White Chocolate Layer Cake with Blueberry Curd Filling
Today wraps up a full month of Hubby-approved recipes. It’s been a fun way to honor the foods he loves. Today I’m ending on a sweet note with a cute little layer cake. Since Hubby isn’t a huge fan of chocolate desserts, I decided to go with the subtle flavor of a white chocolate cake to pair with the Blueberry Curd that I had made.
Making layer cakes is so much fun and it gives me a chance to practice my cake decorating skills. I love how this one turned out. This cake was tender but it wasn’t obvious that there was white chocolate in the batter. The white chocolate shavings on top definitely helped to boost that flavor.
I used my favorite Swiss Meringue Buttercream for this cake. Because it’s awesome. And smooth, silky, delicious, and not overly sweet. An overly sweet frosting would have over-powered the other flavors in this cake.
One Year Ago: Lemon Curd
Two Years Ago: Alton Brown’s Stovetop Macaroni and Cheese
Four Years Ago: Cinnamon Cookies
Four Years Ago: Fake Apple Pie A La Mode
White Chocolate Layer Cake with Blueberry Curd Filling
White chocolate and blueberries are a match made in heaven
Yield: Serves 6-8
Ingredients:
For the Cake
4 oz white baking chocolate, chopped
1 cup + 2 Tbsp flour
1 tsp baking powder
1/8 tsp salt
5 Tbsp butter, softened
1/2 cup + 2 Tbsp sugar
2 eggs
3/4 tsp vanilla
1/2 cup + 2 Tbsp milk
For the decorating
1/2 batch Swiss meringue buttercream
1 cup blueberry curd
2 oz white chocolate shavings/curls for garnish
blueberries for garnish
Directions:
For the Cake
Preheat oven to 350 F.
Grease the bottoms of two 6 inch round cake pans. Line bottoms of pans with parchment paper; grease and lightly flour pans and set aside.
In a medium saucepan, cook and stir the white chocolate over low heat until melted.
In a medium bowl, combine flour, baking powder, and salt and set aside.
In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the sugar, beating until combined. Add eggs one at a time, beating after each addition. Beat in the vanilla.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
Spread batter in the prepared cake pans. Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans. Peel off parchment paper. Cool completely on wire racks.
Assembling the Cake
Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate.
Spread with one-third of the filling. Top with the second layer; spread with one-third of the filling. Top with the third layer; spread with the remaining filling. Top with the fourth layer, cut side down.
Frost cake with frosting and decorate with white chocolate shavings and blueberries.
Cake recipe from Better Homes and Gardens
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.
Love the new layout, also. Way to go!
Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!
So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
beantownbaker — January 13th, 2013 @ 10:02 am
Thanks so much for the recipe!!
We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
beantownbaker — January 13th, 2013 @ 10:06 pm
This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
beantownbaker — January 14th, 2013 @ 3:47 pm
Pretty food is definitely always tastier than ugly food 🙂
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
beantownbaker — January 14th, 2013 @ 3:48 pm
Very similar indeed!
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
beantownbaker — January 14th, 2013 @ 3:49 pm
I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
Sounds great to me! I love the ingredients. And the colors 🙂
This sounds right up my alley! YUM!!
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
beantownbaker — November 3rd, 2013 @ 12:35 pm
Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.