Description
Heavenly strawberry swirled white chocolate cake delights dessert enthusiasts with its elegant layers of creamy sweetness. Silky white chocolate mousse and fresh strawberry compote create a luxurious Mediterranean-inspired treat that celebrates seasonal fruit and rich indulgence.
Ingredients
Scale
Cake Base Ingredients:
- 2 1/4 cups (540 ml) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (300 grams) granulated sugar
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 4 large eggs
- 3/4 cup (180 ml) whole milk
- 1 teaspoon vanilla extract
Flavor Ingredients:
- 1/2 cup (85 grams) white chocolate, melted and slightly cooled
Instructions
- Prepare the oven at 350F (175C). Grease two 9-inch round cake pans, line bottoms with parchment paper.
- Create strawberry sauce by combining chopped strawberries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 5-7 minutes until strawberries break down. Add cornstarch if a thicker consistency is desired. Cool slightly.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream butter and sugar until fluffy. Incorporate eggs individually, mixing thoroughly after each addition.
- Blend in vanilla extract and melted white chocolate. Alternately add dry ingredients and milk to the mixture, beginning and ending with flour mixture. Mix until just combined.
- Distribute cake batter evenly between prepared pans. Drop spoonfuls of strawberry sauce onto batter. Use a toothpick to create marbled swirls throughout each pan.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Prepare frosting by beating softened butter until creamy. Gradually incorporate powdered sugar and melted white chocolate on low speed. Add heavy cream, vanilla extract, and salt. Beat on high until light and fluffy.
- Position first cake layer on serving plate. Spread a thick layer of frosting on top. Place second cake layer and frost entire cake, covering top and sides completely.
- Optional: Drizzle remaining strawberry sauce over the cake for additional decoration. Garnish with fresh strawberries before serving.
Notes
- Swap white chocolate for dairy-free alternatives like coconut-based white chocolate chips to make the recipe vegan-friendly.
- Use gluten-free flour blend to transform the cake into a celiac-safe dessert without compromising texture or taste.
- Reduce sugar content by substituting some strawberry sauce sweetness with fresh strawberry puree for a lighter, more natural flavor profile.
- Stabilize strawberry swirl by straining excess liquid and using pectin or agar-agar to prevent potential separation during baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg