Name: White Chocolate Strawberry Swirl Cake – Elegant, Moist & Irresistible
Ingredients: 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); 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

Ingredients

Scale

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

Instructions

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.

Notes

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.