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Mixed-Berry and White Chocolate Buttercream Cake Recipe

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Mixed-Berry and White Chocolate Buttercream Cake
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Ingredients
10
Count
Nutrition
549
Calories
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Ingredients:

  • 3 3/4 cups cake flour
  • 1 1/2 cups sugar
  • 1 tsp salt
  • 1 1/2 cups lukewarm water
  • 1 1/4 cups vegetable oil
  • 15 large egg yolks
  • 7 1/2 tsp vanilla extract
  • 15 large egg whites
  • 2 1/4 cups powdered sugar

Directions:

  1. Position 1 rack in center and 1 rack in lowest third of oven and preheat to 350°F. Butter and flour two 12-inch- diameter cake pans with 2-inch-high sides. Whisk flour, 1 1/2 cups sugar, baking powder and salt in very large (6- to 8-quart) bowl to blend well. Add 1 1/2 cups lukewarm water; using electric mixer, beat until smooth (batter will be thick). Beat in oil, then egg yolks and vanilla.
  2. Using clean dry beaters, beat egg whites and powdered sugar in large bowl until whites are very thick and billowy and form medium-firm peaks when beaters are lifted, about 12 minutes (do not underbeat). Fold whites into yolk mixture in 3 additions. Divide cake batter equally between prepared pans.
  3. Place one pan on each rack in oven, staggering pans so that one is not directly above the other. Bake cakes 25 minutes. Reverse position of pans. Bake cakes until tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans 10 minutes. Line 2 cooling racks with kitchen towels. Cut around cakes to loosen; turn out onto towels. Cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
  4. Buttercream Makes about 8 cups.
  5. 8 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
  6. 1/2 cup whipping cream
  7. 2 cups (4 sticks) unsalted butter, room temperature
  8. 1 cup egg whites (about 8)
  9. 2 1/4 cups sugar
  10. 2 1/2 teaspoons grated orange peel
  11. 2 teaspoons vanilla extract
  12. Stir white chocolate and cream in heavy small saucepan over low heat until melted and smooth. Cool to room temperature. Using electric mixer, beat butter in medium bowl until fluffy; set aside.
  13. Combine whites and sugar in large metal bowl. Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water). Whisk until sugar dissolves and thermometer inserted into whites registers 160°F, about 3 minutes. Remove bowl from over water. Using clean dry beaters, beat meringue until cool, stiff and shiny, about 10 minutes.
  14. Beat butter, about 1/4 cup at a time, into meringue, blending well after each addition. If frosting looks curdled, place bowl over very low heat for 3 to 5 seconds to soften slightly. Remove from heat and beat until smooth. Repeat warming technique as necessary. Gradually beat in cooled white chocolate mixture, then orange peel and vanilla extract. Chill buttercream until beginning to firm, about 30 minutes.
  15. Assembly 1 cup seedless raspberry jam
  16. 6 cups (about) assorted fresh berries (raspberries; blueberries; blackberries, halved if large; and sliced strawberries)
  17. Cut each cake in half horizontally. Place 1 layer on 11-inch-diameter tart pan bottom or cardboard round. Spread with 1/2 cup jam, then 1 1/4 cups buttercream. Arrange half of berries atop buttercream, spacing about 1/2 inch apart. Press second cake layer atop berries. Repeat layering of jam, buttercream and remaining berries. Top with third cake layer (reserve remaining cake layer for another use).
  18. Spread 2 cups buttercream in thin layer over top and sides of assembled cake to anchor crumbs and smooth surface. Refrigerate cake on its base until crumb coat is firm, about 30 minutes.
  19. Spread 2 1/4 cups buttercream over top and sides of cake. Spoon remaining buttercream into pastry bag fitted with medium star tip. Pipe decorative border around top edge of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)
  20. Final decoration 4 cups (about) assorted fresh berries (blueberries, raspberries, blackberries and strawberries)
  21. 1/2 cup currant jelly
  22. Place cake with its base on platter. Fill top center of cake with berries. Melt jelly in heavy small saucepan over low heat, stirring constantly. Using pastry brush, brush warm jelly over tops of most berries. Let cake stand at room temperature at least 1 hour and up to 3 hours.
  23. Using long knife, cut cake into quarters. Cut each quarter into 6 wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 548.64 Kcal (2297 kJ)
Calories from fat 253.31 Kcal
% Daily Value*
Total Fat 28.15g 43%
Cholesterol 116.25mg 39%
Sodium 503.68mg 21%
Potassium 983.36mg 21%
Total Carbs 64.37g 21%
Sugars 32.29g 129%
Dietary Fiber 0.47g 2%
Protein 10.97g 22%
Iron 2.3mg 13%
Calcium 124.6mg 12%
Amount Per 100 g
Calories 356.11 Kcal (1491 kJ)
Calories from fat 164.42 Kcal
% Daily Value*
Total Fat 18.27g 43%
Cholesterol 75.46mg 39%
Sodium 326.93mg 21%
Potassium 638.28mg 21%
Total Carbs 41.78g 21%
Sugars 20.96g 129%
Dietary Fiber 0.3g 2%
Protein 7.12g 22%
Iron 1.5mg 13%
Calcium 80.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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