This 6-inch white chocolate soccer cake is the perfect cake for any soccer fan. Four layers of white chocolate cake, with a rich chocolate buttercream in between each layer. Then a light crumb coat of vanilla buttercream.
Preheat the oven to 350F degrees. Grease and line two 6-inch cake pans and set aside.
In the bowl of your stand mixer, cream together the butter and sugar on high for 5 minutes until nice and fluffy. Scrape down the sides as needed. While the butter is creaming, go ahead and melt the white chocolate and set it aside.
Add the egg whites, one at a time to the butter mixture. Whip for 1 minute in between each addition. Scrape down the sides. Stir in the white chocolate mixture and the vanilla and mix. Sift together your dry ingredients in a medium-sized bowl and set aside. Combine the Greek yogurt and buttermilk and set aside.
Starting with the flour mixture, add 1/3 of it to wet ingredients. Pour 1/2 the milk ingredients. Mix. Alternate between the two ending with the flour. Be sure not OVERMIX as this will cause a tough batter. Using your spatula, ensure that the ingredients at the bottom of the bowl are well combined.
Evenly divide the batter between the two pans and place them in the oven. Cook for about 30 - 40 minutes or until cooked. You can take a look at the progress of your cake AFTER the 20-minute mark. You may need to continue baking in 5-minute time increments until the cake is cooked. Once it is cooked, let cakes cool in their pan and then flip them onto a cooling rack to cool completely. Frost and assemble your cake as desired!
Combine all the ingredients except the cocoa powder together. Whip on high for 7-10 minutes until the buttercream is nice and fluffy. Spoon about 1/2 the mixture into a small bowl and mix in the cocoa powder. You will use this to add between the layers of each cake.
Set aside a small amount of vanilla buttercream to tint green for the border. Use the rest of the buttercream for your crumb coat of the cake.
* Use the leftover egg yolks to make some ice cream!
** If you decide to make the chocolate buttercream, you may need to double the recipe to have enough buttercream for the whole cake. I usually double my recipe and freeze any of the leftovers. Better safe than sorry :) To tint my buttercream green, I used Wilton gel food colouring and used a mix of vibrant green and a tiny amount of brown!