This decadent White Chocolate Cake is irresistibly delicious. Filled with white chocolate chips or Chunks and topped with silky white buttercream, it makes an elegant and beautiful bake for any occasion.
White Chocolate Cake
If you are a fan of white chocolate then this is the perfect bake for you. Using basic ingredients to create a deliciously light sponge, with minimal decoration or topping to create an impressive bake.
Just a note on a few ingredients and substitutes if needed
While the full recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.
Flour: Cake flour is best to use for this recipe. It contributes to the soft texture of this cake. If you do not have cake
flour, then simply substitute it with all-purpose flour.
Baking powder: This helps the cake to rise giving it that fluffy texture. Ensure that your baking powder is fresh and not past the expiry date.
Sugar: I use castor sugar for this cake as it combines easily with the butter. If you do not have caster sugar, then substitute it by using white granulated sugar.
Eggs
Yogurt: It is best to use full-fat double cream yogurt to ensure a moist, tender sponge. Fat-free or low-fat yogurt will cause the sponge to be dry and dense. Use plain unflavoured yogurt for this recipe.
Baking soda
White Chocolate Chips: You can either use white chocolate chips or just chop up a bar of white chocolate into chunks for this recipe. I prefer chunkier chocolate pieces in the cake and use a roughy chopped bar of chocolate. If you prefer uniform or smaller pieces then Chocolate chips are the better option for you.
Flavourings: I used vanilla extract in this recipe, but you can use any other flavoring you prefer. Lemon, caramel or butterscotch are a few ideas if you word like to give it a try.
How to make a white chocolate cake
Preheat the oven: Preheat the oven to 356°F/180°C (320°/160°C fan)
Prepare the baking pans: Grease and line two 8 inch (20cm) round baking tins with parchment or baking paper.
Cream the butter and sugar: Use a large bowl to cream together the butter and sugar. Beat for 2 minutes until the mixture is pale in color and has a light and fluffy texture.
Whisk together the wet ingredients: In a separate bowl, whisk together the following wet ingredients (eggs, yogurt, and vanilla extract).
Add wet ingredients to the creamed butter mixture: Gradually add the whisked egg mixture to the creamed butter mixture.
Sift in the dry ingredients: Sift in the flour, baking powder, and baking soda (bicarbonate of soda) folding in with a spatula to combine.
Fold the chocolate into the batter: Add in the flour-coated chocolate chips or chunks and mix into the batter until evenly distributed.
Transfer batter to cake tins: Divide the cake batter between the prepared cake tins.
Level out cake batter: Use a spatula or the back of a spoon to level out the cake mixture.
Bake: Bake in a preheated oven for between 20-25 minutes or until a skewer inserted in the middle comes out clean.
Remove from the oven and cool: After baking, remove from the oven and cool the cakes in the tin for 10 minutes, before turning on to a wire rack to cool completely.
Make the buttercream while the cake cools.
For the buttercream
In a bowl beat the butter and vanilla extract for 2 minutes until fluffy and softened.
Gradually add the powdered sugar and continue to beat this mixture until smooth, creamy and well-combined.
For a thinner frosting add a teaspoon at a time of room temperature milk or heavy cream.
Buttercream frosting can be made up to a week in advance. If making this frosting in advance, you can store it in an airtight container in the fridge. When ready to use bring it to room temperature before re-whipping and using it.
Once the cake is frosted, cover the cake and store it at room temperature.
Toppings and frosting ideas
These can be as simple or elaborate as you like. Here are the best toppings I have used in my recipes if you would like to give it a try:
Use your favorite frosting to decorate the cake. It can be as simple as a dusting of powdered sugar or as elaborate topped with a rich buttercream frosting which I used on my recipe for condensed milk lemon cake
- Top with a simple dusting of powdered sugar
- Frost with piped or spread with my favourite chocolate buttercream
- Try my delicious stabilized 3 ingredient whipped cream frosting (without gelatin) and top with seasonal fruit
- Cover with a chocolate ganache.
Frequently asked questions and tips.
