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White Chocolate Cake Recipe — Yummly Launch Announcement

“Don’t waste time waiting for inspiration. Begin, and inspiration will find you.” – H. Jackson Brown Jr.

Please pardon the uninspired title — I struggled to name this cake. I already have two white chocolate recipes on the blog, and my earlier reluctance toward white chocolate is long gone.

So why a third white chocolate cake? Simply because it tastes wonderful. If I can feature many dark chocolate cakes, white chocolate deserves its share too.

Each white chocolate cake here has a different character. The white chocolate sponge cake is light and delicate — fine on its own or layered. The eggless white chocolate mud cake is rich and dense, almost melt-in-the-mouth.

This cake strikes a balance: light with the creamy richness that white chocolate brings. It’s an easy tea-time cake that can be enjoyed plain. The crumb is tender and moist.

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I made this cake when plums were in season and placed plum slices on top. To be honest, the subtle plum flavor was largely overshadowed by the white chocolate. I think chopped fresh strawberries would pair beautifully — strawberries and white chocolate are a classic match (see my strawberry and white chocolate blondies). Or skip the fruit altogether; the white chocolate holds its own.

Watch the step-by-step video tutorial here. The photos show the rest — they do a better job of explaining than I am managing today.

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White chocolate cake

Moist and buttery white chocolate cake!
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Ingredients

  • 112 grams or 1/2 cup unsalted butter
  • 90 grams or 1/2 cup white chocolate chopped
  • 50 grams or 1/4 cup caster or granulated sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla essence or extract
  • 125 grams or 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 plum sliced or half a cup sliced strawberries optional

Instructions

  • Preheat the oven to 180°C / 350°F. Butter a 7 or 8 inch round pan and dust with flour; line the bottom with parchment if desired.
  • Melt the butter and chopped white chocolate together using a double boiler or microwave on low heat, stirring until smooth. Set aside to cool slightly.
  • Whisk the flour, baking powder, and salt together and set aside.
  • Stir the sugar into the butter and white chocolate mixture until combined.
  • Beat in the eggs one at a time, then whisk in the vanilla.
  • Fold in the dry ingredients and mix until just combined; do not overmix.
  • Pour the batter into the prepared pan and smooth the top.
  • If using fruit, arrange the slices on top.
  • Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then unmold and transfer to a wire rack to cool completely.

Notes

You can double the recipe for a 9-inch round cake. Use up to 100 grams of white chocolate; couvertures or compound white chocolate both work. Stored in an airtight container, the cake keeps for 2–3 days. I use a 240 ml cup for measuring.

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I hope the simplicity of the recipe and the photos tempt you to try this cake. I really enjoyed its moist, buttery texture and the warm depth of white chocolate — pure comfort.

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How to make a white chocolate cake:

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