<\/span><\/h2>\n\n\n\nCake<\/strong><\/p>\n\n\n\n\nPreheat the oven to 350\u00b0F. Butter a 9\u201dx13\u201d pan, line with parchment paper, then lightly butter the parchment paper. <\/li>\n\n\n\n In a stand mixer or large bowl with a hand mixer, beat egg whites until stiff peaks form. Place the beaten egg whites in a separate bowl, and set aside. <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nIn the same stand mixer bowl or large mixing bowl, cream the butter with the sugar, and melted chocolate with the electric mixer on medium speed until smooth. Add the egg yolks and vanilla and beat on medium speed until fluffy. <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nAdd baking powder to the mixture. Gradually add the flour to the cake batter, alternating with the buttermilk, beating well after each addition and scraping the sides of the bowl as necessary. Start the mixture on low speed and gradually increase to high speed.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nOn low speed, add the beaten egg whites, coconut, and pecans.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nPour the batter into the prepared pan and bake 1 hour or until golden brown and fully cooked. Allow the cake to cool in the pan on a cooling rack at least 10 minutes. <\/li>\n\n\n\n Run a butter knife around the edges of the pan to loosen it from the sides. Place a flat serving plate or cardboard cake box base on top of the cake. Hold both the pan and base, and carefully invert them together to release. Lift off the cake pan, and slowly peel away the parchment paper.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nSpread with icing. <\/li>\n<\/ol>\n\n\n\nIcing<\/strong><\/p>\n\n\n\n\nPlace ingredients in a saucepan and let mixture sit while the cake is baking.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nOnce the cake is removed from the oven, place the saucepan over medium heat. Whisk until the sugar dissolves and mixture comes to a boil. Once boiling, set a timer for 5 minutes and stir constantly. <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nRemove the pan from the heat and carefully pour the mixture into a mixer bowl. Beat with a mixer on medium speed until it's a spreadable consistency, about 10 minutes. The texture should be like caramel or soft-spun honey. <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nPour half of the icing over the top of the cake. Evenly spread the icing along the top side and then down the sides of the cake. Fill any open or thin areas with the remaining icing.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n<\/span>Tips and Substitutions<\/span><\/h2>\n\n\n\n\nWhite Chocolate Tips<\/strong>. The white chocolate flavor is incredible in this tender cake. You can melt white chocolate chips or a white chocolate baking bar. Using high-quality chocolate is important for optimal melting and the texture of the cake. You can substitute with melted almond bark if needed.<\/li>\n\n\n\nShredded Coconut and Nuts Substitutions<\/strong>. If you don't like the flavor or texture of these ingredients, you can simply omit them. You could also substitute the pecans with walnuts.<\/li>\n\n\n\nRoom Temperature Ingredients<\/strong>. Ensure that your butter and eggs are at room temperature. Room temperature butter mixes more evenly, and room temperature eggs incorporate better into the batter, resulting in a smoother texture.<\/li>\n\n\n\nProper Mixing<\/strong>. Cream butter and sugar well until the mixture is light and fluffy. Proper creaming is essential for incorporating air into the batter, which contributes to the cake's lightness.<\/li>\n\n\n\nAvoid Overmixing<\/strong>. Mix the batter just until the ingredients are combined. Overmixing can develop gluten, resulting in a denser cake. Stop mixing as soon as no streaks of flour remain.<\/li>\n\n\n\nUse Cake Flour<\/strong>. Consider using cake flour instead of all-purpose flour if you prefer a softer, more delicate crumb. It has a lower protein content, resulting in a finer texture.<\/li>\n<\/ul>\n\n\n\n<\/span>How do I Know When My Cake Is Done?<\/span><\/h2>\n\n\n\nKnowing when your cake is done is crucial to achieving the perfect texture and prevents over-baking. Here are several methods you can use to determine if it's fully baked.<\/p>\n\n\n\n
