Strawberry White Chocolate Cake
With fluffy white cake layers, creamy white chocolate ganache filling, and fruity whipped freeze-dried strawberry ganache frosting, this strawberry white chocolate cake is the perfect cake for Mother's Day, Valentine's Day, or any special occasion. Top it with fresh strawberries for more fruity flavor!
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 food processor optional
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
White Cake
- 300 grams cake flour
- 280 grams granulated sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 114 grams unsalted butter room temperature
- 114 grams vegetable oil
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- 280 grams buttermilk room temperature
White Chocolate Ganache
- 285 grams white chocolate chips or chopped white chocolate bars
- 95 grams heavy cream
Whipped Strawberry Ganache
- 12 grams freeze dried strawberries
- 340 grams white chocolate chips or chopped white chocolate
- 255 grams heavy cream
Instructions
White Cake
- Preheat the oven to 350°F (180°C) and grease or line 2 8-inch cake pans with parchment paper. Set aside.
- Mix cake flour, sugar, baking powder, and salt in the bowl of a hand mixer or stand mixer fitted with the paddle attachment on low until combined.300 grams cake flour, 280 grams granulated sugar, 2 ½ teaspoon baking powder, ½ teaspoon salt
- Add the softened butter and beat on low speed for 3-5 minutes until it looks like wet sand.114 grams unsalted butter
- Mix in the oil, eggs, and vanilla on low until a thick batter forms. While mixing, stream in the buttermilk.114 grams vegetable oil, 3 large eggs, 2 teaspoon vanilla extract, 280 grams buttermilk
- Divide the cake batter evenly between the cake pans. Bake for 25-30 minutes or until toothpick inserted in the center comes out with a few moist crumbs attached.
- Let the cakes cool in the pans for 5-10 minutes, then transfer to a wire cooling rack. Let cool for at least 1 hour.
White Chocolate Ganache
- Microwave white chocolate in a large heatproof bowl for 30 seconds to start softening the chocolate.285 grams white chocolate chips
- Add the cream to a medium bowl and microwave for 1 minute or until the edges are simmering. Pour over the chocolate and let it sit for 20 seconds.95 grams heavy cream
- Whisk the mixture together until creamy and combined. Cover with plastic wrap touching the surface and chill in the refrigerator for 1-2 hours until it thickens to a peanut butter consistency.
Strawberry Ganache
- Pulse freeze-dried strawberries in a food processor to a fine powder.12 grams freeze dried strawberries
- Microwave white chocolate chips in a large bowl for 30 seconds to soften. Add the strawberry powder to the bowl340 grams white chocolate chips
- Microwave heavy cream in a medium bowl for 1-2 minutes until the edges simmer. Pour hot cream over the chocolate and let it sit for 20 seconds.255 grams heavy cream
- Whisk until smooth and combined. Cover with plastic wrap and chill for 1-2 hours.
- Once the consistency is thick and pliable like peanut butter, beat on medium-high speed with an electric mixer for 2-3 minutes until light and fluffy.
Assembly
- Add the strawberry ganache to a piping bag fitted. Place 1 cake layer on a cake stand and pipe a thick ring of strawberry ganache around the edges. Fill the center with half of the white chocolate ganache.
- Stack the second layer on top of the first with the flat side facing up. Spread a smooth, thin layer of strawberry ganache all over the cake. This is the "crumb coat" that keeps crumbs from getting into the final layer or frosting. Chill in the fridge for 20 minutes.
- Once the frosting is dry to the touch, add a final thick layer of strawberry ganache. Spread and smooth it out with a palette knife and bench scraper.
- For the ganache drip, microwave the remaining white chocolate ganache for 10 seconds or until liquidy. Don't overheat.
- Spoon ganache on the edges of the top of the cake and push the ganache, encouraging it to drip down the sides. Repeat around the top to create a boarder.
- Pour the rest of the ganache on top of the cake. It'll level itself out, but you can use the palette knife to smooth it.
- Garnish the cake with fresh strawberries, slice, and enjoy!
Notes
The strawberry frosting might harden on a cold cake. You can microwave the frosting at 3-5 second intervals to make it easier to spread.
Don't overheat the white chocolate ganache for the drip or it may split. The temperature should be 90°F (32°C).
Storage: Store in an airtight container or cake carrier in the refrigerator for up to 5 days. Cover the cut section with extra frosting to keep it from getting dry.
Freezing: Wrap the whole cake tightly in plastic wrap and add a layer of aluminum foil. Freeze it as is or in a cake carrier for up to 3 months.
For slices, wrap each in plastic wrap and freeze in a freezer bag for up to 3 months.
Nutrition
Serving: 1sliceCalories: 748.5kcalCarbohydrates: 75.5gProtein: 9.1gFat: 46.8gSaturated Fat: 24gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 12.2gTrans Fat: 0.4gCholesterol: 107.8mgSodium: 281.9mgPotassium: 265.6mgFiber: 0.8gSugar: 56.9gVitamin A: 780.2IUVitamin C: 12.7mgCalcium: 211.5mgIron: 0.9mg
Tried this recipe?Let us know how it was!