White Chocolate Candy Cake
 
 
Serves: 1 3-layer 8-inch cake
Ingredients
For the White Chocolate Cake:
  • 3⅓ cups all purpose flour
  • 2 cups granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon fine salt
  • 1½ cups (3 sticks) salted butter, room temperature
  • 3 large eggs, room temperature
  • 2 tablespoons vanilla extract
  • 1 cup sour cream, room temperature
  • 1 cup buttermilk, room temperature
  • 1 cup white chocolate chips
For the White Chocolate Frosting:
  • 8-9 cups powdered sugar, sifted
  • Pinch of Salt
  • 12 oz white chocolate chips
  • ¾ cup heavy whipping cream
  • ¾ cup (1½ sticks) butter, room temperature
For the Drippy White Chocolate Ganache:
  • 8 oz White Chocolate, finely chopped
  • ½ cup heavy cream
  • Various white chocolate candies (for garnish, optional)
Instructions
To make the White Chocolate Cake:
  1. Preheat oven to 350 degrees. Spray three 8-inch cake pans with baking spray.
  2. In the bowl of a stand mixer add the flour, sugar, baking powder, and salt. Fit the mixer with a paddle attachment and mix the ingredients on the lowest setting, about 30 seconds.
  3. Add butter, a few tablespoons at a time, until the mixer becomes crumbled pieces.
  4. Beat in the eggs, one at a time, until incorporated. Scrape down the sides of bottom of the bowl. Beat in the vanilla extract, sour cream and buttermilk and mix on medium speed just until smooth. Do not over mix.
  5. Fold in stir in white chocolate chips.
  6. Spread batter evenly between the three cake pan.
  7. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
  8. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.
To make the White Chocolate Frosting:
  1. Sift together the powdered sugar and salt in a bowl, set aside.
  2. Place white chocolate chips in a metal bowl.
  3. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  4. Cover bowl with saran wrap for 5-7 minutes.
  5. Whisk chocolate and cream until smooth.
  6. Allow ganache to sit until mostly cool. It should be thick.
  7. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
  8. Add butter and beat until it is fully combined.
  9. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.
To make the White Chocolate Ganache:
  1. Place white chocolate chips in a metal bowl.
  2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  3. Cover bowl with saran wrap for 5-7 minutes.
  4. Whisk chocolate and cream until smooth.
  5. Allow ganache to sit until mostly cool. It should be thick.
To assemble the Cake:
  1. Level off the cakes so each layer is flat.
  2. Frost each layer and stack the next layer on top.
  3. Do a light crumb coating on the outside of the cake and let the cake chill in the refrigerator for 15 minutes
  4. Frost the cake with a final coat
  5. Carefully pour ganache onto the top of the cake. Let it naturally fall to the sides or gently glide it evenly with an off set spatula.
  6. Decorate with white chocolate candies of your choice.
Notes
Recipe Adapted from Life, Love and Sugar
Recipe by Layer Cake Parade at http://layercakeparade.com/white-chocolate-candy-cake/