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 white chocolate recipes:

Mascarpone, lime and white chocolate dessert

Fresh blackberry and white chocolate poke cake

White chocolate mud cake

White chocolate and lemon kladdkaka

White chocolate spelt cupcakes

 

 

 

If you’re interested, many of my images are available on Shutterstock!

 

White Chocolate Spelt Cake with White Chocolate Frosting

This simple white chocolate spelt cake has a rich frosting and can be made for everything from a birthday cake to an afternoon tea treat.
Course Cake
Prep Time 20 minutes
Cook Time 40 minutes
Servings 12 portions
Author Tracy

Ingredients

Cake

  • 100g (3½ oz) white chocolate
  • 125g (½ cup) butter
  • 225g (1 + ⅛ cups) sugar
  • 3 eggs (medium)
  • 1 teaspoon vanilla essence
  • 300g (2½ cups) spelt flour (see note 1)
  • 3 teaspoons baking powder
  • pinch of salt
  • 225ml (¾ cup + 3 tbs) milk

Frosting

  • 100g (3½ oz) white chocolate
  • 200g (7 oz) cream cheese
  • 100g (⅓ cup + 2 tbs) butter (softened)
  • around 150g (approx.1 cup) icing/confectioners'/powdered sugar
  • raspberries to decorate (optional)

Instructions

Cake:

  • 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″).
  • Melt the whole 200g / 7oz of chocolate (see note 2) and then set to one side.
  • Using a mixer or electric whisk, mix 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 frosting.

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

 
  1. You can use spelt or regular flour for this recipe (just use the same amount).
  2. The list of ingredients mentions 100g (3½ oz) each for the cake and the frosting. Melt the whole 200g (7 oz) at the same time, but only use 100g for the cake (and retain the rest for the frosting).
 
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 

 

White Chocolate Spelt Cake with White Chocolate FrostingWhite Chocolate Spelt Cake with White Chocolate FrostingWhite Chocolate Spelt Cake with White Chocolate Frosting


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