White Chocolate Buttermilk cake is made light and delicious with fresh Buttermilk. It’s easy moist and so delicious.
Buttermilk is the best in this White Chocolate Buttermilk Cake
Love it or hate it, white chocolate divides a crowd. I have a whole block of Callebaut white chocolate (that’s 5 kg!). So I have used it in lots of cakes recently. I have made this white chocolate cake lots of times now, and it is always a winner. Why ? because it is moist and funny enough it doesn’t taste like white chocolate. It is light because of the buttermilk and the building of the ingredients. That means lots of beating of butter and sugar to start….. and that is the secret to any cake that starts with butter and sugar.
When I see a recipe with buttermilk, I almost invariably know it will be light. Buttermilk adds a pleasant tang to cakes, breads, biscuits or savoury foods while adding very little fat. Because this rich-tasting milk is an acidic ingredient, like yogurt and sour cream, it also helps tenderise the gluten in batter, giving baked goods a softer texture and more body. Plus, it helps quick breads rise. In fact the acid reacts with baking powder and soda to create an extra kick in the rising department. This is why I like to use it. I often use an Artisan buttermilk when I can get it. It is from Myrtleford in Victoria , near Wangaratta. The Myrtleford butter factory makes buttermilk as a by product of making butter, it is amazing, natural product. ( for recipe and tips on buttermilk visit….. Myrtleford butter factory. You could also try Sydney local Pepe Sayer
White Chocolate Buttermilk Cake
- 200 gm butter unsalted
- 220 gm caster sugar 1 cup
- 300 gm plain flour 3 cups
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 150 gm white chocolate melted
- 250 ml buttermilk 1 cup
- 3 large eggs 70 gm
- 250 gm cream cheese
- 150 gm butter unsalted
- 220 gm icing sugar 1- and more if you like the icing sweeter
- 1 whole lemon and 1/2 the juice zest
- 1/2 lemon juice 25 ml
- 5 ml vanilla
- Oven 160 C fan forced / 170 C / 340 F. line a square 23 cm tin or a smaller tin for a deeper cake (cook times may vary)
- Beat the butter and sugar for the cake until very light and fluffy.
- Add the eggs one a a time then 1/2 the flour, mix lightly. Then add buttermilk chocolate and the rest of the flour and vanilla and beat till combined.
- Pour into the prepared tin and bake for approx 45 minutes. This cake can take a usually little over an hour, but I like to cover it with foil at this stage to stop it getting too dark. Test with a skewer making sure it comes out of the cake clean when inserted. If the cake needs more time return it to the oven for another 15 min covering with foil if it is starting to burn..
- Let the cream cheese come to room temperature, it is easier to beat. Beat the butter till light . Add the cream cheese and beat again for approximately 5 minutes.
- Add the sugar and lemon zest and beat till very light, add lemon juice and mix.
- Taste at this point. If it is sweet enough, then spread it onto the cooled cake. If it you would like it sweeter add more sugar and beat again.
- Sprinkle with grated white chocolate or toasted seeds
Other white chocolate recipes