White Chocolate Layer Cake with Apricot Filling and White Chocolate Buttercream

White chocolate is not technically chocolate as it does not contain cocoa solids. It is made from cocoa butter, sugar, and milk solids.

This is vegetarian recipe. Dish can be prepared in 135 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Print Recipe

Medium

White Chocolate Layer Cake with Apricot Filling and White Chocolate Buttercream

Cooking Method: Baking Cuisine: American, European Courses: Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 45 min Cook Time 30 min Rest Time 60 min Total Time 2 hrs 15 mins

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram White Chocolate
• 200 gram Unsalted Butter
• 250 gram Granulated Sugar
• 4 unit Eggs
• 2 teaspoon Vanilla Extract
• 300 gram All-Purpose Flour
• 2 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 1 cup Milk
• 1 cup Apricot Jam
• 2 cup Heavy Cream
• 2 cup Powdered Sugar
• 4 unit Apricots
• 50 gram White Chocolate Shavings

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a microwave-safe bowl, melt the white chocolate and butter together in 30-second intervals, stirring after each interval until smooth. Set aside to cool slightly.
3. In a large bowl, beat the sugar, eggs, and vanilla extract until light and fluffy. Gradually add the melted white chocolate mixture, mixing well.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. 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.
8. In a small saucepan, heat the apricot jam over low heat until melted. Remove from heat and let cool.
9. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
10. To assemble the cake, place one layer on a serving plate. Spread half of the apricot jam over the top. Top with another layer and spread the remaining apricot jam. Place the final layer on top.
11. Frost the sides and top of the cake with the white chocolate buttercream. Decorate with fresh apricots and white chocolate shavings.
12. Chill the cake in the refrigerator for at least 1 hour before serving.

Nutrition Facts

Servings 12

---

Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 52g18%

Sugars 40g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.