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Strawberry-White Chocolate Layer Cake

 Strawberry-White Chocolate Layer Cake
An irresistible strawberry butter cream frosting is spread between layers of tender chocolate-strawberry flavored cake. For a stunning presentation, garnish the cake with sliced fresh strawberries.—Becky Duncan, Leming, Texas
12 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 4 eggs, separated
  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon strawberry extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup water
  • 4 ounces white baking chocolate, melted
  • 1 cup butter, softened
  • 3 cups confectioners' sugar
  • 2/3 cup seedless strawberry jam


  • Let eggs stand at room temperature for 30 minutes. Line three greased
  • 9-in. round baking pans with waxed paper and grease paper; set
  • aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • egg yolks, one at a time, beating well after each addition. Add the
  • extracts. In a small bowl, combine buttermilk and water.

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Strawberry-White Chocolate Layer Cake (continued)

Directions (continued)

  • Combine the flour, baking soda and salt; add to the creamed mixture
  • alternately with buttermilk mixture, beating well after each
  • addition. Stir in chocolate. In a small bowl, beat egg whites until
  • stiff peaks form; fold into batter. Pour into prepared pans.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks; gently peel off waxed paper.
  • For frosting, in a large bowl, cream butter and confectioners' sugar
  • until light and fluffy. Beat in jam. Spread between layers and over
  • top of cake. Store in the refrigerator. Yield: 12 servings.
Nutritional Facts: 1 slice equals 732 calories, 36 g fat (22 g saturated fat), 154 mg cholesterol, 572 mg sodium, 99 g carbohydrate, trace fiber, 6 g protein.