easiest way to prepare ultimate White-choc buttermilk cakes with butter icing

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, White-choc buttermilk cakes with butter icing. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White-choc buttermilk cakes with butter icing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White-choc buttermilk cakes with butter icing is something that I’ve loved my entire life.

Table of Contents


  • 2 cups (300g) plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 150g white cooking chocolate
  • 200g unsalted butter, softened, chopped
  • 1 cup (220g) caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 cup (250ml) buttermilk
  • Silver cachous, to decorate
  • Persian fairy floss, to decorate


  • Step 1
    Preheat oven to 180�C. Grease and line one 15cm and one 28cm round cake pan.
  • Step 2
    Sift flour, baking powder, soda and 1/4 teaspoon salt into a bowl. Put chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water) until the chocolate melts.
  • Step 3
    Using an electric mixer, beat butter and caster sugar for 8 minutes or until fluffy. On medium speed, add vanilla, then add the eggs, 1 at a time, until combined. On low speed, add chocolate and beat until combined. Alternately add buttermilk and flour mixture, beating until smooth. Fill pans halfway. Bake for 30-40 minutes until cakes are golden and skewers inserted into centres come out clean. (You may need to rotate cakes during cooking if they’re not cooking evenly. Cool in pans on a wire rack for 10 minutes, then invert onto a rack to cool completely.
  • Step 4
    Carefully cut circles out of the larger cake using a 5cm pastry cutter.
  • Step 5
    For the icing, beat butter, icing sugar and vanilla in an electric mixer until light fluffy. Gradually add milk, 1 teaspoon at a time, to reach spreading consistency. Ice half the mini cakes. Mix remaining icing with a few drops of food colouring, then ice remaining mini cakes and big cake.
  • Step 6
    Decorate mini cakes with royal icing or cachous. Top the big cake with fairy floss.

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