Ingrédients pour White Chocolate Cake From Dede Wilson's The Wedding Cake Book
- 12 ounces high-quality white chocolate (Lindt, Bakers, or Merkens)
- Cake Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 2 cups granulated sugar
- Pure Vanilla Extract
- 4 large eggs
- Whole Milk
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Comment préparer White Chocolate Cake From Dede Wilson's The Wedding Cake Book
- Preheat oven to 300°F (150°C).
- Prepare two 8-inch round cake pans by greasing and flouring them, or lining the bottoms with parchment paper.
- Melt 12 ounces of high-quality white chocolate in a double boiler, stirring frequently. Remove from heat before completely melted and stir until smooth. Cool to room temperature.
- In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar in a stand mixer fitted with the paddle attachment until light and fluffy (about 2-3 minutes).
- Beat in 1 teaspoon vanilla extract.
- Add 4 large eggs one at a time, mixing well after each addition.
- Gradually add the melted white chocolate to the batter, mixing until smooth.
- In three additions, alternately add the dry ingredients and 1 cup milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 20 minutes at 300°F (150°C), then increase the oven temperature to 325°F (165°C) and bake for an additional 20-25 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
58g
Fat
27g
Carbs
8g
