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. If you love light cakes, don’t miss my award-winning Cream Cheese Pound Cake.
White Cake with White Wine Buttercream
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) creme filled wafer rolls
2 pints strawberries
white almond bark or white chocolate
How to Make Chocolate Covered Strawberries
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.
How 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.)
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.
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!
This White Cake with White Wine Buttercream and White Chocolate Covered Strawberries is commonly referred to as “the” cake in my house.
- 1 cup (200g) granulated white sugar
- 1/2 cup (1 stick or 113g) butter, room temperature
- 3 egg whites
- 2 tsp. vanilla extract
- 1 1/2 cup (187g) all-purpose flour
- 1 3/4 tsp. baking powder
- 2/3 cup whole milk
- 1 cup (2 sticks or 226g) unsalted butter
- 4-5 cups confectioner sugar
- 1 tsp. vanilla
- 1/4 cup white wine
Preheat oven to 350 degrees F (175 degrees C). Prepare two 8-inch round cake pans.
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.
Stir in the vanilla.
Sift together flour and baking powder then add to the creamed mixture and mix well.
Stir in the milk just until batter is smooth. Fold in egg whites. Divide batter between the prepared pans.
Bake for 18 to 26 minutes in the preheated oven.
Cake is done when it springs back to the touch or an inserted toothpick is removed clean.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter until creamy.
Slowly blend in the confectioner's sugar, cup by cup, until well-combined.
Mix in vanilla and white wine. If your buttercream is too thick, add white wine one teaspoon at a time.