Berries & Cream White Chocolate Cake

Berries & Cream White Chocolate Cake – Lo’s Kitchen Inspired Recipe

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Indulge in the delightful combination of sweet white chocolate, fresh berries, and luscious cream with this Berries & Cream White Chocolate Cake. Inspired by Lo’s Kitchen, this cake features soft, moist layers infused with white chocolate, a silky berry filling, and a rich whipped cream frosting. Perfect for birthdays, gatherings, or simply a treat-yourself moment, this recipe is a showstopper in both taste and presentation.

Berries & Cream White Chocolate Cake

Ingredients

Cake Base

  • 2 1/2 cups (315g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup (240ml) whole milk
  • 4 oz (113g) white chocolate, melted and cooled

Berry Filling

  • 1 cup mixed berries (strawberries, raspberries, blueberries)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch + 1 tbsp water (slurry)

White Chocolate Whipped Cream Frosting

  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 4 oz (113g) white chocolate, melted and cooled
  • 1 tsp vanilla extract

Garnish (Optional)

  • Fresh berries
  • White chocolate shavings
  • Edible flowers

Step 1: Preparing the Cake

  1. Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) cake pans with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes).
  4. Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Incorporate Dry & Wet Ingredients: Add the dry ingredients in three parts, alternating with milk, starting and ending with flour.
  6. Melted White Chocolate: Gently fold in the melted white chocolate.
  7. Bake: Divide batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Making the Berry Filling

  1. Cook Berries: In a saucepan, combine berries, sugar, and lemon juice over medium heat.
  2. Thicken: When the berries start releasing juices, add the cornstarch slurry. Stir until thickened (about 2-3 minutes). Remove from heat and cool completely.

Step 3: White Chocolate Whipped Cream Frosting

  1. Melt White Chocolate: Let the melted white chocolate cool slightly.
  2. Whip Cream: In a chilled bowl, beat heavy cream and powdered sugar until soft peaks form.
  3. Add White Chocolate & Vanilla: Gradually fold in the cooled melted white chocolate and vanilla extract. Beat until stiff peaks form.

Step 4: Assembling the Cake

  1. Layer Cake & Filling: Place one cake layer on a serving plate. Spread a layer of berry filling on top, followed by a thin layer of frosting.
  2. Repeat: Add the second cake layer and repeat the filling and frosting process.
  3. Top Layer: Place the final cake layer on top and frost the entire cake with the white chocolate whipped cream frosting.

Step 5: Decoration

  1. Smooth the Frosting: Use an offset spatula to smooth the frosting evenly over the cake.
  2. Garnish: Decorate with fresh berries, white chocolate shavings, and edible flowers for a stunning presentation.

Tips for the Best Cake

  • Use Room Temperature Ingredients: Ensures even mixing and a tender cake texture.
  • Melt Chocolate Carefully: White chocolate burns easily, so melt it in short bursts in the microwave or using a double boiler.
  • Chill the Cake Before Slicing: This helps the frosting set and makes cleaner slices.

Variations

  • Dark Chocolate Version: Swap white chocolate for dark chocolate for a richer flavor.
  • Berry Choice: Use any combination of berries or a single favorite fruit.
  • Lemon White Chocolate Cake: Add 1 tbsp lemon zest to the cake batter for a citrusy twist.
Berries & Cream White Chocolate Cake

Storage & Serving

  • Store cake in an airtight container in the fridge for up to 3 days.
  • Let the cake sit at room temperature for 15-20 minutes before serving for the best texture.

Enjoy this Berries & Cream White Chocolate Cake, a perfect balance of fruity freshness and sweet decadence!