White Chocolate-Buttermilk Layer Cake

Strawberries and a cream-cheese frosting top a moist layer cake that starts with a simple white cake mix.

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Prep Time

35min

Total Time

1hr35min

Servings

12servings

Heat oven to 350°F. Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.
In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans.
Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes.
Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.
Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer.
In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator.

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High Altitude (3500-6500 ft):
Increase oven temperature to 375°F. Do not use 8-inch round pans. Add 1/4 cup flour to dry cake mix. Increase buttermilk to 1 1/3 cups; increase egg whites to 4. Decrease butter to 3 tablespoons. Bake 25 to 30 minutes.
This cake has a home-baked look and flavor. Its understated beauty makes this easy recipe perfect for birthdays and other family celebrations. Butter, buttermilk and melted white chocolate give cake mix a dense, fine texture that resembles a cake made from scratch.
White chocolate baking bars can be used in place of the white chocolate chunks. Chop the baking bars before melting them. Don't be tempted by vanilla chips; chips are developed to hold their shape and firm texture through baking, and this cake tastes best with smooth, creamy, melted white chocolate.
Instead of greasing and flouring the pans, use parchment paper to prevent sticking. Cut rounds of parchment paper to fit the bottom of your pans. There's no need to grease and flour the parchment or the pans; simply loosen the baked cake around the edge with the tip of a sharp knife before turning the cake out onto a rack. Carefully peel back the parchment before assembling the cake.