Name: White Chocolate Layer Cake with Apricot Filling and White Chocolate Buttercream
Yield: 12 to 14 Servings
Ingredients: 8 ounces imported white chocolate, chopped; 2 1/4 cups all purpose flour; 2 1/4 teaspoons baking powder; 1/4 teaspoon salt; 10 tablespoons unsalted, butter, room temperature; 1 1/3 cups sugar; 4 large eggs; 1 1/2 teaspoons vanilla extract; 1 1/4 cups whole milk; 1 1/4 pounds imported white chocolate, chopped; 1 3/4 cups plus 2 tablespoons unsalted butter, room temperature; 2 teaspoons vanilla extract; 2 cups powdered sugar, sifted; 1/2 cup water; 1/4 cup sugar; 1 1/2 pounds apricots, pitted, thinly sliced; 1 cup walnuts, finely chopped; 1/4 cup apricot preserves, melted

Skip to main content

Image may contain Food Dessert Creme Cream Cake Torte Confectionery Sweets and Plant

Recipe notes

Back to top