A cake walk…with lemon and chocolate!

When I talked about making pizza for my mom, C’s, birthday I mentioned there was more to come on the cake I made…well friends this is it. I have made this cake for my mom, whom I love very much, a few times now. She always asks for the recipe and I tease her that she can’t have it (SH! don’t tell her she could find it here!).

My mother-in-law, S, is an amazing cook. S has tried several recipes in my short time of knowing her and I love helping her get dinner prepped (although really….she has that all down by herself). S shared a recipe and asked me to help make this cake for my sister-in-law E’s birthday. What my mother in law knew when she asked me to make E’s cake was that I enjoyed cooking, what she didn’t know is that this really would be one of my first times baking a two-layer cake with filling! I was really scared but I wanted to do it. So this recipe is courtesy of S, whom I am blessed to have in my life as a second mom. It is my go-to when it comes to birthday cakes now! I hope you love it as much as me.

Cake: White Chocolate Lemon Cake

There are several versions of this recipe online, and I did tweak it some from the original recipe I made. It takes about 28 minutes to cook, then needs to cool and be frosted. In addition to the below ingredients make sure to find lemon curd (Williams-Sonoma does sell this, but a store bought lemon fruit filling works too).

Cake Recipe:

The cake recipe is really simple! You can either make your own cake or buy a store bought white cake mix (I’ve mentioned in a previous post that I prefer Betty Crocker mixes but really you pick!).

Next mix your cake mix with the following ingredients:

2/3 cup milk (at least 2%, skim milk is a little thin for this)

3 medium eggs

2 medium egg whites

1/3 cup vegetable oil

1 lemon juiced

1 entire lemon zest

8 oz of melted white chocolate (I use Ghardelli and microwave into a bowl and add to cake mix)

Once your cake is mixed evenly distribute into two generously greased round 9" pans. Cook at 350 for 28 minutes, or until the tops of the cake are golden brown. Remove cakes from pans and allow to cool on a rack.

Frosting (the BEST part):

This frosting is a traditional cream cheese base (cream cheese, butter and confectioners sugar) with one twist — LEMON! and…don’t forget the extra white chocolate.

8oz cream cheese (at room temperature)

1 stick butter (at room temperature)

3 cups of confectioners sugar

1/2 lemon juiced

1 entire lemon zest

Mix all ingredients until smooth. The lemon zest and juice is going to create a nice yellow hue with the frosting, it ends up being very pretty!

Lastly, the filling will be added to the middle. Stack the base of the cake onto your serving tray. Add 1/2 cup of lemon curd (or lemon fruit filling if you can’t find curd) to the top of the base of the cake and leave about 1" around the outside (trust me on this, you could end up with a leaning cake if you add too much curd or don’t leave enough room for the cakes to move around as you’re frosting).

Stack the second cake onto the top and frost. VOILA! You’re done. Now try to not eat the entire cake…because it is pretty amazing.

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