White Chocolate Buttermilk Cake

    White Chocolate Buttermilk Cake

    Recipe Picture:White Chocolate Buttermilk Cake
    11

    White Chocolate Buttermilk Cake

    (203)
    55min


    202 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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (203)

    Reviews in English (179)

    by
    228

    This recipe makes a moist,delicious cake!(I followed the directions exactly and submitted the picture.) There are a few tips I can offer: 1)I recommend a heavy duty mixer, not a light or hand held mixer, to make this frosting. 2)When cooking the white chocolate,flour and milk "until very thick", I cooked it until it started pulling together in a "ball" away from the sides of the saucepan and following the wooden spoon in the pan. 3)The butter for the frosting needs to be at room temperature as does the chocolate mixture. 4)Beat the frosting and beat it more!--it will reach whipped cream consistency and hold up on the cake at room temperature. 5)I recommend making this cake a day ahead of when you plan to serve it and do not refrigerate before serving. The taste and moistness of the cake will be enhanced and the frosting will not be grainy from the white sugar the second day. Definitely not a "make at the last minute" recipe, but well worth the extra time and effort it takes.  -  15 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    198

    What an elegant cake! One tip, don't be tempted to use white chocolate chips in place of the squares. They do not melt smoothly as they are made to retain the chip shape while baking in cookies and other baked recipes.  -  27 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    192

    Hi! I've made 2 of these now. One for a Friends birthday and one for my birthday. I was a little scared by the "greasy" cake review and the "runny icing" review too. It turns out both are fairly simple fixes. Here are my tips. 1. The butter and the chocolate mixes have got to be at room temperature. This is the #1 way to mess this recipe up. 2. Both the cake and the icing get their lightness from the air you whip into the butter-sugar mix. This cake doesn't really "rise", all of the air gets whipped into the butter-sugar. When you add the flour and butter milk to the mix, keep your mixer on stir, and try not to let it get to dry or too wet or to dry while mixing. If your butter or your chocolate is warm, or you get it dry and the air bubbles break out of the mix, it turns out really thick like Jiffy-mix cornbread. See tip #1. 3. The icing whips up and has a final consistency that is thicker than whipped cream. If your butter is too cold or you try to soften it in the microwave, it comes out runny. If you put the chocolate in too hot, it comes out runny. Runny icing, unlike flat cake, can be saved. Leave it in the mixing bowl and stick it in the fridge. You should be able to whip most of the air back into it after it cools. 3. The tip about leaving it on the counter overnight is spot on. A lot of the sugar crystals dissolve into the butter and it gets creamier. Definitely better on day 2. 4. You can't ice the cake while it's warm from the oven. The i  -  02 Nov 2007  (Review from Allrecipes USA and Canada)

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