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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!

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.

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.

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.

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

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.
Sift (or whisk) together the flours, baking powder, baking soda, and salt together in a large bowl. Set aside.
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.
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.
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

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.
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.
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.
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

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.
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.
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

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