White Chocolate Cream Cake

White Chocolate Cream Cake

36
MCLISA 0

"The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting."

Ingredients

1 h 30 m {{adjustedServings}} servings 851 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 851 kcal
  • 43%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 133.2g
  • 43%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
  2. In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
  3. In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
  4. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  5. To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.
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Reviews

36
  1. 43 Ratings

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This cake turned out delicious despite my mess ups. My mom said it taste like it came from a bakery. I was a little worried as i forgot to put one half cup of the sugar flour mixture in the ca...

This recipe was easy to follow-inexpensive-and turned out wonderful! It will be a cake recipe I will use in the future! I did however substitute pure vanilla extract for the almond extract-Also...

I was very disappointed with this cake. Although it tasted good, I expected a light and fluffy cake. This was dense like a poundcake. The frosting was very tasty, though. I replaced one tablespo...