Ingredients
Equipment
Method
Cake Preparation
- Prepare your cake pans by lining them with parchment paper and greasing the sides.
- Melt the white chocolate with 1/4 cup of buttermilk in a microwave-safe bowl.
- Sift together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter, vegetable oil, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Combine dry ingredients with wet ingredients, alternating with remaining buttermilk and vanilla extract.
- Fold in the melted white chocolate mixture.
- Distribute batter evenly into prepared pans and bake at 350°F for 25-30 minutes.
- Cool in pans for 10 minutes before transferring to wire racks.
Frosting and Ganache Preparation
- Beat cooled melted white chocolate, butter, powdered sugar, and heavy cream until smooth.
- Heat heavy cream for ganache, pour over chopped white chocolate and stir until melted.
Assembling the Cake
- Level tops of cooled cake layers and assemble them with frosting and ganache in between.
- Cover the entire cake with remaining buttercream frosting.
- Drizzle cooled ganache over the top for a drip effect.
- Garnish with white chocolate shavings or truffles.
Nutrition
Notes
Store leftover cake in an airtight container for up to 3-4 days in the fridge. For freezing, wrap tightly and store for up to 2 months.