Ingredients
185 g butter
1 ½ cups caster sugar
1 cup milk
200 g white chocolate, cut into squares
2 cups plain flour
1 ½ tsp baking powder
1 tsp vanilla extract
2 eggs
White chocolate buttercream icing
160 g white chocolate, broken into squares
1 ¾ cup icing sugar mixture
180 g butter, softened
1 tsp vanilla extract
2 Tbsp milk
Method
- Preheat oven to 160°C and line a 22cm round cake tin with baking paper.
- Place the butter, caster sugar, milk and white chocolate into a large saucepan over low heat, stirring occasionally until melted and smooth.
- Remove the saucepan from the heat and allow the mixture to cool for 5 minutes.
- Add the flour, baking powder, vanilla extract and eggs to the saucepan with the melted ingredients and whisk until the mixture is smooth.
- Transfer to your prepared cake tin and bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Once the cake has completely cooled, you can make the icing. Place the white chocolate into a microwave-safe bowl and cook for 30-second spurts until it has almost melted. Stir until it has completely melted, and set aside.
-
In the bowl of an electric mixer, add the icing sugar mixture and softened butter. Beat on medium speed for 2 minutes before increasing to high speed for a further 3 minutes until the mixture is pale and creamy.
- Reduce to low speed. Add the vanilla extract and milk, and beat to combine.
- Add the melted white chocolate and mix on medium speed for 90 seconds or until light and fluffy.
- Spread the white chocolate buttercream over the cake and serve.