With the big wedding coming up my original plan was not to have cake for my birthday. However, as a member of the Cake Slice Bakers we post our chosen selection on the 20th of each month. So, I baked the Chocolate Velvet Cupcakes and they should have been enough. They weren’t. With the kids and grandkids coming over I figured they would want more than one sweet treat. Yup, I blamed this second dessert on children. Shameless!!!
It was an eight inch vanilla cake filled with chocolate truffle (stashed in the freezer from Christmas) and frosted in a white chocolate butter cream. While I was going all in I garnished it with Rolos that were just languishing in the candy dish. I have so got to get it together so I can start looking for a mother of the bride dress.
This cake was so last minute that I took a quick inventory of what I had on hand and used the first recipe I found that matched my ingredients. It is from Add a Pinch the same site that I happily found the Best Chocolate Cake Evah. It was the perfect compliment to all the extravagant accompaniments I added.
I was so caught up in the moment enjoying my family and counting my blessings for another year that I totally forgot to get a picture of the cake sliced. No worries, we have several family birthdays’ coming up soon and maybe they’ll want vanilla cake. Or maybe, they’ll just ask for fruit and salad. Not!
Since I didn’t change the cake recipe at all, I’m just going to send you right here to Add a Pinch for the recipe. Be sure and check out more of her recipes they’re great! Here’s my recipe for the White Chocolate Buttercream.
- ½ stick butter, room temperature
- ½ cup shortening
- 4 cups powdered sugar, sifted after measuring
- 4 oz white chocolate, melted
- 1 ½ tsp vanilla
- 3 TBS milk
- Chop the white chocolate and heat in a microwave safe bowl in 30 second intervals until completely melted and smooth.
- Set aside.
- In a stand mixer fitted with a paddle attachment beat the butter and shortening until creamy add the vanilla and beat until full combined.
- Add the sifted powdered sugar one cup at a time.
- Let me tell you sifting powdered sugar is a royal pain in the you know what but it makes helps to achieve a velvety texture to your frosting.
- Add the melted white chocolate.
- Next add the milk one TBS at a time
- If the frosting is too stiff add a TBS at a time until the right consistency is achieved. Store any leftovers in an airtight container in the refrigerator.
- It can also be stored in the freezer and will keep well for months.
- Makes 2 ½ cups.
I’m sharing this cake at the following link parties also.