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. If you love light cakes, don’t miss my award-winning Cream Cheese Pound Cake.


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

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

cookie sheet

parchment paper

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

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.

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

How to Assemble This Cake

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

Place one layer of white cake on the cake stand. Cover in about 1/2 cup buttercream. Place the other layer of white cake on top. Cover the 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 the 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! 

1 from 1 vote
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 Rettke
White Cake
  • 1 cup granulated sugar
  • 1/2 cup (56g) butter, room temperature
  • 3 egg whites
  • 2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 tsp. baking powder
  • 2/3 cup whole milk
White Wine Buttercream
  • 1 cup (2 sticks, 226g) unsalted butter
  • 4-5 cups powdered sugar
  • 1 tsp. vanilla
  • 1/4 cup 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.

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.

    • Amanda says:

      Fixed! Thanks!

  • Keisha says:


  • Sherrie Smith says:

    I cannot wait o make the white cake with strawberries for my friends birthday . She will freak out . Thank you ❤️🎂❤️🎂

  • Stella says:

    You have the most creative recipes! I can’t wait to make this one. I LOVE wine lol

  • nassera mouaci says:

    Hi I love this cake it looks so simple but can I replace the wine with something else please thank

  • Gary Boatman says:

    Do you know of any white wine buttercream recipes where the wine is reduced in volume by simmering???? Several recipes are out there for red wine where you reduce it to a small volume. I want to maximize the flavor of the white wine. This is for macaron filling. Thx

    • Elizabeth Keeney says:

      Hi, Gary! I work with iambaker and am happy to help with questions. I am sorry that we can’t be more help as we don’t have any white wine buttercream recipes. Have a great day!

  • Sam says:

    I made this recipe for the first time and the cakes came out flat- 1 inch thick. I’ve been baking cakes for many years so I reviewed the recipe and my steps a dozen times over and I think what happened is the recipe calls for 1/2 cup of butter (56 g) BUT 56 g is only a 1/4 cup (1/2 a stick) where as a 1/2 cup of butter is 1stick- so the batter was missing half of butter it needed!!! Frustrating!