White Chocolate Cake with a White Chocolate Buttercream Frosting

Preheat oven to 175ºC (about 350ºF) and prepare a cake tin (I used a rectangle one, slightly larger than 8 x 8 inch).

Melt chocolate and set aside.

Using a mixer or electric whisk, beat sugar, vanilla sugar, and butter until light and fluffy. Add eggs one at a time, followed by melted chocolate.

In a separate bowl, mix dry ingredients together (flour and baking powder). Then, alternating dry ingredients with milk, add to the wet ingredients until batter is nice and smooth.

Bake for around 30–35 minutes until an inserted skewer or toothpick comes out clean. Leave to cool in the pan for around 10 minutes and then turn out on to a wire rack and allow to cool completely before icing.

For the icing, melt the chocolate and set aside to cool. In a bowl, beat butter and icing sugar together and then stir in the white chocolate, mixing until well combined. If the frosting is too thin, add more icing sugar a little at a time; if it is too thick, add a drop of milk until the right spreading consistency is reached. Spread all over the cake and decorate (optional). Enjoy!