White Chocolate Amaretto Cake

This White Chocolate Amaretto Cake has delicate layers of white chocolate cake that are brushed with amaretto syrup and nestled between layers of velvety smooth White Chocolate Amaretto Swiss Meringue Buttercream. The cake is garnished with white chocolate curls.

Course Dessert

Cuisine American

Prep Time 1 35

Cook Time 25

Cool Time 2

Total Time 4

Servings slices

Calories 521kcal

Author Meghan

Equipment

3 8- or 9-inch cake pans
3 Even Bake Cake Strips
1 vegetable peeler for optional white chocolate curls

Ingredients

White Chocolate Cake:

1½ cups milk divided
3 ounces white chocolate chopped
2¾ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter softened
1½ cups sugar divided
4 eggs separated
2 teaspoons vanilla extract

Amaretto Syrup:

¼ cup sugar
¼ cup water
1 tablespoon amaretto

Amaretto Buttercream Frosting:

8 egg whites
1 cup sugar
1½ cups salted butter softened
3 ounces white chocolate melted and cooled slightly
3 tablespoons amaretto

Decoration (optional):

block or bar of white chocolate

Instructions

Bake the Cakes:

Preheat oven to 350°F.
Lightly coat bottom and sides of three 8- or 9-inch round cake pans with non-stick cake baking spray with flour, such as Pam for Baking. Alternatively, butter and flour the pans and add a buttered and floured parchment circle to the bottom of each pan. Add moist Even Bake Cake Strips around each pan. Set aside.
In a 2-cup glass measuring cup, combine ½ cup of the milk and the white chocolate. Microwave the cup on high for 1½ minutes; stir. If the chocolate is not melted, microwave for 30 seconds more. Stir until smooth. Add the remaining 1 cup of milk. Set aside to cool slightly.
3 ounces white chocolate
Sift the flour, baking powder and salt together in a small bowl. Set aside.
2¾ cups cake flour, 2 teaspoons baking powder, ½ teaspoon salt
In the bowl of a stand mixer, beat the butter, 1 cup of the sugar, egg yolks and vanilla on medium speed for 2 minutes or until light and fluffy.
½ cup butter, 2 teaspoons vanilla extract
With mixer at low speed, alternately add dry ingredients and milk mixture into butter mixture. Set aside.
In a medium bowl using clean, dry beaters, beat the egg whites to soft peaks. Gradually beat in the remaining ½ cup sugar until shiny but not dry. Fold the whites into the cake batter in 2 additions.
Divide the batter evenly among the prepared pans.
Bake for 20 to 22 minutes or until a wooden pick inserted in center comes out clean and the sides begin to pull away from edges.
Cool cakes in the pans for 10 minutes, then invert the cakes onto wire racks. Cool completely.

Make the Amaretto Syrup:

In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat. Reduce heat and simmer until reduced in volume by half.
¼ cup sugar, ¼ cup water
Cool the syrup. Stir in the amaretto. You should have about ¼ cup syrup. Set aside until assembling the cake.
1 tablespoon amaretto

Make the Amaretto Buttercream:

In a heavy saucepan, whisk the egg whites and sugar until very well blended. Place the pan over medium-low heat, stirring constantly with wire whisk until the mixture reaches 160°F, about 10 to 12 minutes.
8 egg whites, 1 cup sugar
Transfer the mixture to the bowl of a stand mixer and beat on high speed until stiff, shiny peaks form, about 5 minutes. Reduce the speed to medium. Add the butter, 2 tablespoons at a time, until all of it has been added. Mixture may appear slightly curdled at this point.
1½ cups salted butter
Blend in melted white chocolate and amaretto until the frosting is very smooth and creamy. Set aside.
3 ounces white chocolate, 3 tablespoons amaretto

Make the White Chocolate Curls (optional):

Warm a block or bar of white chocolate in your hand. Draw a vegetable peeler across the chocolate to create curls. If the chocolate shaves rather than curls, it needs more warming.
Curls can be made in advance and chilled until ready to use.

Assemble Cake:

Place a small amount of buttercream in the center of a cake plate or platter. Add one cake layer on top, brush with the amaretto syrup, then spread a thin layer of buttercream over the top.
Add the second cake layer and repeat with syrup and frosting. Top with final cake layer and syrup.
Spread the remaining frosting on the sides and top of cake.
Sprinkle white chocolate curls around bottom perimeter of cake and in top center to garnish. If needed, you can use a wooden pick to lift and apply the finished curls to the cake.
Store cake in refrigerator. Bring to room temperature to serve.

Notes

Use Disaronno brand amaretto for a nut free cake.

Buttercream recipe makes about 4 cups.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

Source: Adapted from Dierbergs Market "Everybody Cooks" Magazine

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