Guess I’m still trying 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, and this was the most recent.
The recipe, originally from Food & Wine, is s perfectly balanced, non-greasy, light textured white chocolate cake 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, and it whips up smooth and creamy.
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.
- 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)
- 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
- 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 says
June 19, 2019 at 8:08 amAmy, 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 says
June 15, 2019 at 8:53 amServes 12? Please tell me it’s a typo! I could eat the whole thing
Rhonda says
June 12, 2019 at 9:37 amWhen 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 says
June 11, 2019 at 7:58 amI prefer the 6-inch size since our family is smaller these days. Thanks for sharing.
Sue says
June 9, 2019 at 4:21 pmThis cake looks delicious! I look forward to trying it some day!