Summer brings an abundance of fresh fruits and berries and what better way to use them up than with this
White Chocolate Strawberry Cake
Many people have trouble finding vegan white chocolate but those who finally did
I would recommend your first white chocolate recipe to be something of a showstopper
King David Vegan White Chocolate is my favorite brand for both dipping and using inside of recipes *not sponsored
Moist layers of white chocolate cake and fresh strawberry compote for the filling
White Chocolate Strawberry Buttercream for the icing and fancy white chocolate drips to finish it off
If you are feeling bougie you can get a few leaves of gold to add to your white chocolate dipped strawberries for the garnish
But of course that is totally extra
Secret admission, I have never been a big fan of white chocolate.
I will use it time and again for a dipping for cake pops or to make fancy edible cups for your next mousse dessert
But generally I don’t love it; I just think it’s just too sweet and honestly it’s technically not even chocolate.
However I do love it in recipes like white chocolate mousse or baked into a cake, like this one!
The moistness from the cocoa butter makes this more dense, pound cake style cake a real winner
It easily holds up the thick, chunky, fruity filling and white chocolate ~ strawberry buttercream.
This is a building on recipes project as all great layer cake will be
The best advice for making this entire project easier, prepare in advance!
The strawberry compote, the white chocolate drip ganache and even the cake layers can all be made several days ahead of time.
I’ve always got tubs of buttercream hidden away in my refrigerator so turning it into white chocolate strawberry is a no brainer
You will notice in the video I used strawberry puree but I have since changed to freeze dried fruit powders for the best most intense flavor with no added liquid to the recipe
CLICK HERE FOR THE BEST ADVICE ON FLAVORING YOUR BUTTERCREAM RECIPES!
Notes for Success:
I am using cake flour exclusively in this recipe, but those who are not sure what that is CLICK HERE FOR MORE INFO!
The best way to get intense strawberry flavor for your buttercream is by using freeze dried strawberry powder, so be sure to read the article linked above for the best way to flavor buttercream!
The grand marnier in both the compote & the buttercream is optional and can be left out completely with no changes to the recipe
White chocolate cake recipe is a reverse creaming method, be sure to follow the instructions for mixing foe best results
It is helpful to use a scale when measuring your ingredients for the cake since a heavy handed measure of flour can be disastrous to this recipe.
You will notice in the recipe I say to use fresh strawberries for the compote
This could be confusing since you know I almost always use frozen berries for my compotes.
The reason I specify fresh this time, is because I like to add a portion of fresh, uncooked berries into my compote for cake fillings rather than straight cooked down compote.
This is a very user friendly recipe & you can experiment with the way you like it best, fresh or frozen is all great!
The egg replacer I used here is EnerGy Egg which I added directly to the dry ingredients
You can get equally good results with another egg replacer of your choice and substitute as the package directs for 2 eggs
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
For more White Chocolate Recipes, click the links below!
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- Blueberry Cheesecake
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- Pumpkin Mousse Latte
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- White Chocolate Cranberry Mocha
No Bake White Chocolate Blueberry Cheesecake
White Chocolate Pumpkin Mousse Latte
White Chocolate Cranberry Cake
In addition to the white chocolate in the recipes listed below you will need about 4 ounces more to dip the strawberries and shave on top of the finished cake
- For the Cake:
- Cake Flour 3 cups (360g) *see notes in the text of the blog post section
- Granulated Sugar 1½ cup (300g)
- Baking Powder 3 teaspoons (15g)
- EnerGy Egg Replacer 3 teaspoons (10g) *see notes in text above
- Salt ¼ teaspoon
- Vegan Butter 9 Tablespoons (126g)
- Plant Milk 1 cup (237ml) * I use soy milk
- Vanilla Extract 2 teaspoons (10ml)
- Vegan White Chocolate 6ounces (approx 1 cup chopped) (168g)
- 1 Recipe Buttercream of your Choice *I am using the Best Vegan Buttercream American Style Recipe
- Grand Marnier *optional 2Tbs
- Vegan White Chocolate 3 ounces
- Freeze dried strawberry powder ½ cup
- For the Strawberry Filling:
- 2 Lbs fresh strawberries
- Sugar *optional to your taste
- Grand Marnier *optional 2 Tbs
- For the White Chocolate Drip:
- Vegan White Chocolate 2 ounces
- Coconut Oil 2 teaspoons
- For the cake recipe:
- Melt the white chocolate and set aside
- Combine the flour, sugar, baking powder, egg replacer & salt in the mixer bowl of your electric mixer and mix on low to combine.
