White Chocolate Spelt Cake with White Chocolate Frosting

This simple to make, one layer white chocolate spelt cake is a no-fuss recipe. Topped with a rich white chocolate, cream cheese buttercream frosting, it can be made for everything from a birthday cake to an afternoon tea treat. 

If you’re wondering whether spelt flour is any good in cakes, check out my comparison spelt vs plain flour: which makes the best cupcakes?

I recreated it just recently for one of my student’s birthdays and this time, added a few raspberries for decoration. They are entirely optional of course, but the lovely, slightly tart flavour of the raspberries goes amazingly well with the sweetness of the cake.

White chocolate frosting

I’ve got to be honest and say that I am not a fan of buttercream frosting. It’s way too rich and cloying for my liking. I do use cream cheese frosting quite often, or as in this recipe, combine the two.

When choosing what to top my cakes with, I am much more likely to go for a chocolate ganache than a frosting. This frosting is light, fluffy and not overly sweet. The white chocolate adds another, slightly luxurious, dimension to the topping.

It doesn’t matter too much what kind of white chocolate you use, but avoid baking chocolate, or chocolate chips you can find in the baking aisle, as these usually have a lower cocoa butter content. Go for a couverture chocolate, which is made with a higher level of cocoa butter, or my favourite, Lindt white chocolate.

Recipes with white chocolate

I love white chocolate in baking, and here are some of my best recipes:

• Blueberry white chocolate mud cake
• Fresh blackberry and white chocolate poke cake
• White chocolate mud cake
• White chocolate and lemon kladdkaka
• White chocolate spelt cupcakes
• Mascarpone, lime and white chocolate dessert

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White Chocolate Spelt Cake with White Chocolate Frosting

This simple white chocolate spelt cake has a rich frosting and can be made for everything from a birthday cake to an afternoon tea treat.

Course Cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 12 portions

Author Tracy

Ingredients

Cake:

• 100g (3½ oz) white chocolate
• 125g (½ cup) butter
• 225g (1 ⅛ cups) sugar
• 3 eggs (medium)
• 1 teaspoon vanilla essence
• 300g (2½ cups) spelt flour (see note 1)
• 3 teaspoons baking powder
• pinch of salt
• 225ml (¾ cup + 3 tbs) milk

Frosting:

• 100g (3½ oz) good quality white chocolate
• 200g (7 oz) cream cheese
• 100g (⅓ cup + 2 tbs) butter (softened)
• around 150g (approx.1 cup) icing/confectioners'/powdered sugar
• raspberries to decorate (optional)

Instructions

Cake:

• Pre-heat the oven to 175°C (350ºF) and prepare a cake tin (I used a deep, rectanglur one, slightly larger than 8″ x 8″).
• Melt all of the 200g (7oz) white chocolate (see note 2) and then set to one side until completely cooled.
• Using a mixer or electric whisk, mix the sugar and butter until light and fluffy.
• Add in the eggs one at a time followed by half of the melted chocolate (keep the rest for the frosting).
• In a separate bowl, mix the dry ingredients together. Then, alternating the dry ingredients with the milk, add to the wet ingredients until the batter is nice and smooth.
• Bake for around 40-45 minutes until an inserted skewer or toothpick comes out clean. You may need to cover the top of the cake with baking paper if you find it is browning too quickly.
• Leave to cool in the pan for around ten minutes and then turn out on to a wire rack and allow to cool completely before frosting.

Frosting:

• In a bowl, beat the butter, cream cheese and the remaining melted chocolate together.
• Add as much icing sugar as necessary to make a thick, spreadable frosting.
• Slather over the top of the cake (and the sides, if you like) finishing off with a few raspberries (or anything else you might prefer). Cut into squares and enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

1. You can use spelt or regular flour for this recipe (just use the same amount). If you'd like more information on how spelt flour competes with plain (all-purpose) flour in cakes, have a read of my spelt vs plain comparison post.
2. The list of ingredients mentions 100g (3½ oz) each for the cake and the frosting. Melt the whole 200g (7 oz) at the same time, but only use 100g for the cake (and retain the rest for the frosting).