Our contributor, Tessa Huff, is back today with a lovely new cake recipe….
I’m usually much more of a night owl, but I find that there is just something about a crisp, quiet winter morning that is so romantic. I can get lost in the stillness before the city wakes up or the calm of a beautiful winter wonderland. Add in a bit of sun, and I’m smitten. With the occasional peak of sun shinning in my neck of the woods and Valentine’s Day just around the corner, love is definitely in the air. Sure most of you might think spring and rejuvenation sing the song of love more than the cold, but being all bundled up, scarf tied, and hot tea in hand makes me feel all warm and fuzzy inside. While rich, chocolate desserts are great for warming up next to a fire, this light and airy cake is my ode to winter love.
Don’t get me wrong, I love a nice and decadent dessert or chocolate-dipped strawberry from time to time, but this heavenly cake is a bit more feminine and romantic. Nothing says love like petal pink and roses, right? This cake is frosted in smooth rose-flavored buttercream. It is silky with subtly sweet and floral accents. The white chocolate cake is light yet velvety. It is a butter-based cake with great depth of flavor from the white chocolate. This cake is not dripping with caramel or smothered in crushed cookies, as the flavors really do speak for themselves. With a smooth finish and sugar pearl accents, the design is as chic and sophisticated as the flavors. Enjoy a slice with your morning tea or share with a loved for Valentine’s Day.
WHITE CHOCOLATE CAKE WITH ROSE BUTTERCREAM
a recipe by Tessa Huff
(yields 12 servings)
For the White Chocolate Cake:
3/4 cup unsalted butter, softened
1 1/2 cups sugar
6 egg yolks
2 teaspoons pure vanilla extract
3 cups cake flour
1 tablespoon and 1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cup milk
6 ounces white chocolate, chopped
- Pre-heat oven to 350 degrees. Prepare three 8″ round baking pans and set aside.
- Using a double-boiler, melt the white chocolate and set aside.
- Sift together the dry ingredients and set aside.
- Place the butter in the bowl of an electric mixer and beat on high until lighted.
- Add the sugar and continue to mix until fluffy.
- Mixing on medium-low, add in the egg yolks, vanilla, and melted white chocolate.
- Stop the mixer and scrape down the sides of the bowl.
- With the mixer on low, alternate adding in the dry ingredients and milk in 3 batches- ending and starting with the dry ingredients.
- Mix until just combined.
- Pour batter into prepared pans and bake until done and slightly golden (about 20-22 minutes)
For the Rose Buttercream:
6 ounce egg whites
2 cups sugar
3 cups unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 teaspoon rose extract or 1 tablespoon rose water – or to taste
pink food gel color (optional)
- Place egg whites and sugar in the bowl of an electric mixer. Gently whisk to combine.
- Place mixing bowl over a medium saucepan of water to create a double-boiler.
- Whisking constantly, heat on medium-high until the egg mixture is hot to the touch (about 160 degrees F on candy thermometer)
- Transfer the bowl back to the stand mixer and beat on high with the whisk attachment.
- Continue to mix until the bowl become room temperature.
- Stop the mixer and swap out the whisk attachment for the paddle.
- With the mixer on medium-low, add in the vanilla and butter, a few tablespoons at a time.
- Continue to mix until light and smooth.
- Add in the rose flavor to your liking and the pink color (optional).
- Mix until everything is fully incorporated.
YOU MAY ALSO ENJOY:
My Raspberry Earl Grey Cake
My Lemon Meringue Cake
My Orange Creamsicle Cake
My Banana Choco Hazelnut Cake
My Raspberry Blood Orange Cake
Habiba says
Hi! I’m making this for a friend’s engagement party, was wondering how many eggs I should use for the cake? Is it 6 eggs? Or 6 ounce eggs yolks? Because then it would be 3 eggs? Sorry for the confusion! It’s quite urgent! Thanks x
Carrie Sellman says
6 egg yolks for the cake itself. 6 ounces egg whites for buttercream. Enjoy!
