Imagine a dessert so breathtakingly beautiful and decadently delicious that it looks like it belongs in a Parisian patisserie, but you can create it right in your own kitchen! This White Rose Cake with White Chocolate Mousse Frosting is not just a cake – it's a culinary masterpiece that combines delicate flavors, luxurious texture, and stunning visual appeal. Whether you're looking to impress guests at a special occasion or simply treat yourself to an extraordinary dessert, this recipe promises to elevate your baking skills and tantalize your taste buds with its heavenly white chocolate and velvety smooth frosting.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ cup white chocolate, melted
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
- Fold in the melted white chocolate gently until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Rotate the pans halfway through baking for even cooking.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the white chocolate mousse frosting. In a medium bowl, melt the remaining white chocolate in the microwave or over a double boiler, stirring until smooth. Let it cool slightly.
- In another bowl, whip the heavy cream with the powdered sugar until soft peaks form. Be careful not to overwhip, as you want the cream to remain light and fluffy.
- Gently fold the melted white chocolate into the whipped cream until fully combined, creating a light and airy mousse.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of the white chocolate mousse frosting on top.
- Carefully place the second cake layer on top of the frosted first layer. Use the remaining mousse frosting to frost the top and sides of the entire cake.
- For a decorative touch, you can use additional white chocolate shavings or edible flowers on top of the cake.
- Chill the cake in the refrigerator for about 30 minutes to set the frosting before slicing and serving.
- Enjoy your delicious White Rose Cake with White Chocolate Mousse Frosting!
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Precise Oven Temperature: Use an oven thermometer to confirm your oven is exactly at 350°F for even baking.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent the mousse from melting.
- Whipping Cream Technique: When whipping cream, start at low speed and gradually increase to prevent overbeating. Stop when soft peaks form.
- Chocolate Melting Tip: Melt white chocolate slowly and carefully to prevent seizing. Use low heat and stir frequently.
- Decorative Touches: For a professional look, use a cake turntable and offset spatula when frosting.
- Make Ahead: This cake can be prepared a day in advance and stored in the refrigerator, allowing flavors to meld beautifully.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 48g
Protein: 5g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 31mg
