Main Menu

Strawberry White Chocolate Buttercream Cake

Strawberry White Chocolate Buttercream cake

Photo: Rock Recipes

For lovers of strawberries. And white chocolate. And buttercream. And cake.

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
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
  1. For the full recipe go here: Strawberry White Chocolate Buttercream Cake.


Other Cake Recipes You Might Like

, , , , , ,

2 Responses to Strawberry White Chocolate Buttercream Cake

  1. MS. Kitchen at #

    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.

Leave a Reply