Ultimate White Chocolate Cake

Why You’ll Love This Recipe

This cake is everything a white chocolate lover dreams of—moist, fluffy cake layers infused with melted white chocolate, and topped with a silky white chocolate buttercream or ganache. It’s beautifully light in color, delicately sweet, and has a melt-in-your-mouth texture. Whether you serve it plain, with fruit, or adorned with extra curls of white chocolate, this cake delivers both beauty and flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk or buttermilk
• White chocolate (melted and cooled slightly)
• Optional: sour cream or Greek yogurt (for added moisture)
• Optional: white chocolate chips or curls (for garnish)

For frosting (choose one):

• White chocolate buttercream: white chocolate, butter, powdered sugar, heavy cream
• White chocolate ganache: white chocolate and heavy cream

Directions

1. Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans with parchment paper.
2. Melt white chocolate: Gently melt white chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly.
3. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
4. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
5. Combine: Mix in the melted white chocolate, followed by the dry ingredients, alternating with milk. Stir just until combined.
6. Bake: Divide the batter evenly between the pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before frosting.
8. Make the frosting:
   • For buttercream: Beat butter and melted white chocolate, then gradually add powdered sugar and cream until light and fluffy.
   • For ganache: Heat cream, pour over chopped white chocolate, let sit, and stir until smooth. Cool slightly before spreading.
9. Assemble: Layer the cakes with frosting in between, then frost the top and sides. Decorate with white chocolate curls or fruit if desired.

Servings and timing

This recipe serves 12 to 14 people.
Prep time: 25 minutes
Cook time: 30 minutes
Cooling and frosting time: 1.5 hours
Total time: About 2.5 hours

Variations

• Berry white chocolate cake: Add a layer of fresh raspberries or strawberries between cake layers.
• Almond twist: Add almond extract to the batter and frosting for a nutty flavor.
• Coconut version: Mix shredded coconut into the batter and use coconut cream in the frosting.
• Lemon white chocolate cake: Add lemon zest and a little juice for a fresh citrus contrast.
• Gluten-free: Use a gluten-free 1:1 flour substitute for a celiac-friendly version.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days.
Let the cake sit at room temperature for 30–45 minutes before serving for the best texture.

To freeze, wrap the unfrosted layers or frosted cake slices tightly in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the fridge.

Microwave individual slices for 10–15 seconds to slightly warm and soften the frosting.

FAQs

What’s the best white chocolate to use?

Use high-quality real white chocolate made with cocoa butter—not candy melts or white baking chips.

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance and frost the next day. Store wrapped at room temperature or refrigerated.

Why is my white chocolate seizing?

White chocolate can seize if it overheats or comes into contact with water. Melt it gently and stir constantly.

Can I use white chocolate chips?

Only if they’re made with real cocoa butter. Many white chips are imitation and won’t melt properly.

Is this cake overly sweet?

No, the richness of the white chocolate is balanced by the buttery cake base and optional tang from sour cream or yogurt.

Can I color the frosting?

Yes, use gel-based food coloring to tint the white chocolate buttercream without thinning it out.

How do I keep the cake moist?

Don’t overbake, and consider adding sour cream or Greek yogurt for added moisture in the batter.

Can I use a bundt pan?

Yes, but grease it thoroughly and bake for 45–55 minutes. Check for doneness with a toothpick.

Can I make cupcakes from this batter?

Absolutely. Bake cupcakes at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean.

What fruits pair well with this cake?

Fresh berries—especially raspberries, strawberries, or blueberries—complement white chocolate beautifully.

Conclusion

Ultimate White Chocolate Cake is a luxurious dessert that’s soft, elegant, and packed with delicate sweetness. Whether for a wedding, special celebration, or simply to impress your guests, this cake is guaranteed to stand out. With its rich texture and endless pairing possibilities, it’s a dessert you’ll want to make again and again.

Ultimate White Chocolate Cake

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Ultimate White Chocolate Cake is a rich, tender, and luxurious dessert made with melted white chocolate and topped with a creamy frosting. Perfect for special occasions, it’s a beautiful and indulgent treat for white chocolate lovers.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 to 14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (softened)
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk or buttermilk
• 6 oz white chocolate (melted and cooled slightly)
• Optional: 1/2 cup sour cream or Greek yogurt
• Optional: white chocolate chips or curls for garnish

For frosting (choose one):

• White chocolate buttercream: 1 cup butter, 6 oz white chocolate (melted), 3–4 cups powdered sugar, 2–4 tbsp heavy cream
• White chocolate ganache: 8 oz white chocolate, 1/2 cup heavy cream

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans with parchment paper.
2. Melt white chocolate gently in a double boiler or microwave, stirring until smooth. Let cool slightly.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
5. Mix in the melted white chocolate, then alternate adding the dry ingredients and milk. Stir just until combined. Add sour cream or yogurt if using.
6. Divide the batter evenly into the prepared pans. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
7. Cool completely before removing from pans and frosting.
8. For buttercream: Beat butter and melted white chocolate. Gradually add powdered sugar and cream until light and fluffy.
9. For ganache: Heat cream, pour over chopped white chocolate, let sit, then stir until smooth. Cool before spreading.
10. Assemble the cake with layers of frosting in between, then frost the top and sides. Decorate as desired.

Notes

• Use real white chocolate made with cocoa butter for best results.
• Do not overheat white chocolate—melt it gently to avoid seizing.
• Adding sour cream or yogurt helps maintain a moist texture.
• For added elegance, top with white chocolate curls or fresh berries.
• Bring the cake to room temperature before serving for the best flavor and texture.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 36g
• Sodium: 180mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg