Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
White Chocolate Ombre Cake
A moist and fluffy vanilla cake wrapped in a sumptuous white chocolate buttercream.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Slices
Calories
780
kcal
Author
John Kanell
Ingredients
For the Cake:
1
cup
sugar
2
cups
sifted flour
1
cup
almond flour
1
cup
shredded unsweetened coconut
3
egg whites
1
cup
milk
1/2
cup
sour cream
1
TBS
baking powder
1.3
TBS
vanilla extract
For the Buttercream:
3
sticks
salted butter
2
pounds
powdered sugar
1
TBS
vanilla
12
ounces
white chocolate melted with 1/4 cup cream and cooled.
Food coloring if desired
Instructions
For the buttercream
Melt the white chocolate and cream together at very low heat, set aside.
Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Drizzle in the white chocolate and beat until combined.
Separate the buttercream into 3 equal batches and color two of the batches with pink food coloring in different shades for the ombré.
For the Cake
Butter and flour 3 six-inch cake pans. Preheat oven to 350F
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture into 3 6″ cake pans that have been buttered and floured.
Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
Pipe the petals using large round tip.
Video
Nutrition
Serving:
1
piece
|
Calories:
780
kcal
|
Carbohydrates:
93.7
g
|
Protein:
13.4
g
|
Fat:
40.2
g
|
Saturated Fat:
22.9
g
|
Polyunsaturated Fat:
2.2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
268.8
mg
|
Sodium:
493.8
mg
|
Potassium:
187.5
mg
|
Fiber:
1.3
g
|
Sugar:
58.9
g
|
Vitamin A:
1165
IU
|
Vitamin C:
0.9
mg
|
Calcium:
120
mg
|
Iron:
2.9
mg