White Chocolate Fudge Cake
Indulge in the luxuriously creamy decadence of this White Chocolate Fudge Cake, a dessert that’s as elegant as it is irresistible. Bursting with the sweet, buttery richness of melted white chocolate, this cake features a tender, moist crumb and a velvety white chocolate frosting that elevates every bite. Layers of fluffy sponge are balanced with the silky-smooth frosting, while optional white chocolate curls or shavings make for an eye-catching garnish that’s perfect for special occasions. With just 30 minutes of prep time and easy-to-follow steps, this show-stopping dessert is accessible even for novice bakers. Whether for celebrations or an indulgent treat, this white chocolate cake is sure to impress, delivering both beauty and flavor with every slice. Keywords: white chocolate fudge cake, white chocolate dessert, layered cake recipe, celebratory cake, rich and creamy frosting.
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Recipe Information
Ingredients
- 200 grams white chocolate
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 120 milliliters whole milk
- 150 grams white chocolate (for frosting)
- 200 grams unsalted butter (for frosting)
- 300 grams powdered sugar
- 2 tablespoons heavy cream
- 50 grams white chocolate curls or shavings (optional, for garnish)
Instructions
Preheat the oven to 175°C (347°F) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Melt 200 grams of white chocolate and 200 grams of unsalted butter together in a heatproof bowl set over a pot of simmering water. Stir until smooth, then set aside to cool slightly.
In a large bowl, beat the granulated sugar and eggs together until pale and fluffy, about 2-3 minutes.
Add the vanilla extract and the melted white chocolate mixture to the beaten eggs and sugar. Stir until fully combined.
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk, starting and ending with the dry mixture. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, melt 150 grams of white chocolate in a heatproof bowl over simmering water. Set aside to cool slightly.
In a large bowl, beat 200 grams of unsalted butter until light and fluffy, about 2 minutes. Gradually add the powdered sugar and mix until smooth.
Pour the melted white chocolate into the butter mixture and beat until fully incorporated. Add 2 tablespoons of heavy cream and mix until the frosting reaches a smooth, spreadable consistency.
Once the cakes are completely cool, spread a layer of frosting on top of one cake. Place the second cake layer on top and frost the top and sides of the cake.
If desired, garnish the cake with white chocolate curls or shavings for an elegant finish.
Chill the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
8382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 497.5 g | 638% | |
| Saturated Fat | 293.6 g | 1468% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1762 mg | 588% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 939.3 g | 342% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 735.0 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 1151 mg | 89% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1906 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.
