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Classic Cake Recipes with a Modern Twist

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Home » Cakes » White Chocolate Cake

White Chocolate Cake

By Olivia, 269 Comments

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This White Chocolate Cake is both decadent and delicious! White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.

Classic white chocolate cake with scalloped sides, a ganache drip, and truffles on top.

I may be just a little bit obsessed with how pretty and perfectly matchy the monochrome colors worked out here. It’s the ultimate White Chocolate Cake! 

I’m going to let you in on a little secret though… I actually don’t like white chocolate. Not on its own, anyhow, and rarely as part of something else. Something about the flavour is just too sweet or artificial tasting, I don’t know. BUT, this White Chocolate Cake is all sorts of deliciousness. 

Even though the white chocolate is incorporated into every element, it’s not overpowering. Each element on its own is completely delicious, and they all combine to make the perfect White Chocolate Cake.

Cross section of cake showing the inside and three layers.

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What is White Chocolate?

White chocolate is made from cocoa butter, sugar, and milk solids. It doesn’t contain any cocoa solids, which are found in milk and dark chocolate varieties.

Cocoa butter is separated from the cocoa solids (cocoa nibs), which are used to make milk & dark chocolate. The remaining cocoa butter doesn’t have a ton of flavour on its own, so sugar and milk solids are added to transform it into white chocolate.

Is White Chocolate Chocolate?

There is some contention about this but, technically, no. In order to be classified as chocolate, there must be cocoa solids present. Even though it’s made from part of the cocoa bean (the cocoa butter), it’s not actually considered “true” chocolate.

Does it really matter though?? I didn’t think so.

White Chocolate Cake with a chopped up bar of white chocolate on the side.

How to make this White Chocolate Cake

I have made variations of this cake a couple times before, but I wanted to have a smaller pure white chocolate cake on the blog, as many people have asked for it. The recipe here will work perfectly for three 6″ pans or two 8″ pans. See the Tips section below for other modifications.

The cake layers of this White Chocolate Cake have white chocolate incorporated right into them. I melt down some white chocolate with the milk, and add that to the cake batter once it’s cooled. The flavour isn’t crazy strong, but it is quite noticeable, especially to anyone who loves white chocolate.

White Chocolate Swiss Meringue Buttercream

Despite not being a white chocolate fan myself, I LOVE this buttercream. There’s something about the subtle white chocolate flavour in it that makes it so delicious you’ll want to eat it with a spoon.

Adding chocolate to buttercream is very simple. You just need to melt the chocolate down, then cool it before adding it to the buttercream. It’s important that your buttercream isn’t too cold, as it could cause the chocolate to solidify into chunks when you’re adding it. I like to have both at room temperature, and add the chocolate to the buttercream while the mixer is running (on low). This helps ensure they are perfectly incorporated together.

Close up of the sides of the cake and the ganache drip

White Chocolate Ganache Drip

White chocolate can be trickier to work with than dark. You need to adjust the chocolate:cream ratio for it not to be a complete runny mess. 

For my dark chocolate ganache drip, I do a 1:1 ratio of chocolate to cream. For a white chocolate ganache drip, I recommend a 2.5:1 or even a 3:1 ratio. I used a 2.5:1 ratio here, and it worked well. I heated the chopped chocolate and cream in a microwave safe bowl at small intervals (5-10 seconds) until it was perfectly smooth and silky. Except it wasn’t actually, and I ended up straining the last bits of white chocolate out of there. Whatever, it worked fine! 

The white chocolate I used for the drip was more on the yellow side, so I added a few drops of bright white color gel to it once I strained it. Just eyeball this until you get the color you’re looking for. It can vary depending on how white (or yellow) your white chocolate is.

Angled overhead shot showing the drip and white chocolate truffles.

Make sure your cake is well chilled before applying the ganache. And be sure to let the ganache cool completely and thicken a bit before using on the cake. I let my ganache sit out for over an hour. It was actually a bit too thick at this point, so I microwaved it a bit (again, in very small intervals – 3-5 seconds) until it was the right consistency.

It’s hard to describe the right consistency. Thick, but pourable. I always do a test drip first to see how it drips down the cake. If it’s too thick, I warm it up a bit. I find it’s easier to start with a ganache that’s too thick vs. too thin. Easier to warm up than cool down.

I chilled my cake for 30mins in the fridge to make sure the frosting was firm and cold, and then used a teaspoon to apply the ganache to the edges. I like to use a teaspoon because I can control it better and be heavier handed in some areas if I want. I prefer an uneven look to my drips. You can also use a squeeze bottle if you prefer. This is most common I think.

Angled cross-section shot of the cake.

For the texture on the sides of the cake, I used a cake comb from this set. I’ve used a few combs from this set now, and they work great. I do think metal ones would be better overall, but this is a much more affordable option.

I did a thicker layer of frosting on the sides first, smoothed that out, and then ran the cake comb over it a few times. I cleaned up the top a bit. That area wasn’t perfect, but I knew I’d be dripping a ganache over it anyhow.

Final decorating touches are some Lindt White Chocolate Truffles and some white chocolate shavings that I made using a vegetable peeler and a block of white chocolate. I chilled the shavings before adding them to the cake so they would be less fragile.

Slice of cake on a plate.

If you’re a white chocolate fan you will LOVE this cake! If you don’t care for white chocolate, I hope you try it anyhow, because it’s nothing like eating it straight up and it’s perfectly delicious. 

Looking for more drip cakes?

  • Caramel Cake (Salted Caramel Cake)
  • Nutella Cake
  • Oreo Cake
  • Chocolate Mocha Cake
  • Sticky Toffee Pudding Cake

Tips for making this White Chocolate Cake

  • The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • I used a cake comb from this set for the texture on the sides of the cake.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!

This White Chocolate Cake is both decadent and delicious! White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.
Print Pin Rate
4.94 from 31 votes

White Chocolate Cake

This White Chocolate Cake is both decadent and delicious. White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 12
Calories 928kcal
Author Olivia

Ingredients

White Chocolate Cake:

  • 5 oz white chocolate chopped (or white chocolate chips)
  • 1 1/2 cups milk
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla

White Chocolate Swiss Meringue Buttercream:

  • 6 large egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter room temperature
  • 6 oz white chocolate chopped, melted, cooled

White Chocolate Ganache:

  • 3.75 oz white chocolate finely chopped
  • 1.5 oz heavy cream
  • 5 drops bright white color gel

Assembly:

  • 12 white chocolate Lindt truffles
  • white chocolate shavings
US Customary - Metric

Instructions

White Chocolate Cake:

  • Heat milk and chocolate until melted and combined, cool to room temperature.*
  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
  • Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.

