Amazing White Chocolate Cake

White Chocolate Cake is my new favorite white cake! The cake is soft, with a tender crumb and a buttery, white chocolate flavor. The frosting is out of control delicious, and there’s an extra layer of strawberry preserves sandwiched in between that compliments the white chocolate perfectly!

Make sure to try my White Chocolate Macadamia Nut Cookies too!!

DELICIOUS White Chocolate Cake

White Chocolate Cake Is Rich, Buttery, And Might Be Your New Favorite!

So cake. Are there ever too many cake recipes? The correct answer is no ma’am.

And today we are going WHITE CHOCOLATE. Now, from what I hear, people either love or hate white chocolate. I am firmly planted in the love category. White chocolate always and forever.

But I will say, that adding white chocolate to cake can be tricky business. I’ve tried it before and the cake always ends up super dense…which isn’t necessarily a bad thing, but I was looking for a lighter texture. So when I came across the method that I ended up using in this recipe it changed everything!

DELICIOUS White Chocolate Cake

Let’s Talk About HOW You Make White Chocolate Cake!

The process is actually pretty easy, but there are a few steps that you don’t want to skip to ensure success!

How To Melt The White Chocolate

See, what you do is melt white chocolate together with some water, which thins out the white chocolate. I was nervous about doing this the first time, but it works!

DELICIOUS White Chocolate Cake

WHY Would You Melt Chocolate With Water?

You might think this could ruin the chocolate. That’s what I thought at first too! I mean I’ve melted chocolate before and a drop or two of water has gotten into it and seized it up!

BUT when you melt the water WITH the chocolate it changes the consistency slightly by thinning it out. This is so genius because you still have the buttery white chocolate flavor, but it mixes into the batter making it thinner but not adding more fat…which would create a heavier, denser cake.

DELICIOUS White Chocolate Cake

The cake bakes up so perfectly. I feel like the buttery white chocolate really makes this cake something special. It adds a little densness, but it’s still fluffy and light at the same time!

Don’t Forget Filling!

But why stop there? I mean when in doubt more is more. So, let’s add some gorgeous strawberry preserves…

The strawberry paired with the cake adds a gorgeous sweetness and compliments the white chocolate perfectly!

DELICIOUS White Chocolate Cake

White Chocolate Frosting!

Then, of course, the glorious white chocolate frosting. It’s really easily, and includes melted white chocolate right in the frosting. The frosting is what really brings the white chocolate flavor…so if white chocolate isn’t your most favorite (argh) make the cake and slather it with whatever frosting you would like. Maybe Creamy Chocolate Frosting, or even Perfect Party Frosting!

DELICIOUS White Chocolate Cake

Then just easily assemble the cake!

DELICIOUS White Chocolate Cake

You could add some strawberries on top or keep it simple with white chocolate chips!

DELICIOUS White Chocolate Cake

And then, for the love of God, eat a slice!

DELICIOUS White Chocolate Cake

Warning: only make if you like delicious, buttery cake.

Love White Chocolate? Try These Other Recipes:


White Chocolate Cake

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 30 minutes
  • Total Time Total Time: 50 minutes
  • Yield Yield: serves 10 1x


This is a stunner of a cake! It’s dense, but oh so moist. The white chocolate pairs beautifully with the strawberry jam!




  • 6 ounces white chocolate, chopped
  • 1/2 cup hot water
  • 1 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 1/2 cups all purpose flour
  • 1 cup buttermilk


  • 1 cup butter, room temperature
  • 2 cups powdered sugar
  • 12 ounces white chocolate, chopped
  1. To fill: 1 cup strawberry jam



  1. Preheat the oven to 350°F. Coat 2, 8- inch round pans with nonstick spray. Cut parchment paper into rounds that fit in the bottom of the pans, and place into spray pans. Coat again with nonstick spray. Set aside.
  2. In small saucepan over medium-low heat, melt together the white chocolate and hot water, stirring until smooth. Set pan aside to cool slightly.
  3. In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, vanilla, salt, baking soda, and baking powder. Mix until combined, scraping the sides of the bowl as necessary.
  4. Turn mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. Mix in the melted white chocolate, mixing until smooth.
  5. Pour the batter equally into the prepared pans.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Cool the cakes in the pan for 5 minutes, and then invert onto a wire rack to cool completely.


  1. Place the chopped white chocolate into a microwave-safe bowl. Melt the white chocolate in the microwave on full power in 30 second increments, stirring after each until the white chocolate is melted and smooth. Set aside to cool to room temperature.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar until smooth and creamy. Add in the cooled white chocolate and continue mixing for 2 minutes until creamy.


Place one of the cakes onto a cake platter. Spread the 1 cup of strawberry jam on top of the cake. Top with approximately 1 1/2 cups of frosting. Place the remaining cake on top and coat the cake with the remaining frosting.


recipe adapted from allrecipes.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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November 29, 2021 3:19 pm

Hi should the butter be salted or unsalted please?

October 3, 2021 5:09 pm

Cake was delicious but I followed the frosting recipe exactly and it was too thin. Would not stay on cake kept sliding off. Any ideas what happened? Too much butter or too little sugar?

September 9, 2021 9:16 am

Can this cake be used for a two tier cake? And instead of two layers make it three?
Of course I will have to duplicate the recipe.

Susan Mowbray
July 20, 2021 10:50 am

Will this work for three 6″ pans? thank you!

The Cake Fairy
June 4, 2021 3:36 pm

This recipe is the only one I found where you can actually taste the white chocolate in the both the cake and the icing. I tried this out for a wedding and it was an absolute hit! Every occasion the couple has, they ask me to make this cake for them. I’ve made it for others as well and its always a hit. Its soooo good!

June 2, 2021 11:32 am

Can You please tell me how much butter and how much flour is to be added in this recipe in grams instead of cup measurement?
I can’t wait to try this one! 🙂
Your response would be much, much appreciated!

Craig Dalley
April 30, 2021 2:37 pm

Made this during the week for my boyfriends birthday and it was a hit! Super moist, super tasty and very easy to make. I will say that if you like your icing a little less sweet, cut down the amount of chocolate you add but if not…keep it as is and you’ll be fine.
I’m definitely going to make this again and switch up the jam in the middle. Great recipe!!!

April 5, 2021 7:33 am

could you make this a recipe for a four sandwich 6 inch cake?

Joanna Nel
February 23, 2021 2:33 am

If I want to make a 7 in square cake- should I pour all the mixture into the one tin I have- or bake half at a time in the square tin? Thank you!

Dhrishta Williamson
February 5, 2021 5:04 am

Made this cake for my daughter’s birthday and it was absolutely delicious. I sandwiched it with passion fruit curd and the combination was excellent…thank you!

January 23, 2021 7:03 pm

I made this cake for my boyfriend’s birthday but covered it in fondant and it worked perfectly, not to mention it was absolutely delicious! My boyfriend’s family were delighted with it, they said the flavors were perfectly balanced and it made me look good as a girlfriend 😛 totally recommend!

January 7, 2021 2:37 pm

Hi. Can I make the cakes and then freeze them?

December 21, 2020 10:17 pm

What can I substitute for buttermilk (not available where i live)?

October 14, 2020 9:38 am

Hi! Thanks you for this recipe, I’m thinking to use it for a white chocolate- poke cake. Do you think is going to work fine for it? Thanks!

April 5, 2021 7:35 am
Reply to  Francisca

white chocolate and lemon juice and let it thicken

August 8, 2020 8:21 pm

I’ve never baked with white chocolate and was wondering if you could recommend a good brand to use?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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