When the white chocolate buttercream turns pale and fluffy, the best part starts: berries on top, a few mint leaves tucked in, and suddenly this white chocolate cake with buttercream and berries looks dressed up. The cake is soft, the frosting is creamy, and the fresh berries bring just enough brightness to balance the white chocolate.
No piping skills needed. The fruit does the decorating, so this small cake is easy to finish but still pretty enough for Valentine's Day, Mother's Day, a birthday, or a simple dessert.
Why You'll Want to Make This
This cake works because the white chocolate shows up in two places: finely chopped in the cake and melted into the buttercream.
The sour cream keeps the crumb soft, while the berries cut through the sweetness and make the whole cake feel fresh. It looks polished, but the decorating is simple.
What You Need
- Unsalted butter: Used in both the cake and the buttercream for a rich, soft result.
- Sugar: Sweetens the cake.
- Eggs: Give the cake structure and a tender crumb.
- Vanilla extract: Rounds out the white chocolate flavor. Make vanilla extract from scratch.
- All-purpose flour: Forms the base of the cake.
- Baking powder: Helps the cake rise.
- Salt: Keeps the white chocolate from tasting flat.
- Sour cream: Adds moisture and keeps the cake tender.
- White chocolate: Goes into the cake and the buttercream for a soft, sweet flavor.
- White butter cream: great as a creamy topping that combines well with the white chocolate cake. Make homemade white butter cream yourself.
- Fresh berries: Add color, freshness, and a pretty finish.
- Fresh mint: Gives the top a clean green accent.
How to Make It
- Step 1: Grease and flour a 6-inch cake pan, then heat the oven. Beat the butter and sugar until the mixture looks lighter and creamy. Mix in the eggs one at a time, then add the vanilla. Scrape the bowl so everything blends evenly.
- Step 2: Sift in the flour, baking powder, and salt. Mix just until combined, then fold in the sour cream and chopped white chocolate.
- Step 3: Bake until a skewer comes out clean or with a few soft crumbs. Cool the cake completely.
- Step 4: Pipe the top of the cake with white chocolate buttercream and finish with berries and mint.
Top Tips
- Use room-temperature butter for the cake. It makes it more airy.
- Mix the flour in on low speed and stop as soon as it disappears. Overmixing can make the cake firm.
- Cool the cake fully before frosting. Even a slightly warm cake can make the buttercream slide.
- Pat the berries dry before adding them to the cake. This keeps the buttercream neat and prevents berry juice from running over the top.
- Add the berries close to serving time, especially if they are very juicy.
📖 Recipe
RECIPE CARD
Small white chocolate cake with creamy buttercream, fresh berries, and mint. Easy to decorate, pretty to serve, and perfect with coffee or dessert.
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
White Chocolate Cake
- 1½ stick butter, unsalted, room temperature
- ¾ cup sugar
- 3 eggs, medium
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 3 tablespoons sour cream
- 4 ounces white chocolate, finely chopped
Topping
- 1 portion white Chocolate Buttercream
- 5 oz. berries, such as strawberries, raspberries, red currants, or blueberries
- 10 fresh mint leaves
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Bake the Cake
- Preheat the oven to 320 °F convection or 350°F conventional. Grease a 6-inch cake pan with butter and dust it with flour. Tap out the extra flour.
- Add the butter and sugar to a mixing bowl. Beat for 3 to 4 minutes, until the mixture looks light and creamy.1½ stick butter, ¾ cup sugar
- Mix in the eggs one at a time. Add the next egg only when the previous one is fully mixed in. Scrape down the sides of the bowl as you go.3 eggs
- Add the vanilla extract and mix briefly.2 teaspoons vanilla extract
- Sift the flour, baking powder, and salt over the bowl. Mix on low speed until just combined.1½ cups all-purpose flour, 1 tablespoon baking powder, ⅛ teaspoon salt
- Fold sour cream into the batter.3 tablespoons sour cream
- Fold the finely chopped white chocolate through the batter.4 ounces white chocolate
- Spoon the batter into the prepared pan and smooth the top. Tap the pan gently on the counter once.
- Bake in the center of the oven for 40 to 45 minutes. The cake is done when a skewer comes out clean or with a few soft crumbs.
- Let the cake stand in the pan for 10 minutes. Carefully remove it from the pan and let it cool completely on a wire rack.
Decorate
- Pipe a generous layer of buttercream over the fully cooled cake.1 portion white Chocolate Buttercream
- Pat the berries dry. Arrange them on top of the cake and finish with fresh mint leaves.5 oz. berries, 10 fresh mint leaves
Notes
1. Can I make this white chocolate cake ahead of time? Yes. Bake the cake one day ahead, cool it fully, wrap it well, and frost it the next day.
2. Can I use yogurt instead of sour cream? Yes. Full-fat yogurt (or greek yogurt) and sour cream both work in this cake.
3. Can I use frozen berries? Fresh berries work best for decorating. Frozen berries release more juice and can stain the buttercream.
4. Storage
- Store the frosted cake covered in the refrigerator for up to 2 days.
- Let it stand at room temperature before serving so the buttercream softens.
- Freeze the unfrosted cake only. Wrap it well and freeze for up to 2 months.
Nutrition
Calories: 436kcalCarbohydrates: 49gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 113mgSodium: 214mgFiber: 1gSugar: 29gVitamin A: 713IUVitamin C: 1mgIron: 2mg
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