White Chocolate Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  • Add melted, cooled white chocolate and whip until smooth.

White Chocolate Ganache:

  • Place chopped chocolate and cream in a microwave safe bowl. Microwave in 5-10 second increments, stirring in between, until smooth and combined. Add a few drops of bright white color gel to get the desired color. Set aside to thicken and cool completely.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with 1 cup of buttercream and spread evenly. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
  • Frost and smooth the sides with the remaining frosting. Use a scalloped cake comb to create the textured effect on the sides. Smooth the top. Chill for 30mins until frosting is cold and firm.
  • Using a small spoon, place dollops of ganache around the top edges of the chilled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Chill to set ganache (5 mins).
  • Pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Lindt White Chocolate Truffle if desired. Sprinkle chocolate shavings along the bottom and to fill in the top.

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    Caramel Cake (Salted Caramel Cake)

Notes

* You can do this in the microwave, stirring between 30 second bursts or in a pot in the stove, stirring constantly, or in a double boiler, stirring occasionally.
** Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen.
*** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip.
Calories: 928kcalCarbohydrates: 98gProtein: 10gFat: 57gSaturated Fat: 35gCholesterol: 180mgSodium: 199mgPotassium: 479mgFiber: 1gSugar: 76gVitamin A: 1482IUVitamin C: 1mgCalcium: 240mgIron: 2mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

White Chocolate Cake collage

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August 30, 2019

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    Recipe Rating




  1. Hayley says

    March 5, 2021 at 3:57 AM

    Hi,
    Can the cake be frozen once cooled to ice another day?
    Thanks

    Reply
    • Olivia says

      March 5, 2021 at 10:35 AM

      Hi Hayley! For sure, I do this all the time. Just double wrap it in plastic wrap.

      Reply
  2. Cherie says

    February 28, 2021 at 6:19 AM

    I made this cake but it didn’t taste like white chocolate at all. I’m wondering if I can substitute the white chocolate with caramilk chocolate?

    Reply
    • Olivia says

      March 1, 2021 at 10:42 AM

      Hi Cherie! I’m surprised it didn’t taste like white chocolate as it’s in each component and should come through quite strong. I’m not sure what you mean by caramlik chocolate. Do you mean the caramilk chocolate bar or caramelized white chocolate?

      Reply
  3. TOMINA says

    February 26, 2021 at 3:31 AM

    Is the batter mix meant to be quite runny? What would you say the consistency should be?

    Reply
    • Olivia says

      February 26, 2021 at 9:49 AM

      Hi Tomina! It shouldn’t be too runny, no. Like regular cake batter. Slightly thinner than my vanilla cake recipe but not as thin as my chocolate cake recipes.

      Reply
  4. Yliana says

    February 25, 2021 at 6:38 PM

    5 stars
    Omg! I made it! It’s absolutelly wonderfull!! Thank you!!! =)

    The buttercream is so delicious, but I gues I did something wrong, the sugar wasn’t ready in my swiss merengue, so I can feel the little sugar grains in my mouth, anyway it’s tastes so great! I did a big bunch of buttercream! I was wondering if you know how can I fix it?
    I tried to fix it with the paddle attachment, but it didn’t work, the grains are still there…
    Please! Help!

    Reply
    • Olivia says

      February 26, 2021 at 9:48 AM

      Hi Yliana! So happy you loved it 🙂 Sadly, there is no way to get rid of the graininess from the buttercream once it’s finished. This has happened to me too when I didn’t dissolve the sugar enough. I assumed that since the egg mixture was hot it would dissolve the rest of the sugar while whipping. It did not. At least it still tastes delicious? 🙂

      Reply
      • Yliana says

        February 27, 2021 at 10:42 AM

        Yes! It’s delicious! 😉
        Tks!!

        Reply
  5. Sophia says

    February 23, 2021 at 6:49 AM

    How do I fix the consistency of that battery? It isn’t smooth.

    Reply
    • Olivia says

      February 23, 2021 at 9:54 AM

      Hi Sophia! Were all of your ingredients at room temperature? What does the batter look like?

      Reply
  6. Molly Wilsonhurst says

    February 22, 2021 at 3:10 AM

    Hiya I want to make this it looks great however I’m from the UK and I was wondering do I use a fan assisted oven and what temperature would I use ? 350F is around 176C, but I’m not sure wether to use fan or conventional oven !! Thank you

    Reply
    • Olivia says

      February 22, 2021 at 10:14 AM

      Hi Molly! I use a conventional oven. For a fan oven, you should reduce the temperature by 25 degrees to 325F or about 163C. You may also need to reduce the baking time slightly.

      Reply
  7. Dee says

    February 9, 2021 at 5:19 PM

    Hi! I am def going to try this recipe, but was wondering if I could substitute the egg whites for meringue powder? What do you think? Thanks for the recipe!

    Reply
    • Olivia says

      February 11, 2021 at 10:19 AM

      Hi Dee! I have no tried using meringue powder myself, I dont think the frosting would turn out well. For best results use the whites from whole eggs.

      Reply
  8. Alissa says

    February 9, 2021 at 8:46 AM

    Hi! I know you addressed the white chocolate powder already. But I was thinking because the white chocolate powder I have is FULL of sugar (it’s used in coffee) could you substitute some of the sugar with the powder and still keep the white chocolate in as usual? Just to give it an extra punch of white chocolate.

    Reply
    • Olivia says

      February 9, 2021 at 9:50 AM

      Hi Alissa! I haven’t tried this myself so I can’t guarantee the results but you could give it a try. I wouldn’t do more than 1/4 cup.

      Reply
  9. Maru says

    February 1, 2021 at 7:38 AM

    HI Liv,

    Wanted to let you know Ive made this cake twice and it is absolutely amazing! Thank you so much for the recipe.
    I wanted to ask you if I wanted to make this same recipe but instead of making layer cakes can I use it to make cupcakes?
    Do you have any idea of how long should I bake them?
    thanks a lot.

