White Chocolate Strawberry Swirl Cake – Elegant, Moist & Irresistible

Introduction

Elegant, luscious, and perfect for any occasion, the White Chocolate Strawberry Swirl Cake is a show-stopping dessert that tastes just as incredible as it looks. A tender vanilla cake base is beautifully marbled with sweet strawberry sauce and topped with a creamy, luxurious white chocolate frosting.

Whether you’re baking for a birthday, brunch, baby shower, or simply because you’re craving a special treat, this cake brings a touch of sophistication and pure deliciousness. Light yet rich, sweet yet balanced, it’s the kind of cake that leaves everyone asking for a second slice—and the recipe!

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• ¾ cup whole milk, room temperature
• ½ cup sour cream, room temperature
• ½ cup strawberry preserves or strawberry sauce (plus extra for swirling)

For the White Chocolate Frosting:

• 8 oz white chocolate, chopped
• 1 cup (2 sticks) unsalted butter, softened
• 3–3 ½ cups powdered sugar
• 2–3 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Preparation:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper for easy release.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy—about 3–4 minutes on medium speed.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides as needed.

Step 5: Combine Wet and Dry Ingredients

Mix the milk and sour cream together. Add the dry ingredients to the butter mixture in three parts, alternating with the milk/sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Step 6: Swirl in the Strawberry

Divide the batter evenly between the prepared pans. Drop spoonfuls of strawberry preserves on top of the batter, then use a butter knife to gently swirl it through the batter for a marbled effect.

Step 7: Bake the Cakes

Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 8: Make the White Chocolate Frosting

Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Let it cool slightly.
In a large bowl, beat the butter until creamy. Gradually add powdered sugar, beating well. Add the melted white chocolate, vanilla, salt, and enough heavy cream to reach a spreadable consistency. Beat for 2–3 minutes until fluffy.

Step 9: Assemble the Cake

Once the cakes are completely cool, spread a layer of frosting over the top of one cake layer. Add a few spoonfuls of strawberry preserves if desired. Top with the second cake layer, then frost the top and sides with the white chocolate frosting.

Variation

• Strawberry Lemon Swirl Cake: Add 1 tsp lemon zest to the batter and frosting for a bright, citrusy twist.
• Chocolate Strawberry Swirl: Add a thin layer of ganache between the cake layers along with the strawberry preserves.
• Fresh Strawberry Garnish: Top the finished cake with fresh sliced strawberries or whole berries for a stunning finish.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.

COOKING Note:

When swirling the strawberry preserves, don’t overmix—just a few gentle swirls will create the perfect marble effect without blending everything into the batter. Let the white chocolate cool slightly after melting to prevent it from melting the butter when making the frosting.

Serving Suggestions:

• Serve slices chilled or at room temperature
• Garnish with extra drizzles of strawberry sauce and shaved white chocolate
• Perfect paired with champagne, rosé, or a light fruity tea
• Beautiful centerpiece for Valentine’s Day, Mother’s Day, or spring celebrations

Tips:

• Use high-quality white chocolate for the best flavor and melting consistency.
• Always let cakes cool completely before frosting to prevent melting and sliding.
• Room-temperature ingredients help create a smoother, lighter cake batter.
• Lightly warming the strawberry preserves makes swirling easier.

Prep Time:

30 minutes

Cooking Time:

30 minutes

Total Time:

1 hour 30 minutes (including cooling and frosting)

Nutritional Information (Per Slice, based on 12 slices):

• Calories: 470
• Protein: 5g
• Sodium: 220mg

FAQs

Q: Can I use fresh strawberries instead of preserves?
A: Yes! You can puree fresh strawberries with a little sugar to create a swirlable sauce. Just make sure it’s not too watery.

Q: Can I make this cake ahead of time?
A: Definitely! The cake layers can be baked and frozen ahead of time. Thaw and frost the day you plan to serve.

Q: Can I make cupcakes with this recipe?
A: Absolutely! Fill cupcake liners ⅔ full, swirl the strawberry sauce, and bake for about 18–20 minutes.

Q: How do I store leftovers?
A: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Conclusion

The White Chocolate Strawberry Swirl Cake is a masterpiece of flavor and beauty, marrying the rich creaminess of white chocolate with the bright, sweet-tart flavor of strawberries. Perfect for celebrations or simply elevating a weekend baking session, this cake is bound to impress anyone lucky enough to get a slice. Every forkful delivers creamy frosting, tender cake, and juicy strawberry swirls—a pure joy for your tastebuds.

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