Directions
For the White Chocolate Cake
Preheat oven to 350 degrees F. Coat two non-stick, 9 inch layer cake pans with baking a baking spray, such as Baker’s Joy. Set aside.
In large bowl, combine the flour, sugar, baking powder, baking soda, and salt with a whisk. Set aside.
In medium bowl or large glass measuring cup, combine the buttermilk, oil, water, vanilla, and the eggs. Whisk to combine.
Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk together JUST UNTIL THE MIXTURE IS COMBINED. Do not over mix! (overmixing will make your homemade cakes less tender) Gently fold in the melted white chocolate.
Divide batter evenly between the two prepared cake pans. Place in oven and bake for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool, in pans, on a rack for 15 minutes, then cool completely on racks.
Frost with White Chocolate Buttercream Frosting (directions below)
For the White Chocolate Buttercream Frosting
In a stand mixer with the paddle attached (or with an electric mixer) beat the butter, the cooled, melted white chocolate, and salt until well combined. (About 4 minutes)
Start with adding in 3 cups of confectioners sugar, 1 cup at a time, beating well after each addition.
Add in the heavy cream, and beat until frosting is light and fluffy. If it seems too loose, add more confectioners sugar. If it seems too stiff, add more cream until you get to your desired consistency.
Frost cooled white chocolate cake. Garnish with white chocolate chips, if desired.
NOTES:
This cake can be made using other pans. Bake times are as follows.
13 x 9 inch pan – 20 to 30 minutes
24 cupcakes – 15 to 20 minutes
