Heavenly White Chocolate Cake Recipe

White Chocolate Cake Recipe

White Chocolate Cake Recipe Chocolate lovers crave for dark chocolate cakes, but if you are not an ardent lover of dark chocolates and still love the smooth flavor of chocolates, make sure that you try this recipe. This white chocolate cake is absolutely gorgeous and elegant.

The smooth and milky flavour of the white chocolate imparts amazing flavour to the cake, making it taste heavenly. However, this cake is not only meant for those who dislike dark chocolate but also for those who love the concept of chocolates as a whole.

Servings: 2 9-inch cakes
Preparation Time: 20-25 minutes
Baking Time: 30-35 minutes


2 cups + ½ cup of all-purpose flour
3 large eggs
½ cup of hot water
1 teaspoon of vanilla extract
1 cup of buttermilk
1 teaspoon of baking soda
1 cup of white granulated sugar
2/3rd cup of white chocolate squares, roughly chopped
1 cup of whole milk
½ teaspoon of baking powder
2 tablespoons + 1 teaspoon of all-purpose flour
½ teaspoon of salt
2/3rd cup of white chocolate squares, roughly chopped
1 cup of softened butter (unsalted)
1 cup of white granulated sugar

Preparation Process

1. Prepare your oven by preheating it to 350 degrees Fahrenheit. After that, grease two 9-inches round baking pans nicely with butter or cooking spray and then sprinkle flour in them. Tilt and rotate the pans to coat them nicely with the flour and then shake off the excess. Once ready, set aside the baking pans and then take a large mixing bowl. Place a wire sieve over the mixing bowl and then tip ½ cup of flour into it.

2. Sift the flour into the mixing bowl and then sift the remaining 2 cups of flour in four batches. Once done, add the baking powder, salt and baking soda to the flour. Stir the mixture briefly to combine all the added ingredients and then set aside. Now take a small saucepan and place it over low heat. Chop the 2/3rd cup of white chocolate squares roughly. Once done, tip the chopped chocolates into the saucepan and stir lightly to melt.

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3. Add hot water to the chocolate and give a nice stir. Stir the mixture until the chocolate melts completely and then remove the saucepan from the heat. Let the molten chocolate cool down for a few minutes. In the meantime, take a large bowl and tip the butter into it. Add 1 ½ cups of sugar to the butter and beat them together, until you get a light, soft and pale yellow colored mixture. After that, break open an egg and dump it into the bowl.

4. Beat the mixture again on medium speed until the whole egg is incorporated and then add two more eggs one at a time, while the beating the mixture constantly. Once all the eggs are added, dump half of the flour mixture and beat the batter until the entire flour is incorporated. Once that happens, add the remaining flour mixture a little at a time while beating the mixture constantly. Once the entire flour mixture is incorporated, pour the buttermilk and beat the batter until it becomes a little loose.

5. nce done, pour the melted chocolate into the bowl and beat until well incorporated. Once you get a smooth batter, pour the batter in the two baking pans by dividing it equally between the pans. Bake the cakes for 30-35 minutes or until they turn firm and a toothpick comes out neat on inserting it at the middle of the cake. While the cake is baking, take a medium sized bowl and combine 2/3rd cup of chopped white chocolate and 1 cup of milk. Stir to melt the chocolate and then combine the remaining flour.

6. Transfer the frosting to a saucepan and heat it over medium heat, until it thickens up. Once done, cool the frosting completely. After that, cream the remaining batter, vanilla extract and sugar in a large bowl. Gradually add the white chocolate mixture and beat, until it attends the consistency of whipped cream. Once done, spread a little bit of the frosting between the two cakes and then cover up the cakes entirely with the remaining frosting.

This entry was posted in Food, US.