Description
Creamy white chocolate cake with strawberry swirls delights dessert enthusiasts seeking elegant flavor combinations. Rich layers blend sweet strawberry ribbons through delicate white chocolate crumb, promising memorable culinary experiences for passionate bakers.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 milliliters) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 4 ounces (113 grams) white chocolate, melted
- 1 cup (240 milliliters) fresh strawberries, hulled and chopped
Leavening and Seasoning:
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Liquid and Flavor Enhancers:
- 1/2 cup (120 milliliters) whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Optional Glaze:
- 4 ounces (113 grams) white chocolate, chopped
- 1/4 cup (60 milliliters) heavy cream
Instructions
- Craft the strawberry compote by simmering chopped strawberries, sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes until thickened and jammy.
- Remove strawberry mixture from heat and allow to cool completely at room temperature.
- Preheat oven to 350°F and prepare a 9-inch cake pan with grease or parchment paper.
- Combine flour, baking powder, and salt in a separate mixing bowl.
- Cream butter and sugar until light and fluffy, then incorporate eggs individually, mixing thoroughly after each addition.
- Blend in vanilla extract and melted white chocolate until smooth.
- Gradually fold dry ingredients into wet mixture, alternating with milk and ending with dry ingredients to create a consistent batter.
- Transfer half the cake batter into prepared pan, creating strategic dollops of cooled strawberry compote across the surface.
- Gently swirl strawberry sauce through batter using a knife, creating elegant marbled patterns.
- Add remaining cake batter and repeat swirling technique with additional strawberry sauce.
- Bake for 30-35 minutes until a toothpick emerges clean from cake’s center.
- Allow cake to rest in pan for 10 minutes before transferring to a wire cooling rack.
- For optional glaze, heat heavy cream until it reaches a gentle simmer.
- Pour hot cream over chopped white chocolate, letting it sit momentarily before stirring until silky smooth.
- Drizzle white chocolate glaze over completely cooled cake, allowing elegant drips along sides.
- Slice and serve, storing any remaining cake in an airtight container.
Notes
- Enhance the strawberry swirl’s intensity by using fresh, ripe strawberries at peak season for a more vibrant flavor and natural sweetness.
- Prevent cake from sticking by thoroughly greasing the pan and using parchment paper for easy removal and perfect presentation.
- Control swirl pattern by using a toothpick or skewer with gentle, light strokes to create delicate marble-like designs without overmixing.
- Adapt for gluten-free diets by substituting all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s soft texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 352 kcal
- Sugar: 30 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg