White Chocolate Strawberry Valentine’s Day Cake
This stunning cake combines rich white chocolate and fresh strawberries, perfect for celebrating love on Valentine’s Day.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 pcs eggs
- 1 cup diced strawberries
- 3/4 cup milk or buttermilk
- 1 tsp vanilla extract
- Few drops pink food coloring
- 1 cup white chocolate chips
For the frosting
- 3/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla extract to the bowl and mix well.
- Fold in the diced strawberries and a few drops of pink food coloring.
- Gradually alternate adding the dry ingredients and the milk to the mixture, mixing until just combined.
- Divide the cake batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool completely in the pans before frosting.
Frosting and Assembly
- Meanwhile, melt the white chocolate and let it cool slightly.
- In a separate bowl, beat the softened butter and powdered sugar, then add the melted white chocolate and blend until smooth.
- Assemble the cake by placing the first layer on a plate, spreading frosting between the layers, then frosting the top and sides.
- Drizzle with pink-tinted white chocolate for decoration.
Notes
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Wrap individual slices in plastic wrap for freezing up to three months.