- Prep Time: 30m
- Cook Time: 30m
- Serves: slices - depending on how thick you slice it - slices are three layers tall
- Yield: 1 3-layer cake
Ingredients
For Cake:
- 2 box white cake mix
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons salt
- 8 egg whites
- 1 cup water
- 1/2 cup milk
- 4 ounces white chocolate, finely chopped
- 4 tablespoons vegetable oil
- 2 cups sour cream (16oz container)
- 4 teaspoons vanilla
For Icing:
- 1/2 cup white chocolate chips
- 1/4 cup milk + more if desired for thinner icing
- 1 cup butter, softened
- 8 ounces Cream cheese, softened
- 2 teaspoons vanilla
- 8 cups powdered sugar + more if desired for thicker icing
- Mini Peal Sprinkles ** Optional
- Medium Peal Sprinkles ** Optional
- Purple Food Coloring * Optional
Instructions
For Cake:
- Pre-heat oven to 350F.
- In a sauce pan, heat the milk and white chocolate, whisking until white chocolate is melted. Let cool.
- In a large bowl, mix together cake mix, flour, sugar, and salt. In the bowl of a mixer, mix together the egg whites and vanilla, water, white chocolate/milk and vanilla. Mix on low for about 10 seconds.
- Slowly add the dry mix a little at a time. Mixing on low until everything is combined. Add sour cream and mix well.
- Pour into cake pans and bake for 30 minutes or until done.
- Remove from oven and cool. --- I used baked this cake in 4 - 8inch cake tins. - I only used 3 for the actual cake and used the last layer for cake pops.
For Icing
- In a sauce pan, heat the milk and white chocolate, whisking until white chocolate is melted. Let cool.
- Cream butter in the bowl of a mixer.
- Add cream cheese and mix well.
- Slowly add powdered sugar while mixing.
- Add in white chocolate and milk.
- Add vanilla. Whip.
- Add more powdered sugar for thicker icing or add more milk for thinner icing.
- Reserve about 1 cup - 1 1/2 cups of frosting for icing border and the flowers if desired.
- Once cooled, level the cakes if needed but carefully cutting off the rounded tops to make a flat surface. Stack them onto a cake board, adding a layer of frosting in between each layer.
- Frost the cake with a crumb coat and place into the fridge for 1 hour. Crumb Coat just makes, spreading icing all over the cake, gently smooth it out but it doesn't need to be perfect. This is just your base coat.
- Remove cake from fridge. Finishing frosting the cake and decorate with details.
- I piped a boarder around the top and bottom with a Star tip #21.
- I piped the purple flowers with the same Star tip #21 and placed three little mini pearl sprinkles in the middle of each one.
- Then I stuck medium pearl sprinkles on the sides of the cake.
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