Best 6 Silver White Cake With Chocolate Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Unlock the secrets of creating a divine silver white cake adorned with luscious chocolate frosting, a symphony of flavors that will tantalize your taste buds. Indulge in a culinary journey as we explore the art of crafting this exquisite dessert, a perfect centerpiece for any celebration or a delightful treat to savor with loved ones.

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

SILVER WHITE CAKE



Silver White Cake image

A delicious light, white cake. Whip one up and get ready to rake in the prizes. This is great iced with French Silk Frosting.

Provided by Ginger

Categories     Desserts     Cakes     White Cake Recipes

Time 1h20m

Yield 24

Number Of Ingredients 8

2 ¼ cups cake flour
1 ½ cups white sugar
3 ½ teaspoons baking powder
1 teaspoon salt
½ cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.
  • In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 23.7 g, Cholesterol 0.8 mg, Fat 4.6 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 181.7 mg, Sugar 13.1 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

SILVER WHITE CAKE WITH CHOCOLATE FROSTING



Silver White Cake with Chocolate Frosting image

This tender, snow-white cake is frosted with a rich, chocolate buttercream. A dessert lover's dream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 16

Number Of Ingredients 9

2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla or almond extract
5 egg whites
Chocolate Buttercream Frosting

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.
  • Frost rectangle or fill and frost layers with Chocolate Buttercream Frosting.

Nutrition Facts : Calories 405, Carbohydrate 60 g, Cholesterol 10 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg

WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE ICING



White Chocolate Cake with White Chocolate Icing image

This is a white chocolate cake with a white chocolate icing. I got this recipe from my mother and it's a beautiful, smooth cake, good for any occasion.

Provided by heather hesson

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 12

Number Of Ingredients 16

4 ounces white chocolate, broken into small pieces
2 cups white sugar
1 cup butter, softened
4 eggs, separated
1 teaspoon vanilla extract
2 ½ cups cake flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
8 ounces white chocolate, melted and cooled
2 ¾ cups confectioners' sugar
4 tablespoons hot water
4 tablespoons butter, softened
2 egg yolks
1 teaspoon vanilla extract
2 pinches salt

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease and flour three 8-inch round cake pans or line with parchment paper.
  • Place chopped white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Cream sugar and butter together using an electric mixer until fluffy. Add 4 egg yolks, 1 at a time, beating well after each addition. Mix in vanilla extract and melted chocolate.
  • Combine flour, baking soda, and salt in another bowl. Blend into butter mixture, alternating with buttermilk, beating well after each addition.
  • Beat egg whites in a separate bowl until stiff; fold into batter. Pour batter evenly into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Combine melted white chocolate, confectioners' sugar, hot water, butter, egg yolks, vanilla extract, and salt in a mixing bowl; beat into a smooth icing using an electric mixer.
  • Place 1 cake layer on a serving plate. Cover with some frosting and another cake layer. Repeat once more. Frost the top and sides of the cake with the remaining icing.

Nutrition Facts : Calories 712.1 calories, Carbohydrate 103.1 g, Cholesterol 153.7 mg, Fat 31 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 18.5 g, Sodium 436.2 mg, Sugar 79.3 g

WHITE CHOCOLATE FUDGE CAKE



White Chocolate Fudge Cake image

"This sweet cake, with its thick frosting and rich chocolate layer, is a big hit at office potlucks," writes Denise VonStein of Shiloh, Ohio. "I have one co-worker who tells everyone it's awful so he can have it all to himself!"

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14

1 package white cake mix (regular size)
1-1/4 cups water
3 egg whites
1/3 cup canola oil
1 teaspoon vanilla extract
3 ounces white baking chocolate, melted
FILLING:
3/4 cup semisweet chocolate chips
2 tablespoons butter
FROSTING:
1 can (16 ounces) vanilla frosting
3 ounces white baking chocolate, melted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes., Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. , In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator.

Nutrition Facts : Calories 416 calories, Fat 20g fat (8g saturated fat), Cholesterol 5mg cholesterol, Sodium 293mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 2g protein.

WHITE THREE-LAYER BUTTER CAKE WITH WHITE CHOCOLATE FROSTING



White Three-Layer Butter Cake With White Chocolate Frosting image

Allow to sit for 30 minutes before serving. If necessary, refrigerate one filled cake pan while baking the other two cake layers.

Provided by GoldsmithLissa

Categories     Breakfast

Time 1h

Yield 16 serving(s)

Number Of Ingredients 12

3 cups sifted cake flour or 2 1/2 cups unsifted all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
2 teaspoons vanilla
1 1/3 cups half-and-half or 1 1/3 cups light cream
8 egg whites
1 cup sugar
18 ounces white chocolate baking squares, chopped
3 ounces cream cheese, softened
1 1/2 cups butter

Steps:

  • Grease and lightly flour three 8x1-1/2-inch or 9x1-1/2-inch round baking pans. Set aside.
  • In a medium bowl, sift together flour, baking powder, and salt; set aside.
  • In a large bowl, beat butter with an electric mixer for 30 seconds. Add 1 cup sugar and the vanilla; beat until fluffy. Add the flour mixture alternately with half-and-half to creamed mixture, beating on low to medium speed after each addition just until combined.
  • Clean beaters. In another large bowl, beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold the egg whites, about 1/4 at a time, into creamed mixture. (If necessary, transfer mixture into a larger bowl.).
  • Divide mixture into prepared pans. Bake in a 350 degree F oven about 30 minutes for 8-inch rounds and about 25 minutes for 9-inch rounds or until a toothpick inserted near centers comes out clean*. Cool layers in pans on wire racks for 10 minutes. Remove the layers from the pans and completely cool on wire racks.
  • Frosting: In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
  • Frost. Cover and refrigerate. Let stand at room temperature for 30 minutes before serving. Makes 16 servings.

Nutrition Facts : Calories 671.3, Fat 43.4, SaturatedFat 27.1, Cholesterol 94, Sodium 412, Carbohydrate 65.4, Fiber 0.4, Sugar 44.1, Protein 7.1

Tips:

  • Use room temperature ingredients. This will help the cake batter come together more smoothly and evenly.
  • Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter and more tender cake.
  • Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
  • Sift the flour and baking powder together before adding it to the batter. This will help ensure that the cake rises evenly.
  • Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake.
  • Bake the cake in a preheated oven. This will help prevent the cake from sinking in the middle.
  • Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.

Conclusion:

This silver white cake with chocolate frosting is a classic recipe that is perfect for any occasion. It is simple to make and always a crowd-pleaser. The light and fluffy cake is perfectly complemented by the rich and creamy chocolate frosting. If you are looking for a delicious and easy-to-make cake, this is the recipe for you.

Related Topics