More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

White Chocolate Cream Cake

SUBMITTED BY: MCLISA PHOTO BY: Zoe

"The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting."

RECIPE RATING:

Read Reviews (13)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 2 - (8 or 9 inch) pans

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 (1 ounce) squares white chocolate, chopped
2 1/4 cups all-purpose flour
1 1/2 cups white sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups heavy cream
3 eggs
1 teaspoon almond extract
3 (1 ounce) squares white chocolate, chopped
3 1/2 cups confectioners' sugar
1/4 cup butter, softened
4 tablespoons water
1/2 teaspoon almond extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 12, 2004 by crystalbowl

This cake turned out delicious despite my mess ups. My mom said it taste like it came from a... MORE

Reviewed on Feb. 24, 2006 by ConnieLynnC

This recipe was easy to follow-inexpensive-and turned out wonderful! It will be a cake recipe... MORE

Reviewed on Jan. 12, 2004 by LIONLOVER67

I was very disappointed with this cake. Although it tasted good, I expected a light and fluffy... MORE

Reviewed on Jan. 31, 2006 by vickie

A wonderful cake. I changes a few things though i used 1/2 tesp of almond in the cake and... MORE

Reviewed on Mar. 10, 2006 by LADYLADYBUG2004

I made this cake for my birthday. Because I had so many guests,I scaled the recipe up to 12... MORE

Reviewed on Aug. 16, 2007 by brandi

I love this recipe! I have used it so many times for a bottom layer on many wedding cakes... MORE

Reviewed on Jan. 15, 2006 by Sarah M.

The cake's taste was fabulous-- like a very sweet sponge cake. However, with a white... MORE

Reviewed on May 29, 2005 by MARIO1

My friend found this recipe and asked me to make it for her birthday. As I was making it, I... MORE

Reviewed on Oct. 5, 2007 by Saati

Far too many calories for my liking, but it's really delicious and fairly easy to make. I... MORE

Reviewed on Jun. 4, 2007 by Wendy

User Name	Password

Remember me? Forgot password?

Top Related Articles