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.
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.
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.