white chocolate. Either place the bowl over a saucepan of simmering water (double boiler method) or microwave it in 20–30 second increments, stirring in between. After melting, let it cool a little.
Combine Dry Ingredients: Whisk the flour, baking powder, and salt in a medium-sized bowl. Put aside.
Cream Butter and Sugar: Using an electric mixer set to medium speed, beat the softened butter and sugar in a large mixing basin until the mixture is light and fluffy, about 3–4 minutes.
Add the eggs and vanilla one at a time, making sure to thoroughly mix each time. Add the vanilla extract and stir.
Mix Wet and Dry Ingredients: Alternately add the milk to the wet mixture three times, then the dry ingredients. The dry components should be used first and last. Don’t mix too much; just blend the ingredients.
Add the White Chocolate: Stir in the sour cream and melted white chocolate until smooth and well blended.
To bake the cake, grease and line two 8-inch round cake pans with parchment paper, then divide the batter equally between them. To level the batter, tap the pans on the counter.
A toothpick inserted in the center should come out clean after 25 to 30 minutes of baking at 350°F (175°C) in a preheated oven. Make any necessary adjustments to the baking time if you’re baking numerous layers.
Cake Cooling: After letting the cakes cool in the pans for ten or so minutes, move them to a wire rack to finish cooling before frosting.

Create the White Chocolate Buttercream Frosting in Step Two.
Melt White Chocolate: Follow the same procedure as for the cake to melt the white chocolate, then allow it to cool a little.
Beat the Butter: Using an electric mixer set to medium speed, beat the softened butter in a large mixing basin until it is smooth and creamy.
Melt the white chocolate and add it.
Add the white chocolate to the butter and beat until it’s incorporated after it’s cooled a little.
Add the vanilla and powdered sugar:
One cup at a time, gradually add powdered sugar and stir until smooth. Add a touch of salt and the vanilla extract.
Modify Consistency: To achieve the required consistency, add heavy cream or milk, one tablespoon at a time, if the frosting is too thick. Add a little extra powdered sugar if it’s too thin.

Step 3: Put the Cake Together
Level the Cake Layers: If necessary, use a serrated knife to make the tops of each cake layer flat and even.
Frost the Cake: Arrange the cake’s top layer on a serving dish or cake stand. Using a spatula, smooth out a generous amount of frosting that has been spread over the top of the first layer.
After placing the second layer of cake on top, smooth the top and edges of the cake with the white chocolate buttercream and frost the entire cake.
Decorate: For a sophisticated touch, add edible flowers, fresh berries, or shaved white chocolate as a garnish.

Step 4: Present and Savor
Before slicing, let the cake set for 30 to 60 minutes to make sure the frosting is set.
For optimal flavor and texture, serve the cake at room temperature.

Advice:

Prepare Ahead: You can prepare the cake and frosting in advance. The cake layers can be frozen for extended storage or kept at room temperature (covered) for up to two days. Refrigerate the frosting for up to 3 days, but before using, let it come to room temperature and whip it again.
Variations in Flavor: Try adding a tablespoon of orange zest to the cake mix or frosting for a citrus touch if you want to enhance the flavor.

This rich, decadent White Chocolate Layer Cake is guaranteed to impress your visitors with its gorgeous layers and rich, creamy white chocolate flavor! Have fun!