White Devil Cake
Indulge in the irresistible allure of White Devil Cake, a decadent dessert that marries the richness of white chocolate with the tangy creaminess of a whipped cream cheese frosting. This two-tiered masterpiece features a moist and tender crumb, thanks to a perfect balance of butter, milk, and melted white chocolate, making each bite melt in your mouth. With a glossy layer of smooth frosting and a topping of delicate white chocolate curls, this elegant cake is ideal for special occasions or simply savoring a slice of pure bliss. Whether you're searching for a show-stopping celebration cake or a unique white chocolate dessert, this recipe is your ticket to gourmet perfection. Ready in just over an hour and serving up to 12 guests, the White Devil Cake is sure to be the star of your dessert table.
TITAN HAUS
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 eggs, room temperature
- 5 ounces white chocolate, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 4 cups powdered sugar
- 8 ounces cream cheese, softened
- 2 tablespoons heavy cream
- 1 cup white chocolate curls (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper for easy removal.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Mix in the melted white chocolate and vanilla extract until smooth.
With the mixer on low, alternately add the dry ingredients and the milk in three batches, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly between the 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 the pans for 10 minutes, then invert them onto a wire rack to cool completely.
For the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, beating well after each addition. Add the heavy cream and beat until the frosting is fluffy and spreadable.
Once the cakes are fully cooled, place one layer on a serving plate and spread a generous amount of frosting on top.
Place the second layer on top and frost the top and sides of the cake evenly with the remaining frosting.
If desired, decorate the cake with white chocolate curls or other decorations of your choice.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the frosting to set. Slice and enjoy your White Devil Cake!
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 82.6 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 186 mg | 4% | |
*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.
