White Chocolate Truffle Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
• STEP 2.In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• STEP 3.In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
• STEP 4.Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• STEP 5.Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
• STEP 6.To make the ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over the white chocolate. Let it sit for a minute, then stir until smooth and creamy.
• STEP 7.Once the cakes have cooled, spread a layer of ganache between each layer. Reserve some ganache for decoration.
• STEP 8.For the buttercream, beat the butter until creamy. Gradually add the powdered sugar and beat until light and fluffy. Melt the white chocolate and let it cool slightly before adding it to the buttercream. Beat until well combined.
• STEP 9.Frost the cake with the white chocolate buttercream, smoothing the sides and top. Use a piping bag to pipe decorative borders or designs. Drizzle the reserved ganache over the top and garnish with white chocolate curls.
• STEP 10.Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!

Cooking Tips

• Make sure to properly grease and flour the cake pans to prevent sticking.
• For best results, use high-quality white chocolate for both the ganache and buttercream.
• To make white chocolate curls, use a vegetable peeler to shave curls off a block of white chocolate.
• For a more intense white chocolate flavor, you can add white chocolate extract to the buttercream.
• Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the cake in an airtight container in the refrigerator.
• Serve chilled for the best taste and texture.
• Garnish with fresh berries or a dusting of powdered sugar before serving, if desired.