White Chocolate Wedding Cake: A Step-By-Step Guide

how to make white chocolate wedding cake

White chocolate cake is a decadent, delicious, and elegant dessert, perfect for weddings and other celebrations. The cake is usually dense and heavy, with a sweet, rich, and buttery flavour. The key to a good white chocolate cake is in the chocolate itself—using real white chocolate with cocoa butter as the main ingredient is essential for achieving the right melting behaviour and smooth texture.

Making a white chocolate cake involves creating a batter with flour, sugar, butter, eggs, and, of course, white chocolate. The cake is then baked and layered with frosting, ganache, or other fillings. White chocolate can be tricky to work with, so it's important to be careful when melting it to avoid seizing or clumping. The cake should also be allowed to cool before assembling and decorating.

White chocolate cake is a unique and indulgent treat, perfect for any special occasion. With its stunning monochrome look and sophisticated flavour, it's sure to impress your guests!

Characteristics Values
Prep Time 2 hours
Cook Time 25-40 minutes
Total Time 2 hours 25 minutes - 3 hours 40 minutes
Cake Layers White chocolate, flour, butter, sugar, eggs, vanilla extract, baking powder, baking soda, salt
Ganache White chocolate, heavy whipping cream
Buttercream Frosting White chocolate, unsalted butter, salt, heavy whipping cream, powdered sugar

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Choosing the right white chocolate

Quality

It is crucial to use high-quality white chocolate for your cake. Opt for a reputable brand known for its superior white chocolate, such as Lindt or Ghirardelli. Using a high-quality product will make a significant difference in the overall taste and texture of your cake.

Ingredients

When selecting white chocolate, carefully read the list of ingredients. Choose a product that lists cocoa butter as the primary ingredient, as this ensures an authentic white chocolate flavour, proper melting, and a smooth texture. Avoid white chocolate chips or candy melts, as they often contain palm oil instead of cocoa butter, which can affect the melting behaviour and flavour of your cake.

Taste

Personal preference also plays a role in choosing the right white chocolate. If you prefer a more intense white chocolate flavour, select a variety with a higher cocoa butter content. Additionally, consider the sweetness of the chocolate, as some brands may be too sweet for your liking.

Meltability

The meltability of white chocolate is an important factor, especially if you plan to use it for ganache or buttercream. Look for white chocolate that melts smoothly and evenly, as this will make it easier to work with and ensure a silky-smooth finish for your cake decorations.

Quantity

When making a white chocolate wedding cake, it is essential to purchase the appropriate amount of white chocolate. Calculate the total amount needed for the cake layers, frosting, and any additional decorations. It is always better to have a little extra than to run out halfway through your baking project.

Storage

Consider the storage conditions of the white chocolate. If you are baking the cake in advance, choose a white chocolate that can be easily stored. Some varieties may require refrigeration, so check the packaging instructions to ensure you can store it appropriately until you are ready to use it.

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Making the cake batter

Firstly, preheat your oven to 335-350°F (160-175°C). The temperature may vary slightly depending on your oven, but this range is ideal for baking cakes. While the oven is heating up, prepare your cake pans by greasing them and lining the bottoms with parchment paper. For this recipe, you can use three 6-inch pans or two 8-inch pans for a taller cake.

Now, it's time to combine the dry ingredients. In a medium-sized bowl, whisk together the flour, baking powder or soda, and a pinch of salt until they are well incorporated. Set this mixture aside. You can also add a small amount of self-raising flour to give the cake a lighter texture, but this is optional.

In a separate bowl, preferably a large mixing bowl or the bowl of a stand mixer, it's time to cream the butter and sugar. For the perfect consistency, mix them until they are light in color and fluffy. This should take around 2-3 minutes. Make sure you don't skimp on the creaming time, as this step is crucial for a light and airy cake.

