clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of a slice being cut and lifted from a flourless white chocolate cake.

Flourless White Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Shelly
  • Prep Time: 30 minutes
  • Chilling Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: American


This Flourless White Chocolate Cake is moist, tender, and every bite melts in your mouth. It’s just as irresistible as any chocolate version and naturally gluten-free!


  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 4 eggs at room temperature, lightly whisked
  • 8 ounces white chocolate, chopped
  • Optional garnish – whipped cream/berries


  1. Preheat the oven to 325°F. Coat a 9-inch springform pan with nonstick spray. Wrap aluminum foil tightly around the bottom of the pan. You will be placing the pan in a water bath in the oven, so the foil is to prevent water from leaking into the pan.
  2. In the bowl of your stand mixer fitted with the whisk attachment mix together the cream cheese, butter, sugar, salt, and vanilla extract. Mix on medium-high speed for 2 minutes until combined. Add in the eggs and mix for an additional 2 minutes. Set aside.
  3. Place the white chocolate in a medium heat-safe bowl. Add 1 – 2 cups of water into a small saucepan (so it’s about 2- inches deep in the pan.) Place the bowl on top of the saucepan and bring the water to a simmer, creating a double boiler. Stirring frequently until the white chocolate is melted and smooth. Remove the bowl from the heat.
  4. Turn the mixer to low speed and slowly drizzle in the melted white chocolate. Increase the mixer speed to high and continue to mix for 5 minutes. The mixture will get fluffy.
  5. Spread the batter into the prepared pan evenly. Place the springform pan into a large roasting pan. Fill the pan up about 1 -inch with very hot water. Place the roasting pan into the oven and bake for 45 – 50 minutes until the top is golden (*see note) and the center is almost set. (It should jiggle slightly, but not be loose). Turn the oven off and prop open the oven door. Allow the cake to remain in the oven for 1 hour.
  6. Remove the cake from the oven, remove it from the water bath, and remove the foil. Allow the cake to cool completely to room temperature and then cover the pan and refrigerate until completely chilled, at least 3 hours (overnight is best).
  7. When ready to serve, run a butter knife around the edge of the pan to loosen the cake from the sides.
  8. Garnish with whipped cream and/or berries if desired.


  • If you notice the top browning too quickly, lightly tent a piece of aluminum foil on top, careful to not allow it to touch the top of the cake.
  • Store airtight in the refrigerator for up to 3 days.
Scroll to Top