Strawberry Swirled White Chocolate Cake Recipe

If you’re craving something sweet, elegant, and bursting with flavor, this Strawberry Swirled White Chocolate Cake is the perfect dessert for any occasion. With layers of moist white chocolate cake and luscious strawberry swirls baked right into the batter, this cake delivers the best of both worlds: rich white chocolate and sweet, tangy strawberries. It’s topped off with a velvety white chocolate frosting, making every bite heavenly. This recipe is perfect for celebrations, dinner parties, or even just a special treat for yourself.

Let’s get started on this delicious recipe!

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What Is a Strawberry Swirled White Chocolate Cake?

A Strawberry Swirled White Chocolate Cake is a layered cake made from white chocolate cake batter with swirls of strawberry sauce or jam folded in for a beautiful marble effect. The richness of the white chocolate is perfectly balanced by the tanginess of the strawberries, creating a stunning cake both in taste and appearance. It’s often frosted with a white chocolate or cream cheese frosting, making it a dreamy dessert that’s perfect for any occasion.

Ingredients List for Strawberry Swirled White Chocolate Cake

White Chocolate Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup whole milk
• ½ cup white chocolate chips, melted
• ½ cup sour cream (for added moisture)

Strawberry Swirl:

• 1 cup strawberry jam or preserves (preferably seedless)
• 1 tablespoon lemon juice (optional, for extra tang)

White Chocolate Frosting:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ¾ cup white chocolate chips, melted and slightly cooled
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream (for consistency)

Garnish (Optional):

• Fresh strawberries
• White chocolate shavings or curls

Substitutions and Variations

Here are a few ways to customize your Strawberry Swirled White Chocolate Cake:

• Gluten-Free Version: Use a 1:1 gluten-free flour blend to make this cake gluten-free.
• Dairy-Free Option: Substitute the butter with a plant-based alternative, and use almond milk or coconut milk instead of whole milk. Make sure to use dairy-free white chocolate as well.
• Strawberry Substitutes: If you’re not a fan of strawberries, you can easily swap the strawberry jam for raspberry, blueberry, or even a mixed berry preserve for a different flavor profile.
• Add Fresh Fruit: For added texture and flavor, mix in fresh, diced strawberries into the cake batter along with the jam.

Step-by-Step Cooking Instructions

1. Preparing the Cake Batter:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Beat the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
5. Add the melted white chocolate: Gradually beat in the melted white chocolate until well combined.
6. Alternate adding dry ingredients and milk: Add the dry ingredients to the butter mixture in three parts, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix.

2. Preparing the Strawberry Swirl:

1. Prepare the jam: In a small bowl, mix the strawberry jam with the lemon juice if using. This will loosen the jam and make it easier to swirl.
2. Swirl the jam into the batter: Pour half of the cake batter into the prepared pans. Dollop spoonfuls of strawberry jam on top of the batter, then use a knife or toothpick to gently swirl the jam through the batter, creating a marbled effect. Be careful not to over-swirl, or you’ll lose the pretty swirl patterns.
3. Add the remaining batter: Pour the remaining batter on top and repeat the swirling process with more strawberry jam.

3. Baking the Cake:

1. Bake: Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool the cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

4. Preparing the White Chocolate Frosting:

1. Beat the butter: In a large bowl, beat the softened butter with an electric mixer on medium-high speed until creamy.
2. Add powdered sugar and melted white chocolate: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed. Beat in the melted white chocolate and vanilla extract. Add heavy cream 1 tablespoon at a time until the frosting reaches your desired consistency.
3. Whip the frosting: Increase the speed to medium-high and beat the frosting for an additional 2-3 minutes until it’s light, fluffy, and spreadable.

5. Assembling the Cake:

1. Level the cakes: If the cakes have domed tops, use a serrated knife to carefully level them off so the layers stack evenly.
2. Frost the first layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
3. Add the second layer: Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
4. Decorate: Garnish the cake with fresh strawberries, white chocolate curls, or shavings for a beautiful presentation.

