Sour Cream Pound Cake With White Chocolate Filling, Whipped Cream Frosting and Blackberry, Mint Compote.
Whew that was a mouthful!
This cake was made in honor of Zane turning Four. He is four and I can’t believe it. He is my truest blessing and treasure that God could give me. Everyday I can’t believe he was given to me. He is certainly a little man. He was grown up the first moments he was born. He didn’t enjoy being a baby very much and grew up faster then Jonathan and I were ready for. I am sure you guessed the reason we got pregnant so quickly when Zane was still only 9 months old. We wanted a baby!
Anyways, I am one proud Mama! I uploaded some pictures of our fun celebrating him turning four. Grandpa and Grammy threw him a Campout Birthday! He got is first and very own red sleeping bag, a lantern, mini flashlight. He even got to campout in the camper 🙂 Me, Zane and Ezra had a blast sleeping in the camper. Jonathan was sadly not able to come with us to Colorado.
The camp fire was just beautiful and the weather was perfect for an evening of roasting hotdogs. Sipping Cowboy Coffee, eating decadent birthday cake. And watching the little guys have a blast with new toys and equipment. We definitely made some happy memories.
Did you notice the “Y” is missing in Happy?
You might have to ask my second child where it is Lol!
This Happy Birthday banner was sent to me by my dear friend Daisy over at Graceful Becoming
Thank you Daisy!
Sour Cream Pound Cake With White Chocolate Filling
2 Cups Sugar
8-10 oz Sour Cream
3 Sticks Butter
3 Cups Flour
1 Teaspoon Salt
11/2 Teaspoons Vanilla
Cream Sugar, Butter, + Sour Cream together. Add salt, flour alternating with eggs- beat well after each egg.
Bake in sheet cake 13/18inch
Bake at 325 for 11 minutes, pull out and rotate and bake for another 11 minutes.
Check with tooth pick come out clean. Let cool, then place pan upside down on parchment paper. Cake should come right out. Cut cake into 3 3rds to make rectangle shape. Next pour the white chocolate on the first layer. Place 2nd cake layer on top and then pour white chocolate on top of 2nd layer. Place 3rd layer on top and start to frost cake with Whipped Cream. Pour warm blackberry compote over cake top of cake. Garnish with Blackberries and Mint leaves.
White Chocolate Cream Filling
3.5 oz White Chocolate
1 Cup Whipping Cream
Chop up your white chocolate into small bits
Pour whipping cream into a small sauce pan and heat on medium heat, bring to a boil, move off of burner and pour into a bowl with crushed chocolate. Let sit for a few minutes and then stir until chocolate is completely combined.
Whipped Cream Frosting
2 Cups Whipping Cream
4 Tablespoons Sugar.
1 Teaspoon Vanilla
Place 2 cups whipping cream in a stand mixer and beat until cream comes together, don’t over beat, * I over mixed my cream and it become too thick, clotted looking.
Add sugar slowly, beating while you add your sugar then add your vanilla.
Spread over cake.
Blackberry Mint Compote
8 oz Blackberries separated
2 Tablespoons Sugar
4 leaves of fresh picked mint leaves
On medium -low heat, place Blackberries, sugar and mint leaves in a sauce pan and bring to a boil. Stirring occasionally let Blackberries cooke down for about 5 minutes. Until they are really soft and smooth. When soft enough, start to press the blackberries with a large spoon until they are juice. Place a sieve over a bowl and strain.
Pour over Whip Cream Cream and garnish with 3 blackberries and mint leaves in center.