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White Chocolate Cake with Strawberry Butter-cream

Course Cake
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Author Rafeeda


  • 1 1/8 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup milk
  • 2 ounces white chocolate chips/ drops
  • 1 tsp vanilla essence
  • 85 gm butter softened
  • 2/3 cup sugar
  • 1 large egg room temperature
  • 8 strawberries cleaned and chopped
  • 2 tbsp sugar
  • 175 gm butter softened
  • 1 1/2 cup icing sugar
  • 1 tsp vanilla essence
  • 2-3 tbsp milk
  • Strawberries
  • White chocolate coins
  • Sprinkles


  • Preheat oven to 180 degrees. Grease and flour a 6 inch pan and set aside.
  • Mix the dry ingredients - flour, baking powder and salt in a bowl using a whisk.
  • In another bowl, warm the milk - no need to boil. Add the white chocolate and stir until melted. Add in the vanilla and set aside.
  • In a large bowl, beat the soft butter and sugar till well combined.
  • Add in the egg and beat well.
  • Now add half the flour mixture and the chocolate milk mixture and beat till combined.
  • Add in the remaining flour mixture and chocolate milk and beat till combined.
  • Pour into the prepared tin and flatten the top.
  • Bake for 40-50 minutes till skewer comes out clean. Cover the top with aluminium foil after baking for 30 minutes to avoid a dark top.
  • Cool in the pan for 10 minutes. Slowly flip the cake onto a cooling rack. Cool completely.
  • Meanwhile, let's make the frosting. In a small saucepan, add the strawberries and sugar and cook on low flame till the whole mixture gets mashed up and reduces. There should be no liquid at all. I cooked for more than 40 minutes and got two tbsps of strawberry compote. Allow to cool completely.
  • In a large bowl, add the butter and cream it for a couple of minutes.
  • Add 1/2 cup sugar and beat till creamy.
  • Now add the next 1/2 cup sugar and beat again for 5 minutes.
  • Add the final 1/2 cup sugar and vanilla and beat well.
  • Add in the strawberry compote and beat for a couple of minutes.
  • Add in the milk if the butter-cream looks too stiff. Scrap the sides and fold with a spatula. Leave in the fridge for 15 minutes.
  • Cut the top of the cake to level. Cut the cake through the center.
  • Put some strawberry butter-cream and slather lavishly. Now put the half on top.
  • Use the butter-cream to cover the cake completely on the sides and the top. Use your spatula to make neat surfaces - mine is just OK!
  • Decorate with strawberries, white chocolate coins and sprinkles as you wish!


I felt the butter-cream was more sweet than what we would have liked. Next time I would reduce at least 1/3 cup.
You can substitute strawberry compote with jam, but keep a watch on the consistency of the butter-cream.