White Chocolate Cherry Cake
"This moist and flavorful White Chocolate Cherry Cake is sure to please a crowd! Cherry and white chocolate are the perfect combination!..."
INGREDIENTS
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4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
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2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
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2 1/2 teaspoons (10g) baking powder
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1/2 teaspoon (3g) salt
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1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
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1 1/2 cups (300g) sugar
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2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
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2 teaspoons (8g) vanilla extract
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1 1/3 cup (314g) milk
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One 16 oz Jar Maraschino Cherries- This is for batter as well as filling and decoration on top.
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3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
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8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
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5 cups (575g) powdered sugar
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1 teaspoon (4g) vanilla extract
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4 tablespoons (42 g) milk or cream
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1/2 teaspoon (3g) salt - optional to cut the sweetness
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We used an additional white chocolate bar for creating chocolate curls. Topped with 3 cherries.
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