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Strawberry-White Chocolate Layer Cake

Total Time

Prep: 25 min. Bake: 20 min. + cooling


12 servings

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


  • 4 eggs, separated
  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 1 teaspoon 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


  1. 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.
  2. 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.
  3. 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.
  4. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; gently peel off waxed paper.
  5. 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.

Nutrition Facts

1 slice: 732 calories, 36g fat (22g saturated fat), 154mg cholesterol, 572mg sodium, 99g carbohydrate (75g sugars, 0 fiber), 6g protein.

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