    Reply
    • Olivia says

      February 1, 2021 at 10:40 AM

      Hi Maru! Yes, I mention this in the Tips section above the post 🙂 “To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.”

      Reply
  10. Angie says

    January 27, 2021 at 6:47 AM

    5 stars
    Hi Liv, i was wondering if i can use white chocolate powder in addition to the choc chips for a more noticeable taste? If i can how much do you recommend adding? Thanks in advance

    Reply
    • Olivia says

      January 27, 2021 at 9:38 AM

      Hi Angie! I hadn’t heard of white chocolate powder until now. I would not add it to the cake as it will likely change the texture (make the cake more dense and it’s already on the denser side). But you could add it to the frosting. Just add it 1 Tbsp at a time until you reach the taste you like 🙂

      Reply
  11. Natalie says

    January 27, 2021 at 2:28 AM

    Hi, how much butter should I use for the cake? It says 3/4 cup but I work in grams.. thanks

    Reply
    • Olivia says

      January 27, 2021 at 9:35 AM

      Hi Natalie! There is a metric converter below the list of ingredients.

      Reply
  12. Cassie says

    January 24, 2021 at 9:51 PM

    Can you use this buttercream recipe to pipe decorations on the cake or will it drop or melt ?
    I Usually do a thick American Buttercream recipe but looking for something a bit different 🙂

    Reply
    • Olivia says

      January 25, 2021 at 10:15 AM

      Hi Cassie! I often pipe with Swiss meringue buttercream and it works great.

      Reply
  13. Tammy says

    January 20, 2021 at 1:45 AM

    5 stars
    I made this for my birthday it was delicious. I used my own white chocolate buttercream recipe though. The ganache was amazing and the cake was a hit.

    Thank you,

    Reply
    • Olivia says

      January 20, 2021 at 2:41 PM

      Hi Tammy! So glad you loved it. Happy belated birthday!

      Reply
  14. Alison Cox says

    January 19, 2021 at 10:33 AM

    Hi would i be able to make this lemon and white chocolate or might the lemon interfer with this recipe ? If so could you recomend s recipe pleaee thsnk you
    Alison

    Reply
    • Olivia says

      January 20, 2021 at 2:31 PM

      Hi Alison! I think the combo of lemon and white chocolate would be delicious. You could add lemon zest to it or use a lemon curd filling.

      Reply
  15. Andrea says

    January 19, 2021 at 9:40 AM

    Hi Liv, I have just made this cake today for my granddaughters 7th birthday this Thurs. I have crumb coated it once at the moment & it’s in the fridge. I was going to do a 2nd coat then a layer of the ganache.. Is that what you did? I am going to colour mine red as making this into a skittle gravity cake. I had been having trouble find out if I could use sugar flair or colour splash instead of colour mill… Still haven’t found out so worried sick it won’t work! Anyway the buttercream ohhhhh my is AMAZING!! WOW, thankyou for sharing again… I love your recipes xx

    Reply
    • Olivia says

      January 20, 2021 at 2:30 PM

      Hi Andrea! So happy you love it. I only used the ganache as a drip. I’ve only used Wilton and Americolor for coloring but they’ve both worked fine. Getting a red though is tricky. Are you coloring the ganache or the frosting? If the frosting, adding some powdered sugar will help the color “stick”.

      Reply
  16. Christina says

    January 15, 2021 at 4:00 PM

    Hi Olivia ,
    I have two 9 inch pans. What do you suggest I double the recipe or 1.5x the recipe?

    Reply
    • Olivia says

      January 15, 2021 at 4:28 PM

      Converting pan sizes is always tricky. Here are some sites I use as a guideline:
      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      Based on that I would 1.5x the recipe. You may need to adjust the baking time too.

      Reply
  17. David says

    January 15, 2021 at 2:50 AM

    Hey! Just wanted to say that the cake is amazing. Definantly a cake worth going back to. Made it for a friend’s bday but there is a small problem I had with the swiss buttercream meringue icing. It didn’t come out as smooth and fine as it does in the pic. I am not sure what I must have done wrong. Probably a lot of things 😅 It is also my first time in making this particular icing too. Any help you could provide would be most golden

    Reply
    • Olivia says

      January 15, 2021 at 4:02 PM

      Hi David! I am so happy you loved the cake! Swiss merignue buttercream can be finicky for sure. Have you seen my detailed tutorial on it? https://livforcake.com/swiss-meringue-buttercream-recipe/ It can act up at times but should be totally saveable. Have a read through my tips and troubleshooting 🙂 I hope you give it another try!

      Reply
  18. Christina says

    January 14, 2021 at 3:03 PM

    Hi again:)
    Also I plan to make a two layer cake -with 8/9inch round pans. Do I need to reduce the buttercream quantity (I mean half the buttercream recipe) since I don’t have a three layer cake surface to frost on?

    Reply
    • Olivia says

      January 14, 2021 at 3:16 PM

      The recipes as-is will work for a two layer 8″ cake. A 9″ cake would be too thin. The surface area will be similar so I wouldn’t reduce the buttercream.

      Reply
  19. Christina says

    January 14, 2021 at 2:53 PM

    I saw your recipe and wanted to try it tomorrow. Had couple of questions-

    1. The buttercream has way too much butter-2cups. Won’t that make it too buttery tasting and overpowering?
    2. If I make and assemble the cake with frosting and ganache 1 day in advance , how can I store it?
    Please reply asap.
    Thanks !!

    Reply
    • Olivia says

      January 14, 2021 at 3:15 PM

      Hi Christina! The butter amount in this type of buttercream is pretty standard. It’s not too much and shouldn’t taste too buttery, if it does then either the meringue wasn’t whipped properly or the buttercream itself just needs more whipping. Please see my detailed tutorial here for tips: https://livforcake.com/swiss-meringue-buttercream-recipe/ If you’re used to an American buttercream though it will definitely be more buttery than that.

      I would refrigerate the finished cake and take it out 2-3 hours before serving.

      Reply
      • Christina says

        January 14, 2021 at 8:47 PM

        Thank you Olivia for your reply. I’ll let you know how it turned out.

