Okay, so a friend of mine called me today and asked me to do her wedding cake. Her future MIL told her that her neighbor would do it and then today told her she was booked. She had her heart set on a white chocolate vanilla flavored cake. I have not a clue where to find a recipe for this. Does anyone have one they would share? The cake isn't due until September, but I would love to have one for her to try. Thanks for any help!!
I have an EXCELLENT one that I got from Cake Mix Doctor.
Let me go grab my book...
1 stick of butter, cut in pieces
1 package (6 ounces) white chocolate, finely chopped
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
3 large eggs
2 teaspoons pure vanilla extract
Grease and flour pans. Preheat oven to 350 degrees.
Place butter and white chocolate in a small saucepan over low heat. Cook, stirring, until both have melted, 3 to 4 minutes.
Place cake mix, milk, eggs, vanilla, and melted butter and white chocolate mixture in large mixing bowl. Blend with electric mixer on low speed for 1 minute, then scrape down sides with spatula. Beat for 2 more minutes on medium speed, scraping down sides if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing out with the rubber spatula. Place pans in oven side by side.
Bake cakes until they are light brown and spring back when lightly pressed with your finger, 27 to 30 minutes.
- From Anne Byrn's Cake Mix Doctor
Wow, I love your name!! That sounds so familar to me!
It has a very good texture to it. Almost like a pound cake consistency, because of the white chocolate.
Thanks for sharing oneprimalscream...I am going to try it too! It sounds so yummy!
I just made a few because I am on a white choc. cake quest. the one I was led to by Karateka was the White Whisper Cake from Rose Birenbaums Cake Bible along with the White Chocolate Mousseline. I did make one from a mix using the super enhanced recipe. Didn't like it. I have tried converting to mixes but everytime the box is opened a scent like saccharin wafts in the air. UGH! The only mix that I find tolerable after being doctored are the chocolate ones. But nothing like a scratch cake. It takes a lot of experimenting. From what is on the site, most people seem to tinker with the mixes anyway.
O.K, I am going to give in and make the recipe that Primalscream sent only because of her likable and unusual name .... and curosity.
Just my two sense worth....If you want to doctor up a cake mix try this recipe. I have used it with rave reviews.
1 white cake mix
1/4 cup oil
1/2 cup water
white chocolate pudding mix
1 cup of sour cream
It makes a very moist cake. The batter is thick when you pour it in the pans, but it bakes up high and light. Give it a shot. It makes great wedding cakes. I use this recipe with a white chocolate BC with raspberry filling.
I made the Cake Doctors Lemony White Choc. Cake. The texture was good but not what I was looking for. Someone from another board was generous enough to share this with me and iI am going to give it a try today:
1 box of white mix without pudding
1 cup flour
1 small box white chocolate instant pudding
Mix lightly until smooth and creamy
Melt in Microwave , stirring occasionally
6 oz. premium white chocolat
1/3 cup oil
stir into cake batter just until combined.
Pour int prepared pans and bake until done.
Let me know if you try this. I will get back to later on in the day to let you know too what my conclusions are.
This sounds good I think I would like to try this may I ask what type of frosting would you use on this.
i am going to try the White chocolate Cream Cheese frosting from the Cake Bible. Here it is for for 4 -1/2 cups:
9 ounces of premium white choc.
12 ounces of cream cheese softened
6 ounces of unsalted butter softened
1-1/2 tablesspoons of freshly squeezed lemon juice
Break the choc. into squares and place in top of double boiler. (I always use micro.) remove it before it is fully melted and stir until it till smooth. Allow to cool. It should not reach beyond 160 degrees.
Beat the cream cheese with the flat beater until smotth and creamy. Gradually beat in the cooled choc. until smoothly incorporated. Beat in The butter and lemon juice. Rebeat at room temperature to ensure smoothness before frosting.
