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White-choc buttermilk cakes with butter icing
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Prep Time:
120 minutes
Cook Time:
45 minutes
Total Time:
165 minutes
Kid-friendly white chocolate buttermilk cakes for the perfect party treat.
Ingredients:
  • 300g plain flour
  • 4.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 150g white cooking chocolate
  • 200g unsalted butter, softened, chopped
  • 220g caster sugar
  • 2.20 gm vanilla extract
  • 250ml buttermilk
  • Silver cachous, to decorate
  • Persian fairy floss, to decorate
  • 250g unsalted butter, softened
  • 450g icing sugar
  • 4.40 gm vanilla extract
  • 60ml milk
  • 2-3 drops pink food colouring
Instructions:
  • Preheat your oven to 180°C and prepare two round cake pans (15cm and 28cm) by greasing and lining them.
  • Combine flour, baking powder, soda, and 1/4 teaspoon salt in a bowl. Melt chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water.
  • Using an electric mixer, beat butter and caster sugar until fluffy, about 8 minutes. Mix in vanilla, then add eggs one at a time until combined. Stir in chocolate on low speed until fully mixed. Alternate adding buttermilk and flour mixture until smooth. Fill pans halfway, bake for 30-40 minutes until cakes are golden and a skewer comes out clean. Rotate if needed for even baking. Cool in pans on a wire rack for 10 minutes, then invert onto a rack to cool completely.
  • Gently use a 5cm pastry cutter to create cake circles.
  • Prepare the icing by mixing butter, icing sugar, and vanilla in an electric mixer until light and fluffy. Slowly incorporate milk, adding 1 teaspoon at a time until you reach the desired spreading consistency. Ice half of the mini cakes. To the remaining icing, add a few drops of food coloring, then use it to ice the rest of the mini cakes and the large cake.
  • Add a decorative touch to mini cakes using royal icing or cachous, and finish the large cake by topping it with fairy floss.

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