- Add the softened vegan butter and mix for about 1 minute until it resembles coarse meal and is evenly incorporated
- Add the vanilla extract and then slowly pour in the plant milk while mixing on low to medium speed until it is all incorporated then increase the speed to medium-high for 1 minute to develop the batter
- Add the melted white chocolate and mix to combine
- Divide the batter into greased and parchment lined cake pans (I am using 7" cake pans but you can use 8" if that's all you have)
- Bake in a preheated 350°F oven for 15 minutes then turn the oven down to 300°F for another 10-15 minutes or until springy to the touch when you gently press the centers.
- Cool the cakes while you prepare the fresh strawberry compote
- Reserve about 1 cup of chopped fresh strawberries and then cook the remaining strawberries stirring often over medium heat until boiling, the berries will break down and release their juices but if they seem too dry add a few tablespoons of water to avoid scorching, the sugar will also help to break them down if you are using sugar.
- Remove from the heat and then add the reserved chopped fresh strawberries and grand marnier liquor if using.
- Cool to cold before filling the cake
- Prepare the Buttercream of your choice as per the instructions on that recipe and add 2Tbs of Grand Marnier and 3 ounces of melted cooled white chocolate and the freeze dried strawberry powder
- Prepare the white drip ganache by melting the white chocolate and the coconut oil over a double boiler or in the microwave until melted and smooth, reserve until needed, you may have to rewarm to drip consistency
- Assemble the cake as shown in the video tutorial
- The white chocolate drip is made by combining the white chocolate and soy milk together in a small sauce pot over low heat and stirring constantly until it is melted and smooth, cool before pouring onto the buttercream cake.
- Decorate as shown in the video, edible gold leaf is optional
3.5.3226
Hi Gretchen! First of all, thank you so much for creating such delicious vegan recipes. I have been subscribed to your YouTube channel for a while now and I seem to print of every recipe of yours to try. I wanted to put in a small request, and that is to consider putting your vegan egg replacers in weight measurements as well? Reason for this is that we don’t have Ener-G egg replacer in my country, however, if I know how heavy the “egg” needs to be, I can sub my own vegan egg replacement recipe into this weight. Also, I do use a scale that goes below 1 gram, so if you ever feel like weighing your baking powder or baking soda as well that would be so amazing! The volume of the teaspoons in my country is different to the US, but with the weight I can ensure my measurements are identical to yours. Anyhoo, sorry for such a long comment. I’m just so excited to make this recipe, and also your tiramisu recipe. They all look fabulous! Thanks for all the great work. – Claire
Hi Claire! thank you! I typically do include the weights for even baking powder and soda (apologies if at times I forget!) As for the sub in for another brand of egg replacer, Im not sure it would be the same so just be careful there.
EnerG egg replacer includes Potato Starch, tapioca starch flour, leavening , calcium carbonate, citric acid, Sodium Carboxymethycellulose, Methylcellulose. 1½tsp od EnerG = 1 egg.
So my warning is to then use a different egg replacer with totally different ingredients it may not work exactly the same
For example when I use flax meal as the replacer, it is 1 Tbs for 1 egg, you can see how different egg replacers are not straight subs.
So again just be wary there and maybe do a small test first.
I get 3.3g per tsp of EnerG. (Ive updated the post too)
Hi Gretchen! Ive been following your recipes for a while, thats where I learned to make your fabulous SMB….Not really into vegan baking so my question is can I still get great results using non-vegan replacements and real eggs ….Thanks!
Hi Pam thank you! You can search for the white chocoalte cake on http://www.gretchensbakery.com I did this cake there first before I went vegan (there are over 400 blog posts and recipes still there)
Hi Gretchen, I am going to try baking this now! At what point did you add in sugar when preparing the cake? I couldn’t tell either from the video or your write up. I am hoping that all the dry ingredients go together per reverse creaming techniques.
Hi! Im sorry for the late response, but thank you for catching my error! You are correct it goes in with the dry in the first step. Thanks again!
Hi Gretchen,
I really enjoy your videos and blog (I am new to it). Thank you so kindly for your time!!
I had a question. I wanted to make a vegan strawberry shortcake for a birthday (white cake layered with whipped coconut milk from a can). Do you think if I add this product “whip it” by Dr. Oetker to the whipped coconut milk, will work like dairy whipped cream?
As well, if I add the coconut whipped cream (only in between the cake layers) the day before the event keeping in the fridge will it be okay for the next day? i.e. not dry and hard? I plan to frost the outside with your swiss meringue frosting (dairy free).
thank you so much!