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White Chocolate Cake
Ingredients
For the cake
- 2 cups cake flour or all purpose flour
- ¾ cup butter soft at room temperature
- 1 cup castor or white granulated sugar
- 2 eggs
- ⅓ cup yogurt See note 1
- ½ teaspoon baking soda (bicarbonate of soda)
- 1 ¼ cups white chocolate chips See note 2
- ½ teaspoon vanilla extract See note 3
For the buttercream frosting
- 1 ½ cups butter softened at room temperature
- 3 cups powdered sugar
Instructions
To make the cake
- Preheat the oven: Preheat the oven to 356°F/180°C (320°/160°C fan)
- Prepare the baking pans: Grease and line two 8 inch (20cm) round baking tins with parchment or baking paper.
- Chop the chocolate into chunks: If you are using a slab of chocolate, then roughly chop it up into little pieces or chunks. Add one teaspoon of flour to the chopped chocolate pieces or chocolate chips. Transfer the chocolate chunks or chocolate chips to a bowl and toss it in one teaspoon of cake flour until they are well coated, set aside. See note 4
- Cream the butter and sugar: Use a large bowl to cream together the butter and sugar. Beat for 2 minutes until the mixture is pale in colour and has a light and fluffy texture.
- Whisk together the wet ingredients: In a separate bowl, whisk together the following wet ingredients (eggs, yogurt and vanilla extract).
- Add creamed butter mixture to wet ingredients:Gradually add the creamed butter mixture to the whisked egg mixture.
- Sift in the dry ingredients: Sift in the flour, baking powder and baking soda (bicarbonate of soda) folding in with a spatula to combine.
- Fold the chocolate into the batter: Add in the flour-coated chocolate chips or chunks and mix into the batter until evenly distributed.
- Transfer batter to cake tins: Divide the cake batter between the prepared cake tins.
- Level out cake batter: Use a spatula or the back of a spoon to level out the cake mixture.
- Bake: Bake in a preheated oven for between 20-25 minutes or until a skewer inserted in the middle comes out clean.
- Remove from the oven and cool: After baking, remove from the oven and cool the cakes in the tin for 10 minutes, before turning onto a wire rack to cool completely.
To make the buttercream
- In a bowl beat the butter for 2 minutes until fluffy and softened.
- Gradually add the powdered sugar and continue to beat this mixture until smooth, creamy and well-combined.
- For a thinner frosting add a teaspoon at a time of room temperature milk or heavy cream.
- Buttercream frosting can be made up to a week in advance. If making this frosting in advance, you can store it in an airtight container in the fridge. When ready to use bring it to room temperature before re-whipping and using it.
- Once the cake is frosted, cover the cake and store it at room temperature.
Frequently asked questions about the recipe
- What is the shelf life of this cake?
- At room temperature, this cake lasts up to one week when stored in an airtight container.
- Can this cake be covered with fondant or sugar paste?
- Yes, the sponge is sturdy enough to be covered with either fondant or sugar paste.
- Is it necessary to coat the chocolate chips and chunks in flour?
- Yes, this prevents the chocolate pieces from sinking to the bottom of the cake while baking.
- Which type of yogurt is best to use?
- It is best to use full fat or double cream yogurt to ensure a moist, tender sponge. Low fat or fat-free yogurt is not suitable and can cause a dry and dense bake.
- How can I fix a dry, dense baked cake?
- All is not lost if you find that you over baked the cake. You can remedy it by brushing the cake with a simple syrup solution. This will fix the dry texture and add moisture to the bake.TTo make simple syrup, boil equal parts granulated sugar and water together until the sugar dissolves, then let it cool before brushing it onto the cake with a pastry brush.
Video
Notes
- It is best to use full-fat double cream yogurt to ensure a moist, tender sponge. Fat-free or low-fat yogurt will cause the sponge to be dry and dense. Use plain unflavoured yogurt for this recipe.
- You can either use white chocolate chips or just chop up a bar of white chocolate into chunks for this recipe. I prefer chunkier chocolate pieces in the cake and use a roughy chopped bar of chocolate. If you prefer uniform or smaller pieces then Chocolate chips are the better option for you.
- I used vanilla extract in this recipe, but you can use any other flavoring you prefer. Lemon, caramel or butterscotch are a few ideas if you word like to give it a try.
- Coating in flour prevents the chocolate pieces from sinking to the bottom of the cake while baking.
