Heavenly White Chocolate Cake: A Decadent Delight

Indulge in the blissful allure of white chocolate with this sumptuous White Chocolate Cake. Perfect for celebrations or as a sweet treat, this cake combines the creamy richness of white chocolate with a delicate crumb, creating a dessert that’s as delightful to eat as it is to behold. Follow this comprehensive guide to create a show-stopping cake that will impress your family and friends.

Ingredients

• 10.5 ounces white chocolate: Choose high-quality white chocolate for the best flavor and texture.
• 1 cup butter (2 sticks): Provides richness and moisture to the cake.
• 1 cup half and half (or whole milk): Adds creaminess; opt for whole milk if desired for a slightly lighter texture.
• ¾ cup + 1 tbsp granulated sugar: Balances the sweetness of the white chocolate.
• 2 tsp vanilla extract: Enhances the flavor profile with aromatic warmth.
• 2 eggs: Essential for binding and adding structure.
• 1 ¾ cups all-purpose flour (sifted): Sifting ensures a smooth, lump-free batter.
• 1 tsp baking soda: Acts as a leavening agent for a tender crumb.
• ¼ tsp table salt: Balances sweetness and enhances flavors.

Instructions

Preparing the Cake Batter

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). This ensures your cake bakes evenly from the start.

2. Prepare the Pan: Line an 8×8 cake pan or baking dish with parchment paper. This will help in easy removal of the cake after baking. Set aside.

3. Melt the Ingredients: In a double boiler or a medium glass bowl placed over a saucepan half-filled with simmering water (ensure the bowl doesn’t touch the water), combine the white chocolate, butter, half and half, and granulated sugar. Stir gently until everything is melted and thoroughly combined. Be cautious not to let the mixture boil.

4. Cool the Mixture: Remove from heat and allow the mixture to cool to room temperature for about 15-20 minutes. This step is vital to ensure the eggs don’t cook when added.

5. Incorporate Eggs and Vanilla: Once cooled, whisk the eggs and vanilla extract into the mixture, ensuring a smooth blend.

6. Combine Dry Ingredients: In a small bowl, combine the sifted flour, baking soda, and salt. Stir to mix.

7. Mix Wet and Dry Ingredients: Gradually fold HALF CUP AT A TIME of the dry mixture into the wet ingredients. Gently fold until combined, then whisk to remove any lumps.

Baking the Cake

8. Transfer to Pan: Pour the batter into the prepared baking pan, spreading it evenly.

9. Bake: Place in the preheated oven and bake for 50-65 minutes. Test doneness with a toothpick inserted in the center; it should come out clean. If the top browns too quickly, cover loosely with foil.

10. Cool the Cake: Allow the cake to cool on a wire rack to room temperature. Use the parchment to lift the cake out of the pan when ready to decorate.

Serving Suggestions

• Frosting and Decoration: For a luxurious finish, frost with homemade whipped cream frosting (stabilized whipped cream). Add white pearl sprinkles and nonpareil sprinkles for a touch of elegance and texture.

• Storage: Store the cake in the refrigerator for up to one week. If you wish to make it ahead, this cake can be frozen for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

Nutritional Information

• Serving Size: 1 slice
• Calories: 320 kcal
• Carbohydrates: 32g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 61mg
• Sodium: 230mg
• Potassium: 100mg
• Fiber: 0.4g
• Sugar: 22g
• Vitamin C: 0.2mg
• Calcium: 59mg
• Iron: 1mg
• Net Carbohydrates: 32g

This White Chocolate Cake is a testament to how simplicity can yield an extraordinary dessert. With its creamy texture and sweet, delicate flavor, it’s a perfect choice for any occasion. Enjoy baking and sharing this delightful treat with loved ones!

White Chocolate Cake

This decadent white chocolate cake is perfect for any occasion, topped with homemade whipped cream frosting and a sprinkle of pearls.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 1 cake

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 298 g white chocolate
• 227 g butter
• 240 ml half and half or whole milk
• 161 g granulated sugar
• 2 tsp vanilla extract
• 2 eggs
• 219 g all-purpose flour sifted
• 1 tsp baking soda
• 0.25 tsp table salt

Equipment

• 8×8 square cake pan
• Double Boiler

Method

 

1. Preheat the oven to 325 degrees.
2. Line an 8×8 cake pan or baking dish with parchment. Set aside.
3. Combine the chocolate, butter, half and half, and granulated sugar in a double boiler or a medium glass bowl over a saucepan of simmering water. Stir occasionally until melted and combined.
4. Remove from heat and allow to cool to room temperature for 15-20 minutes.
5. Whisk in the eggs and vanilla once cooled.
6. In a small bowl, combine the flour, baking soda, and salt. Stir and fold in a half cup at a time into the wet mixture.
7. Transfer the batter to the prepared baking pan. Bake for 50-65 minutes or until a toothpick inserted in the center comes out clean. Cover with foil if browning too much.
8. Cool to room temperature on a wire rack before lifting out of the pan with parchment paper and decorating.

Notes

Store in the refrigerator for up to 1 week or freeze for up to 3 months. Top with homemade whipped cream frosting and sprinkles for added texture.