White Chocolate Strawberry Swirl Cake
A moist, tender vanilla cake swirled with real strawberry preserves and topped with luscious white chocolate frosting. Elegant yet simple—perfect for birthdays, brunches, or when you want to turn everyday moments into something extraordinary.
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
Instructions
- Preheat oven to 350°F (175°C), grease and line two round cake pans with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat softened butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, then mix in vanilla extract.
- Alternate adding dry ingredients and the milk-sour cream mixture to the batter, starting and ending with dry. Mix gently.
- Divide batter into pans, swirl in strawberry preserves using a butter knife for a marbled effect.
- Bake for 28–32 minutes. Cool in pans for 10 minutes, then on wire racks.
- Melt white chocolate, beat butter and powdered sugar, then mix in chocolate, vanilla, salt, and cream until frosting is fluffy.
- Layer and frost the cake. Add extra strawberry preserves between layers if desired. Finish with smooth or swirled frosting.