My husband’s birthday has always been more about quiet moments than grand parties. This year, I wanted to surprise him with something thoughtful, a little indulgent, but still comforting enough to pair with a hot cup of morning coffee. While scrolling through cake videos for inspiration, one caught my eye—layers of golden cake rippled with strawberry swirls, finished with a cloud of white chocolate frosting. It had his name written all over it.
I ended up baking it the night before, long after the house was asleep. The smell of vanilla, butter, and sweet strawberries slowly wrapped around our home like a soft blanket.
That morning, we sat at the kitchen table, the cake between us still cool from the fridge, two mismatched forks, and sleepy eyes. He took one bite, smiled, and said, “This is better than a bakery.” It was one of those simple, sweet moments I’ll tuck away in memory. And now, every time I make this White Chocolate Strawberry Swirl Cake, it brings back the warmth of that quiet birthday morning, the kind where love is baked right in.
Short Description
A tender, buttery vanilla cake swirled with strawberry preserves and topped with a silky white chocolate frosting. Perfect for breakfast treats, birthdays, or afternoon tea.
Key Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup strawberry preserves or strawberry sauce (plus extra for swirling)
For the White Chocolate Frosting:
- 8 oz white chocolate, chopped
- 1 cup (2 sticks) unsalted butter, softened
- 3 to 3 1/2 cups powdered sugar
- 2 to 3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Tools Needed
- Electric hand mixer or stand mixer
- Two 8-inch or 9-inch round cake pans
- Mixing bowls (medium and large)
- Whisk
- Rubber spatula
- Saucepan (for melting chocolate)
- Offset spatula (for frosting)
Cooking Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch cake pans and line the bottoms with parchment paper for easy release.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar on medium speed for 3–4 minutes until pale and fluffy.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
Step 5: Add Wet and Dry Ingredients Alternately
On low speed, add the flour mixture in three parts, alternating with the milk and sour cream. Begin and end with the flour mixture. Do not overmix.
Step 6: Add Strawberry Swirl
Divide batter evenly between prepared pans. Spoon strawberry preserves in small dollops over each and gently swirl using a butter knife.
Step 7: Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: Prepare the White Chocolate Frosting
Melt white chocolate gently in a heatproof bowl over simmering water. Let it cool slightly. In a large bowl, beat softened butter until creamy. Add melted chocolate, vanilla, salt, and powdered sugar (start with 3 cups). Add cream gradually and beat until smooth and fluffy.
Step 9: Assemble and Frost
Place one cake layer on a serving plate. Spread frosting evenly. Add the second layer and frost the top and sides. Spoon extra strawberry preserves on top and swirl lightly for garnish.
Why You’ll Love This Recipe
– Sweet and fruity with a rich vanilla base
– Moist, buttery crumb thanks to sour cream
– Gorgeous presentation with minimal effort
– Balanced flavor: not too sweet, not too tart
– Perfect for special occasions or everyday treats
Mistakes to Avoid & Solutions
– Overmixing the batter: This can make the cake dense. Mix just until ingredients are combined.
– Cold dairy ingredients: Use room temperature milk and sour cream for a smooth batter.
– Rushing the cooling process: Let cakes cool completely before frosting to prevent melting.
– Burning the white chocolate: Melt it slowly using a double boiler or low heat to avoid seizing.
– Uneven swirl distribution: Gently drag a knife through the preserves to create a balanced swirl.
Serving and Pairing Suggestions
– Serve with hot coffee, herbal tea, or chilled almond milk.
– Great for breakfast, brunch, or dessert.
– Pair with a side of fresh berries or Greek yogurt.
– Beautiful centerpiece for buffet-style birthday spreads.
Storage and Reheating Tips
– Store in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days.
– Let refrigerated cake sit at room temp for 30 minutes before serving.
– Freeze unfrosted layers tightly wrapped for up to 2 months.
– Thaw overnight in the fridge and bring to room temp before frosting.
FAQs
1. Can I use fresh strawberries instead of preserves?
Yes, but cook them down with sugar to a jammy consistency first for best swirl results.
2. Can I make this cake gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.
3. What can I use instead of sour cream?
Greek yogurt (full fat) is a great substitute with a similar texture and tang.
4. Can I use store-bought frosting?
You can, but homemade white chocolate frosting adds a richer, more decadent flavor.
5. Can I bake this as a sheet cake instead?
Yes, use a 9×13-inch pan and adjust baking time to around 35–40 minutes.
Tips & Tricks
– Chill your mixing bowl before making frosting for a fluffier texture.
– To intensify strawberry flavor, add a drop of strawberry extract to the batter.
– For clean slices, dip a sharp knife in hot water and wipe between cuts.
– Don’t skip the parchment paper—it makes cake release much easier.
Recipe Variations
– Lemon Twist: Add 1 tsp lemon zest to the batter and frosting for a citrusy brightness.
– Chocolate Strawberry: Swap 1/4 cup flour for cocoa powder and use dark chocolate in the frosting.
– Nutty Delight: Fold in 1/2 cup finely chopped almonds or pistachios to the batter.
– Mini Cakes: Bake in greased muffin tins for individual servings; reduce baking time to 18–20 minutes.
Final Thoughts
White Chocolate Strawberry Swirl Cake has become a staple not just for birthdays, but for those quiet weekend mornings when we crave something a little more special than cereal. It’s equal parts nostalgic and elegant, simple in execution yet beautiful on the table. I love how the strawberry ribbons peek through each slice like little surprises, and the white chocolate frosting—creamy, light, and just sweet enough—makes it feel like a gift wrapped in butter and sugar.
If you ever need a cake that tastes like a celebration but feels like home, this one’s ready to bake.
White Chocolate Strawberry Swirl Cake
Print ThisIngredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup strawberry preserves or strawberry sauce (plus extra for swirling)
- For the White Chocolate Frosting:
- 8 oz white chocolate, chopped
- 1 cup (2 sticks) unsalted butter, softened
- 3 to 3 1/2 cups powdered sugar
- 2 to 3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch cake pans and line the bottoms with parchment paper for easy release.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar on medium speed for 3–4 minutes until pale and fluffy.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
Step 5: Add Wet and Dry Ingredients Alternately
On low speed, add the flour mixture in three parts, alternating with the milk and sour cream. Begin and end with the flour mixture. Do not overmix.
Step 6: Add Strawberry Swirl
Divide batter evenly between prepared pans. Spoon strawberry preserves in small dollops over each and gently swirl using a butter knife.
Step 7: Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: Prepare the White Chocolate Frosting
Melt white chocolate gently in a heatproof bowl over simmering water. Let it cool slightly. In a large bowl, beat softened butter until creamy. Add melted chocolate, vanilla, salt, and powdered sugar (start with 3 cups). Add cream gradually and beat until smooth and fluffy.
Step 9: Assemble and Frost
Place one cake layer on a serving plate. Spread frosting evenly. Add the second layer and frost the top and sides. Spoon extra strawberry preserves on top and swirl lightly for garnish.
