Gravity cake with white chocolate buttercream

Based on 7 ratings
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Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Medium 👍
60
min.
Preparation
35
min.
Baking
120
min.
Resting

Ingredients

Servings:-20+
200 g white chocolate
400 g flour
10 g baking powder
¼ tsp salt
350 ml buttermilk
egg whites
2 tbsp vegetable oil
640 g unsalted butter
600 g sugar
1 tsp vanilla extract
lemons
100 ml heavy cream
50 g confectioner’s sugar
50 g red currant jam
nonstick cooking spray (for greasing)
white chocolate (melted, for garnish)
sprinkle (for garnish)
Metric
Imperial

Utensils

  • oven
  • 2 springform pans
  • parchment paper
  • 2 bowls
  • liquid measuring cup
  • whisk
  • stand mixer with paddle
  • 2 rubber spatulas
  • fine grater
  • cutting board
  • knife
  • citrus press
  • saucepan
  • stand mixer with whisk
  • piping bag
  • decorating tip
  • serrated knife
  • offset spatula
  • gravity cake stand
  • pastry brush
  • bottle
  • Step 1/5

    Preheat oven to 175°C/350°F. Grease springform pans and line bottoms with parchment paper.  Mix flour, baking powder, and salt in a bowl and set aside. Whisk buttermilk, egg whites, and vegetable oil in a liquid measuring cup. Add some butter, sugar, and vanilla extract to the bowl of a kitchen machine and mix to combine. Stir in flour mixture and buttermilk mixture alternately until both are gone. Scrape down the sides of the bowl and make sure everything is incorporated. Zest lemons, and squeeze the juice of half of them. Add lemon zest and juice  to the batter, then transfer to prepared cake pans and bake for approx. 30 – 35 min. Let cakes cool in the pans.
    • 400 g flour
    • 10 g baking powder
    • ¼ tsp salt
    • 350 ml buttermilk
    • egg whites
    • 2 tbsp vegetable oil
    • 240 g unsalted butter
    • 600 g sugar
    • 1 tsp vanilla extract
    • lemons
    • nonstick cooking spray (for greasing)
    • oven
    • 2 springform pans
    • parchment paper
    • bowl
    • liquid measuring cup
    • whisk
    • stand mixer with paddle
    • rubber spatula
    • fine grater
    • cutting board
    • knife
    • citrus press

    Preheat oven to 175°C/350°F. Grease springform pans and line bottoms with parchment paper. Mix flour, baking powder, and salt in a bowl and set aside. Whisk buttermilk, egg whites, and vegetable oil in a liquid measuring cup. Add some butter, sugar, and vanilla extract to the bowl of a kitchen machine and mix to combine. Stir in flour mixture and buttermilk mixture alternately until both are gone. Scrape down the sides of the bowl and make sure everything is incorporated. Zest lemons, and squeeze the juice of half of them. Add lemon zest and juice to the batter, then transfer to prepared cake pans and bake for approx. 30 – 35 min. Let cakes cool in the pans.

  • Step 2/5

    To prepare the frosting, add heavy cream to a saucepan and warm over medium-low heat. Chop white chocolate and add to a bowl and pour over the warmed heavy cream. Let sit for approx. 5 min., then stir to combine until chocolate is melted and smooth. Let the mixture cool for approx. 1 hr.
    • 100 ml heavy cream
    • 200 g white chocolate
    • saucepan
    • bowl
    • rubber spatula

    To prepare the frosting, add heavy cream to a saucepan and warm over medium-low heat. Chop white chocolate and add to a bowl and pour over the warmed heavy cream. Let sit for approx. 5 min., then stir to combine until chocolate is melted and smooth. Let the mixture cool for approx. 1 hr.

  • Step 3/5

    Add remaining butter and confectioner’s sugar to the bowl of a stand mixer and mix until creamy and light. Add the cooled white chocolate mixture and keep mixing until you get a fluffy buttercream frosting. Transfer the buttercream to a piping bag fitted with a decorating tip.
    • 400 g unsalted butter
    • 50 g confectioner’s sugar
    • stand mixer with whisk
    • piping bag
    • decorating tip

    Add remaining butter and confectioner’s sugar to the bowl of a stand mixer and mix until creamy and light. Add the cooled white chocolate mixture and keep mixing until you get a fluffy buttercream frosting. Transfer the buttercream to a piping bag fitted with a decorating tip.

  • Step 4/5

    Remove cakes from the springform pan and halve horizontally to get 4 equal sized and leveled cakes. Set one third of the buttercream aside. Transfer the first cake to a cake platter and spread some red currant jam on top. Add some buttercream frosting and smooth it out, then add the second cake and repeat the process until all cakes are layered. Use the remaining buttercream to coat the whole cake. Refrigerate for approx. 1 hr.
    • 50 g red currant jam
    • serrated knife
    • offset spatula

    Remove cakes from the springform pan and halve horizontally to get 4 equal sized and leveled cakes. Set one third of the buttercream aside. Transfer the first cake to a cake platter and spread some red currant jam on top. Add some buttercream frosting and smooth it out, then add the second cake and repeat the process until all cakes are layered. Use the remaining buttercream to coat the whole cake. Refrigerate for approx. 1 hr.

  • Step 5/5

    Brush the plastic rod of the cake stand with melted white chocolate and decorate with sprinkles until it’s covered from all sides, then let it dry for a few minutes. Stick the rod into the cooled cake. To finish the gravity cake effect, fit a bottle to the top of the rod. Decorate the remaining cake as desired. Enjoy!
    • white chocolate (melted, for garnish)
    • sprinkle (for garnish)
    • gravity cake stand
    • pastry brush
    • bottle

    Brush the plastic rod of the cake stand with melted white chocolate and decorate with sprinkles until it’s covered from all sides, then let it dry for a few minutes. Stick the rod into the cooled cake. To finish the gravity cake effect, fit a bottle to the top of the rod. Decorate the remaining cake as desired. Enjoy!