White Chocolate Cake Recipes

WHITE CHOCOLATE CAKE

Steps:

• Heat milk and chocolate until melted and combined, cool to room temperature.*
• Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
• Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
• Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
• Add melted, cooled white chocolate and whip until smooth.
• Place chopped chocolate and cream in a microwave safe bowl. Microwave in 5-10 second increments, stirring in between, until smooth and combined. Add a few drops of bright white color gel to get the desired color. Set aside to thicken and cool completely.
• Place one layer of cake on a cake stand or serving plate. Top with 1 cup of buttercream and spread evenly. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
• Frost and smooth the sides with the remaining frosting. Use a scalloped cake comb to create the textured effect on the sides. Smooth the top. Chill for 30mins until frosting is cold and firm.
• Using a small spoon, place dollops of ganache around the top edges of the chilled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Chill to set ganache (5 mins).
• Pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Lindt White Chocolate Truffle if desired. Sprinkle chocolate shavings along the bottom and to fill in the top.

WHITE CHOCOLATE CAKE

Steps:

• 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.
• 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.

WHITE CHOCOLATE CAKE

Steps:

• Place the white chocolate (broken into pieces) and hot water in a microwave-safe bowl.
• Melt the white chocolate in 20 second intervals, stirring between each time, until the chocolate is melted. Set aside.
• Separate the eggs, placing the egg yolks in a small bowl to set aside for later and place the egg whites in a mixing bowl. Beat the egg whites until they are frothy and hold stiff peaks. Set the frothed egg whites in the refrigerator for later.
• Preheat the oven to 325 degrees Fahrenheit.
• In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
• Add in the egg yolks and vanilla. Mix well.
• Add in the melted white chocolate and mix well.
• In a small bowl, combine the flour, salt and baking soda.
• Add the flour mixture to the butter/sugar alternately with the buttermilk, beating and scraping the sides of the bowl as needed between each addition.
• Carefully fold in the egg whites and mix just until the egg whites are fully mixed in.
• Grease with shortening and flour two 9" cake pans.
• Divide the cake batter evenly between the two prepared pans.
• Bake at 325 degrees Fahrenheit for about 25-28 minutes or until the center of the cake bounces back when you touch it.
• Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
• **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
• Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
• Add the powdered sugar and vanilla.
• Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.
• Place one cooled cake layer on a cake plate.
• Frost the top of the cake layer with frosting.
• Place the second cake on top.
• Frost the outside of the cake, both the top and the sides, with the rest of the frosting, smoothing it was you go.
• Decorate the top with additional shaved white chocolate or fresh fruit if desired.
• This cake can be stored at room temperature for 24 hours, then refrigerate any leftovers.

WHITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
• In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
• In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
• Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
• To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
• In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

WHITE CHOCOLATE FLUFFY CAKE

Steps:

• Place egg whites in a bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper well., Preheat oven to 350°. Place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. In another bowl, whisk flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer to prepared pans., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; carefully remove paper. Cool completely., For frosting, place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool to room temperature, stirring occasionally., In a large bowl, beat butter, vanilla and salt until creamy. Beat in confectioners' sugar alternately with chocolate mixture until smooth. Spread frosting between layers and over top and sides of cake. If desired top cake with flaked coconut.

WHITE CHOCOLATE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm tin, then line with baking parchment. Beat the butter, flour, sugar, baking powder, eggs, yogurt, milk and vanilla until lump-free. Stir in the chopped chocolate. Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. Cool in the tin.
• Melt the rest of the chocolate. Stir icing sugar into soft cheese, then the chocolate until smooth. Chill, spread over the cake, then cut into squares and decorate.

WHITE CHOCOLATE CAKE

Steps:

• Melt chocolate over hot, not boiling water.
• Cool slightly and add vanilla.
• Cream butter and 1 cup sugar until light and fluffy.
• Add chocolate.
• Add egg yolks, one at a time, mixing after each addition.
• Sift dry ingredients together and add alternately with buttermilk.
• Stir in pecans and coconut (optional).
• Mix only enough to blend.
• Whip egg whites and second cup of sugar to a soft peak.
• Gently fold whipped egg whites into chocolate mixture.
• Pour into a 9x13 pan or 2 8" round pans.
• Bake at 350~ for 40-45 minutes or until done.
• White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
• Blend in milk, cook over medium heat, stirring constantly until thick.
• Cool completely.
• In large mixing bowl cream butter, sugar and vanilla.
• Beat until light and fluffy.
• Gradually add completely cooled chocolate mixture.
• Beat until well blend.
• Do not over-mix or it will become soupy.
• Spread between layers, on top and on sides of cake.
• Sprinkle cake with coconut or with anything else that you like.

BEST WHITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
• Sift flour, baking powder, and salt together into a medium bowl.
• Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
• Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
• Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
• Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
• Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.

WHITE CHOCOLATE POUND CAKE

Steps:

• Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.