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. 
Thank you for the nice recipe. Happy Valentine’s Day to you and your family.
Oh yum, I adore thick chewy oatmeal cookies 🙂 these look like perfection!
“2 dozen large cookies” my butt! i followed this recipe and got 16 cookies the size of my 17 month old’s fist 🙁 they’re kinda bland, not a big fan. i’ve had much better!
beantownbaker — May 12th, 2014 @ 4:56 pm
Sorry to hear you didn’t enjoy this recipe 🙁
Making my second batch of these delicious cookies. The best Oatmeal/Raisin cookie recipe I’ve tried. Thank you!
beantownbaker — September 2nd, 2014 @ 7:06 pm
So glad you enjoyed this recipe!
These were fantastic. I only got about ten cookies from the batch so I made sure to double it the next time. Everyone loved them. 🙂
beantownbaker — September 2nd, 2014 @ 7:08 pm
Glad you liked these 🙂 I have updated the recipe to reflect the yield change.
The cookies were thick, moist and chewy. This is an awesome recipe! Definitely doubling the recipe and adding some m&m’s next time. My family loved them, thanks!
beantownbaker — September 2nd, 2014 @ 7:12 pm
Adding M&Ms is a great idea! I’m going to have to do that next time myself.
Just made my 4th batch! And I must say, I’m a great big fan of oatmeal raisin cookies and these were perfection!!! Thank you so much for sharing!
beantownbaker — September 2nd, 2014 @ 7:29 pm
Wow, 4 batches! That’s awesome. Glad you have enjoyed them.
While it only yielded 17 cookies for me, they were chewy and yummy! Will be baking more soon! 🙂
beantownbaker — September 2nd, 2014 @ 7:29 pm
So glad you enjoyed them.
Thank you for the recipe!
I bake your cookies for our homeless clients at our “lunch club”. I can honestly say that a batch of 24 disappears within 5 – 7 minutes flat. 😉
Definitely the best oatmeal cookie recipe I’ve ever tried.
beantownbaker — September 2nd, 2014 @ 7:31 pm
So glad these are a hit for you!
Made these last night. Still chewy in a ziploc today. These are the biggest, softest homemade cookies oatmeal cookies ever. I doubled and got 28 fist size cookies. I like mine with extra flavor, so I doubled the cinnamon and vanilla and added a few dashes of pumpkin pie spice. I also substituted dried cherries for raisins Delicious and a smidge tart. If you want your family and friends to question whether you actually made these or bought them in a bakery, this is the recipe for you!! Thanks beantownbaker!
beantownbaker — September 2nd, 2014 @ 7:32 pm
So glad you enjoyed these cookies!
I loved this recipe. If they didn’t turn out well, you didn’t do it right! However, the measurements only made 8 large cookies. But they were chewy and delicious so I’m just going to try doubling the mixture 🙂
beantownbaker — September 2nd, 2014 @ 7:32 pm
So glad you enjoyed it. I’ve updated the yield in the recipe.
Three words: Yum, yum, yum! I’m not a fan of oatmeal raisin cookies, but I made them because my boyfriend likes them. I’ve been converted! Thanks for the recipe.
I am always looking for different oatmeal raisin cookie recipes and really enjoyed this one! My husband said yummmy too while eating them. I will definitely save this recipe for future use. Thanks for sharing! 🙂
Just made a double batch of these. They TASTE amazing, but are flat as pancakes. Does anyone know what I’ve done wrong??
Followed the recipe and While these tasted great they came out a lil dry not too sure why ??? I will try again
How many calories per cookie?
Can I substitute the flour for self raising flour?
I got 9 perfectly huge cookies. Delicious and hearty using whole rolled oats. I think this time I’ll plump the raisins in some vanilla rum.
Oh my god I think I may have died and gone to cookie heaven…
I made these tonight and they are hands down the BEST cookies I think I have EVER tasted. EVER.