        Reply
  20. Jess says

    January 12, 2021 at 11:11 AM

    Hi , I want to make this cake for my birthday. I love white chocolate. I wanted to ask you if you have a video for this recipe, since I do better watching recipes than reading recipes. Thanks

    Jess

    Reply
    • Olivia says

      January 14, 2021 at 2:55 PM

      Hi Jess! I don’t have a video for it at the moment, sorry. If there’s a specific part you have a question about, let me know!

      Reply
  21. Isobel says

    January 8, 2021 at 9:24 AM

    Hi I want to make this cake for my sisters birthday. When I click the metric converter it doesn’t seem to match, for example 2 cups of 2 cups of granulated sugar is 200g but then 2 cups of unsalted butter is 454g – surely these should be the same? looks delicious and just want to make sure I get it right! Also, is a cup measurement just like a cup for drinking coffee and so long as the same cup is used the quantities will match? Or is there a specific cup measurement?

    Reply
    • Olivia says

      January 8, 2021 at 1:58 PM

      Hi Isobel! 2 cups of granulated sugar is 400g and 2 cups of butter is 454g. Every ingredient has a different weight so they should not be the same just because they are the same volume. And you have to use specific measuring cups for dry and wet ingredients: https://amzn.to/2LzHIHc, https://amzn.to/2MBw1jR

      Reply
  22. Naima says

    December 24, 2020 at 4:34 AM

    If i want to use a cake mix should I just ad butter to it instead of creaming with the sugar?

    Reply
    • Olivia says

      December 24, 2020 at 9:39 AM

      Hi Naima! You can’t replace flour with cake mix. If you want to use cake mix you should use this recipe: https://livforcake.com/almost-scratch-cake/

      Reply
  23. Ashley says

    December 20, 2020 at 10:21 PM

    We did a test run of this cake before making it for my moms birthday and the cake turned out extremely dense. I’m thinking that’s a product of over mixing? Is there a reason you say to mix the wet and dry ingredients in in so many little batches? My other guess is that I misplaced my kitchen scale and may have used the wrong amount of white chocolate- thinking it may have thrown off the butter content too much? Thoughts on this cake turning out so dense?

    Reply
    • Olivia says

      December 21, 2020 at 9:33 AM

      Hi Ashley! This is considered a mud cake due to the chocolate in the cake batter, it will be quite dense. It should have a velvety texture and be very moist. It is definitely not a light and fluffy cake but shouldn’t be dense like a cookie bar (or a brick :)) Overly dense cakes can be from overmixing the cake batter once the flour is added — it develops too much gluten or by adding too much flour. Using the wrong amount of white chocolate could be a culprit too, if more was used than the recipe calls for.

      Reply
  24. Debra says

    December 17, 2020 at 1:33 PM

    How is the best way to add more ingredients so that I can use 9 inch cake pans. We have suck a large family I always have to make bigger cakes. This one seems like the perfect cake to have for Christmas!!

    Reply
    • Olivia says

      December 17, 2020 at 4:20 PM

      Hi Debra! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      Based on that I would at least 2x the recipe 🙂

      Reply
      • Debra says

        December 17, 2020 at 8:35 PM

        Thanks soooo much!!!

        Reply
  25. Sandra Cole says

    December 14, 2020 at 12:51 PM

    i would like to make the white chocolate cake but how do i convert cups to grams or ounces please

    Reply
    • Olivia says

      December 15, 2020 at 9:31 AM

      Hi Sandra! There is a metric converter below the list of ingredients.

      Reply
  26. Lisa J says

    December 5, 2020 at 10:54 PM

    Hi! I want to make this cake next Saturday for my birthday. I have two 6-inch tins that are 3 inches tall. It looks like you used pans that are 2 inches tall, right? So I can make a 2-layer cake and everything is the same?

    Reply
    • Olivia says

      December 7, 2020 at 11:14 AM

      Hi Lisa! In theory, yes, that should work (mine are 2″ tall). You’ll need to increase the baking time by a decent amount since the layers will be thicker. Let me know how it turns out!

      Reply
  27. Arthu says

    December 4, 2020 at 10:13 AM

    Hi instead of white chocolate can I add milk chocolate to the same ratio?

    Reply
    • Olivia says

      December 4, 2020 at 1:37 PM

      Hi Arthu! Yes, that should be fine.

      Reply
      • Arthu says

        December 4, 2020 at 9:01 PM

        Thank you 😊

        Reply
  28. Emilie says

    November 30, 2020 at 4:54 PM

    4 stars
    Love the recipe! I’ve never tried freezing the cakes, would they hold okay if frozen baked but unassembled?

    Thank you !

    Reply
    • Olivia says

      December 3, 2020 at 3:53 PM

      Hi Emilie! Absolutely! I freeze my cake layers all the time. Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly.

      Reply
  29. Violet C says

    November 28, 2020 at 3:15 PM

    Hello, if only making the cake with a vanilla buttercream….. how much more chocolate can I add to the recipe to make the white chocolate stand out?!
    Thanks, I love all your recipes
    Violet

    Reply
    • Olivia says

      November 29, 2020 at 4:10 PM

      Hi Violet! I would not add any more white chocolate to the cake recipe, but you could do a white chocolate ganache a filling or brush some melted white chocolate on the cake layers.

      Reply
      • Violet C says

        December 2, 2020 at 3:07 AM

        Thank you so much for the ideas!

        Reply
  30. Dejay says

    November 26, 2020 at 6:43 AM

    5 stars
    I have 2 8” cake tin- it’s says on the label 20 x 6.5cm
    Will they still work ?

    I can see in your description you mention 1.5x, I’m very new to the baking world sorry

    Reply
    • Olivia says

      November 26, 2020 at 9:24 AM

      Hi Dejay! Those are slightly smaller than 8″ but they are taller than the 2″ tall pans I use so you should be totally fine. Use the recipe as-is for two 8″ pans. For three 8″ pans, 1.5x the recipe.

      Reply
      • Dejay says

        November 27, 2020 at 1:22 AM

        Thank you so much for clarifying that, Also I have two other questions sorry
        I know you mention heavy cream, I’m the super market I could only get double cream or extra double thick cream , what one would you recommend using ?
        The other thing is also my mixer doesn’t have a PADDLE which is a little weird, what would you advise here ? Do it manually ?

