Photo: Rock Recipes
That covers just about everyone doesn’t it?
The use of evaporated milk in the cake gives it a gorgeous sweetness. Add to this a vanilla frosting bursting with pieces of fresh strawberries and an indulgent white chocolate ganache and you have a vanilla cake with a difference. Layers and layers of deliciousness.
The cake expert behind this delicious Strawberry White Chocolate Buttercream Cake is Rock Recipes.
Strawberry White Chocolate Buttercream Cake
Ingredients
For the Vanilla Cake:
- 1 & ½ cups cake and pastry flour
- 1 & ¼ cups all-purpose flour
- 2½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
- 4 eggs at room temperature
- 4 teaspoons vanilla extract
- 1 cup undiluted evaporated milk
For the Frosting:
- 8 cups icing sugar (i.e. powdered sugar, confectioners sugar)
- 2 cups butter
- 4 tsp vanilla extract
- Approximately 6 tbsp milk
- 3 cups diced fresh strawberries
For the White Chocolate Ganache Glaze:
- 1⅓ cups white chocolate chips (or 8 ounces chopped white chocolate)
- ¼ cup whipping cream
Instructions
- For the full recipe go here: Strawberry White Chocolate Buttercream Cake.
The picture shows 4 layers, but instructions call for the use of 2, 9 in. pans. This is a lot of ingredients for 2 pans. Is this a mistake? Should 4 pans be used? MS. Kitchen
2 pans should be fine – the volume capacity of two 9 inch round pans is 12 cups (this recipe is slightly less than that). One tip I learnt many years ago is to use deep sided pans for baking cakes – then you don’t have to worry about too much batter.
Hope that helps.