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  • White Cake with White Wine Buttercream and Chocolate Covered Strawberries

    filed under: White Cakes on December 19, 2016

    This White Cake with White Wine Buttercream and White Chocolate Covered Strawberries is commonly referred to as “the” cake in my house.

    The cake that will make people take their phones out and share it on social media, tagging you with #AmazingCake #BestBaker #CakeGoals.

    It's the best of the best... a real showstopper!

    The cake no one will let you cut into until they have the perfect picture for Instagram. (Helpful hint: The Hefe filter is amazing for this cake!) This is the cake that will boost you to “legendary” status among friends and family. This is the cake that people will love to look at but love to eat even more. This is the cake that will make you the most popular baker in the neighborhood. This is the cake that everyone will talk about — all the time. It’s just that good!

    To make this cake you will need:

    white cake recipe (below)

    white wine buttercream recipe (below)

    cake stand that is bigger than 8-inches at its base. (The stand I used is 12-inches)

    2 containers (13.5-ounce) of Benton’s Creme filled wafer rolls

    2 pints strawberries

    white almond bark or white chocolate

    cookie sheet

    parchment paper

    It's the best of the best... a real showstopper!

    White Cake with White Wine Buttercream
    Prep Time
    20 mins
    Cook Time
    26 mins
    Total Time
    46 mins

    This White Cake with White Wine Buttercream and White Chocolate Covered Strawberries is commonly referred to as “the” cake in my house.

    Course: Dessert
    Cuisine: American
    Keyword: White Cake with White Wine Buttercream
    Servings: 8 servings
    Author: Amanda
    White Cake
    • 1 c granulated white sugar
    • 1/2 c butter room temperature
    • 3 egg whites
    • 2 tsp. vanilla extract
    • 1 1/2 c all-purpose flour
    • 1 3/4 tsp. baking powder
    • 2/3 c whole milk
    White Wine Buttercream
    • 1 c 2 sticks, 226g unsalted butter
    • 4 or 5 cups powdered sugar
    • 1 tsp. vanilla
    • 1/4 c Broken Clouds Chardonnay
    White Cake
    1. Preheat oven to 350 degrees F (175 degrees C). Prepare two 8-inch round cake pans.
    2. In a stand mixer fitted with whisk attachment, beat egg whites until light and fluffy. Remove egg whites from bowl and set aside. In the same stand mixer bowl (you do not need to clean it) cream together the sugar and butter.

    3. Stir in the vanilla.
    4. Sift together flour and baking powder then add to the creamed mixture and mix well.
    5. Stir in the milk just until batter is smooth. Fold in egg whites. Divide batter between the prepared pans.
    6. Bake for 18 to 26 minutes in the preheated oven.
    7. Cake is done when it springs back to the touch or an inserted toothpick is removed clean.
    White Wine Buttercream
    1. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter until creamy.
    2. Slowly blend in the powdered sugar, cup by cup until well-combined.
    3. Mix in vanilla and white wine. If your buttercream is too thick, add white wine on teaspoon at a time.

    It's the best of the best... a real showstopper!

    Make white chocolate covered strawberries.

    Melt the almond bark/white chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.

    Holding a strawberry by the stem end, dip in the melted chocolate, letting the excess chocolate drip off.

    Transfer the dipped strawberries onto a baking sheet lined with wax paper. As you set each berry down, slide it ½ inch forward to prevent the formation of a chocolate “foot.”Repeat with the remaining berries.

    Refrigerate the strawberries until the chocolate is firm, at least 30 minutes. They will keep for up to 3 days, covered, in the refrigerator.

    To assemble this cake:

    Prepare cakes and allow them to cool completely. Prepare buttercream.

    Place one layer of white cake on cake stand. Cover in about 1/2 cup buttercream. Place the other layer of white cake on top. Cover entire cake with buttercream and then smooth out the top and sides. (See how I do a crumb coat here.)

    It's the best of the best... a real showstopper!

    Place the wafer rolls around the edge of the cake. Make sure that they are straight up and down and then press it slightly into the buttercream. Repeat around entire cake.

    Set chocolate covered strawberries in the center of the cake in a small pile. You want the strawberries to be stacked up taller than the wafer rolls. Set some around the base of the cake as well.

    Refrigerate cake until ready to serve.

    It's the best of the best... a real showstopper!

    When you cut into this White Cake with White Wine Buttercream, just use the wafer rolls as a guideline. You will end up with perfect pieces!

    This has to be one of the BEST cakes I have ever tasted! The wafer rolls and chocolate covered strawberries are the perfect complements to the White Wine Buttercream. It’s definitely a show stopper!


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    Instructions do not tell you to fold in the egg whites.


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