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White Chocolate Velvet Cake – My Cake College


This White Chocolate Velvet Cake is moist, wealthy, and has great taste! Named for its velvety texture, this white chocolate cake is bound to develop into a favourite.

White Chocolate Velvet Cake

This moist white cake would style wonderful with all kinds of frostings and fillings, however for as we speak’s recipe, we’re utilizing a whipped white chocolate ganache filling and white chocolate buttercream frosting.

If you happen to love white chocolate, you want this cake in your life!

Why is that this known as a Velvet Cake?

We name this recipe a velvet cake due to its delicate, velvety texture. The key ingredient is the bundle of cream cheese within the cake batter.

Cream cheese not solely provides a lift of acidity (which softens gluten strands), it additionally lends a richness and creaminess to the dessert. As well as, our cake as we speak incorporates white chocolate, including much more richness of taste.

The “velvet” truffles that now we have made up to now which embody cream cheese within the cake batter can all be present in our Cake Recipes part.

These embody: Vanilla Velvet Cake, White Velvet Cake, Chocolate Velvet, Home made Strawberry Cake, Yellow Velvet Cake, and Almond Cream Cheese Layer Cake. Make certain so as to add these to your must-bake listing!

The way to Make White Chocolate Velvet Cake

This White Chocolate Velvet Cake is bound to please a crowd! We’ve one other White Chocolate Cake in our Recipes part, and are excited now to have a second model!

Right this moment’s recipe makes extra batter and is a bit fluffier, however they’re each scrumptious.

Yow will discover our full, printable recipe card additional down on this put up, however here’s a fast rundown of our steps:

  1. Put together Pans & Preheat Oven: Preheat the oven to 325 levels F. Grease and flour three 8 or 9 inch pans. We like so as to add a circle of parchment or wax paper to the underside of every pan.
  2. Milk/Chocolate Combination: Add the milk and chocolate to a microwave secure bowl. Soften within the microwave for 40 seconds, then in smaller increments till the chocolate has *nearly melted fully. Stir till remaining chocolate has melted. As soon as melted, the combination may be very skinny and shouldn’t have any chocolate items.
White Chocolate Chips and Milk before melting
  1. Oil & Vanilla: Add vegetable oil, and vanilla extract to the melted chocolate and milk combination. Put aside.
  2. Flour, Salt, Leavening: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
  3. Butter & Cream Cheese: Within the bowl of your mixer, add the butter and cream cheese and blend at medium pace till easy.
  4. Add Sugar: Steadily add the granulated sugar and blend at medium pace for 2-3 minutes.
  5. Eggs: Add the room temperature eggs separately, mixing after each till the yellow of the yolk is mixed.
White Chocolate Velvet Cake Batter
  1. Alternating Dry and Moist Elements: With the mixer on low pace, alternately add the flour combination and the milk/chocolate combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). Combine the batter simply till properly mixed.
White Chocolate Velvet Cake
  1. Fill the Pans: Divide the batter between the three pans. (If filling three 8 inch pans, you’ll have sufficient batter to make a take a look at cupcake or two in case you’d like)
White Chocolate Velvet Cake Batter in Pans
  1. Time to Bake: Bake at 325 levels F for 33-35 minutes (peek in on the 30 minute mark) or till a toothpick inserted into the middle comes out clear or with only a few crumbs connected. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
White Chocolate Cake Layers
  1. This recipe makes just below 9 cups of batter- that is greater than most of our recipes. You may make a few cupcakes for style testing and nonetheless have loads of batter for 3 8 inch cake layers.

White Chocolate Filling

This white chocolate filling is so scrumptious and simple to make! We just lately used it in our White Chocolate Mocha cake recipe as properly.

This luscious filling is a mixture of white chocolate and heavy cream or whipping cream. We used white chocolate chips however you possibly can use white chocolate baking bars as properly.

If you happen to use a white chocolate bar fairly than chips, you will have to interrupt it into small items so that it’s going to soften extra simply.

Melting the White Chocolate and Cream: Mix the white chocolate and heavy cream in a microwave secure bowl and warmth within the microwave in small increments till the chocolate is nearly melted.

Then, stir the white chocolate combination (ganache) till fully easy.

