Description
Sweet strawberry swirls dance through delicate white chocolate cake layers, creating a dreamy dessert that whispers summer romance. Creamy frosting and fresh berries complete this elegant masterpiece you’ll want to savor slowly and share with loved ones.
Ingredients
Scale
Cake Base Ingredients:
- 2.5 cups (595 milliliters) all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 1.5 cups (300 grams) granulated sugar
- 1 cup (227 grams) unsalted butter
- 4 ounces (113 grams) white chocolate
- 1 cup (240 milliliters) whole milk
- 1 teaspoon vanilla extract
Strawberry Swirl Ingredients:
- 1.5 cups (340 grams) fresh or frozen strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Frosting and Garnish Ingredients:
- 1 cup (227 grams) unsalted butter
- 4 ounces (113 grams) white chocolate
- 3.5 cups (420 grams) powdered sugar
- 1–2 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- Fresh strawberries
- White chocolate shavings or curls
Instructions
- Prepare the baking workspace by heating the oven to 350°F. Coat two 9-inch round cake pans with grease and flour, ensuring complete coverage to prevent sticking.
- Combine dry ingredients in a medium mixing bowl, whisking flour, baking powder, baking soda, and salt until thoroughly blended and lump-free.
- In a separate large bowl, cream butter and sugar until the mixture becomes airy and pale, creating a smooth foundation for the cake batter.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next. Blend in melted white chocolate and vanilla extract for rich flavor complexity.
- Gradually fold dry ingredients and buttermilk into the wet mixture, alternating between the two. Mix gently until ingredients are just combined, avoiding overmixing to maintain a tender crumb.
- Divide cake batter evenly between prepared pans, creating a smooth base layer for the strawberry swirl technique.
- Distribute strawberry puree in sporadic dollops across the batter surface. Use a knife to create gentle, meandering swirls that intertwine the vibrant strawberry color throughout the white cake base.
- Repeat the swirling process with the remaining batter and additional strawberry puree, ensuring an artistic marbled effect.
- Bake for 30-35 minutes, rotating pans halfway through to guarantee even cooking. Test for doneness by inserting a toothpick into the center, which should emerge clean.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Prepare white chocolate frosting by whipping butter until creamy and smooth. Gradually incorporate powdered sugar and melted white chocolate, creating a luxurious, silky texture.
- Adjust frosting consistency by adding vanilla extract and heavy cream, mixing until achieving the desired spreadable consistency.
- Once cakes are completely cooled, apply a generous frosting layer between cake layers, ensuring even coverage.
- Frost the exterior of the cake, smoothing the surface for a polished appearance. Optionally, embellish with fresh strawberries or delicate white chocolate shavings for an elegant finish.
Notes
- Ensure butter and eggs are at room temperature for smoother, more even cake batter mixing and better incorporation of ingredients.
- Gently swirl strawberry puree to create beautiful marble-like patterns without overmixing, which can muddle the design and disrupt cake texture.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurement proportions.
- Reduce sugar by 25% if using very ripe, sweet strawberries to balance overall dessert sweetness and prevent overwhelming sugary taste.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 466
- Sugar: 42 g
- Sodium: 143 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 92 mg