January is an exciting month for me, it’s my birthday month which means I get to spoil myself a bit, celebrate with my friends, receive gifts, bake and eat cake. Usually. To be fully honest with you, I haven’t really been in a party mood this time, something to do with getting old and all that…but rather than spend the day moaning about my wrinkles and the years of my youth that are long gone…I did what I always do: baked a scrumptious cake to celebrate a great year!
What I really wanted was to make a rose ombre cake (like the inside of this cake). I used a white chocolate cake recipe for the layers, rather than a classic vanilla sponge, to make it more appealing. Since the recipe I found online was for one cake, I divided the batter in small pans and made four layers. All fine until now. Unfortunately despite using pink food colouring the cakes turned out in different shades of beige/brown, rather than pink… :( I am totally blaming the food colouring!
Disappointing as it was, I am still happy with my cake. It looks pretty, right?
For the frosting I made a cream cheese buttercream, which I also used to pipe little roses on the top. Even though it doesn’t look as I hoped, I like the delicate colours of this cake.
As you can expect, it is a very sweet cake, as it’s basically made of butter, sugar and white chocolate. Perhaps sour cream frosting might have helped to balance the sweetness of the ingredients.
The cake tastes better the next day, so if you have the time, make it in advance.
Recipe from Exclusively Food.
- 300g white chocolate
- 200g unsalted butter
- 250ml milk
- 165g caster sugar
- 2 tsp vanilla extract
- 2 large eggs, lightly beaten
- 120g self-raising flour
- 130g plain flour
- food colouring
American Buttercream Frosting
Recipe from Glorious Treats.
- 200g unsalted butter, at room temperature
- 130g cream cheese
- 1/4 tsp salt
- 500g icing sugar
- 1 tsp vanilla extract
- 3-4 tbsp double cream
Preheat oven to 160ºC (150 fan). Grease 4 round cake pans with a little bit of butter.
Place chocolate, butter, milk and sugar in saucepan over a low heat, stirring occasionally. Remove from heat when chocolate and butter has melted, and stir until well combined. Allow to cool to room temperature. Add vanilla and eggs to chocolate mixture. Stir well.
Sift the flours in the bowl of a food processor. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture. Add remaining chocolate mixture and stir until smooth.
Pour mixture into prepared pans and bake for about 30 minutes (if you are baking just one 20cm cake, the baking time will be about 1 hour). Remove from the oven when a wooden toothpick inserted into the centre comes out clean. Leave to cool completely.
In the bowl of an electric mixer, fitted with the whisk attachment, beat butter until completely smooth. Add cream cheese, then beat until smooth. Add salt.
One cup at time, add 2 cups of icing sugar, beating after each addition. Add vanilla and about 1 tablespoon of cream, and continue beating. Add the remaining 2 cups icing sugar, one at a time. Add an additional 1-2 tablespoons cream until desired consistency is reached. The frosting should be smooth and fluffy.
Place one cake layer on a cake stand. With a knife or offset spatula, spread the top with frosting.
Repeat with the second and third cake layers, then spread the frosting evenly on the sides. Place the cake in the fridge to set for one hour. Serve at room temperature.
Looking for more birthday cake ideas? Check out my cake recipes here.