Best 11 Frosted White Chocolate Easter Cake Recipes

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The tantalizing aroma of freshly baked cake fills the air as you step into the kitchen. The delicate frosting adorning the top of the cake begs to be tasted, promises of sweetness and delight dancing on your taste buds. Eager to indulge in this culinary masterpiece, you find yourself transported to a realm of Easter wonder, where bunnies and eggs come together in a harmonious celebration of springtime joy. As you prepare to embark on this delicious journey, let us guide you through the steps of creating the ultimate frosted white chocolate Easter cake, a confection that will leave you and your loved ones spellbound.

Check out the recipes below so you can choose the best recipe for yourself!

FROSTED WHITE CHOCOLATE EASTER CAKE



Frosted white chocolate Easter cake image

A slice of this madeira-style cake is wonderful with a morning cup of tea or coffee

Provided by James Martin

Categories     Afternoon tea, Treat

Time 1h10m

Number Of Ingredients 12

250g butter , plus a little extra for greasing
140g white chocolate , broken into pieces
250ml milk
1 tsp vanilla extract
250g self-raising flour
¼ tsp bicarbonate of soda
300g caster sugar
2 large eggs , lightly beaten
300g tub Philadelphia cheese
85g butter , softened
100g icing sugar , sifted
mini eggs , to decorate (or use 50g/2oz chopped hazelnuts)

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
  • To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.

Nutrition Facts : Calories 770 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.04 milligram of sodium

EASTER CUPCAKES WITH WHITE CHOCOLATE FROSTING



Easter Cupcakes with White Chocolate Frosting image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 35m

Yield 12 cupcakes, 2 cups frosting

Number Of Ingredients 20

2/3 cup white chocolate chips
2 teaspoons vegetable shortening
1 (8-ounce) package cream cheese, room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
2 egg yolks
1/2 cup sour cream
1/2 orange, zested (about 1 teaspoon)
1/2 orange, juiced (about 1 1/2 tablespoons)
Assorted toppings such as blueberries, candy-coated chocolate eggs, jelly beans, rainbow cereal puffs, licorice string, and chocolate-covered graham crackers

Steps:

  • Preheat the oven to 350 degrees F. Line 3 (6-cup) muffin pans with cupcake liners.
  • Frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, about 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla, and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, about 2 to 3 minutes. Cover with plastic wrap and set aside.
  • Cupcakes: Whisk together the flour, baking powder, and salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla, and salt in a large bowl until light and fluffy. Add the egg and egg yolks, 1 at time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest, and juice until blended. Add the flour mixture on low speed, and beat until just blended.
  • Fill each muffin cup 2/3 full with the batter. Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a rack.
  • With a small metal spatula, spread the frosting over the tops of the cooled cupcakes; use assorted fruit and candies to decorate the cupcakes.

WHITE CHOCOLATE FROSTING



White Chocolate Frosting image

Creamy, easy to spread frosting made with white chocolate! Use this white chocolate frosting on cakes, cupcakes and brownies.

Provided by Julie Clark

Categories     Dessert

Time 15m

Number Of Ingredients 4

12 ounces white chocolate ((melted and cooled to room temperature))
1 cup butter ((softened))
1 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
  • Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
  • Add the powdered sugar and vanilla.
  • Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.

Nutrition Facts : Calories 328 kcal, Carbohydrate 26 g, Protein 1 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 46 mg, Sodium 160 mg, Sugar 26 g, ServingSize 1 serving

WHITE CHOCOLATE HOLIDAY CAKE



White Chocolate Holiday Cake image

At our house, we always bake a birthday cake for Baby Jesus on Christmas Eve. The delicious tradition helps remind us all of the true meaning of the season that we are celebrating.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 17

4 eggs, separated
1 cup butter, softened
2 cups sugar, divided
1-1/2 cups buttermilk
6 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans
1 cup sweetened shredded coconut
FROSTING:
1-1/2 cups butter, softened
6 cups confectioners' sugar
1 tablespoon vanilla extract
3 to 4 tablespoons milk

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 1-1/2 cups of sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition; set aside. Gradually stir buttermilk into white chocolate; add vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with chocolate mixture, beating well after each addition. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in pecans and coconut. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat butter, sugar, vanilla and 3 tablespoons milk at low speed in a large bowl until moistened. Beat on medium for 1-1/2 minutes, adding additional milk to achieve spreading consistency. Spread between layers and over the top and sides of cake.

Nutrition Facts : Calories 773 calories, Fat 41g fat (23g saturated fat), Cholesterol 133mg cholesterol, Sodium 489mg sodium, Carbohydrate 98g carbohydrate (76g sugars, Fiber 1g fiber), Protein 6g protein.

WHITE CHOCOLATE CAKE



White Chocolate Cake image

This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.

