Vanilla Layer Cake with Whipped White Chocolate Filling and Fros

Name: Vanilla Layer Cake with Whipped White Chocolate Filling and Fros
Total time: 2700 s
Yield: 10 servings
Cuisine: American
Ingredients: for whipped white chocolate ganache filling and frostung; 20 ounces white chocolate, chopped, not chips; 3 cups heavy whipping cream; for vanilla cake; 3 cups cake flour; 1 tablespoon baking powder; 1/2 teaoon salt; 1 2/3 cup unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 2/3 cup milk, I used whole milk; food coloring, to make blue, green yello and pink colors; garnish; 1/2 cup sweetened coconut, dyed green, see note below; as needed blue and pink sparkle sugar,; as needed mini chovolate eggs,

fenway @Fenway

This Vanilla layer cake is all dressed up and ready for Easter! The moist vanilla cake colored with spring color, filled and frosted with a creamy whipped white chcolate filling and frosting and finished with coconut " grass " with chocolate eggs and a bit of fresh fruit.

Vanilla Layer Cake with Whipped White Chocolate Filling and Fros

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Ingredients

45 mins

10 servings

for whipped white chocolate ganache filling and frostung
20 ounceswhite chocolate, chopped, not chips
3 cupsheavy whipping cream
for vanilla cake
3 cupscake flour
1 tablespoonbaking powder
1/2teaoon salt
1 2/3 cupunsalted butter, at room temperature
1 1/2 cupsgranulated sugar
4large eggs
2 teaspoonsvanilla extract
2/3 cupmilk, I used whole milk
food coloring, to make blue, green yello and pink colors
garnish
1/2 cupsweetened coconut, dyed green, see note below
as neededblue and pink sparkle sugar,
as neededmini chovolate eggs,

Cooking Instructions

45 mins

1

To dye coconut green for garnish
2

Place 1 teaspoon water and a few drops of green food color in bowl and mix
3

Add coconut and stir with a fork to color evenly
4

Spread out on parchment paper to dry
5

MAKE WHITE CHOCOLATE GANACHE FILLING AND FROSTING, Do this first as it needs time to chill
6

Have chopped white chocolate in a large bowl.Heat cream in microwave or on stove top until hot but not boiling, pour over white chocolate, let sit 1 minute then stir until smooth. Let cool to room temperature then cover and chill until very cold, at least 4 hours or overnight. Do not beat for filling until cake is cooled and ready to fill and frost.
7
8

Make vanilla cake
9

Preheat oven to 350. Spray 4 - 8 - inch cake pans with bakers spray
10

Whisk in a bowl flour, baking powder and salt
11

In another bowl beat butter and sugar until light and fluffy
12

Add flour mixture alternating with milk just until blended, then beat in eggs an vanilla just until combined
13

Divide batter in 4 bowls
14

Color one bowl pink
15

Color second bowl blue
16

Color third bowl yellow
17

Color fourth bowl green
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19

Fill prepared cake pans with each color and bake about 15 to 18 minutes, until a toothpick comes out just clean. Cool 15 minutes in pans then remove to cool completely on wire racks
20

Finish filling and frosting
21

Beat cold white chocolate/ cream mixture until light and fluffy
22

Assemble cake
23

Place blue cake layer bottom up on serving plate, the bottoms are mot pretty but will be pretty in the end!
24

Frost with som of the white chocolate filling
25

Add green cake layer, bottom up
26

Frost with white chocolate filling
27

Add yellow cake layer
28

Frost again with some white chocolate filling
29

Add pink layer and frost entire cake with remaining white chocolate ganache
30
31

Garnish with the green cocont, blue and pink sparkle sugar, blueberries, strawberry and chocolate eggs. Chill cake at least 2 hours to firm up for easy slicing. Serve at room tempersure for best flavor
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fenway @Fenway

on March 20, 2016 01:03

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.