Tuesday, 28 July 2015

White Chocolate Vanilla Cake with Strawberries and Cream Frosting

How is it already the end of July?!  We celebrated my Mom's birthday last week so I naturally baked her a nice cake.  Happy Birthday, Mom!

This year's version is the birthday vanilla cake recipe from last year, with some updates.  I added white chocolate chunks throughout the cake, and replaced the chocolate ganache filling with sliced ripe strawberries, white chocolate bits and pieces, and whipped cream.

Instead of vanilla buttercream frosting, I used a sweet whipped cream to top the cake (and for filling).  All you need is whipping cream, vanilla, and a bit of icing sugar.  So easy!

Sprinkle the top of the cake with white chocolate and a couple of pretty strawberries - or do an artful design on top with sliced strawberries - whatever floats your boat.  As strawberry season has now come to an end here in Ontario, I think this cake would be equally (or possibly even more) delectable with ripe peaches.   Who has a birthday in August?!

White Chocolate Vanilla Cake with Strawberries and Cream Frosting

White Chocolate Vanilla Cake
2 cups sifted all-purpose flour                        
1 1/2 tsp baking powder
3/4 tsp salt
100g chopped white chocolate
2/3 cups unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 eggs
1 tsp vanilla
1 cup milk

Strawberries and Cream Frosting
1 1/2 cups whipping cream
1/4 cup icing sugar
1/2 tsp vanilla
1 1/2 cups sliced strawberries

Preheat oven to 350F. Grease 2 9-in. round cake pans* and line bottoms with parchment.
Combine flour, baking powder and salt in a medium bowl. In a separate bowl, cream softened butter together with granulated sugar using a hand mixer. Add eggs, 1 at a time, beating well and scraping down sides of bowl as needed. Beat in 1 tsp vanilla.  Add one-third of flour mixture, then add half the milk. Repeat, ending with flour mixture.  Fold in about 2/3 of the chopped white chocolate.
Divide mixture evenly between the two cake pans.

Bake in centre of oven until a cake tester inserted in centre comes out clean, about 24 minutes.  Cool in pans on a rack for 10 min, then turn cakes out onto rack. Remove parchment. Cool completely, about 30 min.

Beat the cream, vanilla, and icing sugar using a stand mixer with the whisk attachment (or hand mixer) on medium speed until soft peaks form, about 2-3 minutes.  Carefully continue beating just past the soft-peak stage, about 1-2 more minutes.  The frosting should hold its shape, but still be smooth and spreadable.

Place one cake layer on a stand.  Cover generously with frosting, and place sliced strawberries and the rest of the white chocolate over top, pressing gently into the frosting.  Place the second layer on top and cover with frosting.  Sprinkle the top with white chocolate 'dust' and arrange any remaining strawberry slices on top if you like.

* makes 2 on the thin side layers of cake.  If you prefer thicker layers, try 8 inch pans.

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