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The Whiteout Cake: White Layer Cake with White Chocolate Frosting

Cakes· Desserts· Recipe Index· White Chocolate

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This Whiteout Cake is a white layer cake with white chocolate frosting is creamy, rich, delicious and the perfect birthday or celebration cake!

This Whiteout Cake is a white layer cake with white chocolate frosting is creamy, rich, delicious and the perfect birthday or celebration cake!Since I’ve gotten back from Mexico, my cousins Matthew and Spencer have been staying with me. Being 14 and 16 year old boys, they get bored easily and constantly want to be doing stuff. Now me, as an 18 year old girl baker…we tend to want to do different things. Spencer wants to go to the skatepark, Matthew wants to hang out with his friends, and I want to go antique store shopping for new props.

I had the car, so I won, and I took the boys, as well as my friend Paige, shopping at antique stores for adorable cake platters, plates, pans, and other knick knacks. Surprisingly, they actually seemed to enjoy it a little bit until their feet started hurting and they became “sooo exhausted” and needed to go home.

Naturally, I got home and immediately wanted to make something so I could use my new props! Spencer begged for white cake, his favorite, so I obliged, digging into the Baked: New Frontiers in Baking cookbook (one of my faves!) and whipping up their amazing Whiteout Cake – a glorious, fluffy white cake with the creamiest white chocolate frosting you can imagine.

This Whiteout Cake is a white layer cake with white chocolate frosting is creamy, rich, delicious and the perfect birthday or celebration cake!Now, typically making layer cakes terrifies me. It’s not really the making of the cake – it’s the icing and decorating. That’s not my strong suit by any stretch of the imagination and I was having a bit of a panic attack while frosting this cake. One fondant mishap and numerous tries at frosting the cake beautifully, I finally got it to look half decent. I was cranky, tired, and covered in frosting, but  at least I had a good-looking, amazing tasting cake! But then it was time for picture taking…

Thankfully my best friend Paige was still there for the whole ordeal. She’s interning for a wedding planner this summer and doing so, she has majorly amazing ideas for how to decorate cakes. One of her favorite looks is gorgeous flowers topping a simply frosted cake, and we all knew I wasn’t doing any intricate frosting work, so she happily picked roses with Spencer while I iced. We recruited the boys to help hold up a blanket as the background (#ghettobackground) while we tried to get some awesome pictures to show how amazing this cake was.

This Whiteout Cake is a white layer cake with white chocolate frosting is creamy, rich, delicious and the perfect birthday or celebration cake!When it came time to cut a slice to photograph, another panic attack ensued. I could never make the gorgeous slices with crumb-less frosting every other blog always seems to have and I was sure I’d ruin it. Then I remembered something about using a super-sharp knife, heated from super hot water. I tried it, and it worked pretty darn well! I did freak a little moving the slice to a separate plate, but it all worked out.

The process took a darn long time, but I’m pretty happy with the results! Hopefully my next attempt at layer cakes will go more smoothly, even though I won’t have my awesome cousins to hold up my #ghettobackground for me. Too bad! Even if it doesn’t turn out picture picture though, this cake is a wonderful tasting dessert that will please the palate of almost anyone. It’s creamy, rich, smooth, and wonderful, without being overly heavy or cloyingly sweet. Another winning from Baked! Enjoy.

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This Whiteout Cake is a white layer cake with white chocolate frosting is creamy, rich, delicious and the perfect birthday or celebration cake!

The Whiteout Cake: White Layer Cake with White Chocolate Frosting


  • Yield: 0 One (8 inch) cake 1x
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Ingredients

For the Cake Layers:

  • 2 1/2 cups of cake flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1 3/4 cups sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 1 1/2 cups ice cold water
  • 3 large egg whites (at room temperature)
  • 1/4 teaspoon cream of tartar

For the Frosting:

  • 6 ounces white chocolate (coarsely chopped)
  • 1 1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/3 cup heavy cream
  • 1 1/2 cups 3 sticks unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract

Instructions

Make the Cake

  1. Preheat the over the 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. Sift (or whisk) together the flours, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  4. In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
  5. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.

