This large moist cake is light, soft, and incredibly delicious! It's covered in a white chocolate ganache.
1 1/2 cups whole milk, hot
1 bar (8 oz) white chocolate, chopped
2 sticks (1 cup) unsalted butter, room temperature
3 cups sugar
1 1/2 packages (12 oz) cream cheese, room temperature
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla extract
6 eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Melt white chocolate in 1 1/2 cups milk and let cool slightly. In the bowl of a stand mixer, beat butter and sugar on medium speed until pale, light and fluffy (about 6 minutes). Add cream cheese, baking powder, salt, extract, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Add 2 cups of flour, beating until incorporated. With the mixer on low, slowly drizzle in half the milk mixture. Beat in the remaining flour, followed by the rest of the milk mixture. Scrape the bottom and sides of the bowl, then beat for another 10 seconds on medium speed. Pour batter into prepared tube pan and gently shake to help settle the batter. Place on middle rack of oven. Place a baking sheet on the rack below to catch any drips. Bake 1 hour 45 minutes or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
White Chocolate Ganache
3 cups (18 oz) white chocolate chips, chopped bars, or chunks
2/3 cup heavy cream
White chocolate bar, for decoration
Add white chocolate and cream to a microwave safe bowl. Heat for 1 minute, then stir, then continue heating in 30 second increments, stirring in between until melted and smooth. Let cool until it runs off a spoon slowly. Set cake over a lined baking sheet to catch drips, then pour over cooled cake. Microwave the white chocolate bar for 10 seconds to soften it. Shave with a vegetable peeler to make shavings and curls.
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