White Chocolate Wedding Cake
Elevate your special day with this luxurious White Chocolate Wedding Cake, a showstopping dessert that’s as elegant as it is indulgent. This triple-layer masterpiece boasts tender, moist cake infused with the rich sweetness of melted white chocolate and a hint of vanilla, perfectly complemented by the tangy silkiness of buttermilk. Each layer is finished with creamy white chocolate frosting, achieving just the right balance of decadence and delicacy. Garnish with delicate white chocolate shavings for a stunning visual touch. Ideal for weddings, anniversaries, or any grand celebration, this cake is a feast for the eyes and the palate. With simple yet precise steps, it’s surprisingly approachable for bakers looking to create an unforgettable dessert centerpiece.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 units large eggs
- 8 ounces melted white chocolate
- 2 teaspoons pure vanilla extract
- 1.5 cups buttermilk, room temperature
- 6 cups white chocolate frosting or buttercream
- 0.5 cup white chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Add the melted white chocolate and vanilla extract to the batter, and mix until fully combined.
Reduce the mixer to low speed and alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture. Mix until just combined – do not overmix.
Divide the batter evenly between the three prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes before carefully transferring them to a wire rack to cool completely.
Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place the first cake layer on a serving plate or cake board and spread a generous layer of white chocolate frosting over the top.
Repeat with the second and third cake layers, frosting the tops and sides of the cake with a smooth finish.
Decorate the cake with white chocolate shavings or other wedding-appropriate decorations if desired.
Chill the cake in the refrigerator for at least 1 hour before serving to set the frosting. Allow it to come to room temperature for 15-20 minutes before cutting and serving.
Nutrition Facts
Calories |
12644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 617.6 g | 792% | |
| Saturated Fat | 369.7 g | 1848% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1491 mg | 497% | |
| Sodium | 4388 mg | 191% | |
| Total Carbohydrate | 1632.2 g | 594% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 1267.5 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 1614 mg | 124% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2878 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
