This cake was a big hit. We liked that it only calls for one layer and that gets split. (Half the calories/serving??) I made it with once with vanilla extract since I have a daughter who cannot stand almond. The second time I made it with the almond extract but used dark chocolate instead of white. Both were well received.
I am making this cake today for the 2nd time. It’s a beautiful recipe and easy to do. The trick with the frosting is to get it SUPER cold before whipping it! Then you have to beat the heck out of it. But I promise it does get lovely and thick and creamy! I made an 8″ cake. The frosting was JUST enough for 8″, but if you are using 9″ or bigger, definitely double the recipe!This time around I am using fresh raspberries and peaches! I can’t wait to eat it! Definitely a 5 star recipe!
I made it and it was delicious. Though I couldn’t find white chocolate baking bars so I used semi-sweet chocolate baking bars instead. It was so yummy. It didn’t last long at my house. Soon had the neighbors asking for more. Everyone loved it! I can’t wait to make it again but maybe for a family gathering or something.
Yum! I made the cake my usual way (box of cake mix, 1 cup water, 1 cup mayonnaise, 3 eggs) added the almond extract and baked it according to the box instructions. I had white chocolate chips so I used those, but found they didn’t melt completely with the hot cream so I put the mixture in a pan on the stove and melted it this way. The end result was very yummy. The cake could have been eaten alone it was so moist and tasty. Great recipe.
I made this cake for the first time. It was so good. All except I tried to make myself a 4 layer cake instead of a 2 layer. I see why it is only 2 layers. HAHAHA. Mine turned out to be a roll over cake but it didn’t matter even if I had to spoon it up it was still good. Looking to make another one soon, but this time I will be making the 2 layer and not trying for 4.
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup butter, softened
1 (3 ounce) package strawberry flavored Jell-O®
1 cup milk
1 teaspoon vanilla extract (optional)
1/2 cup strawberries, pureed4 ounces cream cheese
4 ounces white chocolate baking squares
3 tablespoons heavy whipping cream
4 cups confectioners’ sugar
Preheat oven to 350 degrees F (175 degrees C).
Grease two 9-inch round cake pans and line with waxed paper.
Mix flour and baking powder in a bowl.
Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
Divide batter between prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
Stir confectioners’ sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.