White Chocolate Layered Buttercake

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This cake is for white chocolate lovers!
Preparation time15 minutes
Cooking time1 1/2 hours


185g butter, room temperature

1 ½ teaspoons vanilla extract

1 ¾ cups caster sugar

4 eggs

1 ½ cups plain flour

¾ cup self-raising flour

2 teaspoons cocoa powder

¾ teaspoon bicarbonate soda

¾ cup milk

White Chocolate Ganache:

1 cup cream

600g white chocolate, chopped


1. Preheat oven to moderately slow(160°C/140°C fan-forced). Grease and line a deep, 20cm round cake pan, extending the baking paper 3cm above the rim of the pan.

2. Place ingredients in the Stainless Steel Mixing Bowl. Using the Scrapemaster™spatula beater, mix on low speed (1) forabout 30 seconds or until just combined.Increase to low speed (4) and beat for 1 minute. Pour mixture into prepared pan.

3. Bake for about 1 ½ hours or until cooked when tested with a skewer. Stand in pan for 5 minutes before turning onto a wirerack to cool.

4. When cool, split cake horizontally into 3 even sized disks. Layer and cover with white chocolate ganache. Top with fresh berries and chocolate curls to decorate.

White Chocolate Ganche

1. Bring cream to boil in a medium saucepan and immediately remove from heat.

2. Stir through chocolate until melted. Cover;refrigerate, stirring occasionally until spreadable consistency.