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A delicious plate of White Chocolate Cake

White Chocolate Cake

This decadent white chocolate cake is perfect for any occasion with its rich flavor and moist texture.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 1 cake
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 300 g white chocolate
  • 227 g butter 2 sticks
  • 240 ml half and half or whole milk
  • 160 g granulated sugar ¾ cup + 1 tbsp
  • 2 tsp vanilla extract
  • 2 pieces eggs
  • 220 g all-purpose flour sifted
  • 1 tsp baking soda
  • 0.25 tsp table salt

Equipment

  • 8×8 square cake pan

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. Heat over simmering water until melted and combined, stirring occasionally.
  4. Remove from the heat and allow the mixture to cool to room temperature for 15-20 minutes.
  5. Whisk in the eggs and vanilla.
  6. Combine the flour, baking soda, and salt in a small bowl. Fold a half cup at a time into the wet mixture, then whisk to remove lumps.
  7. Transfer to the prepared baking pan. Bake for 50-65 minutes or until a toothpick comes out clean. Cover with foil if browning too quickly.
  8. Cool to room temperature on a wire rack before using parchment to lift out of pan and decorate.

Notes

Store in the refrigerator for up to 1 week, or freeze for up to 3 months. I used homemade whipped cream frosting and added white pearl sprinkles for texture.