White Chocolate Cake from Dede Wilson's 'the Wedding Cake Book'

Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

*Use a good quality imported white chocolate like Lindt white bar, Bakers or Merkens white This cake has received rave reviews by many expert cake decorators. (Note: remember, this is the recipe that is supposed to make two 6" layers, but they overflow the pans, so I use it to make two 8" cakes and the layers are about 1 1/2" high)

Ingredients Nutrition


  1. Preheat oven to 350°-- I bake at 300° for 20 minutes then increase oven temp to 325° or you could use bake even strips.
  2. Prepare pans with cooking spray and parchment.
  3. Melt the chocolate in the top of a double boiler, stirring frequently-- remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature.
  4. Meanwhile, sift together the flour, baking powder, salt and set aside.
  5. Place the butter in the bowl of your mixer, and with the flat paddle, cream butter.
  6. Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla.
  7. Add the eggs, one at a time, beating well after each addition.
  8. Scrape in the melted chocolate and beat until the batter is smooth.
  9. Add the dry ingredients alternately with the milk in 3 separate batches.
  10. Pour into prepared pans.
  11. Bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.


Most Helpful

I love this recipe! I used it for a 3-tier wedding cake with a strawberry filling and white chocolate fondant. I had tons of raves over this. It's somewhat dense and rich but very tasty.

Schooter October 25, 2010

I made this cake with a caramel filling and white chocolate icing for a cake walk. I also made a mini one for at home. I thought it was great. The people who won the cake, thought it was good, but a little too sweet for their tastes, so maybe no caramel next time. Thank you very much for posting Ann.

Tarteausucre December 06, 2008

A very rich and dense cake. We served with whipped cream and cherries, though cherries were the wrong flavor. This is a champagne and almond compliment. No need to ice/frost the cake. Really decidant. Brownie type consistancy. Yum. I have an extra one (the first was gobbled up). Makes two cakes. Maybe I'll freeze the other...or bring it for a gift tomorrow. Yum. A grown up treat!

Food Snob in Israel June 07, 2007

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