Striped White Chocolate Cakes - Bake It from Scratch

      There's something uniquely delightful about these fluffy little yellow cakes. Filled with a creamy white chocolate filling and draped in classic dark chocolate stripes over a white chocolate shell, these individually sized cakes are bound to evoke fond memories of packed lunches from grade school.

      **Yields 14 mini cakes**

      - 2 cups (400 grams) granulated sugar

      - ½ cup (112 grams) neutral oil

      - 3 large eggs (150 grams), at room temperature

      - 2 teaspoons (8 grams) vanilla extract

      - 2⅔ cups (333 grams) unbleached cake flour

      - 1½ teaspoons (7.5 grams) baking powder

      - ½ teaspoon (1.5 grams) kosher salt

      - 1 cup plus 2 tablespoons (270 grams) whole milk, at room temperature

      - White Chocolate Swiss Meringue Frosting (recipe follows)

      - 4 ounces (113 grams) white chocolate, chopped

      - 2 teaspoons (10 grams) coconut oil

      - 2 ounces (56 grams) 60% cacao dark chocolate, melted

      Preheat your oven to 350°F (180°C). Lightly spray a 17½×12½-inch rimmed baking sheet with baking spray that contains flour, and line the bottom of the pan with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and neutral oil on medium speed until everything is moist and well mixed, about 3 to 4 minutes, pausing to scrape down the bowl. Add the eggs one by one, mixing well after each addition, then include the vanilla.

      In a separate medium bowl, whisk together the flour, baking powder, and salt. With the mixer set to low speed, gradually incorporate the flour mixture into the sugar mixture, alternating with the milk, starting and finishing with the flour mixture. Mix just until blended after each addition. Spread the batter out in the prepared pan.

      Bake until the top appears dry, the edges are lightly golden, and a wooden pick inserted into the center comes out clean, approximately 15 to 20 minutes. Let the cake cool completely in the pan. Freeze the cooled cake until firm, about 30 minutes. Using a 2½-inch round cutter, cut out 28 rounds from the cake, discarding any scraps.

      Place the White Chocolate Swiss Meringue Frosting into a pastry bag fitted with a large round piping tip (Ateco #805) and pipe frosting onto half of the rounds. Place the remaining rounds on top of the frosting. In a small microwave-safe bowl, heat white chocolate on high in 10-second intervals, stirring in between, until melted and smooth (about 1 to 1½ minutes total). Mix in the coconut oil until fully combined.

      Prepare 2 baking sheets with parchment paper, placing a wire rack on one of them. Arrange the cakes on the rack. Gradually pour the white chocolate mixture over the cakes until they are evenly covered. Gently tap the rack on the counter to let any excess chocolate drip off. Use a small offset spatula to transfer the coated cakes to the other prepared baking pan. Refrigerate until set, about 20 minutes. Drizzle the cakes with the melted dark chocolate and refrigerate until firm, about 10 minutes. Store in an airtight container in the refrigerator for up to one week.

      We'd love to hear how it turned out!

      **White Chocolate Swiss Meringue Frosting**

      - ¾ cup (150 grams) granulated sugar

      - 3 large egg whites (90 grams), at room temperature

      - ¼ teaspoon kosher salt

      - 1 cup (227 grams) unsalted butter, cubed and at room temperature

      - 4 ounces (113 grams) white chocolate, melted and slightly cooled

      In the heatproof bowl of a stand mixer, combine sugar, egg whites, and salt. Set the bowl over a pot of simmering water and cook while whisking frequently until the sugar dissolves and an instant-read thermometer reads 130°F (54°C). Carefully move the bowl back to the stand mixer. Using the whisk attachment, beat on high speed until fluffy and the bowl feels cool to the touch, about 6 to 8 minutes. Add the butter gradually, one tablespoon (14 grams) at a time, mixing until combined after each addition. (If the buttercream separates, continue beating for 2 to 3 minutes until it comes back together.) (See Kitchen Tips.) Lower the mixer speed to medium, and beat until the mixture is smooth and shiny. Incorporate the melted white chocolate and mix just until blended.

      We look forward to your feedback!