        Thanks
        Dejay

        Reply
        • Olivia says

          November 27, 2020 at 4:09 PM

          Hi Deejay! Double cream is what you should use (not the extra double thick). And re: your mixer, is it a stand mixer? If so, a whisk attachment or whatever it has should be fine too 🙂

          Reply
  31. Lori says

    November 21, 2020 at 12:09 PM

    Hi,

    I am looking at baking this in a 9″ round tin. I can convert the change in ingredients needed using those sites you’ve recommended to others, but how would I need to alter the baking time / temp? Thanks.

    Reply
    • Olivia says

      November 22, 2020 at 3:31 PM

      Hi Lori! Baking temperature would stay the same but time will vary depending on how much batter is in the pan. It’s hard to say as every oven is different too in terms of how they bake.

      Reply
  32. Shelley says

    November 18, 2020 at 11:19 PM

    Hi. If I only have one 8” square cake pan & want to make two cakes- Do you use one recipe? If so & I halve it, what do I do with half the batter whilst the first one bakes? Or should I halve the recipe so the batter isn’t sitting for a while. Thanks.

    Reply
    • Olivia says

      November 19, 2020 at 9:25 AM

      Hi Shelley! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      Based on that, the recipes as-is would make enough for two 8″ square, but the layers would be a bit thinner. Ideally, if you plan to bake one at a time make separate batches so the batter isn’t sitting out.

      Reply
  33. Danielle says

    November 16, 2020 at 10:04 AM

    Hiya, my daughter is asking for a white chocolate orange cake for her birthday – would it work if I simply added orange essence to this recipe? And how much would you recommend? Thank you 😊

    Reply
    • Olivia says

      November 16, 2020 at 2:00 PM

      Hi Danielle! Ohhhh that sounds delicious!! I prefer to use natural flavours myself. What I would do is add some orange zest during the butter & sugar creaming stage (about 1 Tbsp or so). You can also add some orange juice if you like — replace 1/4 cup of the milk with orange juice. Add it to the milk/white chocolate mixture before you start alternating with the flour. You could also do an orange curd as a filling following this recipe but swapping lemons for oranges (https://livforcake.com/lemon-curd/)

      That being said, you can totally just use orange essence for ease. As for how much it really depends on how strong it is. I’m not sure if it’s as potent as something like almond extract. I would start with 1/4 tsp and taste it to see if you should add more. Let me know how it turns out!

      Reply
      • Danielle says

        November 16, 2020 at 11:38 PM

        Ooh your method sounds lovely 😍 I’ll look forward to making it for her next month – May do a trial before and will let you know how it goes 😉 thanks so much for your reply

        Reply
  34. Alison says

    November 13, 2020 at 6:06 PM

    Hello. This cake looks so pretty. My daughter and I are making it right now for a party tonight. Do you add the creamed butter and sugar after you combine the flour with the milk mixture? Thank you

    Reply
    • Olivia says

      November 13, 2020 at 6:08 PM

      Hi Alison! You alternate adding the flour and milk TO the creamed butter, sugar, and egg mixture.

      Reply
      • Alison says

        November 13, 2020 at 8:37 PM

        Oh gosh! Now I get it. Thank you so much for replying quickly!

        Reply
  35. İlkem says

    November 13, 2020 at 2:43 PM

    Hello , ı will doing cake for my mother’s birthday .But ı have 11inc cake mold.Maybe I should make two cakes, not three . What should ı do, thank for your help:)

    Reply
    • Olivia says

      November 13, 2020 at 5:40 PM

      Hi İlkem! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      Reply
  36. Julie says

    November 10, 2020 at 7:44 PM

    5 stars
    What a beautiful looking cake! I am hoping to make it soon and just wondering if it is OK to use vanilla melting wafers i stead of white chocolate?

    Reply
    • Olivia says

      November 11, 2020 at 4:27 PM

      Hi Julie! For the drip this should be fine, though I’m not sure how it would work with the cream and the proportions may be different. For the cake and frosting I recommend white chocolate.

      Reply
  37. Sioux says

    October 31, 2020 at 7:46 AM

    Hey just wondering if you can share the steps you took to do the reverse creaming on this recipe. I’m having trouble with this cake, ive baked it 6 times now and each time it either sinks, or has gluey streaks in it indicating im over mixing the batter but im mixing it so ridiculously gently and by hand. I bake in 3in deep 6in wide tins.

    Reply
    • Olivia says

      November 2, 2020 at 3:26 PM

      Hi Sioux! I haven’t made this one myself using the reverse creaming method. At what point is your cake sinking? In the oven or after taking it out? And are all of your ingredients at room temperature?

      Reply
      • Sioux says

        November 5, 2020 at 12:19 AM

        Usually 30mins after taking it out the oven, it pulls away from the edges first and then slowly sinks in, and collapses by half. Resulting in a very gluey interior.
        I use room temperature ingredients, sometimes my milk is straight from the fridge but I lightly warm it on the stove and then leave it for 30mins.
        Im looking into the reverse creaming method now as its not just your recipe that is doing this to me, its nearly all vanilla type recipes.

        Reply
        • Olivia says

          November 5, 2020 at 1:48 PM

          Ahh ok, that is so strange because overmixing is the only thing I know to cause that!! At least that’s my experience when cakes pull away too much from the sides and shrink a lot. It would also explain the gluey interior. Overmixing develops too much gluten causing dense and gluey cakes. But if you’re mixing by hand that should prevent that! Very strange.

          Reply
  38. Rach says

    October 29, 2020 at 2:40 AM

    Hi,

    I was wondering if I’m using self raising flour (UK) instead, will I need to use the baking powder too?
    Thanks ☺️

    Reply
    • Olivia says

      October 29, 2020 at 4:11 PM

      Hi Rach! I’ve never baked with SR flour myself, but I believe you should leave the baking powder out.

      Reply
  39. Jas Kay says

    October 21, 2020 at 7:12 AM

    Can I substitute eggs since my kids have allergies? My daughters birthdays is coming up and please provide guidance ?

