White Chocolate Cake
Indulge in the rich elegance of this White Chocolate Cake, a perfect centerpiece for any celebration or dessert table. Featuring layers of moist, buttery cake infused with melted white chocolate and a hint of vanilla, this recipe delivers a luxuriously soft crumb that melts in your mouth. Topped with a cloud-like whipped cream frosting and a sprinkle of delicate white chocolate shavings, this show-stopping dessert is as visually stunning as it is delicious. With simple ingredients like all-purpose flour, whole milk, and heavy cream, along with step-by-step instructions for achieving bakery-style results at home, this recipe is perfect for both beginners and experienced bakers. Whether you're hosting a gathering or craving a special treat, this White Chocolate Cake is guaranteed to impress.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 8 ounces white chocolate, melted and slightly cooled
- 1.25 cups whole milk
- 1 cup heavy cream
- 1.5 cups powdered sugar
- 2 ounces white chocolate, shaved or grated (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract.
Melt the white chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 20-second intervals, stirring between each. Let it cool slightly before adding to the butter mixture. Beat until combined.
Alternate adding the dry flour mixture and the whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, whip the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form. Be sure not to over-whip.
Frost the cooled cakes with the whipped cream frosting, stacking them carefully, and spreading a thin layer on the sides and top.
Optional: Garnish with shaved or grated white chocolate for an elegant finish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice and enjoy this creamy, indulgent white chocolate cake!
Nutrition Facts
Calories |
7846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.4 g | 508% | |
| Saturated Fat | 236.4 g | 1182% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1597 mg | 532% | |
| Sodium | 2991 mg | 130% | |
| Total Carbohydrate | 1000.9 g | 364% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 758.9 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1144 mg | 88% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