Cool and Thicken: Subsequent, enable the ganache to chill and thicken. (It received’t be agency, simply thickened). You’ll be able to chill the ganache within the fridge as wanted to hurry alongside the method!

Chill your beaters for 10 minutes within the freezer if utilizing a hand mixer, or your whisk attachment if utilizing a stand mixer.

Combine at medium-high pace till the ganache is fluffy .

White Chocolate Ganache Filling

White Chocolate Buttercream Frosting

Subsequent, up, a heavenly White Chocolate Buttercream! This frosting has great white chocolate taste, and is tremendous creamy. It pipes completely too!

It consists of butter, confectioners sugar, a pinch of salt, and white chocolate (which is mixed with a splash of milk and melted).

You’ll love this white chocolate frosting! We’ve used it on a number of of our white chocolate recipes (together with our white chocolate cherry cake, white chocolate cranberry cake, and white chocolate peppermint cake.

Delicious White Chocolate Buttercream

Assembling the White Chocolate Velvet Cake

Now it’s time to place all of it collectively!

  1. Place the primary white chocolate cake layer on the cake plate or pedestal.
  2. Piping the Dam: Since we’re working with a delicate whipped white chocolate filling, I piped a dam of buttercream across the edge (about ¼-1/2 inch from the sting) and stuffed it with the whipped ganache filling. The dam helps to maintain delicate fillings from escaping!
  3. After that, I frosted the highest of the cake and across the sides with a skinny layer of white chocolate buttercream. (That is the crumb coat)
White Chocolate Buttercream- Applying Frosting
  1. After crumb coating truffles, I at all times chill them within the freezer for about quarter-hour to agency all the things up earlier than making use of the second layer of frosting. It’s an optionally available step however useful!
  2. I utilized the ultimate layer of white chocolate buttercream with a small offset spatula, creating a lot of texture.
White Chocolate Velvet Cake
  1. I had some leftover whipped white chocolate ganache so I added that to the highest and swirled it with my spatula.
White Chocolate Velvet Cake
  1. I used a Wilton 6B piping tip (any giant star tip works) to create a border, after which added some white chocolate truffles for additional ornament.
This moist White Chocolate Velvet Cake is named for its velvety soft texture! It is soft, fluffy, and so delicious!

Can White Chocolate Cake Layers be Frozen?

Sure! Baking and freezing your cake layers upfront will make your planning a lot simpler.

These cake layers could be baked, wrapped, and frozen for as much as three months and they’re going to style as recent because the day that they had been baked.

We discover that freezing cake layers could make them much more moist, particularly when they’re wrapped tightly whereas the layers are nonetheless barely heat.

We freeze our cake layers at any time when we are able to, even when only for a number of hours. Not solely does is save time, however assembling truffles when the layers are partially frozen makes them simpler to deal with as they’re agency and fewer fragile.

Baking in Advance: When baking upfront, we like to permit the freshly baked layers to chill within the cake pans for about 10 minutes earlier than flipping out onto foil-wrapped cake cardboards.

Wrap and Freeze: We enable the truffles to chill a bit extra, after which wrap every layer in plastic wrap whereas the layers are nonetheless barely heat. We then wrap the layers in aluminum foil and pop them within the freezer.

Thawing the Layers: When it’s time to thaw, take away the wrapped cake layers from the freezer and hold them wrapped.

After about 30-45 minutes, as soon as the condensation has fashioned on the foil, you may take away the wrapping, thaw to desired quantity, and assemble your cake!

Benefit from the Cake!

Thanks a lot for stopping by. We hope that you simply love this white chocolate layer cake as a lot as we do! If you happen to give the recipe a strive, be sure to depart a remark and photograph under. We might like to see your work!

White Velvet Cake

This moist, delicate, fluffy white chocolate cake has a velvety texture from the cream cheese within the cake batter! You’ll love the white chocolate filling and white chocolate buttercream frosting too!