Just in case anyone is interested I made a few adjustments for food allergies…
Replaced the egg for 1/4 cup unsweetened Apple sauce
Subbed the all purpose flour for the same amount of cassava flour… I think tapioca could work too.
I also only had half the amount of unsalted butter as I ran out so I made the rest of the measure up with lard.
Thanks for the incredible recipe – I’ll definitely make these again…and again…
Do you know how many grams one cookie would be?
Been baking your cookies now for a few months….love them!
Make a version using ‘fake butter and fake br sugar’ and nobody knows the difference!!
Wow, these are the BEST oatmeal cookies I’ve ever had, and I bake a lot. I can taste a little baking soda, but it’s a great recipe. I plan to lessen the baking soda next time. I am so happy I found this recipe, because my other recipe from a cook book was not even edible. I will be making more oatmeal raisin cookies for now on. THANKS.
Listen people. This recipe is the one for you. My cookies turned out to be effing amazing, do you hear me? Of course you don’t. This isn’t audio. DO YOU SEE THESE WORDS? DO YOU UNDERSTAND THEM? These cookies were so good. The recipe made 11 med-large cookies in total for me. And guess what? I ate 8 of those in the span of 12 hours. Needless to say I paid for it, but it was worth it. These cookies are amazing. They held consistency. They were thick yet cooked all the way, and still chewy…. Just. Heaven in my mouth. Hallelujah. Amen.
Hi, looking at the recipe. What happened no baking powder? Why?
Great!
Loved these!! Oatmeal are my favorite and THESE were the best I’ve ever had! I’m wondering if there’d be a way to incorporate pumpkin into these? …and maybe replace raisins with choc chips? Thoughts?
I goofed and thought I had raisins when I didn’t, and didn’t have quite enough brown sugar. So, I made them with dried cranberries and substituted a bit of white sugar to make up for the brown sugar. They spread out more than what is pictured, but baked up beautiful and tasted wonderful. Can’t wait to make them the “right” way, but it all worked out! Thank you for sharing!
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Oatmeal is a very wonderful food to me. I love using it for my breakfast. Your recipe sounds so delicious. I’ll try this. Thank you for sharing.
My husband always talks about how much he loves oatmeal raisin cookies. After five years, I have finally made them… I found this recipe, and needles to say, I will NEVER use another recipe. He has eaten oatmeal raisin cookies all over the world, and loves these best… Your recipe, with all my love thrown into them, how can I go wrong. Thank you so much for the wonderful recipes
just made these after following recipe to the letter.. all I am saying is what a waste of ingredients. not using this site/blog again.
I make oatmeal chocolate chip cookies all the time. I love these cookies. I have made them as written and with extra dark chocolate chips and cranberries. Really good both ways. I keep frozen cookie dough in my freezer and make 2 at a time for a quick snack or dessert. I use an ice cream scoop to scoop out, put in my lock and lock containers and freeze. I haven’t bought store bought cookies for years.
Thank you for this great recipe.
Hello,
Can I make cookie bars with these? Will the cooking time be different?
thank you
Just about to make my second batch of these in two days – amazing 🙂
These are wonderful cookies! I make two dozen at a time and only use 1 1/2 stick of butter and a little less of the brown sugar than called for. I add two heaping cups of raisins and they are super delicious!
I tried these after trying different recipe’s,i have to say these is the best I have ever had,soon as I made them they have done,only a empty plate left,i have to make them twice a week,i don’t it them in the fridge for a hour,i just make them into a small ball and,press gentle on top and cook them on my silicone mat,love them,i also but a bit of melted chocolate on top of some of them.
Tried this recipe twice, both times were a hit. I was concerned about the 2/3 cups light brown sugar, but they actually taste good, for a less blander cookie I would a add more sugar according to taste preference.
I adore these cookies…and so does everyone I’ve shared them with! Over the years, I’ve tried variations and come up with a couple changes that work for me. I use Vietnamese Cinnamon and extra strength Mexican vanilla, and I double the amount. Voila – perfect for me!