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.
Servings: 12 portions
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.
- 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.
- 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).
