BEST WHITE CHOCOLATE CAKE RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
• In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
• In a large bowl, cream 1 cup butter and 1 1/2 cup 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.
• Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
• To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
• In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

Steps:

• Make cake: Heat oven to 300°F. Butter and flour an angel food cake pan; tap out excess flour. In a large bowl, sift together flour, baking powder, baking soda, and salt. Place white chocolate in a bowl, pour just-boiled water over the top, and stir until melted and smooth. Using an electric mixer, beat butter and granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and add egg whites 1 at a time, beating until each is fully incorporated, then beat in vanilla extract. Reduce mixer speed to low and add flour mixture in 3 parts, alternating with buttermilk and mixing just until incorporated. Mix in white chocolate mixture. Spoon batter into prepared pan and bake until a wooden pick inserted into the center comes out clean, 75 to 80 minutes. Transfer cake to a wire rack and let cool 10 minutes before inverting onto wire rack to cool completely. Make frosting: Microwave chocolate on 50% power in 30-second increments, stirring in between, until melted and smooth.  Using an electric mixer on low speed, beat butter and cream cheese until smooth. Add confectioners’ sugar and mix to combine, then mix in melted chocolate. Cover with plastic wrap and refrigerate until ready to use. Once ready to use, beat heavy cream until stiff peaks form. Stir a spoonful into cream cheese mixture, then fold in remaining whipped cream. To assemble: To assemble, cut cake in half through equator. Transfer bottom half to serving platter and spread with jam and ¾ cup cream cheese frosting; sandwich with top half. Cover cake with remaining cream cheese frosting and top with raspberries, sugar flowers, and snowflake transfers, then dust with confectioners’ sugar if desired.  Royal icing snowflake transfers: Print or draw a 1- to 2-in. snowflake design and place under a piece of waxed paper or parchment paper. Transfer royal icing to piping bag fitted with size 2 tip and use stencil as a guide to pipe snowflakes on top. Let dry completely, then use a small offset spatula to carefully remove.