Vanilla cake coated with white chocolate butter cream, topped with cherry sauce and fresh cherries…
So, it’s a “Happy Birthday to me” …!!!
And I baked a cake for my birthday… Yaaay…!!!
Do you make your own birthday cake? I did it for the first time. It’s my first birthday since I started baking and blogging, and so I thought to prepare a cake with my favorite white chocolate. I believe there are two categories of people in this world – dark chocolate lovers and white chocolate lovers; I belong to the second category.
There are few crazy facts about my craving for white chocolate:
- I love white chocolates so much that when I hear people talking about the benefits of dark chocolate over white chocolate, I usually turn my face away from them… hehe…
- I just love to crash serious discussions / heated debates with my friends, by dropping the “dark or white chocolate” question and watch their perplexed and surprised faces.
- White chocolate with cookies, Yummm.
- I hardly have met any white chocolate lovers.
Anyways, so coming back to the cake, this is the best Vanilla cake I have ever baked and is super soft, rich and moist. One of my key tips to bake a perfect cake is to ensure that the ingredients, especially the refrigerated ones, are brought to the room temperature before preparation. The use of cold eggs, milk, or butter makes big air pockets which affects the texture of cake.
This recipe will make two 9 inch vanilla cakes. Cake frosting can be done in batches and refrigerated, to ensure that each coat sets properly before applying the next.
And finally, decorate with cherry sauce and fresh cherries.
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Vanilla cake coated with white chocolate butter cream, topped with cherry sauce and fresh cherries.
- 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
- 3 cup fresh cherries (pitted and halved)
- 1 cup sugar
- 1 cup water
- 1 tsp lemon juice
- 1 tbsp corn starch
- 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)
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Preheat oven to 350 degrees.
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Apply butter to two 9-inch pan and keep it aside.
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In a small bowl, swift and mix dry ingredients; flour, baking powder and salt. Set aside.
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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).
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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.
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Mix with the vanilla extract and beat well.
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Add the dry ingredient mix at this stage, slowly alternating with milk and flour. Batter will be smooth, thick and creamy.
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Carefully spread batter equally into two pans. Bake for about 35-40 minutes, until a toothpick inserted in the center comes out clean.
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Allow the cake to cool on a wire rack for 15 minutes.
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Unmold the cakes by running a knife or a rubber spatula over the sides of the pan. Carefully flip them over.
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Remove the stem and pit the cherries.
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Bring a saucepan to medium heat with cherries, sugar, water, lemon juice and corn starch. Allow it to boil.
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Stir occasionally and bring to low, stir for about another 4 minutes until it is thickened.
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In a medium bowl, beat the butter with an electric mixer until light and fluffy.
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Slowly add salt and vanilla extract, followed by adding powdered sugar.
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Meanwhile, melt the white chocolate in a bowl in the microwave for 30 second intervals. Stir between each interval, until it is completely melted.
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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.
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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.
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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.
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Apply second layer of frosting and set for another 30 minutes.
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Top with cherry sauce and decorate with fresh cherries.
Such a lovely cake. Happy Birthday Akhila
Thank You so much Praseeth 🙂
Pretty and tempting cake 😋..Will definitely try this recipe..
Many many happy returns of the day Akhila….
Thank you Vini..xoxo
Happy b’day Akhila chechi…
The cake looks so yummy… Awesome pic!!!
Thank You so much dearo..
May be a dumb question, but what kind of cherries?
I’ve used fresh Red Cherries for this recipe.
Looking at the frosting, I don’t see where you add the heavy cream! Can you help?
Oopsie!!Thank You Tasha for pointing out my mistake. I have updated the recipe.
You need to add heavy cream at step 4 (Preparation of White Chocolate Cream).