How to Make Best White Chocolate Cake - A Step-by-Step Guide

There's something about a white chocolate cake that just screams elegance and indulgence. The smooth, creamy flavor of white chocolate combined with the moist, tender crumb of a perfectly baked cake is a combination that is hard to resist. Whether it's for a special occasion, a birthday celebration, or just a weekend treat, a white chocolate cake is sure to impress. If you're looking for the best white chocolate cake recipe out there, look no further.

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Ingredients

  • 4 ounces good quality white chocolate
  • 2 ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whipping cream
  • ½ cup milk
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 cups white sugar, divided
  • ½ cup unsalted butter, at room temperature
  • 4 large eggs, separated, divided

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 14
  • Yield: 1 10-inch layer cake

  • 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.
  • Nutrition

    386 cal.

    • Total Fat: 17g
    • Saturated Fat: 10g
    • Cholesterol: 97mg
    • Sodium: 158mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 74mg
    • Iron: 1mg
    • Potassium: 102mg