It is birthday time again, and my oldest hungry puppy is six years old! I made her a butterfly cake for her birthday party with friends, but for her actual birthday at home, I wanted to do something a tiny bit easier.
It has been quite a while since I made a white cake with white frosting, but I didn't want to do the plain old ordinary. The cake recipe is the same one I used for the Almond Cake with Italian Buttercream. My hungry puppy loves white chocolate, so I decided to make a white chocolate frosting. The addition of a cinnamon sugar sprinkle over the top is quite nice with the white chocolate, although it does not come through the entire cake. For a more pronounced cinnamon flavor, you can increase the amount of cinnamon in the cinnamon sugar, or add some cinnamon to the cake batter. The white chocolate frosting was absolutely perfect. Not too heavy, sweet, or overpowering. And so simple!
White Cake White Chocolate Cinnamon Spice
Cake:
1 box white cake mix
1 cup all purpose flour
1 cup sugar
3/4 salt
2 eggs
1 1/3 cups water
2 Tablespoons vegetable oil
1 cup (8 ounces) sour cream
1 teaspoon almond extract
1 teaspoon vanilla extract
Frosting:
1 stick butter
3 cups powdered sugar
6 ounces white chocolate, melted and cooled slightly
2 to 3 Tablespoons of milk
2 Tablespoons sugar
1 to 2 teaspoons cinnamon
Preheat oven to 325F. Grease 2 9-inch round baking pans.
For the cake: In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the eggs, water, oil, sour cream, almond and vanilla extracts, and beat with a mixer on low speed for about 2 minutes, or until all of the ingredients are well incorporated. Pour the batter into the prepared cake pans and smooth the top with the back of a spatula. Put in the oven and bake for about 25 minutes, or until a toothpick inserted in the center of the cakes tests clean. Remove from the oven and let cool in the pans for about 10 minutes. Turn the cakes out onto a cooling rack and cool completely
For the frosting: In a medium size bowl, beat the butter until creamy. Beat in one cup of powdered sugar, and beat until well combined. Add the melted white chocolate and beat until completely incorporated. Beat in the remaining powdered sugar. Add the milk, one tablespoon at a time until the frosting is the desired consistency. In a small bowl, combine the sugar and cinnamon, set aside.
To assemble the cake, place one cake layer upside down on a serving plate. Spread some of the frosting on top of the cake layer, then place the second cake layer upside down on top of the first layer. Use the remaining frosting to cover the top and sides of the cake, working quickly, as the frosting will firm up quickly and become difficult to spread. Immediately sprinkle the top of the cake with the cinnamon sugar. Makes 12 to 16 servings
Enjoy! -Cardamommy
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