Ultimate White Chocolate Butter Cake or UWCBC

  • Serves: Makes 2, 9-inch cake layers, a 9 x 13-inch pYan or 32 - 36 cupcakes; Makes 8 cups batter
  • Baking Temp (degrees F): 350
  • Views: 9668
  • Comments: 6

Variation: Ultimate Butter Cake or UBC and Variations

Cupcakes and photo by odetteganda, Premium Member © 2000 Sarah Phillips
Berta L., Premium Member, created the white chocolate flavored variation of my Ultimate Butter Cake or UBC. The original was created to be a rich, moist and tender treat because I was tired of eating dry, flavorless cakes. It has a fine to medium crumb in texture and is somewhat dense, but much lighter than a pound cake. Many brides have selected this for use in a wedding cake because it can be made in so many flavors (and is quite flavorful) and doesn't need a lot of trimming. It can be easily filled and frosted with many types of recipes and decorated or served plain with fruit. It's now my family's favorite all-occasion cake!

I use ingredients right from the refrigerator when I bake most of my recipes, except with chocolate from the freezer, because I have found that the friction from the beaters quickly warms them. I believe that the step of using room temperature ingredients in a recipe makes them too warm, and is old-fashioned, necessary when cakes were mixed by hand. I do not see a difference on how recipes come out when using ingredients cold, right from the refrigerator, when using electric mixers of today.

odetteganda, Premium Member, Says: "This recipe is my first love, I got into baking because of this. And I have not made it for sometime now so I baked some yesterday. I melted some Callebaut White Chocolates and added it in the last 30 second mix and it was so yummy! Oh and the combo with the White Chocolate Raspberry Ganache Frosting and Filling is heavenly. I bet the other guys here would agree with me."

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