    Reply
    • Olivia says

      October 21, 2020 at 11:29 AM

      Hi Jas! I have never baked with egg substitutes so I can’t say for sure what would work well. For the frosting specifically, eggs must be used, but I do have an egg-free option you could try: https://livforcake.com/ermine-frosting/

      Reply
  40. Angie says

    October 17, 2020 at 5:32 PM

    5 stars
    Hi Liv just wanted to update you on the recipe, i doubled the recipe again used the same pans but i used the reverse creaming method this time! It came out amazing definitely not overmixed . Thank you so much!

    Reply
    • Sioux says

      October 31, 2020 at 7:46 AM

      Hey just wondering if you can share the steps you took to do the reverse creaming on this recipe. I’m having trouble with this cake, ive baked it 6 times now and each time it either sinks, or has gluey streaks in it indicating im over mixing the batter but im mixing it so ridiculously gently and by hand. I bake in 3in deep 6in wide tins.

      Reply
  41. Angie says

    October 13, 2020 at 5:25 PM

    5 stars
    Hello Liv, i recently doubled this recipe and the texture and the way it baked up seem a bit off.. when i made a single batch it was fine.. wondering if doubling the recipe had to
    Do with it is 1.5 batch the max i can do? Please let me know
    I love love this recipe!

    Reply
    • Olivia says

      October 14, 2020 at 9:23 AM

      Hi Angie! Did you adjust the pan size as well? Doubling a recipe is usually ok, but it does depend somewhat on how deep the layers were etc. What size pans did you use and how tall were they?

      Reply
      • Angie says

        October 15, 2020 at 8:26 PM

        5 stars
        Hello , i used 4 7″ layers and i isually like my layers tall so i fill over half using 2″ rounds i did however adjusted the milk to 1 1/4 cup milk & 1/3 oil and it worked great! But once i made a doubled batch the texture changed had alot of wholes in it maybe i overmixed? Maybe i’ll try the reverse creaming method next time.

        Reply
        • Olivia says

          October 16, 2020 at 10:47 AM

          Ah yes, the holes can be due to overmixing and that can also cause a more dense cake!

          Reply
  42. Lindy says

    October 13, 2020 at 11:09 AM

    I’d like to make this for my daughters birthday, looks amazing! If I want to use 3.x 8inch pans how may servings should I change it to to get the correct weights? Also how long will it keep? I’d like to make the sponge 2 days before and icing the day before.
    Thank you!
    L

    Reply
    • Olivia says

      October 13, 2020 at 1:13 PM

      Hi Lindy! For three 8″ pans change the Servings to 18. Baking time may differ slightly.

      If it’s just a day in advance you can leave both at room temp (wrapped/covered in plastic wrap). The buttercream will need to be rewhipped before use to fluff it up again. Otherwise, if making further in advance:
      For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly.
      For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 months. Bring to room temperature and rewhip before using.

      Let me know how it turns out!

      Reply
  43. B says

    October 12, 2020 at 10:51 AM

    Hi! Just found your blog and am excited to make this (actually, your White Chocolate Mocha Cake) for my husband’s birthday. Am a bit concerned that, with all the white chocolate, it could be a bit too sweet. Do you think reducing the sugar in the cake batter by 1/4c would cause problems?

    Reply
    • Olivia says

      October 13, 2020 at 9:46 AM

      Hi B! Reducing the sugar by 1/4 cup should be totally fine. Let me know how you like it!

      Reply
  44. Brandi says

    October 10, 2020 at 6:54 PM

    Also I tried this using a name brand carton egg whites for the Swiss meringue buttercream frosting and it turned out perfect. I used shell eggs the first time I made it came out just as perfectly the second time around using the carton egg whites.

    Reply
    • Olivia says

      October 13, 2020 at 9:37 AM

      That’s great! What brand of whites did you use?

      Reply
  45. Brandi says

    October 10, 2020 at 6:52 PM

    Hi Liv!!! This cake has been a big hit for me!! I’ve been asked to make it in a milk chocolate version. I already know which cake recipe I’m gonna use, but for the Swiss meringue buttercream frosting can I just use milk chocolate instead of the white chocolate??

    Reply
    • Olivia says

      October 13, 2020 at 9:37 AM

      Hi Brandi! That should be no problem!

      Reply
  46. Marian says

    October 4, 2020 at 7:53 PM

    Hi Liv, may I ask how to adjust the measurement if I’m using a 7″ round cake mold instead? that’s the only size I have right now. I would highly appreciate your help. Thank you!

    Reply
    • Olivia says

      October 5, 2020 at 10:07 AM

      Hi Marian! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html, but it doesn’t have 7″ on there. If you’re fine with thinner layers you can bake the recipe as is in three 7″ pans and just reduce the baking time.

      Reply
      • Marian says

        October 13, 2020 at 9:36 AM

        Thank you for your reply! Last question, can I out food coloring on my buttercream? I’m worried it would its consistency since there will white chocolate in it. Thank you Liv!

        Reply
        • Olivia says

          October 13, 2020 at 9:50 AM

          Hi Marian! Yes, that will be fine but be sure to use gel or powdered coloring, not liquid. I would add it at the very end.

          Reply
  47. Angie says

    October 3, 2020 at 10:12 AM

    5 stars
    Hi Liv , can i add crushed oreo to the batter do make a cookies & cream version??

    Reply
    • Olivia says

      October 5, 2020 at 9:39 AM

      Hi Angie! For sure! Just toss them in some flour and fold them in gently at the end.

      Reply
  48. Helen Rigby says

    October 3, 2020 at 5:53 AM

    5 stars
    Made this for my daughters 18th birthday. Added pink gel colouring to the drip icing and decorated with pink and white chocolates. I was a bit worried about using plain flour but needed have, it tasted amazing and will be a cake recipe I will keep

    Reply
    • Olivia says

      October 5, 2020 at 9:37 AM

      Hi Helen! I’m so happy you loved it 🙂

      Reply
  49. Ezinne says

    September 24, 2020 at 12:56 PM

    Hello Liv, I’m looking to try out this recipe & I’m wondering if I can use oil in place of butter?

    Reply
    • Olivia says

      September 24, 2020 at 1:49 PM

      Hi Ezzine! For best results use butter. I haven’t tested it with oil or margarine. I don’t think it would be a disaster but it will affect the flavor and texture.

