Six Inch White Chocolate Cake is my attempt to make up for that time a few months ago when a friend asked for a white chocolate cake recipe and I didn’t have one to offer. Now I’m kind of obsessed with them, and when I see a white chocolate cake recipe I try it. First there was the White Chocolate Bundt, next came one I will not mention because it was a disaster. This one’s the most recent. It’s a fairly simple white chocolate cake frosted with buttercream and filled with raspberry preserves.
A New Favorite!
I’ve made the cake couple of times now and it’s become one of my favorite small layer cakes. Originally from Food & Wine, the flavor is perfectly balanced, non-greasy, light textured and bakes up with very even layers. The white chocolate buttercream that goes with it is even better! It only has 1/2 cup of confectioners sugar so it’s mainly comprised of butter and white chocolate. Also, it whips up very smooth and creamy.
9 Inch Round White Chocolate Cake
If you want to make the full version, double the recipe and use two 9 inch round pans or just follow the recipe on Food & Wine. My version is for six inch pans.
Recipe
Six Inch White Chocolate Cake
Ingredients
- 4 oz white chocolate chopped (114 grams)
- 1 cup plus 2 T. all-purpose flour 140 grams
- 1 1/8 tsp. baking powder
- 1/4 scant tsp. salt
- 6 tablespoons unsalted butter softened
- 3/4 cup granulated sugar 150 grams
- 2 eggs
- 3/4 tsp. vanilla extract
- ½ cup plus 2 T. milk whole (5 oz)
White Chocolate Buttercream frosting {see recipe below}
- 1 stick 114 grams unsalted butter, softened
- 6 ounces white chocolate melted and cooled slightly
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease and flour two 6 inch round cake pans.
- Melt the white chocolate in a microwave-safe bowl. You can use your favorite method, or microwave at 50% power, stirring at 60 second then 30 second intervals. Allow it to cool slightly.
- Whisk or stir together the flour, baking powder and salt.
- In a mixing bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, scraping side of the bowl often. Add eggs one at a time, beating well after each egg is added. Beat in the vanilla, then stir in the slightly cooled melted white chocolate.
- Add the flour mixture and the milk alternately, stirring until fully blended.
- Scrape mixture into the pans, dividing evenly, and bake for about 25 minutes or until a skewer inserted in the cake comes out clean or with moist crumbs.
- To make the frosting, beat butter with an electric mixer until creamy. Beat in the melted white chocolate. Add the confectioners’ sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.
Anna
Dianne, I am sorry it took me so long to say thank you for the comment and review. I missed it earlier. I am glad you tried the recipe and agree that sometimes it is good to go rogue with lemon juice :).
Dianne
I don’t have 6 in cake pans so I made cupcakes (using the traditional tin for 12 cupcakes) & adjusted the baking time a bit. After tasting the frosting, I went a little rogue & threw in a little fresh lemon juice (to counteract the somewhat cloying sweetness of the white chocolate) which in turn neccessitated adding a wee bit more powdered sugar. I grated the lemon rind & put a little lemon zest on top of each cupcake after frosting them. They look cute & taste great. One down 11 to go lol. I think another variation that might work with the frosting is to use a little peppermint extract & a sprinkle of crushed candy cane on top. Alas, candy cane season is over, but will definitely hold that thought lol.
Anna
Hi! Yes, you buy sweetened white chocolate. The brands that work the best for me are Baker’s (found in the baking aisle) or Lindt, which is in the candy aisle.
Dianne
I have never bought white chocolate b4 & have a question. Do I buy it sweetened or no?
Lisa Keys
Back to say that hands down this is one of the best white cakes I have tried and tasted. I just love the light texture of the cake while others I have tried are so dense and heavy. Thank you Anna for sharing this recipe which I will be making again. I’m upping my rating to a 5
Anna
Lisa, thanks for double testing it! Mine browned a bit as you can see by the photo (brown edges under the crust) but we kind of liked it that way. Hopefully 325 will fix the browning issue.
Lisa Keys
Made this cake today. It rose up quickly and formed a crust ring at the top that stuck while the rest of the cake leveled off into the pan. Mine baked for an extra 10 minutes. Next time I think I might bake it at a lower 325F. Not complaining because those crusty bits taste really delicious. I will chill it and then create a birthday cake out of it for the end of the week.
Anna
Amy, feel free to serve it in larger pieces or eat the whole thing. This type of cake is denser and richer than a box cake so you get more than you think from a 6 inch layer cake.
Amy
Serves 12? Please tell me it’s a typo! I could eat the whole thing
Rhonda
When my children were growing up, I used to double regular cake recipes and bake them in a 12×20 pan. My husband was a hungry blue collar worker and we had 4 teens! I would hope those cakes would last at least 24 hours.
Now it’s just husband and I and he’s a big fan of cake. And I prefer layer cakes. I never even thought about making making small ones. I was thinking I needed to buy some 6 inch pans but I think some round vintage Pyrex I have may be 6 inch rounds with straight sides. I’ll try that!
Thanks for all the great recipes and ideas ❤️
Lisa Keys
I prefer the 6-inch size since our family is smaller these days. Thanks for sharing.
Sue
This cake looks delicious! I look forward to trying it some day!