Dessert - Moist white chocolate cake recipe

Author: Clarissa Thomas  

—Marilyn Mohr, Toledo, Ohio White chocolate cake with white chocolate buttercream is an easy dessert that satisfies all your white chocolate cravings! This moist white chocolate cake can be left frosted pure white, or you can garnish it with some bright red, fresh raspberries for an extra kick of flavor.

Moist White Chocolate Cake Recipe

This moist white chocolate cake can be left frosted pure white, or you can garnish it with some bright red, fresh raspberries for an extra kick of flavor.
Provided by: Jennine Rye,Mashed Staff
Total time: 47 minutes
Cook time: 37 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

• 2 cups white cooking chocolate, divided
• ¾ cup milk (plus a little extra, if needed, for the buttercream)
• 2 cups butter, divided
• ⅓ cup caster sugar
• ⅓ cup light brown sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 ½ cups self-rising flour
• 1 cup powdered sugar

Nutrition:

• Calories: 683 calories
• Carbohydrate: 60 g carbohydrates
• Cholesterol: 155 mg cholesterol
• Fat: 49 g fat
• Fiber: 3 g fiber
• Protein: 6 g protein
• Saturated Fat: 30 g saturated fat
• Serving Size: 0 g
• Sodium: 263 mg
• Sugar: 43 g
• Trans Fat: 1 g

How to cook:

1. Preheat the oven to 350 F, and butter and line two 8-inch round cake tins.
2. Melt 1 ¼ cups of white chocolate together with the milk in a glass bowl over a pan of boiling water (a bain-marie). Keep mixing until everything is melted and combined, then take the bowl off the heat source, and set it aside to cool.
3. Beat together 1 cup of butter, the caster sugar, and the light brown sugar for 3 to 4 minutes until it is light and fluffy.
4. Add the vanilla extract, and then add the eggs one at a time, making sure they are properly combined. Scrape down the sides of the bowl to make sure everything is incorporated.
5. Add ⅓ of the self-rising flour, and mix until combined. Then add ⅓ of the cooled white chocolate mixture, and combine. Keep alternating between the self-rising flour and the white chocolate until everything is fully incorporated.
6. Divide the cake batter between the two prepared cake tins, and bake for 35 to 45 minutes until a skewer poked into the cake comes out mostly clean.
7. Take the cakes out to cool. After 10 minutes, turn them over, and let them cool completely on a wire rack.
8. While the cakes are cooling, melt the final ¾ cup of white chocolate over a bain-marie until smooth. Take it off the heat, and let it cool for 10 minutes.
9. Meanwhile, add the other 1 cup of butter to a stand mixer, and mix in the icing sugar. Once these are combined, slowly add the cooled white chocolate, and mix until incorporated. If the mixture is a little stiff, add a few drops of milk.
10. Once the cake sponges have cooled, place one on a cake plate, cake stand, or serving platter, and spoon ⅓ of the white chocolate buttercream on to the first sponge cake. Spread the frosting with a spoon or knife.
11. Place the second cake on top, then coat the top and sides of the cake with the rest of the white chocolate buttercream.
12. Leave as it is or decorate with some fresh raspberries for a delicious tang.

Notes: Amazing White Chocolate Cake Recipe, Ingredients ; 6 ounces white chocolate, chopped ; 1/2 cup hot water ; 1 cup butter, room temperature ; 1 1/2 cups granulated sugar ; 3 eggs ·

Tags:

white chocolate cake with white chocolate buttercream moist white chocolate cake recipe chocolate cake with white chocolate buttercream

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White Chocolate Cake

This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.
Provided by: VanDerStad
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 16

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 6 (1 ounce) squares white chocolate, chopped
• ½ cup hot water
• 1 cup butter, softened
• 1 ½ cups white sugar
• 3 eggs
• 1 cup buttermilk
• 6 (1 ounce) squares white chocolate, chopped
• 2 ½ tablespoons all-purpose flour
• 1 cup milk
• 1 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract

Nutrition:

• Calories: 723.5 calories
• Carbohydrate: 81.5 g
• Cholesterol: 136.6 mg
• Fat: 42 g
• Fiber: 0.8 g
• Protein: 7.7 g
• Saturated Fat: 25.8 g
• Sodium: 507.5 mg
• Sugar: 60.3 g

How to cook:

1. 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.
2. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
3. 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.
4. 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.
5. 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.
6. 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.

