White Chocolate Layer Cake

Where to begin? Well, baking has been my favorite part of cooking as long as I can remember. Every holiday or family get together, my name is under some sort of dessert. So when we were getting together for my Aunt and Cousin-in-law’s birthday this past weekend – I was given my marching orders! A simple white chocolate cake with vanilla buttercream frosting and a raspberry sauce on the side. I searched high and low for a recipe that would live up to my expectations and was almost at my whits end when it came to me – the Cake Mix Doctor!

I’m all for making things from scratch, but when you’ve got a shortcut sometimes it’s worth taking it. I remember first seeing the Cake Mix Doctor in one of my Mom’s cookbooks and I loved the idea. You can spend the extra time decorating the cake to help with the eye appeal and still lose none of the flavor and goodness! This recipe is from her Cupcakes from the Cake Mix Doctor book, but I scaled the cooking time for a layer cake. In fact, you don’t have to tell anyone this is a cake mix recipe if you don’t want to. Your secret is safe with me!

You’ll need:

  • 6 oz/1 cup white chocolate chips
  • 1 package white cake mix
  • 1 cup whole milk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 3 large egg whites
  • 1 teaspoon vanilla extract
Start by heating your oven to 350 degrees. Grease your cake pans and line them with parchment paper. The easiest way I’ve found to measure is to turn your pan upside down, lay down your parchment paper, and cut around the bottom. That will create a perfect circle to fit in the bottom and help the cake not to stick.
Melt the white chocolate chips in the microwave. Start with a minute and stir to melt all the way. If you need additional time, use 10 second intervals so the chocolate doesn’t scorch.
Here’s where the ease of the cake mix comes into play – ready? Add the cake mix, milk, oil, egg, egg whites, vanilla, and melted white chocolate in your mixer bowl and mix for 30 seconds. Scrape down the bowl and then increase the speed and mix for 2 minutes more. Yep – that’s it!
Divide between your two pans or muffin tins if you’re making cupcakes and bake for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.
Coming up Wednesday – Vanilla Buttercream Frosting and the finished layer cake!
Buon appetito!

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