Strawberry Swirled White Chocolate Cake Recipe
This Strawberry Swirled White Chocolate Cake is a beautiful and delicious dessert perfect for any occasion. Featuring moist white chocolate cake swirled with fresh strawberry puree, this cake offers a blend of fruity and creamy flavors. Topped with a smooth white chocolate frosting, it’s ideal for spring and summer celebrations like birthdays or bridal showers. The swirl pattern adds an elegant touch, making it as eye-catching as it is flavorful!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup white chocolate chips, melted
- 1 cup unsalted butter, softened
- 1 ¾ cups sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup fresh strawberries, pureed
- For the White Chocolate Frosting:
- 1 cup white chocolate chips, melted
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream (as needed)
Instructions
- Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Make the Batter:
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the melted white chocolate and vanilla extract. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. - Create the Strawberry Swirl:
Pour half of the batter evenly into the prepared pans. Drop spoonfuls of the strawberry puree over the batter, then swirl gently with a knife or skewer. Top with the remaining cake batter and repeat the swirling process with more strawberry puree. - Bake the Cake:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. - Make the White Chocolate Frosting:
In a large bowl, beat the butter until creamy. Gradually add powdered sugar and melted white chocolate, beating until smooth. Add vanilla extract and enough heavy cream to reach your desired frosting consistency. - Assemble the Cake:
Once the cakes are completely cool, spread a layer of frosting between the two cake layers. Frost the top and sides of the cake with the remaining frosting. Optionally, garnish with fresh strawberries or extra white chocolate shavings.
Notes
- For a stronger strawberry flavor, you can reduce the strawberry puree by cooking it down slightly before swirling into the batter.
- To enhance the white chocolate flavor, add white chocolate shavings to the top of the frosted cake.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 480
- Sugar: 42g
- Sodium: 210mg