Description
A luxurious white chocolate cake featuring a dense, creamy truffle layer and a light sponge. Perfect for festive holiday celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 3 eggs
- 1 cup unsalted butter, softened
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 12 oz high-quality white chocolate, finely chopped
- 1 cup heavy cream
- 4 tablespoons unsalted butter, room temperature
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- Cream together 1 cup butter and 1.5 cups sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add flour and baking powder with milk, mixing until just combined.
- Divide batter between pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes completely on a wire rack before slicing into layers.
- Heat heavy cream in a saucepan until it just begins to simmer.
- Pour hot cream over chopped white chocolate; let sit for 5 minutes, then whisk until smooth.
- Stir in 4 tablespoons of room-temperature butter until glossy.
- Layer the cake with the truffle ganache and frost the exterior.
- Refrigerate for at least 4 hours before serving.