White Chocolate Spelt Cake with White Chocolate Frosting
This white chocolate spelt cake first appeared on The Culinary Jumble, back in January 2016.
This gorgeous cake was first made for my son’s birthday. Although it looks pretty fancy, it is just a simple, unfaffy, one layer cake recipe that is quick to make and easy to frost.
I recreated it just recently for one of my student’s birthdays and this time, added a few raspberries for decoration. They are entirely optional of course, but the lovely, slightly tart flavour of the raspberries goes amazingly well with the sweetness of the cake.
The frosting is light, fluffy and not overly sweet. The white chocolate adds another, slightly luxurious, dimension to the topping.
If you like this white chocolate spelt cake, check out my other sweet treat recipes!
White Chocolate Spelt Cake with White Chocolate Frosting
Ingredients
Cake
- 100g white chocolate
- 125g butter
- 225g sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 300g spelt flour (see notes)
- 3 teaspoons baking powder
- pinch of salt
- 225ml milk
Frosting
- 100g white chocolate
- 200g cream cheese
- 100g butter (softened)
- around 150g icing sugar
- Raspberries to decorate (optional)
Instructions
- Pre-heat the oven to 175°C (350ºF) and prepare a cake tin (I used a deep, rectanglur one, slightly larger than 8″ x 8″).
- For the cake: melt the chocolate and then set to one side.
- Using a mixer or electric whisk, beat the sugar and butter until light and fluffy. Add in the eggs one at a time followed by half of the melted chocolate (keep the rest for the frosting)
- In a separate bowl, mix the dry ingredients together. Then, alternating the dry ingredients with the milk, add to the wet ingredients until the batter is nice and smooth.
- Bake for around 40-45 minutes until an inserted skewer or toothpick comes out clean. You may need to cover the top of the cake with baking paper if you find it is browning too quickly. Leave to cool in the pan for around ten minutes and then turn out on to a wire rack and allow to cool completely before icing.
- For the frosting: In a bowl, beat the butter, cream cheese and melted chocolate together. Add as much icing sugar as necessary to make a thick, spreadable frosting. Slather over the top of the cake (and the sides, if you like) finishing off with a few raspberries (or anything else you might prefer). Cut into squares and enjoy!
Notes
- If you would prefer to use regular (plain) flour, use 310g.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
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