Do not overheat the choc. It should be 160 degrees and no higher. Beat constantly while adding the choc to prevent lumping. If it does lump then it has to be put through a sieve. The BC may separate lightly if room temp is very warm. Then set in in a bowl of ice water and whisk. BC becomes becomes spongy on standing. Rebeat to restore the smooth texture. Don't rebeat chilled BC until it comes down to room temp.
Shirley Corriher, famed food scientist, claims this will hold up in hot weather on a wedding cake by decreasing the butter to 2 ounces.
Store at room temp 1 day, 2 weeks in the reefer, 2 months frozen.
For a 3 tier cake to serve 150:
1-1/2 lbs. white choc.
2 lbs. cream cheese
1 lb. butter unsalted
2 ounces lemon juice (1/4 cup)
When the choc. is melted and stir 'till it melts
That sounds sooooooo good
White chocolate cream cheese???? ODG, how yummy and I will have to try that!!!
OH, Please tell me it's not to late!!! I didn't give the comleat recipe.
Doctored White Chocolate Cake:
1 box white cake mix without pudding
1 cup flour
1 cup sugar
1 small box white choc instant pudding
Mix lightly to combine and add
1 cup buttermild
3 eggs lightly beaten
1 cup sour cream
Mix until smooth and creamy
Melt in mico 6 ounces of premium white choc.
1/3 cup oil
Stir into cake batter just to combine.
pour into prepared pan and bake.
Forgive me if I mislead you and ruined your cakes.
I made a white chocolate raspberry cake with white chocolate raspberry cream cheese frosting.......and basically it was just a white cake mix with 6oz. of melted and cooled white chocolate added to the batter (and 2tsp.raspberry extract...which you would omit being you don't want a raspberry cake LOL)...and it was just a regular ol' cream cheese frosting with the same 6oz. of melted and cooled white chocolate and rasp. extract added and it was to die for!!!! Sooooo yummy and the cream cheese icing is perfect..doesn't overwhelm the delicate white chocolate flavor of the cake!!!
KHalstead, Thanks for that. It is going to go on my list of cakes to bake. You are good.
YUM, I'm going to have to write down all these recipes. I have a question though. Where do you find cake mix without pudding in it. I thought they all had pudding in the mix now.
Duncan Hines. On the other hand I believe it says that their products or materials may come into contact with nuts. I know. Give me a break, right? I have a freind who could die and doesn't even want to look at a nut. So, I may not bake a cake at all today because my cupboard only has Pillsbury. Oh, Me, Oh, My and all that jazz.
I just got on some other sites and some people still add the pudding to the mixes with the pudding already in them. So I'm gonna too!
I know PB says they have pudding in the mix, I guess I thought they all had it. I have added the box of pudding and extra egg to PB mixes and it turns out fine. PB is my brand of choice as well as the cheapest regular price at the grocery I shop at most, PLUS today they were on sale for 77 cents. I only semi-stocked up because my baking stuff is overtaking the kitchen LOL. Hubby says I have to organize before I buy more!
Thanks everyone, I will try to make some of these soon. I want to try a few different recipies and give the bride a choice. I'll let you know what we think!!
I make a white chocolate cake for my son every year for his birthday. He does not like regular chocolate so white it is. The recipe I got from Southern Living and its a basic 1-2-3-4 cake that has white chocolate added to the batter. Will go look it up and post it for you.
OK, here is the recipe.....it's called "Butter Pecan Cake" because the frosting is butter pecan, not the cake. I only listed the cake recipe.
Butter Pecan Cake
6 oz. white chocolate, chopped (I used Baker's White Choc.)
1/2 cup boiling water
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs, separated
1 tsp. vanilla extract
1 cup buttermilk
1 tsp. baking soda
3 cups sifted cake flour
Place chocolate in a bowl. Pour boiling water over chocolate; stir until smooth. Set aside, and let cool.
Grease three 9-inch round cake pans; line with wax paper. Grease and flour wax paper set aside.
Beat butter at med. speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Stir in white chocolate mixture and vanilla.
Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended.
Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 mins., and cool completely on wire racks.