White Chocolate Ameretto Cake

By kayjayjohnson

Ingredients

• 1 1/2 cups milk (divided)
• 3 oz. white chocolate, chopped
• 2 3/4 cup cake flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar, divided
• 4 eggs, separated
• 2 tsp vanilla extract
• Amaretto Syrup (recipe below)
• Almond Buttercream Frosting (recipe below)

Details

Adapted from thesweetslife.com

Preparation

Step 1

Lightly grease the bottom and sides of three 9-inch cake pans with cooking spray and set aside.

In a 2-cup glass measuring cup, combine 1/2 cup milk with the 3 oz. white chocolate. Microwave on high for 1 1/2 minutes and stir. (Microwave an additional 30 seconds if needed). Add remaining 1 cup of milk and set aside to cool slightly.

In a small bowl, sift together flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat butter, 1 cup sugar, egg yolks, and vanilla until light and fluffy (about 2 minutes). Put mixer on low speed and alternately add dry ingredients and milk mixture.

In a separate bowl with clean beaters, beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar until shiny but not dry. Fold whites into cake batter in two additions.

Pour batter evenly into three prepared pans. Bake at 350F for 20-22 minutes, until an inserted toothpick comes out clean and sides are pulling away from edges. Cool cakes in pans for 5 minutes.

Invert cakes onto wire racks and cool completely. Place 1 layer on a serving platter and brush with amaretto syrup. Spread a thin layer of buttercream on top of cake layer, top with second layer, and repeat. Top with final layer and syrup. Use remaining frosting on sides and top of cake. Garnish as desired.

Store cake in fridge and bring to room temperature before serving.

for the amaretto syrup-
1/4 cup sugar
1/4 cup water
1 tbsp Amaretto

Directions:

Combine water and sugar in a small saucepan and bring to a boil over medium high heat. Reduce heat and simmer until mixture is reduced by half. Cool and stir in Amaretto.

for the almond buttercream frosting-
8 egg whites
1 cup sugar
3 sticks butter, softened
3 oz. white chocolate, melted and cooled slightly
3 tbsp Amaretto

Directions:

In a heavy saucepan, whisk egg whites and sugar until well blended. Place over medium -low heat, stirring constantly for 10-12 minutes (until mixture reaches 160F).

In a large bowl with a mixer on high speed, beat egg whites until stiff, shiny peaks form (5 minutes).

Reduce speed to medium, add butter, 2 tbsp at a time (may look curdled). Blend in Amaretto and white chocolate until mixture is smooth and creamy.