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Get the Recipe: White Rose Cake with White Chocolate Mousse Frosting

(5 stars) 1 review

Ingredients

For the White Rose Cake

  • 1 2/3 cups (8 ounces) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick // 4 ounces) unsalted butter, at room temperature
  • 1 1/4 cups (8.75 ounces) granulated sugar
  • 1 large egg
  • 3 large egg whites
  • 3/4 cup (6 fluid ounces) whole milk
  • 1 teaspoon rose water (make sure you get the culinary kind!)

For the White Chocolate Mousse

    (makes around 5 1/2 cups)

    • 2 1/4 teaspoons (1 packet // 0.25 ounce) powdered gelatin
    • 1/4 cup cold water
    • 12 ounces good quality white chocolate, roughly chopped (I use Valrhona)
    • 2 1/2 cups (20 fluid ounces) heavy cream, divided into 3/4 cup, 1 1/2 cup and 1/4 cup portions
    • food coloring, for your ombre!

    Equipment

    • (mostly for the White Chocolate Mousse)
    • A food processor
    • a large bowl (preferably metal), filled with ice
    • a medium bowl (preferably metal), small enough to fit into the large bowl

    Instructions
     

    For the White Rose Cake

    • Center a rack in the oven and preheat to 335 (F). Prepare two 6-inch cake pans by spraying generously with cooking spray and lining the bottom of each pan with a parchment paper circle. Spray the parchment paper with cooking spray.
    • In a medium bowl, combine 1 2/3 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Whisk together until combined. Set aside.
    • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1/2 cup unsalted butter and 1 1/4 cups granulated sugar. Beat on medium-high speed until pale and fluffy.
    • Once the butter and sugar mixture is light and fluffy, lower the mixer speed to its lowest setting and add 1 medium egg until fully incorporated. Add 3 large egg whites in three parts, only adding more egg white when the previous portion has been fully incorporated.
    • With the mixer still on its lowest setting, add half of the flour mixture (from the 2nd step) and beat until just combined. Combine 3/4 cup whole milk and 1 teaspoon rose water in a liquid measuring cup, and add half the mixture to the cake batter. Add the remaining flour and milk and continue beating until just combined.
    • Divide the mixture evenly between the prepared cake pans. Bake in the oven for 45 to 50 minutes, or until a skewer inserted into the center of each cake comes out clean. Allow the cakes to cool for 10 minutes in their pans on a wire rack, before turning them out onto the rack to cool completely.

    For the White Chocolate Mousse

    • Prepare an ice bath by filling the large bowl with ice and setting the medium bowl inside the larger bowl. Nestle the medium bowl into the ice so that at least three-quarters of the sides of the bowl are covered with ice. Set aside.
    • In a small bowl, sprinkle 2 1/4 teaspoons powdered gelatin over 1/4 cup cold water. Set aside for 5 minutes to bloom.
    • As the gelatin is blooming, transfer 12 ounces white chocolate to a food processor and pulse until very finely chopped.
    • Place 3/4 cup heavy cream in a small saucepan, and bring just to a boil over medium-high heat. Be sure to watch the pot — cream tends to boil really quickly. Once the cream has been warmed, add the bloomed gelatin (from the 2nd step) and stir gently for 30 seconds to dissolve completely. Turn on your food processor and pour the mixture into the processor, continuing to process until the chocolate mixture becomes smooth.
    • Once the mixture is smooth and homogenous, transfer the white chocolate mixture into the medium bowl in the ice bath. Chill until the mixture is super thick, and almost gummy. The mixture should be thick enough to fall from a spoon in ribbons.
    • Use a handheld electric mixer to whip 1 1/2 cups heavy cream in a medium bowl. Continue beating until the cream starts to form heavy peaks — a spooned portion of the cream should hold its shape.
    • Return to your white chocolate mixture and mix in the remaining 1/4 cup of the cream to loosen and thin out the mixture. Use a rubber spatula to fold the whipped cream (in the 6th step) into the white chocolate mixture until the two are fully incorporated — you should have a thick, heavy mousse that will hold its shape when piped. Chill in the refrigerator for an additional 10 to 15 minutes to set, before using immediately (if not using immediately, see baker's notes).

    Notes

    Rose cake adapted from Decorated; white chocolate mousse from Martha Stewart
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