Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Decadent and delicious white chocolate cake.

Ingredients Nutrition


  1. Melt chocolate over hot, not boiling water.
  2. Cool slightly and add vanilla.
  3. Cream butter and 1 cup sugar until light and fluffy.
  4. Add chocolate.
  5. Add egg yolks, one at a time, mixing after each addition.
  6. Sift dry ingredients together and add alternately with buttermilk.
  7. Stir in pecans and coconut (optional).
  8. Mix only enough to blend.
  9. Whip egg whites and second cup of sugar to a soft peak.
  10. Gently fold whipped egg whites into chocolate mixture.
  11. Pour into a 9x13 pan or 2 8" round pans.
  12. Bake at 350~ for 40-45 minutes or until done.
  13. White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
  14. Blend in milk, cook over medium heat, stirring constantly until thick.
  15. Cool completely.
  16. In large mixing bowl cream butter, sugar and vanilla.
  17. Beat until light and fluffy.
  18. Gradually add completely cooled chocolate mixture.
  19. Beat until well blend.
  20. Do not over-mix or it will become soupy.
  21. Spread between layers, on top and on sides of cake.
  22. Sprinkle cake with coconut or with anything else that you like.


Most Helpful

we just tried this recipe among some others to decide what to use for a wedding cake, and this one won hands down. Everyone who tried it loved it, and my future mother in law about melted it was so good in her opinion. We sampled it with a classic buttercream icing. Even rich as they both were, I couldnt resist having two pieces worth.

alAmira September 01, 2003

I own a bakery and in regards to the density, I see this issue often in other bakeries/people. It is due to inadequate leavening. When using acidic ingredients such as chocolate, buttermilk, citrus juices, etc you need to use both baking soda and baking powder. The baking soda helps to break down the high acid in acidic ingredients enabling them to create better gasses, I.e. A lighter cake.<br/><br/>In addition, room temperature ingredients blend and bake better as well as making sure not to over mix the batter. Also be sure to use fresh eggs. To test eggs freshness, fill a bowl with water and set the eggs in it. If they float they're fresh, if they sink, they're too old and won't blend as well.<br/><br/>For this recipe I recommend adding 1-1 1 / 2 tsp baking SODA in addition to the other ingredients.

eat.enjoy.indulge! June 21, 2014

My family really liked this cake! Like the other reviews said, it is a dense cake. I found also that the cake got better the longer it sat. I made it on a Sunday and we had it as our dessert all week; the cake was better towards the end of the week than the first day we ate it! I guess all the flavors had time to marinate together and it was actually more moist after it sat! This icing was awesome!!! Great flavor! I was worried about the cake and the icing at first because when I tried adding the melted chocolate to the wet ingredients in the cake batter and icing it wanted to clump up, but it all turned out great!!!

robingracejohnson March 15, 2011

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