Once the butter and sugar are well combined, it's time to add the eggs. Add them one at a time, mixing well after each addition. Remember to scrape down the sides of the bowl as needed to ensure all the ingredients are well incorporated. At this stage, you can also add a teaspoon of vanilla extract to enhance the flavor.

Now, it's time to gradually add the dry and wet ingredients to the batter. Start by adding half of the dry flour mixture and mix until it's mostly combined. Then, slowly add the milk or buttermilk, along with the melted white chocolate if using, and mix until well combined. Finally, add the remaining dry ingredients and mix until you have a smooth batter. Remember to scrape down the sides of the bowl occasionally to ensure all the ingredients are fully incorporated.

At this point, your batter is almost ready! If you're using melted white chocolate, slowly fold it into the batter until combined. Be gentle and avoid over-mixing at this stage, as it can affect the texture of your cake.

Finally, divide the batter evenly between your prepared cake pans and bake them in the preheated oven for 25-40 minutes. The baking time may vary depending on your oven, but a good indication of doneness is when a toothpick inserted into the center of the cake comes out clean or with a few loose crumbs.

Once the cakes are baked, remove them from the oven and allow them to cool in the pans for 2-3 minutes before transferring them to wire racks to cool completely. This step is crucial to ensure the cakes don't over-bake and to facilitate easy removal from the pans.

And there you have it! The perfect white chocolate cake batter. Now, all that's left is to assemble and decorate your cake with delicious frosting and fillings. Happy baking!

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Baking the cake

Preparation

Firstly, preheat your oven to 335-350°F. Grease and flour three 6" cake pans and line them with parchment paper. If you don't have three cake pans, the batter can be baked in two 8" or 9" pans; however, the baking time may differ slightly.

Melting the White Chocolate

In a microwave-safe bowl, heat the milk and chopped white chocolate in 10-20 second increments, stirring well between each increment, until the chocolate has melted and the mixture is smooth. Set the bowl aside to cool to room temperature.

Combining the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined. Set the mixture aside.

Creaming the Butter and Sugar

Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until the mixture is pale and fluffy, which should take around 2-3 minutes.

Adding the Eggs

Reduce the mixer speed and add the eggs one at a time, fully incorporating each one before adding the next.

Adding the Dry and Wet Ingredients

Alternate between adding the flour mixture and milk mixture to the batter, beginning and ending with the flour. Fully incorporate after each addition, being careful not to over-mix the batter.

Divide the batter evenly between the prepared cake pans and bake for 25-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Cooling the Cake

Remove the cakes from the oven and allow them to cool in the pans for 2-3 minutes before transferring them to wire racks to cool completely.

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Making the frosting

Frosting is the perfect finishing touch to your white chocolate wedding cake. It adds a touch of elegance and sophistication to your cake, and it also helps to seal in the moisture, keeping your cake fresh and delicious. Here are some detailed instructions on how to make the perfect frosting for your special day.

Ingredients:

  • High-quality white chocolate: Look for a brand that you enjoy eating on its own, as the flavour will shine through in your frosting.
  • Butter: Unsalted butter is best, and make sure it's at room temperature for easy mixing.
  • Cream cheese (optional): For a tangy twist, add some cream cheese to your frosting. Just be careful not to overbeat it, as it can become loose and soupy.
  • Heavy whipping cream: This will give your frosting a silky smooth texture.
  • Powdered sugar: Sift the sugar beforehand to ensure a lump-free frosting.
  • Salt: A pinch of salt will enhance the sweetness of the white chocolate.
  • Vanilla extract: Pure vanilla extract adds a subtle depth of flavour.

