Despite all the baking going on in the house this summer I’ve actually lost 10 pounds and several inches since Bradley left for boot camp last month. The patriotic cupcakes shared earlier this week were delivered to the local police department so that they didn’t stay in the house after Audley, Madeline and my niece ate a couple. But, when you whip up something like this cake we carried to South Carolina as we visited two of our kiddos over the weekend, it’s really hard to say “no” to sweets!
Making a cake from scratch is not that difficult. A little more time consuming maybe, but really not as hard as people would have you think. My problem with taking the time to bake is there are actually people out there who will complain about the dense layers of homemade flavor, and say they prefer a box mix!
You have got to be kidding me!
Nonetheless, I will continue to scratch bake when time allows, and if someone doesn’t like it, it’s their loss. They should probably have their taste buds checked and shop the outer rims of the grocery stores for real food more often!
For my white chocolate cake you need a good quality cake flour (I love King Arthur’s brand), sugar, baking powder & salt for your dry ingredients. For your wet ingredients you will need egg whites ( separate your own, don’t use prepackaged liquid eggs), vanilla; grass-fed, fat-filled, real butter, and whole milk. You will also need 8 ounces of quality white chocolate …. I prefer Ghirardelli brand.
The better quality products you use, the better tasting your cake will be!
You also want to have a flour sifter on hand to use when measuring your flour. You will be able to tell a difference in the density of your cake if you do (or don’t) sift the flour.
If you’ve never used one, it’s not difficult; promise! You just place flour into the gadget and shake or sift into a measuring bowl the amount your recipe calls for.
You’ll also need two bowls (one for wet ingredients; one for dry), measuring spoons and of course a mixer. You will need a bowl to melt your white chocolate in as well.
Prepare to 8-inch cake pans by spraying with Bakers Joy or another cake release product and preheat your oven to 350°.
After you have baked your layers, allow them to cool on a cooling rack, The edges may be crispy (my favorite part to eat), but carefully level each layer with a cake leveler. You can find a good one at Hobby Lobby for under $10. Its worth keeping on hand if you like to bake.
The cream cheese icing recipe I shared earlier this week would be perfect to frost this cake, but since this cake was traveling I used a decorators buttercream that would hold. Click here for the full and printable Velvety White Chocolate Cake recipe and here for the Cream Cheese Icing recipe.
An easy way to decorate your cake would be to add a colorful holiday sprinkle mix over the top. Fresh summer berries would also be a delightful addition! Strawberries especially compliment the flavor of a white chocolate cake!
So tell me, which do you prefer… A box cake or a fresh baked scratch cake?