Notes: Lemon White Chocolate Cake, This moist and fluffy fresh lemon layer cake is a perfect birthday recipe, celebration cake or just because cake!

White Chocolate Fluffy Cake

A former co-worker shared the recipe for this decadent cake. I fell in love with it. Forget the calorie count and enjoy each bite. —Marilyn Mohr, Toledo, Ohio
Provided by: Taste of Home
Total time: 80 minutes
Cook time: 20 minutes
Prep time: 60 minutes
Yields: 16 servings
Number of ingredients: 18

Ingredients:

• 4 large eggs, separated
• 4 ounces white baking chocolate, chopped
• 1/2 cup boiling water
• 1 cup butter, softened
• 2 cups sugar
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• FROSTING:
• 16 ounces white baking chocolate, chopped
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 cups confectioners' sugar
• Sweetened shredded coconut, optional

Nutrition:

How to cook:

1. 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.
2. Preheat oven to 350°. Place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool slightly.
3. 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.
4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer to prepared pans.
5. 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.
6. 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.
7. 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.

Notes: White Chocolate Raspberry Cake, This White Chocolate Cake recipe has a few steps, but each step is easy. wonderfully velvety, soft, moist, ultra-light cake with buttery vanilla flavor.

White Chocolate Cake with White Chocolate Buttercream

White chocolate cake with white chocolate buttercream is an easy dessert that satisfies all your white chocolate cravings!
Provided by: Kelsie
Total time: 52 minutes
Cook time: 26 minutes
Prep time: 26 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

• White chocolate cake layers
• 12 tablespoons unsalted butter (at room temperature)
• 1/4 cup + 2 tablespoons water
• 2 ounces white chocolate (chopped)
• 3/4 cup buttermilk*
• 2 large eggs (lightly beaten)
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 cup + 2 tablespoons granulated sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces white chocolate (finely chopped)
• 1 1/2 cups unsalted butter (at room temperature)
• 3 1/2 to 4 cups powdered sugar
• 2 to 4 tablespoons milk or cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

How to cook:

1. White chocolate cake layers
2. Preheat oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and lightly dust with flour. Set pans aside.
3. Melt the butter in a medium saucepan set over medium heat. Add the water and bring mixture to a boil, stirring occasionally. Remove from the heat and use a rubber spatula to stir in the chopped chocolate; continue stirring until the chocolate is fully melted.
4. Pour the mixture into a medium mixing bowl and allow to cool for 10 minutes, then stir in the buttermilk, eggs, and vanilla. Set aside.
5. Combine the flour, sugar, baking soda, and salt in a large mixing bowl and whisk to combine. Gradually stir in the chocolate mixture; stir until well combined, taking care to scrape up from the bottom of the bowl. Divide batter evenly between the prepared pans.
6. Bake 26 to 32 minutes, until a cake tester inserted into the center of the cakes comes out clean. Cool cake layers in pans on wire racks for 15 minutes, then carefully invert the onto the racks to cool completely before frosting.
7. White chocolate buttercream
8. Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool.
9. Place the butter in a large mixing bowl and beat with an electric mixer until light and creamy, about 1 minute. With mixer on low, beat in 3 1/2 cups of the powdered sugar, 2 tablespoons of the milk, and the vanilla and salt until well combined.
10. Add the cooled white chocolate and mix on low until incorporated. Turn mixer to medium and beat until frosting is very creamy, scraping down the sides and bottom of the bowl as necessary. Add additional powdered sugar to thicken frosting or additional milk to thin it out to a spreadable consistency.
11. Set one cooled cake layer on a cake stand or cardboard cake circle and spread a layer of frosting over the top. Top with the second cake layer and frost the cake with the remaining frosting. Decorate as desired and serve.

Notes: White chocolate cake recipe, Ingredients · 300g butter, softened, plus extra for the tins · 300g caster sugar · 5 large eggs, beaten · 1 tsp vanilla bean paste · 1 tsp baking