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Kasia

White Chocolate Cake

Dairy Free, Gluten Free, Soy Free, Nut Free
Prep Time 30 minutes
Cook Time 40 minutes
Cooling and Decorating Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 Servings
Course: Dessert, Snack
Cuisine: American, British, European
Calories: 993

Ingredients
  

For the vanilla sponges
  • 400 grams Self raising flour Gluten free
  • 1 tsp Xanthan gum
  • 300 grams White sugar
  • 350 grams Vegan butter Room temperature
  • 3 medium Eggs Room temperature
  • 2 Egg whites
  • 3 tsp Vanilla extract
  • 200 ml Plant-based milk
  • 1.5 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 1 tbsp Apple cider vinegar Optional, see notes*
For the white chocolate buttercream
  • 425 grams Vegan butter
  • 500 grams Icing sugar
  • 300 grams Vegan white chocolate
  • 2 tsp Vanilla extract

Equipment

  • Oven
  • 2x 20cm Cake Tins (Loose bottomed)
  • Greaseproof Paper
  • 3x Mixing Bowls
  • Mixing spoon
  • Piping bag
  • Piping nozzle
  • Serrated Knife (For leveling the cake)
  • Icing Smoother
  • Icing Spatula
  • Whisk
  • Sieve
  • Spatula
  • Cooling Rack
  • Microwave or Bain-Marie

Method
 

To make the vanilla sponges
  1. Pre-heat the oven to 180°C conventional (160°C fan)
  2. Line the two cake tins with greaseproof paper and set aside
  3. In a mixing bowl, beat together the sugar and butter until smooth and creamy
  4. Using a second bowl, split the egg whites into the new bowl (setting it aside for later) and the egg yolks into the bowl containing the sugar and butter mixture
  5. Beat in the egg yolks into the sugar and butter mixture
  6. Using a sieve, sift in the flour, xanthan gum, bicarbonate of soda, baking powder to the bowl containing the eggs, butter and sugar and mix together
  7. Optional: mix in the apple cider vinegar to the plant-based milk to create a vegan 'buttermilk'
  8. Little by little, add in the plant-based milk/buttermilk and then whisk until everything is combined well
  9. Get the bowl containing the egg whites and whisk until stiff peaks form (~8-10 minutes)
  10. Gently fold the egg whites into the rest of the cake mixture using a spatula, ensuring not to mix too much which will cause the whisked in air to escape
  11. Evenly pour the cake batter between the two tins and level out with the spatula if needed
  12. Bake for 35-40 minutes until golden and slightly risen
  13. Remove from the oven after baking and leave in the tins to cool (~30 minutes)
  14. Remove from the tins and place on a wire rack for a further 30 minutes to cool completely
  15. Use a serrated knife to level out the top of the cakes, cutting off any 'dome shaped top' that may have formed during baking
To decorate the cakes
  1. When you are ready to decorate, beat together the butter, vanilla extract and icing sugar in another bowl (this will take about 10 minutes to get a smooth and silky finish -using a machine if you wish)
  2. Using a microwave or Bain-Marie, gently melt the white chocolate until liquid
  3. Fold the melted chocolate into the buttercream mixture, ensuring it is evenly distributed
  4. Place the bottom sponge onto an even surface (or cake board) to decorate
  5. Using a piping bag and nozzle, spoon a small amount of buttercream into the bag and evenly pipe buttercream onto the top of the first cake layer in a spiral motion, starting from the outside and going in
  6. Use an icing spatula to even out the layer of icing so it is fully covered
  7. Place the 2nd cake tier onto the base and create a 'sandwich' with the icing
  8. Take the icing spatula and coat the cake in 1/3 of the icing to create a crumb coat
  9. Place the cake in the fridge for ~15 minutes for the coat to harden
  10. Use the remaining icing to coat the rest of the cake evenly, using the icing smoother to create an even finish
  11. Slice into 10-12 portions, tuck in and enjoy!

Notes

*The apple cider vinegar is an optional addition to the milk, but it gives an overall fluffier cake sponge
  • Not suitable for home freezing
  • Store in an air-tight container in the fridge for up to 7 days or at room temperature for 3-4 days