From Scratch White Chocolate Cake
ready in: 2-5 hrs
recipe id: 86402
cook method: oven, stovetop
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces white chocolate
1/4 cup milk
1 cup solid vegetable shortening
2/3 cup sugar
6 large egg whites
8 ounces cream cheese, softened
1/4 cup butter, softened
1 cup sugar
4 ounces white chocolate, melted and cooled
1/2 cup heavy cream
1 cup bottled lemon curd
For Cake: Heat oven to 350 degrees F. Grease and flour two 9 inch cake pans.
In a bowl, mix flour, baking powder, and salt. In a saucepan, melt the chocolate with the milk over medium heat. Allow to cool.
In a large bowl, beat the shortening and the sugar until smooth, about 3 minutes. Gradually beat in the egg whites and the milk mixture. On low speed, beat in the flour mixture.
Spread evenly in prepared cake pans. Bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans on a wire rack for five minutes. Remove from pans and cool completely. Slice each layer in half horizontally.
For Frosting: Place softened cream cheese and butter in a bowl. Beat in the sugar. Blend in the white chocolate, then the cream until thickened.
Place one cake layer on a serving plate. Spread with 1/3 cup lemon curd and 1/3 cup frosting. Continue stacking the layers, curd, and frosting. Cover the outside of cake with remaining frosting.
Chill for one hour.
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