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Strawberry Swirled White Chocolate Cake Recipe

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Strawberry Swirled White Chocolate Cake is a decadent and elegant dessert featuring a moist white chocolate cake with swirls of fresh strawberry sauce throughout. The combination of creamy white chocolate and sweet strawberries creates a stunning cake, perfect for birthdays, special occasions, or whenever you want to impress. This cake is easy to make and brings a delightful mix of flavors that everyone will love.

Ingredients

Scale

For the White Chocolate Cake:

  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup whole milk
  • 1/2 cup white chocolate, melted and slightly cooled

For the Strawberry Swirl:

  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch (optional, for thickening)

For the White Chocolate Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup white chocolate, melted and slightly cooled
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  • Preheat the Oven:
    Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
  • Make the Strawberry Swirl:
    In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and form a sauce (about 5-7 minutes). If desired, stir in cornstarch to thicken the sauce. Remove from heat and allow it to cool slightly.
  • Make the White Chocolate Cake:
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and melted white chocolate. Alternate adding the dry ingredients and milk, starting and ending with the flour mixture. Mix until just combined.
  • Layer the Cake and Strawberry Swirl:
    Divide the cake batter evenly between the two prepared pans. Spoon dollops of the strawberry sauce onto the batter in each pan. Use a toothpick or skewer to gently swirl the sauce into the batter, creating a marbled effect.
  • Bake the Cake:
    Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the White Chocolate Frosting:
    In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and melted white chocolate, mixing on low speed until combined. Add the heavy cream, vanilla extract, and salt, then beat on high speed until the frosting is light and fluffy.
  • Assemble the Cake:
    Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake. Optionally, drizzle leftover strawberry sauce on top for decoration.
  • Serve:
    Slice and enjoy your Strawberry Swirled White Chocolate Cake. Garnish with fresh strawberries for an extra touch.

Notes

  • If fresh strawberries aren’t available, frozen strawberries can be used for the swirl.
  • For a more intense white chocolate flavor, add white chocolate shavings on top of the frosted cake.
  • The cake can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://sophiefood.com/strawberry-swirled-white-chocolate-cake-recipe/