      Reply
  50. Leilani says

    September 22, 2020 at 8:02 AM

    Can i use cake flour instead of all purpose? Will that make the white chocolate cake lighter and fluffier? thanks!

    Reply
    • Olivia says

      September 22, 2020 at 9:20 AM

      Hi Leilani! Yes, you can try it with cake flour and it should make for a slightly fluffier cake.

      Reply
      • Leilani says

        September 28, 2020 at 12:50 PM

        How much cake flour would should i use to replace the all purpose flour? TIA

        Reply
        • Olivia says

          September 30, 2020 at 10:41 AM

          Hi Leilani! I would just swap it one for one.

          Reply
  51. SIM says

    September 18, 2020 at 3:01 PM

    Dying to try this recipe but i was just wondering if someone knows hos many gram each ingredient needs. I find it very difficult to calculate cups to grams because there are so many schedules who says different thing. Here in the Netherlands we work with grams.

    Hope someone can help, would really appreciate it !

    Reply
    • Olivia says

      September 21, 2020 at 10:12 AM

      Hi SIM! There is a metric converter below the list of ingredients 🙂

      Reply
  52. Shreya says

    September 16, 2020 at 3:13 AM

    How many layers should we cut the cake in ? And in the recipe of the cake that you’ve give can we make this tall cake in the picture ?

    Reply
    • Olivia says

      September 16, 2020 at 3:07 PM

      Hi Shreya! The recipe makes the cake pictured. I didn’t cut the cake into layers, but baked in three separate pans.

      Reply
  53. Carmen Hislop says

    September 15, 2020 at 11:40 AM

    Hi would it be possible to make this a whiteboard chocolate passionfruit cake? With some passion fruit pulp and essence or something? 🙂 thanks

    Reply
    • Olivia says

      September 16, 2020 at 3:04 PM

      Hi Carmen! You could do a passion fruit filling for it 🙂

      Reply
  54. Kathryn says

    September 10, 2020 at 3:58 PM

    Hi! I am planning to do this cake right now actually for my birthday in few minutes (UK time) and just wondering if there is still a need to drizzle sugar syrup on to the sponge when assembling because you had it written on the tips but not on the recipe. Or is the cake sponge moist enough to leave the syrup out? Thanks in advance.

    Reply
    • Olivia says

      September 11, 2020 at 11:41 AM

      Hi Kathryn! The syrup is optional and really only necessary if adding flavour or moisture due to an overbaked cake. The cake is moist enough without it for sure!

      Reply
  55. Simone says

    September 5, 2020 at 10:06 AM

    5 stars
    Made this cake twice already. Delicious. Currently making it in the form of cupcakes. Where were you all my life Liv. Thank you very much. From Trinidad and Tobago btw.

    Reply
    • Olivia says

      September 8, 2020 at 4:54 PM

      Hi Simone! I’m so happy you love it! 🙂

      Reply
  56. EA says

    September 4, 2020 at 3:05 PM

    Hi Olivia, How should I edit the recipe if I want to prepare a dozen cupcakes

    Reply
    • Olivia says

      September 4, 2020 at 3:25 PM

      Hi EA! The recipe makes about 18-24 cupcakes, depending on size. So you could halve the recipe (adjust the Servings to get the amounts). Bake at the same temperature but start checking them at 15mins or so.

      Reply
    • Arshia says

      October 15, 2020 at 1:45 PM

      I was considering using blueberry compote as a filling between the layers to make it a blueberry-white chocolate cake. Will the flavours compliment each other and would you suggest using blueberry filling?

      Reply
      • Olivia says

        October 16, 2020 at 10:44 AM

        Hi Arshia! I think that would taste delicious!

        Reply
  57. Donna says

    August 30, 2020 at 12:37 AM

    Hi, I made this cake & it was my first time making SMBC & thanks to your easy to follow instructions it was a success, only problem was I made the buttercream the day before & it was a lovely pale colour but when I rewhipped it to decorate the cake it seemed to turn very yellow. Would decorating the cake immediately prevent this happening? Other than that the cake tasted & looked amazing.

    Reply
    • Olivia says

      August 31, 2020 at 9:54 AM

      Hi Donna! It sounds like maybe it just needed a bit more whipping. I’ve had the yellow thing happen when the buttercream separates a bit and needs a good whip. Was it at room temperature or very soft when you rewhipped it?

      Reply
      • Donna says

        August 31, 2020 at 11:06 PM

        Hi Olivia, thank you for replying so quickly. It was at room temperature when I rewhipped it but by the time I had finished decorating the cake it was quite soft so I guess I mustn’t have whipped it long enough.

        Reply
        • Olivia says

          September 1, 2020 at 9:15 AM

          I sometimes have to rewhip my buttercream while I’m frosting the cake if it’s taking a long time. Especially if my place is a bit hot.

          Reply
  58. Georgie says

    August 27, 2020 at 11:04 PM

    Hello, I’m hoping to make this cake to be eating in 1 weeks time. Is it OK to make a week early then freeze?

    Reply
    • Olivia says

      August 29, 2020 at 3:26 PM

      Hi Georgie! Yes, the cake freezes fine!

      Reply
  59. Dolores Jones says

    August 27, 2020 at 9:49 PM

    I love this I must make it at least three times for me to master it. An I will

    Reply
    • Olivia says

      August 29, 2020 at 3:26 PM

      Hi Dolores! So happy you love it! 🙂

      Reply
  60. Becky says

    August 6, 2020 at 12:21 PM

    Hi there, are the dollops on top the buttercream or the ganache, I can’t tell from the write up! Thanks 🙂 making this for boyfriends birthday and the sponge has gone really well!!

    Reply
    • Olivia says

      August 11, 2020 at 9:02 AM

      Hi Becky! The buttercream dollops of the very top are on top of the ganache that covers the whole top of the cake. Let this set a bit before piping the dollops though.

      Reply
  61. Emma O says

    August 2, 2020 at 3:30 PM

    5 stars
    This cake is so good! I swirled in raspberry purée between the layers for a white chocolate raspberry cake, and it turned out so well! It’s so moist and delicious and the white chocolate flavor is perfect! I made mine in 9 inch layers so it baked a lot faster, only took about 31 min as opposed to the 40 that was suggested. Also I would suggest reducing the amount of sugar, as white chocolate already has a lot of sugar. I highly recommend this cake!

