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White Chocolate Cake with Cherry Sauce - Pepper Delight #recipe #cake
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White Chocolate Cake with Cherry Sauce
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
 

Vanilla cake coated with white chocolate butter cream, topped with cherry sauce and fresh cherries. 

Course: Dessert
Cuisine: American
Keyword: cake, cherry sauce, white chocolate cake
Servings: 10
Author: Akhila
Ingredients
For making Cake
  • 2 3/4 cup flour
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 2 stick unsalted butter (softened at room temperature)
  • 1 3/4 cup granulated sugar
  • 3 large eggs (at room temperature)
  • 1 tbsp vanilla extract
  • 1 cup whole milk
For making Cherry Sauce
  • 3 cup fresh cherries (pitted and halved)
  • 1 cup sugar
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tbsp corn starch
For making White Chocolate Cream
  • 2 stick unsalted butter (softened at room temperature)
  • 3 cup powdered sugar
  • 4 oz white chocolate (melted)
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 5 tbsp heavy whipping cream
  • Fresh cherries (to decorate)
Instructions
Preparation of cake

  1. Preheat oven to 350 degrees.

  2. Apply butter to two 9-inch pan and keep it aside. 

  3. In a small bowl, swift and mix dry ingredients; flour, baking powder and salt. Set aside. 

  4. In a large bowl using a hand mixer or using a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy (3-4 minutes). 

  5. Add eggs one at a time; scrape down the sides and the bottom of the bowl with a rubber spatula as needed, beating well after each addition.  

  6. Mix with the vanilla extract and beat well.  

  7. Add the dry ingredient mix at this stage, slowly alternating with milk and flour. Batter will be smooth, thick and creamy. 

  8. Carefully spread batter equally into two pans. Bake for about 35-40 minutes, until a toothpick inserted in the center comes out clean. 

  9. Allow the cake to cool on a wire rack for 15 minutes. 

  10. Unmold the cakes by running a knife or a rubber spatula over the sides of the pan. Carefully flip them over. 

Preparation of Cherry Sauce

  1. Remove the stem and pit the cherries. 

  2. Bring a saucepan to medium heat with cherries, sugar, water, lemon juice and corn starch. Allow it to boil. 

  3. Stir occasionally and bring to low, stir for about another 4 minutes until it is thickened. 

Preparation of White Chocolate Cream

  1. In a medium bowl, beat the butter with an electric mixer until light and fluffy. 

  2. Slowly add salt and vanilla extract, followed by adding powdered sugar. 

  3. Meanwhile, melt the white chocolate in a bowl in the microwave for 30 second intervals. Stir between each interval, until it is completely melted. 

  4. Combine melted white chocolate into the mix, add milk cream as needed  for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.

To frost the cake

  1. Level the cake by placing on a cake turn table. Using a sharp knife, turn the table, and make a gentle cut to make it even. 

  2. Apply base coat frosting using a spatula on all the sides of the one cake. Sandwich the other cake and apply base coat to the same. Allow it to cool in fridge for about 30 minutes. 

  3. Apply second layer of frosting and set for another 30 minutes. 

  4. Top with cherry sauce and decorate with fresh cherries.