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

Print Save

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

    Pin It

15 Responses to “Blueberry Cinnamon Rolls”

  1. #
    1
    Christina @ This Woman Cooks! — August 22, 2011 at 2:40 pm

    I love blueberries in pancakes and waffles. They’ve gotta be good in cinnamon rolls too!

  2. #
    2
    Ashley O. @ The Vegetable Life — August 22, 2011 at 3:43 pm

    Yum! I have always wanted to make my own cinnamon rolls but have always been a tad nervous about he process!!! These look amazing with the blueberries!!

    P.S. I found your blog today when you posted that you were from Boston on Tina’s blog! I am from just outside of Boston too!

  3. #
    3
    nicole — September 1, 2011 at 3:41 am

    these look amazing. I love cinnamon rolls, and this combo sounds great!

  4. #
    4
    Kelly Delafield — October 21, 2011 at 8:11 pm

    Can you tell me how to make the frosting?

  5. #
    5
    Maureen — April 9, 2012 at 11:26 pm

    I love the blueberry, I tried swapping them with raspberries and they were just as good if not better. Love the base recipe.

  6. #
    6
    Aimee — July 3, 2012 at 5:42 pm

    I made these today cheating with crescent roll dough. They were amazing!

  7. #
    7
    cindy chisholm — February 16, 2013 at 9:39 pm

    Da bomb! Brilliant, as well as yummy:)
    Thank you! I will make an impression at brunch tomorrow..lol

  8. #
    8
    Robin — April 24, 2014 at 9:41 pm

    Made these for Easter breakfast (blueberry cinnamon rolls, hardboiled eggs, and thick sliced ham slices). What a delicious treat! I don’t know if I’ll ever go back “regular” cinnamon rolls again! I cut the recipe in half. Perfect amount for my husband, myself, and 3 teenaged boys. Honestly, I can’t say enough about this recipe. These rolls are worth every minute spent making them. To avoid having to get up so early, I saved the second rise for the morning. After slicing the rolls and placing them in the greased pan, I covered them tightly with plastic wrap and placed them in the fridge overnight. I took them out of the fridge and let them set at room temperature to rise for about an hour before placing them in the oven. They were perfect! Thanks so much!

    • beantownbaker — April 27th, 2014 @ 2:50 pm

      So glad you enjoyed them!! I’ve done the second rise the next morning as well.

  9. #
    9
    Robin — April 26, 2014 at 2:21 pm

    Forgot to mention that a step was left out of the recipe: it never tells you to sprinkle the rolled out dough with sugar and cinnamon mixture (& 2 T flour?).

    • beantownbaker — April 27th, 2014 @ 3:01 pm

      Thanks for pointing this out. I updated the recipe to reflect this.

  10. #
    10
    Karina — June 14, 2014 at 9:13 am

    Hi there – I was wondering if this dough would be okay to freeze? I’m a novice when it comes to anything baking related!

  11. #
    11
    Glennis — July 18, 2016 at 12:19 pm

    I found that the cinnamon was over powering. I will add 3 tsp next time 4 Tablespoons was way to much.

  12. #
    12
    Diane — July 24, 2016 at 2:05 pm

    Is there any kneading involved???

Leave a Comment