Method:

  • Melt the white chocolate: Use a double boiler or melt it gently in the microwave in short intervals. White chocolate can be finicky, so be careful not to overheat it, as it can seize up.
  • Prepare the cream cheese (if using): Warm it slightly in the microwave, about 20-30 seconds, so it mixes easily with the other ingredients.
  • Beat the butter: Use a stand mixer to beat the butter until it's smooth and creamy. This will take about 2-3 minutes.
  • Add the powdered sugar: Slowly add the powdered sugar to the butter and mix until well combined.
  • Incorporate the white chocolate: Gradually add the melted white chocolate to the mixture, mixing between each addition to prevent clumping.
  • Add the heavy cream and salt: Pour in the heavy cream and a pinch of salt, mixing until smooth and well combined.
  • Adjust the consistency: If your frosting is too soft, chill it in the fridge for about 30 minutes to firm it up. If it's too thick, you can add a little more heavy cream.
  • Assemble the cake: Once your cake layers are cooled, spread a small amount of frosting on a cake board and place the first layer on top. Spread frosting evenly on top of the layer, pushing it out to the edges. Repeat this process with the remaining layers.
  • Frost the cake: Use the remaining frosting to cover the top and sides of the cake. Smooth it out with an offset spatula for a sleek finish.
  • Chill the cake: Place the frosted cake in the fridge to set the frosting. This will also help the cake stay fresh.

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Assembling the cake

Once you've baked your white chocolate cake layers, you can assemble the cake. Here is a step-by-step guide:

Step 1: Prepare the Cake Layers

Before assembling the cake, you can level the cakes by removing any domes from the tops of the cakes with a serrated knife. This will ensure that your cake has a neat finish. You can also trim the brown edges of your cakes to create pretty layers. If you want to minimise crumbs in your frosting, you can briefly freeze the cake layers before assembly.

Step 2: Create a Base

Place your first layer of cake on a cake board or serving plate. If you want to make transportation easier, you can place the cake on a cardboard cake circle.

Step 3: Add the Filling

Spread a thin layer of frosting on top of the first cake layer. You can use buttercream, cream cheese frosting, or white chocolate ganache. If you are using a runny filling, such as raspberry filling, you can pipe a dam of frosting around the edge of the cake to create a pool for the filling. Carefully fill the pool with your chosen filling, being careful not to add too much as this can cause leaks when you stack the layers.

Step 4: Repeat

Repeat the frosting and filling process for the next layer of cake. If you are using a fresh berry filling, you can spread a thin layer of frosting on the next cake layer before placing it on top of the filling. This will prevent the raspberry from soaking into the cake.

Step 5: Stack the Remaining Layers

Repeat the process of adding frosting, creating a dam, and filling for the remaining layers of cake.

Step 6: Crumb Coat the Cake

Give the cake an even crumb coat with an offset spatula and place it in the freezer to chill and firm up before moving on to the final coating.

Step 7: Final Coat of Frosting

Once the cake is firm to the touch, apply the final coating of frosting and smooth it with a cake scraper. Place the cake on a serving board.

Step 8: Decorate

You can decorate the cake with dollops of buttercream, fresh berries, and white chocolate shavings. Press the white chocolate shavings into the sides of the cake while the buttercream is still soft. Chill the cake for 30 minutes to allow the buttercream to set.

Your white chocolate wedding cake is now ready to serve!

Frequently asked questions

It is important to find real white chocolate with cocoa butter listed as the main ingredient. White chocolate baking bars, such as Bakers or Ghirardelli, melt much smoother and are better for use in the cake and buttercream.

Yes, it is very helpful to make the cake layers a day or two ahead of time. Simply wrap each cooled cake layer tightly in plastic wrap and store them in a cool, dry place or the refrigerator until you're ready to assemble the cake.

Keep the cake in an airtight container in the fridge and enjoy it within 3-4 days. Bring the cake to room temperature before serving as this will improve the flavour.

Yes, place each cooled and plastic-wrapped layer of cake into a heavy-duty storage bag. Remove as much air from the bags as possible and seal them. Freeze the cake layers for up to 3 months, thawing them out overnight before assembling the cake.

Use a small spoon to place dollops of ganache around the top edges of the chilled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Pipe dollops of buttercream on top and add a white chocolate truffle, if desired. Sprinkle chocolate shavings along the bottom and top of the cake.

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