Celebrate in style with this White Chocolate Velvet Cake, a masterpiece of flavor and elegance. With its velvety cream cheese-infused layers, rich white chocolate ganache filling, and silky white chocolate buttercream frosting, this cake is perfect for honoring the dreamy and artistic Pisces in your life. The cake is finished with an enchanting gold-and-white cream design, embodying the ethereal and creative spirit of Pisces.

Why This Cake is Perfect for Pisces

Elegant and Dreamy: The gold and white decoration reflects Pisces’ mystical, artistic side.
Luxurious Flavors: White chocolate and cream cheese create a rich yet delicate taste.
Celebratory Elegance: Perfect for birthdays, this cake’s stunning appearance matches the occasion.

Ingredients

For the Cake

8 oz (226g) cream cheese, softened
1 ½ sticks (168g) unsalted butter, softened
2 cups (400g) sugar
4 large eggs, room temperature
3 cups (342g) cake flour (or substitute, see notes)
2 tsp (8g) baking powder
½ tsp (3g) baking soda
½ tsp (3g) salt
1 cup (242g) milk (2% recommended)
5 oz white chocolate (Ghirardelli chips or bars, chopped)
¼ cup (54g) vegetable oil
2 tsp (8g) vanilla extract

For the Whipped White Chocolate Ganache Filling

12 oz white chocolate chips
6 oz heavy cream

For the White Chocolate Buttercream

3 sticks (339g) unsalted butter, softened
8 oz white chocolate chips or bars (Ghirardelli recommended)
5 cups (575g) powdered sugar
4 tbsp (42g) milk or cream
1 tsp (4g) vanilla extract
½ tsp (3g) salt

Decoration

Gold edible dust or edible gold leaf
White buttercream for piped designs (use a large star tip, such as 6B)
Optional: Gold sprinkles or pearls

Directions

Step 1: Prepare the Cake Layers

Preheat and Prep: Preheat your oven to 325°F (160°C). Grease and flour three 8-inch pans, and line the bottoms with parchment paper.
Melt the White Chocolate: Combine the milk and white chocolate in a microwave-safe bowl. Heat for 40 seconds, then stir until smooth. Add vegetable oil and vanilla extract, and set aside.
Mix Dry Ingredients: In a medium bowl, whisk cake flour, baking powder, baking soda, and salt for 30 seconds.
Cream Butter and Cream Cheese: Beat the softened butter and cream cheese in a stand mixer on medium speed until smooth. Gradually add sugar and mix for 2-3 minutes.
Add Eggs: Mix in eggs one at a time, ensuring each is fully incorporated.
Combine Wet and Dry: With the mixer on low speed, alternate adding the dry ingredients and the milk mixture to the batter, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
Bake: Divide the batter evenly between the prepared pans. Bake for 33-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Whipped White Chocolate Ganache Filling

Heat white chocolate and heavy cream in a microwave-safe bowl in 15-second increments, stirring between intervals until smooth.
Refrigerate the ganache to thicken. Once cooled, whip with a hand mixer or stand mixer until fluffy and light, about 20 seconds.

Step 3: Make the White Chocolate Buttercream

Melt white chocolate with 4 tbsp milk in a microwave-safe bowl, stirring between intervals until smooth. Let cool slightly.
Beat softened butter in a mixer until creamy. Gradually add powdered sugar, melted white chocolate, vanilla extract, and salt. Beat for 3-4 minutes until smooth. Add more milk if needed for consistency.

Step 4: Assemble the Cake

Place the first cake layer on a cake board or plate. Spread a thick layer of whipped white chocolate ganache on top.
Repeat with the second layer. Place the final layer on top and apply a thin crumb coat of buttercream. Chill for 20 minutes.
Frost the cake with the remaining buttercream, smoothing the sides and top.

Step 5: Decorate with Gold and White Cream

Pipe White Cream: Using a large star tip (such as 6B), pipe swirls, rosettes, or other decorative designs over the cake.
Add Gold Accents: Dust with edible gold dust or apply gold leaf to highlight the decorations.
Final Touches: Sprinkle with gold sprinkles or pearls for extra elegance.

Tips for Success

Substitute Cake Flour: If you don’t have cake flour, substitute by removing 6 tbsp of all-purpose flour and replacing with 6 tbsp cornstarch.
Room Temperature Ingredients: Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for the smoothest batter.
Cool Layers Completely: Frost only when the cake layers are fully cooled to avoid melting the buttercream.

Servings and Timing

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 35 minutes
Decoration Time: 20 minutes
Total Time: 1 hour 25 minutes

FAQs

1. Can I make this cake ahead of time?

Yes, bake the cake layers up to 2 days in advance. Wrap tightly and store at room temperature. Frost the day of serving.

2. Can I use other decorations?

Absolutely! Use fresh flowers, sprinkles, or even marbled buttercream for a unique look.

3. Is white chocolate necessary?

White chocolate is key to the velvety flavor, but you can substitute milk or dark chocolate for a different twist.

4. Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend in place of cake flour.

5. How do I store leftovers?

Store in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days.

Conclusion

This White Chocolate Velvet Cake, adorned with gold and white cream, is the ultimate Pisces birthday celebration cake. Its luxurious texture, dreamy flavor, and celestial decoration make it a showstopper that’s as memorable as the person it’s made for. Whether for a birthday or another special occasion, this cake is sure to dazzle and delight!