Provided by VanDerStad

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 55m

Yield 12

Number Of Ingredients 16

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 (1 ounce) squares white chocolate, chopped
½ cup hot water
1 cup butter, softened
1 ½ cups white sugar
3 eggs
1 cup buttermilk
6 (1 ounce) squares white chocolate, chopped
2 ½ tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
  • In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
  • Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
  • To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
  • In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

Nutrition Facts : Calories 723.5 calories, Carbohydrate 81.5 g, Cholesterol 136.6 mg, Fat 42 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 25.8 g, Sodium 507.5 mg, Sugar 60.3 g

BO'S BEST WHITE GERMAN CHOCOLATE CAKE



Bo's Best White German Chocolate Cake image

If you like German chocolate cake you will love this! It's an amazing cake using white chocolate to replace German chocolate. Amazingly moist! I made it for Easter and it was gone before I knew it.

Provided by Erica Bo

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 2h40m

Yield 12

Number Of Ingredients 16

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
5 (1 ounce) squares white chocolate, chopped
1 ¼ cups butter
2 ¼ cups white sugar
5 eggs, separated
1 teaspoon vanilla extract
1 ¼ cups buttermilk
4 egg yolks
1 (12 fluid ounce) can evaporated milk
1 ½ teaspoons vanilla extract
1 ½ cups white sugar
¾ cup butter
1 (7 ounce) package sweetened flaked coconut
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
  • Mix flour, baking powder, and salt together in a bowl.
  • Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
  • Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
  • Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
  • Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.
  • Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.

Nutrition Facts : Calories 961 calories, Carbohydrate 108.6 g, Cholesterol 239.7 mg, Fat 55.3 g, Fiber 3.8 g, Protein 12.5 g, SaturatedFat 29.7 g, Sodium 505.2 mg, Sugar 80.7 g

DELICIOUS CHOCOLATE CAKE WITH WHITE FROSTING



Delicious Chocolate Cake with White Frosting image

Enjoy this delicious chocolate cake layered with white frosting - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 23

1 tablespoon sweet white sorghum flour
1/2 cup sweet white sorghum flour
3/4 cup potato starch flour
1/2 cup white rice flour
1/2 cup tapioca flour
1/4 cup garbanzo and fava flour
1/2 cup unsweetened baking cocoa
1 teaspoon xanthan gum
1 teaspoon guar gum
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sunflower or canola oil
1 cup brewed coffee (room temperature)
3 eggs
1 1/2 cups granulated sugar
2 teaspoons apple cider vinegar
2 teaspoons pure vanilla
1 cup melted ghee or sunflower or canola oil
2 teaspoons pure vanilla
1/8 teaspoon salt
4 cups gluten-free powdered sugar
2 tablespoons almond milk, soymilk or regular milk

Steps:

  • Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour.
  • In medium bowl, mix 1/2 cup sorghum flour, the remaining flours, the cocoa, xanthan gum, guar gum, baking powder, baking soda and 1/2 teaspoon salt with whisk; set aside. In large bowl, beat oil, coffee, eggs, granulated sugar, vinegar and 2 teaspoons vanilla with electric mixer on low speed until frothy. Gradually add flour mixture, beating on medium speed until well blended. Divide batter evenly between pans.
  • Bake 40 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 30 minutes. Remove cakes from pans to cooling racks; cool completely, about 30 minutes.
  • In medium bowl, beat ghee, vanilla and 1/8 teaspoon salt with electric mixer on medium speed. Gradually add powdered sugar and milk, beating until thickened. Beat 4 minutes longer or until frosting is fluffy. On serving plate, place 1 cake layer; spread with frosting. Top with second cake layer; spread frosting over top and side of cake.

Nutrition Facts : Calories 700, Carbohydrate 92 g, Cholesterol 55 mg, Fat 6 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 64 g, TransFat 0 g

SILVER WHITE CAKE WITH CHOCOLATE FROSTING (LIGHTER RECIPE)



Silver White Cake with Chocolate Frosting (lighter recipe) image

Enjoy dessert with less guilt! This lighter version of the classic Silver White Cake is just as tender, snow white and delicious as the original.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 10

2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups sugar
1/3 cup shortening
1/3 cup unsweetened applesauce
1 1/4 cups fat-free (skim) milk
3 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla or almond extract
5 egg whites
Chocolate Buttercream Frosting (lighter recipe)

Steps:

  • Heat oven to 350°F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches, or 3 round pans, 8x1 1/2 inches.
  • Beat all ingredients except egg whites and Chocolate Buttercream Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.
  • Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
  • Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack . Cool completely, about 1 hour.
  • Frost rectangle or fill and frost layers with Chocolate Buttercream Frosting.

Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

FROSTED CHOCOLATE CAKE



Frosted Chocolate Cake image

This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better. -Beth Bristow West Plains, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs, separated
1/2 cup baking cocoa
1/2 cup boiling water
1/2 cup butter, softened
1 cup packed brown sugar
1 cup sugar, divided
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup buttermilk
FROSTING:
3/4 cup butter, melted
3/4 teaspoon vanilla extract
6 cups confectioners' sugar
3 tablespoons whole milk
Dark or additional regular baking cocoa, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes., Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

Nutrition Facts : Calories 510 calories, Fat 16g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 283mg sodium, Carbohydrate 89g carbohydrate (71g sugars, Fiber 1g fiber), Protein 5g protein.

WHITE CHOCOLATE EASTER CAKE WITH STRAWBERRIES



White Chocolate Easter Cake with Strawberries image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Dessert     Bake     Easter     Strawberry     Pistachio     Spring     Summer     Birthday     Party     Bon Appétit

Yield Serves 12

Number Of Ingredients 24

For cake:
3/4 cup half and half
3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
2 teaspoons vanilla extract
1/2 cup unsalted pistachio nuts
1 1/4 cups all purpose flour
1 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup sugar
3 large egg yolks
5 large egg whites
3 1-pint baskets strawberries
1 7-ounce package marzipan
2 tablespoons plus 1/4 cup powdered sugar
1 1/2 cups chilled whipping cream
For frosting:
Makes about 3 cups
1 1/4 cups half and half
3/4 cup unsalted pistachio nuts
1/2 cup sugar
4 large egg yolks
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature

Steps:

  • To make cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides.
  • Bring half and half to simmer in small saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature.
  • Finely grind pistachios with flour and baking powder in processor. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Beat in flour mixture alternately with white chocolate mixture in 2 additions each. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions.
  • Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.
  • Hull and slice 2 baskets strawberries. Place 1 cake layer on platter. Spread 1 cup buttercream over. Arrange enough berry slices over to cover. Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover. Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere. Spread remaining buttercream over top and sides of cake. Chill cake until buttercream is firm, about 1 hour.
  • Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round. Place on cake; press to adhere to top and gently press overhang onto sides of cake.
  • Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks. Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake. Pipe border of rosettes around top edge of cake. Refrigerate cake until cold, at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 30 minutes before continuing.)
  • Arrange remaining whole strawberries in center of cake.
  • To make frosting:
  • Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture. Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
  • Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)

CAMEO CAKE WITH WHITE CHOCOLATE FROSTING



Cameo Cake With White Chocolate Frosting image

Make and share this Cameo Cake With White Chocolate Frosting recipe from Food.com.

Provided by Nyteglori

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups unsalted butter
3/4 cup water
4 ounces white chocolate, broken into pieces
1 1/2 cups buttermilk
4 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour, divided
1 cup pecans, chopped toasted
2 1/4 cups sugar
1 1/2 teaspoons baking soda
4 ounces white chocolate
11 ounces cream cheese, softened
5 tablespoons unsalted butter, at room temperature
1 1/2 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Steps:

  • Cake: Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Melt butter in a medium saucepan. Add water. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add chocolate, stirring until it melts. Stir in buttermilk, eggs, and vanilla. Set aside. Combine 1/2 cup flour and pecans, stirring to coat. Set aside. Combine remaining 3 cups flour, sugar, and baking soda in a large bowl. Gradually stir in chocolate mixture. Fold in pecan mixture. (Batter will be thin.) Pour batter into prepared pans. Bake 20 to 25 minutes, or until cake tester inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Let cool completely on wire racks.
  • White Chocolate Frosting: Melt chocolate in top of a double boiler over low heat, stirring constantly. Remove from heat. Set aside to cool, about 10 minutes. Beat cream cheese and butter. Gradually add chocolate, mixing constantly, until blended. Slowly mix in powdered sugar until smooth. Add vanilla. Mix until blended.
  • Spread frosting on tops of two layers then stack layers on a serving plate. Use wooden picks to stabilize the two layers. Add third layer. Frost top and sides of cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 1312.2, Fat 77.3, SaturatedFat 41.4, Cholesterol 254.3, Sodium 479.1, Carbohydrate 143.3, Fiber 2.8, Sugar 99.3, Protein 16

Tips:

  • Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
  • Use room temperature ingredients: This will help your ingredients blend together more easily and create a smoother batter.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help the cake rise evenly.
  • Cool the cake completely before frosting it: This will help the frosting set properly.
  • Use a piping bag to decorate the cake: This will help you create a smooth, even finish.

Conclusion:

This Frosted White Chocolate Easter Cake is a delicious and festive dessert that is perfect for any Easter celebration. With its moist and fluffy white cake layers, creamy white chocolate frosting, and colorful Easter decorations, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special Easter dessert, give this recipe a try.

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