White Chocolate Cake - Recipe

White Chocolate Cake


  • 2 (4 oz.) white chocolate baking bars
  • 2 1/4 c. all-purpose flour
  • 2 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 10 T. butter, softened
  • 1 1/3 c. granulated sugar
  • 4 eggs
  • 1 1/2 tsp. vanilla extract
  • 1 1/4 c. milk
  • White Chocolate Buttercream frosting {see recipe below}Directions

Grease and flour 9-inch round cake pans {2 for a 2-layer cake or 3 for a 3-layer cake}; line bottoms of pans with parchment. Set aside

Break or chop chocolate into small pieces and place in a microwaveable bowl. Heat in the microwave at 50% power for 1 to 1 1/2 minutes until melted and smooth, stirring after every 30 seconds. {Do not over heat.} Cool for 10 minutes.

Combine flour, baking powder, and salt; set aside.

With an electric mixer, beat butter at medium speed for 30 seconds. Slowly add sugar and beat until well combined. Reduce to low speed and add eggs one at a time, beating after each addition. Add vanilla and mix in.

With mixer on low speed, alternately add flour mixture and milk, mixing until just combined. Gently stir in white chocolate.

Pour batter into prepared cake pans, dividing evenly. Bake at 350 degrees - 20 minutes for 3 layers or 30 minutes for 2 layers, using a toothpick inserted in the center to test for doneness. Cake is done when toothpick comes out clean. Do not over bake.

Cool in pan for 10 minutes. Remove cake layers from pan and place on wire rack to cool completely.
Once cooled, frost with White Chocolate Buttercream frosting, using approximately 1 cup of frosting between the layers.

Source: Adapted from Better Homes and Gardens, as shared by Dieter's Downfall