Let’s create this luscious White Chocolate Layer Cake:

1. Prepare Pans and Oven:

Grease and flour two 9-inch round cake pans OR three 8-inch round cake pans. Line the bottoms with parchment paper rounds. Set aside.

Preheat your oven to 350°F (175°C).

2. Melt White Chocolate for Cake:

Break or chop the 2 (4 oz.) white chocolate baking bars into small pieces. Place them in a microwaveable bowl.

Heat in the microwave at 50% power for 1 to 1 ½ minutes, stirring well every 30 seconds, until completely melted and smooth. Be very careful not to overheat white chocolate, as it scorches easily.

Set the melted white chocolate aside to cool for about 10 minutes.

3. Combine Dry Cake Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

4. Cream Butter and Sugar:

With an electric mixer (stand mixer with paddle attachment preferred), beat the softened butter at medium speed for 30 seconds until creamy.

Slowly add the granulated sugar and beat on medium-high speed until the mixture is well combined, pale, and fluffy (about 3-4 minutes).

5. Add Eggs and Vanilla:

Reduce speed to low. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl.

Add the vanilla extract and mix it in.

6. Alternate Flour and Milk:

With the mixer still on low speed, alternately add the flour mixture and the milk to the butter/egg mixture. Start and end with the flour mixture (add ⅓ flour mix, then ½ milk, then ⅓ flour mix, then remaining ½ milk, then remaining ⅓ flour mix).

Mix only until just combined after each addition. Do not overmix.

7. Stir in Cooled White Chocolate:

Gently stir the cooled melted white chocolate into the finished batter until just incorporated.

8. Bake the Cake Layers:

Pour the batter into the prepared cake pans, dividing it evenly.

Bake at 350°F (175°C) – approximately 20 minutes for three 8-inch layers OR 30 minutes for two 9-inch layers. Bake until a toothpick inserted into the center comes out clean. Do not overbake.

9. Cool the Cakes:

Cool the cakes in their pans on wire racks for 10 minutes.

Then, carefully invert the cakes onto the wire racks, remove the parchment paper, and let them cool completely before frosting.

10. Make the White Chocolate Buttercream – Ganache Base:

While cakes cool, start the frosting. Break or chop the 1 (4 oz.) white chocolate baking bar into small pieces.

Combine the chocolate pieces and ⅓ cup heavy cream in a small microwaveable bowl.

Heat in the microwave at 50% power for 1 to 1 ½ minutes, stirring every 30 seconds, until melted and smooth.

Let this white chocolate ganache mixture cool completely to room temperature (approximately 30 minutes or longer). It must be cool before adding to the butter.

11. Make the Buttercream Base:

In the clean bowl of your stand mixer (or large bowl with hand mixer), beat the softened butter with the paddle attachment at medium speed until creamy, about 1 minute.

Gradually add the sifted confectioners’ sugar and the ¼ cup cream (or milk), beating at low speed until blended after each addition. If the mixture becomes too thick during this process, add a little of the COOLED white chocolate ganache mixture (from step 10) and continue beating.

12. Finish the Buttercream:

Once all sugar/cream is mostly incorporated, add the salt, the cooled white chocolate ganache mixture, and the vanilla extract. Beat at low speed until combined.

Increase the speed to medium and beat until the frosting is light and fluffy, about 3 minutes. Scrape the bowl as needed.

13. Assemble the Cake:

Level the cooled cake layers if necessary using a serrated knife.

Place one cake layer on a cake stand or serving platter. Spread approximately 1 cup of the white chocolate buttercream evenly over the top.

Place the second layer on top and spread with another 1 cup of frosting. If using three layers, repeat with the third layer.

Frost the top and sides of the cake smoothly with the remaining buttercream.

14. Decorate and Serve:

Decorate as desired – perhaps with white chocolate curls, sprinkles, or fresh berries.

Chill briefly if desired, but serve at room temperature for the best texture. Enjoy!