Susana
Hi Thanks!! Im not familiar with this product (Im not sure my store has it or Ive seen it) But I would read the entire box/can? and see what it says in that regard, otherwise they probably have a phone number to call for questions/comments so I would definitely call them up.
As for the filling the day before, the wonderful thing about coconut whipped cream vs cow cream is that is actually gets BETTER and more firm the next day! So yes go for it!
I see you have started using Ener-g egg replacer in your cakes now. Does it make the cake taste better than the normal flax seed egg replacer? I’m only asking because I have about 2 kilos of flax seed (ground and whole) in my cupboards and I don’t want have to buy ener-g egg replacer unless it actually makes a difference. I’m entering my friend’s charity bake off, so if tastes better with the ener-g egg replacer then I’ll buy it (charity or no charity I still wanna win!! Lol!!!!)! Your cakes from your other site have never failed me, so I doubt your vegan cakes will either. And if I can get my family to eat vegan cakes then it’s a win all round! So whatever you say I will do (cakewise, that is! Lol!)
Thanks Gretchen!
LOL! Whatever I say huh…… LOL
Here’s the short answer: I do find that the different egg replacers work differently in all cake recipes, hence why you see me use 1 in 1 recipe and another in another. Sometimes I use a combination of egg replacers or none at all! LOL
It has been quite the learning experience for me since I started my vegan baking transition almost 2 years ago and I have learned lots! I am formulating an online course that addresses egg replacers specifically in cakes (as the first module) so if you want to be in the loop CLICK HERE TO SIGN UP! (No obligation to buy antyhing yet!) the course will be ready by early Spring.
So my second part to this question is that it is always best to follow the recipes as written, but it would probably behoove you to do a small test with the flax to see how you like it, then if you are not satisfied try the enerG egg – I will be doing exactly that in my course, in once section: side by side comparisons of the same recipe with ALL the different replacers so you can get a visual idea of what the heck they are all doing differently so you can best choose how to proceed with all your recipes rather than follow word for word mine or someone elses!
Also, can I use Vitalite (dairy free margarine)? Do you that in America?
yes you can! I dont know that brand here though
Hello Gretchen, I love all your recipes. I have a request, You’ve been using egg replacers like: Follow your heart, flax seed and now everG egg replacer. I know you like to use them all but on this end gets pricy, So sorry to say I cannot afford them all if I want to try a new recipe or I have to throw some of the egg replacers away because the dates expired. I know is too much to ask If you can give us the measure amounts on the other two choices would be great appreciat it. Thank you so much for everything you do.
You can use any egg replacer you like by following the direction on the package of whatever you choose, (they will all work fairly equal- just …differently.. and why I use combinations sometimes) Click the link here to know more information about this topic, as it is the most asked question and why I created a course around all of it CLICK HERE
I made this cake yesterday using flax seed instead of Ener-G because I didn’t have any Ener-G. The cake turned out crumbly & didn’t slice well. Maybe the starches in the Ener-G would have held it together better.
yes I found that the enerG really did help this one, not to mention enerG has added leavener to it so that is also considered when I developed this recipe. I’m sorry that happened to you!
Hi, does the drip dry hard, I would like to paint it with gold paint and not sure if a this drip would be better to paint than one made of coconut milk and choc! Helpppp
Yes it does dry enough to paint, I did exactly that here CLICK HERE
If I want to 1.5x the recipe and use 2 8 inch pans, how long should I bake? I tried baking with the given time recommendation and got a barely baked cake and when I left it longer so it cooked through, it came out dense 🙁
Hi Gretchen,
I love all your recipes. You are a wonderful baker and I learn a lot from you. I cannot find your old recipes. Can you please help me find those? Thank You
Hi Saria! Thank you! Since December of 2019 my non vegan blog has shut down.I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database online was close to $400 a month with tech support monthly to keep it clean & safe and smooth.
I certainly do not (did not) make that much in adsense revenue through Youtube & Google.
That became a pretty steep price to pay for a website that had been conflicting me financially & emotionally for so many years,
so after 5 years of keeping it free & open to the public I finally decided to shut it down.
I did not keep any of the recipes for myself when I shut down the database
(which was the only place the recipes were stored)
I just did (do) not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe
so it really didn’t make sense for me to keep them nor keep open and available such an expensive website.
I do thank you so much for your support and encouragement through the ages,
I have stunned NON Vegans with my vegan recipes, perhaps you could try to do the same?
If not, I am sure there are tons of great (if not better than mine) recipes out there for you to use!
Thanks again~ Best, Gretchen