Elements

  • 1 (8oz)(226g) bundle cream cheese, softened
  • 1 ½ sticks (¾c)(168g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 4 giant eggs
  • 3 cups (342g) cake flour- see Notes for substitution
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (242g) milk (I used 2%)
  • 5 oz ( ) white chocolate (we used Ghirardelli chips- If utilizing white chocolate bars, break into small items for simpler melting)
  • ¼ cup (54g) vegetable oil (we used canola oil)
  • 2 teaspoons (8g) vanilla extract

Whipped White Chocolate Ganache Filling

  • 12 oz. White Chocolate (We truly used an 11 ozbag of Ghirardelli White Chocolate Chips)
  • 6 ozHeavy Cream

White Chocolate Buttercream

  • 3 sticks (339g) unsalted butter, softened (don’t soften within the microwave)
  • 8 ounces (227g) white chocolate chips or baking bars (We used Ghirardelli model chips)
  • 5 cups (575g) powdered sugar
  • 1 teaspoon (4g) vanilla extract
  • 4 tablespoons (42 g) milk or cream
  • ½ teaspoon (3g) salt

Ornament

  • We used a big star tip (6B) and store-bought truffles for adornment (Lindt model)

Directions

  1. Preheat the oven to 325 levels F. Grease and flour three 8 or 9 inch pans, including a circle of parchment or wax paper to the underside of every pan.
  2. In a microwave secure bowl, add the milk, and white chocolate. Soften within the microwave for 40 seconds, then in smaller increments till the chocolate has nearly melted fully. Stir till remaining chocolate has melted.
  3. Add vegetable oil, and vanilla extract to the milk & chocolate combination. Put aside.
  4. In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and put aside.
  5. Within the bowl of your mixer, add the butter and cream cheese and blend at medium pace till easy.
  6. Steadily add the sugar and blend at medium pace for 2-3 minutes.
  7. Add the room temperature eggs separately, mixing after each till the yellow of the yolk is mixed.
  8. With the mixer on low pace, alternately add the flour combination and the milk/chocolate combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist)
  9. Combine the batter simply till properly combined- watch out to not over-mix. Divide the batter between the three pans. (If filling three 8 inch pans, you’ll have sufficient batter to make a take a look at cupcake or two if you would like)
  10. Bake at 325 levels F for 33-35 minutes (peek in on the 30 minute mark) or till a toothpick inserted into the middle comes out clear or with only a few crumbs connected. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
  11. This recipe makes just below 9 cups of batter. Works for cupcakes additionally (though there will likely be little to no dome).

White Chocolate Ganache Filling

  1. In a microwave secure bowl, mix the white chocolate chips (or grated white chocolate) with the heavy cream and microwave in small increments till the chocolate is nearly melted. (We began with 30 seconds, stirred, and heated in 15 second increments or much less as wanted). As soon as chocolate has nearly fully melted, stir till easy.
  2. Permit to chill and thicken- it should not be agency, simply thickened. We refrigerated our ganache to hurry up the method, and likewise transferred it to a small casserole dish in order that the ganache can be extra shallow and chill for shortly. Additionally chill the beaters if utilizing a hand mixer, or whisk attachment for stand mixer.
  3. Whip the chilled ganache till it fluffs up and stiff peaks type (perhaps 20 seconds or so).

For the White Chocolate Buttercream

  1. Mix white chocolate chips with 4 Tablespoons milk and put right into a microwave secure bowl. (If utilizing white chocolate bars, chop into small items).
  2. Microwave for 15 seconds let sit for a minute or two, stir and microwave once more 15 seconds letting it sit a minute to melt additional, stir. Watch out to not over warmth the chocolate. The chocolate will proceed to soften as it’s stirred. Let the chocolate settle down earlier than utilizing.
  3. Beat the butter till softened and easy, add the powdered sugar 1 cup at a time. Add the white chocolate and milk combination. Add vanilla. Add one other Tablespoon milk if wanted. Beat on medium pace for 3 to 4 minutes and it’ll develop into easy and creamy.
  4. Makes 5 cups frosting. Makes sufficient to frost a 2 or 3 layer eight inch cake. If you can be doing a number of ornamental piping, you will have extra frosting.

Notes

Substitution for Cake Flour: Utilizing all function flour (plain in UK) to make Cake Flour: For every cup of flour in a recipe, take away 2 Tablespoons of flour and change with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all function flour, take away 6 Tablespoons and change with 6 Tablespoons cornstarch, whisk to mix

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