White Chocolate Birthday Cake

• • Ingredients

  • 2 (4 oz.) white chocolate baking bars

  • 2 1/4 c. all-purpose flour

  • 2 1/4 tsp. baking powder

  • 1/4 tsp. salt

  • 10 T. butter, softened

  • 1 1/3 c. granulated sugar

  • 4 eggs

  • 1 1/2 tsp. vanilla extract

  • 1 1/4 c. milk

  • White Chocolate Buttercream frosting {see recipe below}

• Directions Grease and flour 9-inch round cake pans {2 for a 2-layer cake or 3 for a 3-layer cake}; line bottoms of pans with parchment. Set aside

• Break or chop chocolate into small pieces and place in a microwaveable bowl. Heat in the microwave at 50% power for 1 to 1 1/2 minutes until melted and smooth, stirring after every 30 seconds. {Do not over heat.} Cool for 10 minutes.

• Combine flour, baking powder, and salt; set aside.

• With an electric mixer, beat butter at medium speed for 30 seconds. Slowly add sugar and beat until well combined. Reduce to low speed and add eggs one at a time, beating after each addition. Add vanilla and mix in.

• With mixer on low speed, alternately add flour mixture and milk, mixing until just combined. Gently stir in white chocolate.

• Pour batter into prepared cake pans, dividing evenly. Bake at 350 degrees - 20 minutes for 3 layers or 30 minutes for 2 layers, using a toothpick inserted in the center to test for doneness. Cake is done when toothpick comes out clean. Do not over bake.

• Cool in pan for 10 minutes. Remove cake layers from pan and place on wire rack to cool completely.

• Once cooled, frost with White Chocolate Buttercream frosting, using approximately 1 cup of frosting between the layers.

White Chocolate Buttercream Frosting

Source: Adapted from Southern Living magazine, December, 2012

Ingredients

• • 1 (4 oz.) white chocolate baking bar

  • 1/3 c. heavy cream

  • 1 c. butter, softened

  • 1 (2 lb.) package confectioners' sugar (about 7 cups)

  • 1/4 c. heavy cream or milk

  • 2 tsp. vanilla extract

  • 1/8 tsp. salt

Directions

• 1. Break or chop white chocolate into small pieces. Combine chocolate pieces and 1/3 cup heavy cream in a small microwaveable bowl. Heat in the microwave at 50% power for 1 to 1 1/2 minutes until melted and smooth, stirring after every 30 seconds. Let cool to room temperature (approximately 30 minutes).

  2. Beat butter with an electric mixer at medium speed until creamy, about 1 minute. Gradually add confectioners sugar and 1/4 cup cream, beating at low speed until blended after each addition. If mixture becomes too thick, add a little of the white chocolate mixture and continue beating.

  3. Add salt, white chocolate, and vanilla extract; beat at low speed until combined. Increase speed to medium and beat until light and fluffy, 3 minutes.

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