White Chocolate Buttermilk Cake

    White Chocolate Buttermilk Cake


    195 people made this

    If you love your chocolate, this is the cake for you. This recipe provides a dense, moist cake, where you'll easily recognise the white chocolate flavouring. Don't forget to have your ingredients at room temperature - it's a great hint to get everything to come together well.

    Serves: 12 

    • Cake
    • 2 1/2 cups (310g) plain flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 170g white chocolate, chopped
    • 1/2 cup (125ml) hot water
    • 250g butter, softened
    • 1 1/2 cups (300g) white sugar
    • 3 eggs
    • 1 cup (250ml) buttermilk
    • Icing
    • 170g white chocolate, chopped
    • 2 1/2 tablespoons plain flour
    • 1 cup (250ml) milk
    • 250g butter, softened
    • 1 cup (200g) white sugar
    • 1 teaspoon vanilla essence

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Cake: Preheat oven to 180 degrees C.
    2. Sift together the flour, bicarb soda, baking powder and salt. Set aside. In small saucepan, melt white chocolate and hot water over low heat. Stir until smooth then allow to cool to room temperature.
    3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
    4. Pour batter into two 23cm round cake tins. Bake for 30 to 35 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
    5. Icing In a medium bowl, combine white chocolate, flour and milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
    6. In large bowl, cream the butter, sugar and vanilla, beating until light and fluffy. Gradually add the cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream.
    7. To Assemble: Spread the icing between the layers, on top and sides of cake.

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