White chocolate cake

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Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 793kcal

Ingredients

Cake

  • 200 g white chocolate chopped
  • 200 g unsalted butter softened
  • 200 g granulated sugar
  • 4 eggs large
  • 1 tsp vanilla extract
  • 250 g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 200 ml whole milk

White Chocolate Ganache

  • 200 g white chocolate finely chopped
  • 200 ml heavy cream

For Decoration (optional)

  • white chocolate curls or shavings
  • fresh berries (e.g., strawberries or raspberries)

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.
  • In a microwave-safe bowl, melt the 200g of white chocolate in 30-second intervals, stirring each time until smooth. Alternatively, you can melt it using a double boiler. Allow it to cool slightly.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  • Gently fold in the melted white chocolate into the cake batter until well incorporated.
  • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
  • In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the 200g of chopped white chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool and thicken slightly.
  • Place one of the cooled cake layers on a serving plate. Pour a portion of the white chocolate ganache over the top, allowing it to drip down the sides. Place the second cake layer on top and repeat with the remaining ganache. You can decorate the cake with white chocolate curls or shavings and fresh berries if desired.
  • Refrigerate the cake for at least 1-2 hours to set the ganache. Slice and serve. Enjoy your white chocolate cake!
    This white chocolate cake is sure to be a crowd-pleaser for any occasion.
Nutrition Facts
White chocolate cake
Amount per Serving
Calories
793
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
30
g
188
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
178
mg
59
%
Sodium
 
351
mg
15
%
Potassium
 
277
mg
8
%
Carbohydrates
 
81
g
27
%
Fiber
 
1
g
4
%
Sugar
 
57
g
63
%
Protein
 
11
g
22
%
Vitamin A
 
1170
IU
23
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
231
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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