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Its a Girl Baby Shower Cake Recipe! White Chocolate Cake coated in a delicate pink white chocolate swiss meringue buttercream. Pink cake, frosting, buttercream, baby shower, cake. | thesugarcoatedcottage.com

It's A Girl! Baby Shower Cake and Virtual Baby Shower

Stacey - The Sugar Coated Cottage
White Chocolate Baby Shower Cake. White chocolate cake covered in rich delicious white chocolate swiss meringue buttercream colored in a delicate shade of pink.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Cake
Servings 1 - 7" cake


  • CAKE:
  • 6 oz. white chocolate melted
  • 4 large egg whites room temp
  • 1 cup milk room temp
  • 2 tsp vanilla
  • 3 cups cake flour
  • 1 cup + 3 Tbsp sugar
  • 1 Tbsp + 1.5 tsp baking powder
  • 1/2 tsp salt
  • 9 Tbsp butter room temp
  • 20 ounces white chocolate melted and cooled
  • 1 + 1/2 cup egg whites 10-12 large egg whites
  • 2 cups sugar
  • 4 1/2 sticks butter 2 1/4 cups
  • 2 tsp vanilla extract
  • Pink food coloring I used Wilton “Pink”
  • Hot pink sixlets


  • CAKE:
  • Preheat oven to 300 degrees F (this is not a typo, I bake at low heat so each layer bakes flat on top.)
  • Grease 4- 7inch cake pans, line bottom with parchment, grease parchment and flour pans.
  • In medium bowl combine the egg whites, 1/4 cup milk and vanilla.
  • In large bowl of mixer add the dry ingredients (flour, sugar, baking powder, salt).
  • Mix the dry ingredients for 30 seconds to combine.
  • Add the butter and the remaining 3/4 cups milk, mixing on low until ingredients are moistened.
  • With mixer on medium speed beat for 1.5 minutes to form the cake batters structure.
  • Scrape down the sides.
  • Slowly add the egg mixture in 3 batches, mix 20 seconds after each addition.
  • Scrape down the sides with spatula.
  • With mixer on medium slowly add the melted chocolate and mix until well combined.
  • Pour batter into cake pans evenly.
  • Bake 35-40 minutes (rotating cake pans half way through baking) or until light golden brown and toothpick inserted comes out clean.
  • Let cool completely.
  • In large sauce pan add the egg whites and sugar.
  • On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  • Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
  • Switch to paddle attachment.
  • On low speed add the butter one piece at a time. Mix until well combined.
  • With mixer on med/high speed slowly add in the melted white chocolate. Continue mixing until well combined, smooth and creamy.
  • Add in the food coloring (as much needed to reach desired shade) and mix until completely combined.
  • Put a small dollop of frosting on cake board/cake plate so the cake sticks.
  • Put on the first layer, pipe buttercream on top. Smooth with offset spatula.
  • Repeat with next two cake layers.
  • Place last layer of cake on top.
  • Crumb coat entire cake, refrigerate.
  • Apply and smooth out final coat of buttercream on top and sides. Pipe on bottom border.
  • Then pipe on decorative top. (All piping for this cake was done with wilton tip #32)*
  • Decorate with sixlets.
  • Refrigerate.


I used a basic shell piping technique on the top and bottom. For the top I started with the shell border on the outer edge moving right to left, the second row was left to right. I alternated right to left and left to right until I got to the center of the cake.
Tried this recipe?Let us know how it was!