Berries & Cream White Chocolate Cake
Perhaps the moistest cake you will ever eat. White chocolate cake layers with a white chocolate frosting and topped with a fresh whipped cream. With the addition of fresh berries, it makes it a winner for all crowds.
Ingredients
Cake
- (312 g) 2 ½ cups all purpose flour
- 1 3/4 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 small box instant white chocolate pudding
- 1 cup buttermilk
- ¾ cup apple sauce
- 4 egg whites
- 1 cup sour cream
- 1 tsp vanilla
Frosting
- 6 oz white chocolate chips
- 8 oz mascarpone cheese (or cream cheese) room temp
- 4 TB unsalted butter, room temp
- 1 tsp vanilla
- 3 cups powdered sugar sifted
- 2-3 tbsp heavy whipping cream
Cream Topping:
- 1 small box instant white chocolate pudding
- 1 cup milk
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 packet whip it stabilizer (optional; holds up the whipped cream longer)
Instructions
Cake:
- Preheat oven to 350° F.
- Prepare and grease three 8" pans. Set aside.
- In the bowl of a stand mixer, combine applesauce, buttermilk, vanilla and egg whites. Beat for 2 minutes. Add sour cream and vanilla and gently mix until combined.
- In a separate bowl, whisk together all of the dry ingredients, including the dry pudding mix in a large bowl.*
- Add the dry ingredients to the wet, and mix until just combined. Do not over mix.
- Pour batter into the greased pans until there is an even amount in each.
- Bake for 20-25 minutes, until toothpick comes out with moist crumbs, no batter. Take out of pans and let cakes cool on cooling racks. Wrap cakes in plastic wrap once completely cool.
Frosting:
- Melt the chocolate chips and butter together. Let the chips cool. When it's still runny but not hot, it's ready.
- In a large bowl, beat the cream cheese for one minute until it's slightly whipped. Add the cooled melted chocolate and vanilla. Beat together and slowly sift in the powdered sugar. Add about 2 TB whipping cream to reach a moist, stable consistency. Beat 3-4 minutes till fluffy.
Cream Topping:
- In a large bowl, beat together the dry pudding mix and milk for about 2 minutes, until it becomes a thicker pudding texture.
- In a separate bowl beat the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the whipped cream with the pudding mixture, being careful not to deflate the whipped cream.**
Assembly:
- Place the first cake layer on a cake board. Spread an even layer of frosting on top of the first cake layer. Layer berries of choice (sliced strawberries, raspberries, blueberries, etc.)
- Place the second cake layer on top of the frosting, and repeat step one, spreading an even layer of frosting and berries on top of the second layer.
- Place the third layer on top and cover the whole cake with the remaining frosting. Chill in the fridge for 15 minutes.
- After chilled, evenly swirl the cream topping over the whole cake. This can be done with an offset spatula or even the back of a spoon, moving in circular motions until the cake is covered in whispy swirls.*** Store in fridge until ready to serve.
Notes
*To simplify this recipe, you can substitute the dry cake ingredients for a box of white cake mix. Just add the small box of pudding mix with it.
**You can substitute the homemade whipped cream with 1 tub of cool whip to save time. Freshly whipped cream is hard to beat though!
***You can also use a piping tip and pipe as desired. In the images I used a wilton ruffle tip to achieve that look. Whipped cream based frosting can be less stable to pipe.