\nToothpick Test<\/strong>. Insert a toothpick or a clean, sharp knife into the center of the cake. If it comes out clean with no wet batter clinging to it (a few moist crumbs are okay), the cake is done.<\/li>\n\n\n\nFinger Press Test<\/strong>. Gently press the center of the cake with your fingertip. If it springs back and no indentations remain, it's likely done. If your finger leaves an indentation, it needs more baking time.<\/li>\n\n\n\nVisual Cues<\/strong>. Look for visual cues such as golden brown edges and a slightly pulled-away appearance from the sides of the pan. These signs indicate that the cake is baked. Be cautious not to rely solely on color, as some cakes, especially chocolate ones, may be naturally darker.<\/li>\n\n\n\nShrinking Away from the Sides.<\/strong> The cake will often start to pull away from the sides of the pan as it bakes. When you see this happening all around the edge of the pan, it's a good indication that it's done.<\/li>\n\n\n\nCake Tester or Skewer<\/strong>. Use a cake tester or a wooden skewer. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, the it's ready.<\/li>\n\n\n\nTemperature Check<\/strong>. Use an instant-read thermometer. Insert the thermometer into the center. If the internal temperature reads around 210-212\u00b0F (99-100\u00b0C), it's likely done.<\/li>\n<\/ul>\n\n\n\nRemember that every oven is different, so bake times can vary. Additionally, factors like altitude and the type of cake you're baking can influence the baking time. Over-baking can lead to a dry cake, so it's essential to find that perfect moment when the cake is just right.<\/strong><\/p>\n\n\n\n<\/span>Storage and Freezing<\/span><\/h2>\n\n\n\nWhen stored properly in an airtight container at room temperature<\/strong>, White Chocolate Cake can stay fresh for up to 3-4 days. Refrigerating<\/strong> the cake is not necessary and can dry the cake out quicker.<\/p>\n\n\n\nFreezing <\/strong>isn't ideal for this cake as it tends to compromise the texture of the icing. However, you can freeze if desired in a freezer safe container or wrapped tightly with plastic wrap and placed in an airtight container. Simply thaw at room-temperature before consuming again.<\/p>\n\n\n\n<\/span>Frequently Asked Questions<\/span><\/h2>\n\n\n\nKeep in mind <\/strong>any substitutions from the original recipe could result in a different end product. <\/p>\n\n\n\nCan I use margarine instead of butter in a white chocolate cake?<\/strong><\/strong> Yes, you can substitute margarine for butter in this cake recipe. However, keep in mind that the flavor and texture might vary slightly.<\/p> <\/div>
Can I reduce the sugar in this recipe?<\/strong><\/strong> It's not recommended, but you can reduce the sugar slightly. Keep in mind that sugar not only sweetens the cake but also affects its texture. Experiment with small reductions to avoid compromising the structure and taste.<\/p> <\/div>
Can I use a different pan size for a white chocolate cake?<\/strong><\/strong> Besides a 13\"x9\" pan, you can also bake it in 2 round or square 9-inch or 8-inch cake pans. Make sure the bottom of the pans are lined and\/or greased properly for optimal cake release.<\/p> <\/div>
Can I use oil instead of butter?<\/strong> While the traditional white chocolate cake uses butter, you can substitute it with vegetable oil or melted coconut oil for a slightly different texture and flavor.<\/p> <\/div>
How can I make white chocolate cake eggless?<\/strong> For a vegan version, you can substitute each egg with alternatives like applesauce, mashed bananas, or commercial egg replacers. These replacements provide moisture and binding properties similar to eggs.<\/p> <\/div>
How do I make a dairy-free white chocolate cake?<\/strong> Use dairy-free margarine or oil instead of butter, and opt for non-dairy milk (such as almond milk or coconut milk) to make the cake dairy-free.<\/p> <\/div>
How do I make a gluten-free white chocolate cake?<\/strong> For a gluten-free white chocolate cake, use a gluten-free all-purpose flour blend. Ensure the baking powder and other ingredients are gluten-free as well.<\/p> <\/div>
Is white chocolate actually chocolate?<\/strong> Traditional chocolate, whether dark or milk, is made from cocoa solids, cocoa butter, and sugar. Cocoa solids are responsible for the characteristic chocolate flavor and contribute to the color of chocolate. White chocolate, on the other hand, contains cocoa butter, sugar, and milk solids but lacks cocoa solids. <\/p> <\/div>
What do I do if my icing is too thin?<\/strong> Beating the icing for longer can help thicken the icing. As it cools, it will thicken as well. If this method doesn't work, you can gradually add sifted powdered sugar. Start with a small amount (about \u00bc cup) and mix well. Access the thickness with each addition. Also, make sure to beat thoroughly after each addition to ensure a smooth and lump-free consistency.<\/p> <\/div>
How do I avoid my white chocolate from seizing?<\/strong> Ensure your microwave safe bowl and stirring utensil is free of moisture. Use gentle and controlled heat when melting white chocolate. For best results, use a double boiler or a microwave with short bursts of low heat, stirring frequently. Also, be sure to use high-quality white chocolate.<\/p> <\/div> <\/div>\n\n\n\n