White Chocolate-Buttermilk Layer Cake

Strawberries and a cream-cheese frosting top a moist layer cake that starts with a simple white cake mix.

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Servings 12

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( 30 ) Ratings

30 Ratings

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Member Reviews ( 6 )

ed832865-8de0-491b-9586-c91af32c809a

ingredients 9
Prep Time 35 min
Total Time 1 hr 35 min

Ingredients

1: bag (12 oz) white chocolate chunks

1: box (1 lb 2.25 oz) white cake mix with pudding

1 1/4: cups buttermilk

2: teaspoons vanilla

3: egg whites

6: tablespoons butter, melted

1/4: cup seedless strawberry jam

1: package (8 oz) cream cheese, softened

6: fresh whole strawberries, halved

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Directions

1 Heat oven to 350°F. Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.
2 In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans.
3 Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes.
4 Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.
5 Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer.
6 In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator.

EXPERT TIPS

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Expert Tips

This cake has a home-baked look and flavor. Its understated beauty makes this easy recipe perfect for birthdays and other family celebrations. Butter, buttermilk and melted white chocolate give cake mix a dense, fine texture that resembles a cake made from scratch.

White chocolate baking bars can be used in place of the white chocolate chunks. Chop the baking bars before melting them. Don't be tempted by vanilla chips; chips are developed to hold their shape and firm texture through baking, and this cake tastes best with smooth, creamy, melted white chocolate.

Instead of greasing and flouring the pans, use parchment paper to prevent sticking. Cut rounds of parchment paper to fit the bottom of your pans. There's no need to grease and flour the parchment or the pans; simply loosen the baked cake around the edge with the tip of a sharp knife before turning the cake out onto a rack. Carefully peel back the parchment before assembling the cake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 495
Calories from Fat: 235),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 14g, 14% ),
Cholesterol: 45mg; 45%;
Sodium: 460mg; 460%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 0g 0% Sugars 49g 49% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 6%;
Calcium: 16%;
Iron: 6%;

Exchanges:

2 1/2 Starch; 1 1/2 Fruit; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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irreverence

report Posted Feb. 6, 2011 12:04 PM

I have made this cake twice, without strawberries (allergy), because I was looking for something "different" in a white cake. This cake is soft and fluffy and dense and wonderful. It was a big hit with all who ate it. I have a warning for some, however. 3 minutes is far too long, even at medium temperature, for the white chocolate baking chips in my microwave. I burned the chocolate for the frosting both times and had to buy more to finish. I only needed 90-115 seconds for a good melt, and I don't exactly have a top of the line microwave

djn1234

report Posted Mar. 23, 2009 7:01 PM

I made this cake in a bundt pan and did not include the jam in the middle. I iced it with a can of whipped cream cheese icing and a carton of lite cool whip mixed together. Then garhished with strawberries in the bundt hole and on top. Also, I put strawberries, blueberries and raspberries around the outside of cake on the plate. It was beautiful and everyone the cooking queens on my team even took a picture of it.

cadensmom25

report Posted Apr. 7, 2008 11:14 PM

this is the second recipe ive tried from this website, i wasnt really impressed. it came out ok but i would have prefered to use store bought frosting instead of making my own. My cake looks nothing like the picture, but tastes allright. Wouldnt make it again though or if i did i would use a different frosting.

emeraldcityjewel

report Posted Jan. 28, 2008 1:05 PM

Followed the directions exactly and came out perfect. The toothpick test for doneness doesn't work - make sure you do as the recipe states otherwise you can overbake. Also, the tips section of the recipe is very helpful, especially about the type of chocolate to use. I was worried the icing wouldn't be enough but it frosted the cake well and I am a novice cake froster. I made this for a birthday party and everyone raves. I did add to the middle an almond custard filling which I think gave it an elegant flair.

jhuff14

report Posted Apr. 11, 2007 9:50 AM

One of the best cake recipes I have made!Made this for Easter Sunday and it was a hit.Be careful not to overbake.The first time I made it, it did not look or feel done in the middle but it was and I overbaked it.