White chocolate buttermilk cake with white chocolate cream cheese frosting is a classic; my husband requests it every year for his birthday, doubtless a nod to his southern roots. So once a year I make it. A loyal reader and FB friend requested the recipe, and as my copy is written on well-used recipe cards handwritten my my college roommate (who was born and raised in Tennessee) it was easier to blogpost it, so here it is:
1 1/2 cups butter
3/4 cups water
4 oz white chocolate, either chips or a bar chopped
1 1/2 cups buttermilk
4 eggs, lightly beaten
1 1/2 tsp vanilla
3 1/2 cups flour
2 1/4 cups sugar
1 1/2 tsp baking soda
Heat oven to 350. Grease and flour 3 round 9 inch cake pans.
In medium saucepan combine water and butter; bring to boil, stirring occasionally til butter is melted. Remove from heat, add white chocolate, stir til melted. Stir in buttermilk, eggs, and vanilla; set aside. In large mixing bowl, combine flour, sugar, and baking soda. Gradually blend in butter mixture. when fully mixed, pour batter into the prepared pans. Bake approx 25 mins til done; use toothpick test. Cool in pans, then frost with white chocolate cream cheese frosting.
White Chocolate Cream Cheese Frosting
4 oz white chocolate (chips or chopped bar)
12 oz cream cheese, softened
1/3 cup butter, softened
6 1/2 cups powdered sugar
2 tsp vanilla
Melt white chocolate in microwave; use 30% power for 3 minutes. Stir til smooth and allow to cool for 10 minutes Meanwhile, blend cream cheese and butter on medium speed til creamy, then gradually add white chocolate til blended. Add sugar and vanilla, blending til smooth.