White Chocolate Cake

"Decadent and delicious white chocolate cake."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Diahann A. photo by Diahann A.
Ready In:
1hr 5mins




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

Questions & Replies

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  1. MARIA B.
    I noticed there was no instruction to prepare the pans. I'm wondering if this should b treated like a chiffon cake.....no grease/flour, just parchment paper?


  1. eat.enjoy.indulge
    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.
  2. alAmira
    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.
  3. robingracejohnson
    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!!!
  4. Farina S.
    I baked this for my boyfriend's birthday. Everyone loved it. My frosting didn't turn out so well but then again, but I adopted a different frosting recipe than the one on this site. My only concern (and my mom's) was that the cake was dense like everyone said, especially when right out of the fridge. Any solutions for this?
  5. SharonChen
    I made this cake for Valentine's Day. The cake itself was a little dry but the flavor was good. For some reason, the icing didn't tell out well for me. So I used store-bought regular white icing to finish the cake. Still good.


  1. Kayleigh M.
    if you are making this cake for it to be like white then I don't recommend this
  2. Sonya B.
    Added 1tsp. Baking soda, it slightly overflowed over the edge. Used cake flour, texture is on the course side even without overbeating. Flavor was good. Think I will try it again without the baking soda. Icing was kind of gritty, might try using powdered sugar next time.
  3. Lydia C.
    I substituted half of the butter content with homemade applesauce. Tastes great and you can't be go dry with applesauce in spite of the fact that many rave this cake being moist though dense. The cake is baked beautifully (most butter cakes are pretty easy to bake). After reading the comments, I decided to add 1/2 tablespoon of baking soda to even up the PH level of the cake. My cake DID rise by about an inch at least (it is very obvious it did virtually as you can tell the difference before and after). I changed sugar to 150g and another 1/4 cup of sugar (cuz I forgot to leave some of the 150g for egg whites earlier). Like other reviewers have said, this cake really tastes better the next day. I didn't do the frosting though cuz I only plan to make this as a breakfast and afternoon tea goodies. Thanks for sharing.



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