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 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
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
- You can use spelt or regular flour for this recipe (just use the same amount).
- 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).
1 thought on “White Chocolate Spelt Cake with White Chocolate Frosting”