Make the White Chocolate Frosting

  1. Using either a double boiler or a microwave oven, melt the white chocolate and set it aside to cool. Be careful not to burn the chocolate, as it burns easily.
  2. In a medium heavy-bottom saucepan, whisk the sugar and flour together. Add the milk and cream (I used more milk in place of the cream because I didn’t have any, and it worked just fine) to cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened enough to coat the back of a wooden spoon, about 20 minutes.
  3. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool, about 10 minutes. Reduce the speed to low and add the butter a few pieces at a time; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  4. Add the vanilla and white chocolate and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Assemble the Cake

  1. Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups of the frosting on top. Add the next layer, trim and frost it, then add the third layer.
  2. Crumb coat the cake and put the cake in the refrigerator for about 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish the cake however you’d like and refrigerate for 15 minutes to firm up the finished cake.
  3. This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let sit at room temperature for at least 2 hours before serving. Enjoy!

Notes

Recipe from Baked: New Frontiers in Baking

Did you make this recipe?

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Comments

  1. [email protected] says

    June 7, 2012 at 3:07 pm

    That cake looks beautiful! And I love the sounds of that frosting. I could eat it with a spoon :). I’ll have to give that tip to cutting the perfect slice of cake a try. Thanks for sharing!

    Reply
  2. Nicole says

    June 7, 2012 at 5:01 pm

    I’ve been meaning to check out Baked for awhile now – glad to hear you like it! Also, your friend had it right with the styling decision, those roses are gorgeous!

    When do you start your internship? You must be pretty excited! Also, in super exciting (at least to me) I ended up getting the writing job I applied to awhile back at YumSugar. Super excited to start in a little over a week.

    Reply
    • Rachel Conners says

      June 7, 2012 at 9:09 pm

      I start in about a week and a half, my background check just needs to go through! Ah congrats girl! I’m so proud of you. That’s so awesome! Send me your articles when they start coming out…do you know what you’ll be writing about yet?

      Reply
      • Nicole says

        June 10, 2012 at 7:32 pm

        Well, assuming you’re not secretly crazy, I would think that the background check is nothing to worry about – I’ve had them done a couple times (I’ve nannied in the past – and actually it was a part of the process for Sugar as well) and it was no problem, despite having a speeding ticket or two (otherwise I’m squeaky clean. Sounds like we’re starting at the same time then, and will do with the articles! Not sure when I’ll actually start writing, as the first 2 weeks are at least partially if not entirely devoted to training, but when I do I would imagine it would be similar to their current content, so a pretty broad range – recipes, link round-ups, food news, party planning ideas, and I also proposed a pie of the week series that I think I’ll get to do, since they were pretty into it in the interview. And there’s the possibility that I might do some on-camera segments for their food videos, which is pretty awesome (you know, assuming that I’m not terrible at being on camera, which honestly I have very little experience with, so who knows). Enjoy your last week of vacation before your internship!

        Reply
        • Nicole says

          June 10, 2012 at 7:33 pm

          OH and congrats on the foodbuzz top 9, that’s pretty fantastic!!

          Reply
          • Rachel Conners says

            June 11, 2012 at 11:08 am

            Thanks so much!! I’m super excited about it. Can’t wait to read your articles! The Pie of the Week sounds awesome :)

  3. Eric @ Happy Valley Chow says

    June 8, 2012 at 7:27 am

    Wow this cake looks amazing and so do your other deserts! I really love your photography as well. Following all your forms of social media now, looking forward to see what else you come up with!

    http://happyvalleychow.blogspot.com

    Reply
  4. Foodie Stuntman says

    June 9, 2012 at 11:51 am

    Congratulations on making the foodbuzz Top 9!

    Reply
    • Rachel Conners says

      June 10, 2012 at 11:15 am

      Thank you!!

      Reply

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