Caramelized White Chocolate Layer Cake
This sophisticated layer cake features deeply toasted white chocolate with notes of shortbread and sea salt, paired with a moist, velvety crumb and silky Swiss meringue buttercream.
Ingredients
Ingredients
- 9 oz high-quality white chocolate chopped, at least 30% cocoa butter
- 2.25 cups cake flour sifted
- 1.5 cups granulated sugar
- 1 cup unsalted butter softened to room temperature
- 4 large eggs room temperature
- 1 cup whole milk room temperature
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 2 tsp pure vanilla extract
- 1.5 cups unsalted butter for buttercream frosting
- 4 large egg whites for buttercream
- 1.25 cups granulated sugar for buttercream
Notes
Store cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best flavor, serve at room temperature. You can caramelize the white chocolate up to a week in advance and store it in a sealed jar.