Description

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

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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.

Prep Time: 2 hours
Cook Time: 25 minutes
Category: Dessert
Method: Baking & Frosting
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 680
Sugar: 65g
Sodium: 230mg
Fat: 42g
Saturated Fat: 26g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 1g
Protein: 8g
Cholesterol: 130mg