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White Chocolate Cake with Fresh Lemon Buttercream Frosting Recipe

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This recipe for White Chocolate Cake with Fresh Lemon Buttercream Frosting is from UAA Campus Bookstore Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cake

1 1/2 cups unsalted butter
3/4 cup water
1 cup white chocolate chips
1 1/2 cups buttermilk
4 large eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 1/4 cups granulated sugar
1 1/2 teaspoons baking soda

Frosting

2 lemons
1 cup butter
3 cups powdered sugar
4 oz cream cheese

Directions:
Directions:
Cake

1. Preheat oven to 350F.

2. Grease and flour 3 - 9 inch round cake pans with butter.

3. In a medium sized pot melt butter, add water and bring to boil. Once boiling add white chocolate and mix till smooth. Add in buttermilk, eggs and vanilla. Mix till well incorporated. Set aside to cool.

4. In a separate bowl whisk together flour, sugar, and baking soda. Add this to white chocolate mixture and mix till well combined.

5. Pour into prepared cake pans and bake for 20 to 25 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cake out of pans and let cool completely on a wire rack.

Frosting

1. Cream butter with mixer on medium until light and fluffy. Zest lemons and add into butter (you should have about 1 tablespoon lemon zest).

2. Juice ½ of one of the lemons and add 2-3 tablespoons to butter mixture.

3.Add powdered sugar ½ cup at a time and beat until light and fluffy. Add softened cream cheese and beat until fluffy.

4. Add more lemon juice if required to reached desired consistency.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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