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!
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!
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!
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.
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!
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!
Then just easily assemble the cake!
You could add some strawberries on top or keep it simple with white chocolate chips!
And then, for the love of God, eat a slice!
Warning: only make if you like delicious, buttery cake.
Love White Chocolate? Try These Other Recipes:
- White Chocolate Macadamia Nut Cookies
- White Chocolate Maple Blondies
- White Chocolate Butter Bars
- The Best White Chocolate Chunk Cookies
White Chocolate Cake
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Prep Time: 20 minutes -
Cook Time: 30 minutes
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Total Time: 50 minutes
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Yield: serves 10 1x
Prep Time:
Yield:
Print Recipe
PinDescription:
This is a stunner of a cake! It’s dense, but oh so moist. The white chocolate pairs beautifully with the strawberry jam!
Ingredients:
Cake
- 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
Frosting
- 1 cup butter, room temperature
- 2 cups powdered sugar
- 12 ounces white chocolate, chopped
- To fill: 1 cup strawberry jam
Instructions
Cake
- 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.
- In small saucepan over medium-low heat, melt together the white chocolate and hot water, stirring until smooth. Set pan aside to cool slightly.
- 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.
- 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.
- Pour the batter equally into the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cakes in the pan for 5 minutes, and then invert onto a wire rack to cool completely.
Frosting
- 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.
- 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.
Assemble
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.
Notes:
recipe adapted from allrecipes.
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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I’ve never baked with white chocolate and was wondering if you could recommend a good brand to use?
I always find that Ghirardelli and Callebaut are good!
Hi I was wondering if this cake would go with the white choc frosting covering the sides and too and then a salted caramel topping dripping over the top and down the edges?
★★★★★
Yes! That sounds amazing!
Wanted to try a mirro glaze and thought this cake would be the perfect flavor. The cake is SO good. It’s tender and moist – the absolute best constancy of a cake. I will be using this cake recipe for any future white cakes I make. The white chocolate isn’t overpowering. Another great recipe! I love that I can trust recipes from this site to turn out great the first time I try.
★★★★★
When the a cup of flour how many grams would that be
I have this chart that will help 🙂 https://cookiesandcups.com/cups-grams-conversion-chart/
Hi what size pan should I use to bake this cake?
Hi! I just wanted to ask if I can mix manually, in case I don’t have a mixer. Thank youu
Yes or a hand mixer will work!
Do you think this could be made in a Bundt pan? If so, what would the cooking time be? Thanks!
Yes, sure! I would say 60-70 minutes, BUT with that said, I would check it at 45 minutes and see the progress!
Thanks so much. I really like the ease of Bundt cakes.
look so very beautiful Thank you very much for sharing this one
Can I make this in a 3, 7inch cake pan?
thank you!
Sure!
Can this recipe be used for cupcakes? If so, could you please tell me what changes are needed?
Yes! The only change you would make is the bake time, to which I would start with 17-20 minutes and check them.
Can you substitute white chocolate chips for the baking chocolate?
I find that the baking chocolate melts much better than chips 🙂
Also what is powdered sugar, is it the same as icing sugar?
Yep! Confectioner’s sugar is another name as well!
I live in the UK…what is all purpose flour?
Self-raising 🙂
Sorry i mean plain flour
good recipe, tasty too but it was not the white chocolate flavour I was looking for. but I will be keeping this recipe. but be warned when measuring by cup, go by weights, please shelly give your recipes in weights, for more success in baking. thank you.
★★★★★
response for Ana M, when you stack cakes the cake on top sits on dowels inserted into the cake below, that way the bottom cake is not really supporting the top cake its the dowels that do the supporting. you must use a cake board under the cakes that are the same size as the cake. hope this helps.
Can this recipe be used for a tiered/stacked cake? Or will it be too moist to hold up against the weight of another cake on top?
It would work perfectly!