Cook techniques
Measuring Flour
When measuring all-purpose flour, use the spoon-and-level method. Spoon the flour into a measuring cup then level it off with a knife to avoid packing it down, which can lead to a dense cake.
Creaming Butter and Sugar
Cream the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which helps to leaven the cake and gives it a light texture.
Incorporating Eggs
Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated and helps achieve a smooth batter.
Alternating Dry and Wet Ingredients
When adding the dry ingredients and milk to the batter, alternate between them (dry, milk, dry, milk, dry). This technique helps to create a well-combined batter without overmixing.
Checking Cake Doneness
To check if your cakes are done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cakes are ready; if it has wet batter, they need more time.
Cooling Cakes
Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks. This helps the cakes set and makes them easier to remove without breaking.
Whipping Heavy Cream
Beat the heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form. Be careful not to overbeat, as it can turn into butter.
Assembling the Cake
When layering the cake, ensure that each layer is even and the frosting is spread evenly on top to maintain a balanced look and structure.
Drizzling Ganache
For the white chocolate ganache drizzle, allow the ganache to cool slightly so it thickens, making it easier to control the drizzle on top of the cake.
FAQ
Can I substitute the white chocolate chips?
Yes, you can substitute white chocolate chips with milk chocolate or semi-sweet chocolate chips if you prefer a different flavor profile.
How do I store the completed cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I make this cake in advance?
Yes, you can bake the cake layers in advance. Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting and assembling.
Is there a gluten-free option for this recipe?
You can use a gluten-free all-purpose flour blend as a substitute for regular flour to make this cake gluten-free.
What can I use instead of heavy cream for the frosting?
You can use whipped topping or a non-dairy whipped cream if you are looking for a lighter option or a dairy-free alternative.