Cakes by Linda says
I will be doing my daughters wedding cake. I want to know can I pipe this butter cream? If I made this white chocolate cake and this rose butter cream, how far in advance can I do this. This cake should be chilled, but how long ahead can I do it. Timing is very important I have to cook for the reception as well. It has been awhile. But I had this idea with a white cake and white chocolate filling. But thought of rose extract. Glad to see this one. I like it better. Will rose extract alone add color? Looking for a white frosting for wedding cake?
Melanie says
I have a question about that beautiful cake stand!!!
Where would I find something like that?
Thanks!!
mary says
Can’t wait to try this!
What depth of pan is needed. Does this need to be an 8″x3″ or will 8″x2″ be okay?
Best Bakers Cochin says
It’s really looking yummy..Need more cake preparations. Thank you
Sophie Long says
Absolutely beautiful cake! I’m making my parents a 25th anniversary cake for the weekend, but because of my work schedule I need to make it a few days before to freeze – would it be possible to freeze the sponge layers?
nitha says
Ur cake is stunning….never tryd rose flavoured buttercream….I hav a doubt on 6oz egg whites. ..
GIna says
Can this be made using three 9″ pans?
Madisyn says
Just made this beautiful cake for a friends wedding shower. Just a quick tip, the recipe says 1 tablespoon and 1 teaspoon of baking powder. The tablespoon is definitely an error, I learned the hard way and had cakes exploding in the oven ha! I believe it should be 1 and a 1/2 teaspoons of baking powder.
XoXo
Madisyn
Mari J says
My first two cakes did this 🙁 The second batch sank in the middle.
Mari J says
I made this cake and it was amazing!!! I did have issues with sinking though. Any ideas of why this may have happened.
Thank you,
Mari
Ashley says
Hi! This looks amazing! Would this same recipe work for cupcakes or should I make any adjustments?
Thanks!
Pamela says
My daughter chose this recipe for her 19th birthday cake. I made it on Tuesday. It is decadent, an absolutely spectacular recipe! This was my first time making a meringue based buttercream, devine!
michele says
Is the tablespoon an error or not? I want to make this cake this weekend, but I saw two people comment that, but nobody else. I am terrified 🙂
thanks!!
Felicia says
Michele, did you ever try this? I have the same question about whether or not it’s an error! Thanks!
Donna says
How much baking powder should be used? There were comments about the cake exploding in the oven.
kimberly johnson says
Such a beautiful job you always do. Can you point me in the right direction for you beautiful cake stand?
Tracy Spahn says
I was looking forward to seeing your technique in icing, so smooth. Would be curious to see how you did this. Very nicely presented.
Katie says
I didn’t have much luck with this unfortunately! It may be because I used different sized pans than advised, or maybe the baking powder quantity is wrong – it does seem a lot. My cake sunk in the middle. They make delicious white chocolate brownies at least.
I’m going to use a reliable sponge recipe I have, one for dobos torte, and try making the rose water buttercream above to sandwich them together (instead of the conventional chcoolate one would normally use for dobos torte)
Melanie E. says
Made this yesterday. I had to cook the cake layers longer than indicated and the result was a little crisp around the outside edges, so they crumbled off. Cake was tasty but the white chocolate didn’t come through very much, especially with the yummy rose buttercream. (Not an expert at making buttercream yet but I think I might hold back some butter next time, too. It was quite soft!) I would definitely make again!
Jenny says
Did you have issues with the one tablespoon and 1/2 teaspoon baking powder? Making this for a birthday this weekend and I don’t want to have to remake anything. Thanks for your help!
Lauren says
I was so pumped to make these for Valentine’s Day. I’ve had this recipe pinned for long so and the timing was perfect. However, I wish I had read the more recent comments in regards to the baking powder quantity. I tried making cupcakes and they blew up the oven like other bakers mentioned. The cake still takes delicious so I’m going to make cake pops instead.
Jennifer K says
Going to make this for mother’s day and was hoping Tessa or Carrie could clarify the baking powder mystery! Is it in fact 1 tbsp + 1/2 tsp? Or less? Thanks in advance!
Kathy says
Has the baking powder issue been resolved? So want to bake this soon. And can the whole egg be used instead of yolk only.