How to Cook the Strawberry Swirled White Chocolate Cake: A Step-by-Step Guide

1. Make the batter: Cream butter and sugar, beat in eggs and vanilla, add melted white chocolate, and alternate adding dry ingredients and milk.
2. Swirl in strawberry jam: Layer the cake batter with dollops of strawberry jam and gently swirl to create a marbled effect.
3. Bake and cool: Bake the cakes until done, then cool completely on wire racks.
4. Prepare the frosting: Whip up the white chocolate buttercream by beating softened butter, adding powdered sugar, and incorporating melted white chocolate.
5. Assemble the cake: Frost between the layers and around the sides of the cake, then garnish with fresh strawberries and white chocolate curls.

Common Mistakes to Avoid

• Over-mixing the batter: Over-mixing can result in a dense, tough cake. Be sure to mix just until the ingredients are combined for a tender cake.
• Not cooling the cakes completely: If the cakes are still warm when you frost them, the frosting will melt and slide off. Be patient and let the cakes cool completely.
• Swirling too much: When swirling the strawberry jam, avoid over-swirling. You want distinct strawberry ribbons running through the cake for a beautiful marble effect.

Serving and Presentation Tips

How to Serve Strawberry Swirled White Chocolate Cake

• Room temperature: This cake is best served at room temperature, allowing the frosting to soften and the flavors to shine. If the cake has been refrigerated, allow it to sit at room temperature for about 30 minutes before serving.
• Pair with fresh fruit: Serve each slice with a few fresh strawberries or a scoop of vanilla ice cream for an extra touch of indulgence.

Presentation Ideas for Strawberry Swirled White Chocolate Cake

• White chocolate curls: Use a vegetable peeler to shave curls of white chocolate over the top of the cake for an elegant finish.
• Fresh berries: Arrange fresh strawberries or mixed berries around the base or on top of the cake to highlight the strawberry swirl flavor.
• Drizzle with strawberry sauce: For added flair, drizzle strawberry sauce over the top or around the edges of the cake for a beautiful effect.

Strawberry Swirled White Chocolate Cake Recipe Tips

• Use high-quality white chocolate: For the best flavor, use a high-quality white chocolate brand for both the cake and the frosting.
• Room temperature ingredients: Make sure your eggs, butter, and milk are at room temperature to ensure a smooth batter and even baking.
• Make ahead: You can make the cake layers a day ahead, wrap them in plastic wrap, and store them at room temperature. Assemble and frost the cake on the day you plan to serve it.

Frequently Asked Questions (FAQs)

Q: Can I make this cake in advance?
A: Yes! You can bake the cake layers a day ahead and store them at room temperature wrapped in plastic wrap. The frosted cake can be stored in the refrigerator for up to 3 days—just let it come to room temperature before serving.

Q: Can I use fresh strawberries instead of jam?
A: Yes! You can cook down fresh strawberries with a bit of sugar

and lemon juice to create a homemade strawberry sauce. Just make sure to let it cool before swirling it into the cake batter.

Q: How do I store leftovers?
A: Store leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cake (preferably without frosting) for up to 2 months.

Q: Can I use white chocolate ganache instead of buttercream?
A: Absolutely! A white chocolate ganache would be a great alternative to buttercream. Simply melt white chocolate with heavy cream, allow it to cool, and then spread it over the cake for a glossy finish.

Q: Can I make cupcakes with this recipe?
A: Yes! You can use this batter to make strawberry swirled white chocolate cupcakes. Just swirl the strawberry jam into the cupcake batter and bake for 18-20 minutes at 350°F.

Conclusion

This Strawberry Swirled White Chocolate Cake is the perfect dessert for special occasions or when you simply want to treat yourself to something sweet. The rich white chocolate cake paired with sweet, tangy strawberry swirls creates a beautiful and delicious combination that’s hard to resist. Topped with a creamy white chocolate frosting and garnished with fresh berries, this cake is a showstopper that’s sure to impress your friends and family. Enjoy baking this dreamy dessert and savor every delightful bite!

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