White Chocolate Cake with White Chocolate Cream Cheese Frosting and Orange Marmalade Filling

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Posted by at 10:31 AM UTC
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Joshua turns 30 this month and wanting to make him the “Perfect” cake started me off on a quest for the one of the best cakes I’ve ever tasted.

White Chocolate Cake

• Solid vegetable shortening for greasing the pans
• Flour for dusting the pans
• 6 ounces white chocolate, coarsely chopped
• 1 package (18.25 ounces) plain white cake mix
• 2/3 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 2 large egg whites
• 1 tablespoon vanilla

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth.
3. Place the cake mix, water, oil, whole eggs, egg whites, and vanilla in a large mixing bowl. Pour in the slightly cooled white chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
4. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
5. Meanwhile, prepare the White Chocolate Cream Cheese Frosting and the Orange Marmalade Filling.

** Place one cake layer, right side up, on a serving platter. With a long knife cut the crown of the cake layer to level it and allow the following layer to sit more evenly. Spread the filling on top. Cover with the second cake layer. Frost the sides and top of the cake with a light crumb coat and let sit in refrigerator until the frosting sets. Finish with remaining frosting and garnish with the white chocolate shavings.
Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store it, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

You can also freeze it, wrapped in aluminum foil for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

White Chocolate Cream Cheese Frosting and Orange Marmalade Filling
• 6 ounces white chocolate, coarsely chopped
• 1 package (8 ounces)cream cheese, at room temperature
• 4 tablespoons (1/2 stick) butter, at room temperature
• 1 tablespoon vanilla
• 3 cups confectioners’ sugar, sifted

• 2 tablespoons orange marmalade, very finely chopped if chunky
• 1/4 cup confectioners’ sugar

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the vanilla, and melted white chocolate, and blend on low speed until just combined, 30 seconds. Add the confectioners’ sugar and blend on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute or more.
3. In a small bowl, using a handheld electric mixer, beat the orange marmalade and the remaining ¼ cup of confectioners’ sugar into 1 cup of the White Chocolate Cream Cheese Frosting.

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HAPPY BIRTHDAY HUNNY!!!

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