This cake is a dream for white chocolate lovers. Its layers are tender and moist, perfectly complemented by the rich buttercream and luscious ganache. The combination of textures—from the soft cake to the creamy filling and smooth frosting—makes every bite irresistible. It’s also visually stunning, making it ideal for special occasions or elegant dessert tables.
Ingredients
For the White Chocolate Cake Layers 8 oz white chocolate, chopped 1 1/4 cups (300ml) buttermilk, divided 2 1/2 cups (325g) all-purpose flour 1 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup (112g) unsalted butter, room temperature 1/2 cup (120ml) vegetable oil 1 1/4 cups (259g) sugar 4 large eggs 1 tsp vanilla extract
For the White Chocolate Buttercream Frosting 18 oz white chocolate, chopped 1 3/4 cups (392g) unsalted butter, room temperature 7 cups (805g) powdered sugar 6–8 tbsp (90-120ml) heavy cream 1/4 tsp salt
For the White Chocolate Ganache Filling 9 oz (1 1/2 cups) white chocolate chips 6 tbsp (90ml) heavy cream
For the White Chocolate Ganache Drip 6 oz (1 cup) white chocolate chips 3 tbsp (45ml) heavy cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Cake Layers
Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with parchment circles and greased sides.
Melt white chocolate with 1/4 cup buttermilk in 20-second increments, stirring until smooth. Set aside.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Set aside.
Beat butter, oil, and sugar in a large bowl until light and fluffy (2-3 minutes).
Add eggs one at a time, mixing after each, scraping down sides as needed.
Add half the dry ingredients, mix until mostly combined.
Gradually add the remaining buttermilk and vanilla extract, mix until combined.
Add remaining dry ingredients and fold in melted white chocolate.
Divide batter evenly into prepared pans and bake 25-30 minutes. Cool slightly, then transfer to racks.
Make the Buttercream
Melt white chocolate in 10-20 second increments, stirring until smooth. Set aside.
Beat butter until creamy. Gradually add powdered sugar, mixing until smooth.
Add white chocolate in batches, mixing until smooth.
Incorporate 4-5 tablespoons of heavy cream and salt, then add remaining powdered sugar. Adjust consistency with milk or water if needed.
Make the Ganache Filling
Heat heavy cream until just boiling and pour over white chocolate chips.
Let sit 2-3 minutes, then whisk until smooth. Reheat briefly if necessary.
Assemble the Cake
Level cake layers with a serrated knife.
Place first layer on a cake board or platter.
Spread 1/2 cup buttercream and create a dam around edges. Fill with half of the ganache, leveling evenly.
Repeat with the second layer.
Place final layer on top and frost the outside with remaining buttercream.
Decorate
Prepare ganache for drip as above. Drizzle around cake edges and fill the center.
Pipe remaining buttercream around edges and optionally top each swirl with a white chocolate truffle.
Add fresh berries between layers for a fruity twist.
Use a mix of white and milk chocolate in the frosting for a slightly richer flavor.
Substitute almond extract for vanilla to create a subtle nutty note.
Make mini cakes instead of a large 3-layer cake for individual servings.
Storage/Reheating
Store in an airtight container in the fridge for 3-4 days.
Freeze individual cooled cake layers in heavy-duty bags for up to 3 months. Thaw overnight before assembling.
Do not microwave the assembled cake; instead, allow it to reach room temperature before serving for best texture.
FAQs
What type of white chocolate is best for this cake?
Use baking bars like Bakers or Ghirardelli for smoother melting. Chips can work for ganache but may clump in buttercream.
Can I make this cake ahead of time?
Yes, the cake layers can be baked and frozen, and the assembled cake can be refrigerated for up to 3 days.
How do I prevent the cake from drying out?
Ensure accurate measuring of ingredients and avoid overbaking. Wrapping layers in plastic while cooling helps retain moisture.
Can I substitute the butter for margarine?
Butter is preferred for flavor and texture; margarine may affect taste and consistency.
Can I use regular milk instead of buttermilk?
Yes, combine 1 cup milk with 1 tbsp vinegar or lemon juice as a buttermilk substitute.
How do I get smooth frosting?
Beat butter until very creamy before adding sugar and chocolate gradually. Adding small amounts of cream ensures smooth texture.
Can I use a different cake size?
Yes, adjust baking time accordingly. Thicker layers may require longer baking.
Can I use dark chocolate instead of white chocolate?
Yes, but this will significantly change the flavor profile and sweetness.
How do I fix clumpy white chocolate in buttercream?
Add small amounts of heavy cream and mix slowly to incorporate fully.
How long does ganache need to set?
Ganache sets within 20-30 minutes at room temperature or can be chilled briefly for a firmer texture.
Conclusion
This White Chocolate Layer Cake is a showstopper, both in taste and appearance. Its soft, moist layers, rich ganache, and creamy buttercream make it perfect for celebrations or simply indulging your sweet tooth. With careful assembly and a touch of patience, you’ll create a cake that looks and tastes like it came from a bakery.
Elegant White Chocolate Layer Cake with moist white chocolate cake layers, silky white chocolate ganache, and creamy buttercream frosting—perfect for special occasions or celebrations.
Ingredients
8 oz white chocolate, chopped
1 1/4 cups (300ml) buttermilk, divided
2 1/2 cups (325g) all-purpose flour
1 3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/4 cups (259g) sugar
4 large eggs
1 tsp vanilla extract
18 oz white chocolate, chopped (for buttercream)
1 3/4 cups (392g) unsalted butter, room temperature
7 cups (805g) powdered sugar
6–8 tbsp (90–120ml) heavy cream
1/4 tsp salt
9 oz (1 1/2 cups) white chocolate chips (for ganache filling)
6 tbsp (90ml) heavy cream
6 oz (1 cup) white chocolate chips (for ganache drip)
3 tbsp (45ml) heavy cream
Instructions
Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with parchment and greased sides.
Melt white chocolate with 1/4 cup buttermilk, stirring until smooth. Set aside.
In a bowl, combine flour, baking powder, baking soda, and salt.
Beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, then half of the dry ingredients.
Gradually add remaining buttermilk and vanilla extract, mix, then fold in remaining dry ingredients and melted white chocolate.
Divide batter into prepared pans and bake 25–30 minutes. Cool slightly, then transfer to racks.
For buttercream, melt white chocolate. Beat butter until creamy, gradually add powdered sugar, then fold in white chocolate and heavy cream, adding salt. Adjust consistency as needed.
For ganache filling, heat heavy cream until just boiling, pour over white chocolate chips, let sit 2–3 minutes, then whisk until smooth.
Level cake layers. Place first layer on cake board, spread 1/2 cup buttercream, create a dam, fill with half ganache. Repeat for second layer.
Place final layer, frost outside with remaining buttercream.
Prepare ganache drip, drizzle around cake edges and center. Pipe remaining buttercream around edges and optionally top with white chocolate truffles. Refrigerate until serving.
Notes
Use high-quality baking white chocolate for smooth texture.
Ensure cake layers are cooled completely before frosting to prevent melting.
Freshly made ganache sets at room temperature in 20–30 minutes.
Optional: add fresh berries between layers for a fruity twist.
