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White Chocolate Cake Recipe

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4.3 from 34 reviews

  • Author: Emma
  • Total Time: 2 hours 40 minutes
  • Yield: 12 servings

Description

This decadent White Chocolate Cake features luscious layers infused with melted white chocolate, complemented by a smooth Swiss Meringue Buttercream and a glossy white chocolate ganache drip. Finished with white chocolate Lindt truffles and shavings, this cake offers an elegant monochrome dessert perfect for any special occasion.

Ingredients

White Chocolate Cake:

  • 5 oz white chocolate, chopped (or white chocolate chips)
  • 1 1/2 cups milk
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract

White Chocolate Swiss Meringue Buttercream:

  • 6 large egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter, room temperature
  • 6 oz white chocolate, chopped, melted, and cooled

White Chocolate Ganache:

  • 3.75 oz white chocolate, finely chopped
  • 1.5 oz heavy cream
  • 5 drops bright white color gel

Assembly:

  • 12 white chocolate Lindt truffles
  • White chocolate shavings

Instructions

  1. Prepare the white chocolate cake batter: Heat the milk and white chocolate together until the chocolate is melted and fully combined. Allow the mixture to cool to room temperature. Meanwhile, preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake pans, then line the bottoms with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
  2. Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, approximately 3 minutes. Reduce the speed and add eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
  3. Combine dry and wet ingredients: Alternately add the flour mixture and the milk-chocolate mixture to the batter, starting and ending with the flour mixture. Add the flour mixture in four additions and the milk mixture in three, mixing thoroughly after each addition until the batter is smooth and well combined.
  4. Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake for about 40 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Let the cakes cool in the pans on wire racks for 10 minutes before turning them out onto the wire racks to cool completely.
  5. Make the Swiss meringue buttercream: Combine the egg whites and sugar in the bowl of a stand mixer. Place the bowl over simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture reaches 160°F, about 3 minutes. Remove from heat and whisk using the mixer on medium-high until stiff peaks form and the mixture cools to room temperature (about 5-10 minutes).
  6. Add butter and white chocolate to buttercream: Switch the mixer to the paddle attachment. Gradually add the cubed butter, continuing to mix until the buttercream is smooth. If the mixture looks curdled, keep mixing or refrigerate for 20 minutes and then rewhip. Once smooth, add the melted and cooled white chocolate and whip until fully incorporated and smooth.
  7. Prepare the white chocolate ganache: Place the chopped white chocolate and heavy cream in a microwave-safe bowl. Heat in short 5-10 second bursts, stirring between each until the ganache is smooth and glossy. Add bright white color gel drops to achieve the desired color. Set aside to cool and thicken completely.
  8. Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread 1 cup of buttercream evenly over the top. Repeat with the remaining layers. Apply a thin crumb coat of buttercream to the entire cake and chill for 20 minutes to firm up.
  9. Frost and decorate: Using the remaining buttercream, frost the cake smoothly. Use a scalloped cake comb to create texture on the sides if desired. Chill for 30 minutes until the frosting is firm. Spoon dollops of ganache around the top edge, allowing it to drip down the sides, then spread remaining ganache evenly across the top. Chill for 5 minutes to set.
  10. Finishing touches: Pipe dollops of buttercream on top using a star tip like Ateco or Wilton 1M. Top each dollop with a Lindt white chocolate truffle. Sprinkle white chocolate shavings around the base of the cake and over the top for an elegant finish.

Notes

  • You can melt the white chocolate and milk on the stove in a pot, over low heat, stirring constantly, or use a microwave in 30 second bursts, stirring in between to avoid burning.
  • Ensure your mixing bowl and whisk are completely clean and free of grease or yolk to allow the egg whites to whip properly for the Swiss meringue.
  • The Swiss meringue buttercream may look curdled or soupy during mixing; continue beating until smooth. If it remains soupy, refrigerate for 20 minutes, then whip again.
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/white-chocolate-cake-recipe/