    Reply
    • Olivia says

      August 5, 2020 at 10:43 AM

      Hi Emma! So glad you loved it. Thanks for your tips!

      Reply
  62. Glenda says

    July 29, 2020 at 11:05 PM

    5 stars
    Made this cake yesterday, the most moist soft mud cake, not heavy very nice, a pleasure to make.
    You can always tell if the cakes going to nice by the batter and that was delicious.

    Reply
    • Olivia says

      July 30, 2020 at 9:39 AM

      Hi Glenda! Thank you! So happy you loved it 🙂

      Reply
  63. Jaimee says

    July 20, 2020 at 10:03 PM

    Hi there!
    Is this considered a mud cake?
    Is it super dense and moist
    Thanks!

    Reply
    • Olivia says

      July 21, 2020 at 9:08 AM

      Hi Jaimee! Yes, I believe so 🙂 It is dense and moist.

      Reply
  64. Sareka Pariag Rampersad says

    July 17, 2020 at 9:58 PM

    5 stars
    I absolutely love this cake. My new favorite. This recipe is fantastic. Love the white chocolate flavor. Thank you so much for sharing your recipe. My cake was perfect.

    Reply
    • Olivia says

      July 20, 2020 at 9:15 AM

      Hi Sareka! So happy you love this cake. Thanks for the feedback!

      Reply
  65. Lia says

    July 17, 2020 at 4:41 AM

    4 stars
    Was really excited to make this but disappointed with the results. I thought the baking time seemed long so I decided to check the cakes early and at 33 minutes they were already over done (my oven runs on the cooler side). Also, your tips for Swiss buttercream elsewhere say to keep the butter chilled and on this recipe it says room temp. Was frustrating to fail at the frosting, then go to your tips only to find that the butter should still be a bit cold:\

    Reply
    • Olivia says

      July 17, 2020 at 9:35 AM

      Hi Lia! Sorry to hear you had trouble with this one. Every oven is different, so baking times are always just a guideline. For the buttercream, the butter does not need to be a bit cold, it’s just faster to “fix” one if it’s curdled rather than soupy and the slightly cold butter helps if the meringue is still too warm. If the frosting was too soft it should have still been saveable. Did you try my tips? https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  66. Elfreda Johnson says

    July 13, 2020 at 6:13 AM

    Hiii I loved this cake it was amazing.Do you have the exact measurements In grams ? By weighing the ingredients I feel I get more consistency compared to using cups

    Reply
    • Olivia says

      July 13, 2020 at 10:27 AM

      Hi Elfreda! There is a metric converter below the list of ingredients 🙂

      Reply
  67. Helen says

    July 11, 2020 at 10:48 PM

    Hi Olivia,

    This recipe looks amazing; my sister in law has requested a white chocolate cake for her birthday next week and this looks perfect!

    I just have a question as I’m in the UK and some of our ingredients are different here. Is granulated sugar the same here as it is over there? I’m used to making cakes with caster sugar so wanted to double check!

    Thanks,

    Helen

    Reply
    • Olivia says

      July 12, 2020 at 7:39 AM

      Hi Helen! Caster sugar is a bit finer than granulated but should work ok!

      Reply
  68. kejal says

    July 11, 2020 at 2:33 PM

    Do you have a video tutorial for this cake? I want to try and make it but I’m better with a video tutorial

    Reply
    • Olivia says

      July 11, 2020 at 3:55 PM

      Hi Kejal! No, sorry. No video tutorial at this time.

      Reply
  69. Lucy Gallop says

    June 30, 2020 at 4:04 PM

    I’m making this amazing cake today! I only have hand held electric beaters.
    So I hope that will suffice.

    Reply
    • Olivia says

      July 1, 2020 at 10:06 AM

      Hi Lucy! A hand mixer will be fine for the cake but could be a challenge for the buttercream. See this post for more details: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  70. Ellie says

    June 28, 2020 at 8:23 PM

    I only have two 6″ cake pans, can I bake two and then bake another after the other two are done. Or should I use my two 9″ instead. Thanks!

    Reply
    • Olivia says

      June 29, 2020 at 9:33 AM

      Hi Ellie! Ideally, bake all cake batter at once. If you use 9″ pans the layers will be thinner so you either need to increase the recipe or reduce the baking time. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
      • Brittany says

        August 19, 2020 at 3:16 PM

        Hi Olivia, I am wanting to make this recipe tomorrow and was just wondering why you recommend to bake all of the cake layers at once?

        I only have x2 6” inch pans as well, but really wanted to make this cake at that size.

        Is it because you’re not supposed to let the batter sit for too long?
        Thank you!

        Reply
        • Olivia says

          August 21, 2020 at 2:27 PM

          Hi Brittany! The raising agents start working right away when the cake batter is mixed. You should bake the cakes all at once for best results. You can give it a try though and see how it turns out. I don’t think it will be a disaster, just not ideal. I’d refrigerate the unused batter while waiting for the pans.

          Reply
  71. Linda W says

    June 27, 2020 at 11:03 AM

    Love the white chocolate cake recipe, can I substitute egg whites for the eggs, or is it needed for the fat content. I would like to see this cake as a somewhat white cake rather than yellow, or should I just use white gel color?

    Reply
    • Olivia says

      June 29, 2020 at 9:08 AM

      Hi Linda! You can use 5 egg whites in place of three 3 eggs. If you do that I would also replace some of the butter with oil — use 1/2 cup butter and 1/4 cup oil. See my tips here for how to make the frosting white (will also work for the cake).

      Reply
  72. Ryan Heil says

    June 26, 2020 at 4:41 AM

    5 stars
    I made this for my girlfriends birthday and I’ve almost finished but looks great so far

    Reply
    • Olivia says

      June 26, 2020 at 9:34 AM

      Hi Ryan! So happy to hear that. Let me know how you both like it!

      Reply
  73. Sam says

    June 21, 2020 at 1:18 AM

    Hi, for the icing…when it says combine the egg whites and sugar(before heating) what should this look like am I look for volume as I know you whisk to make the meringue once heated? Thanks

    Reply
    • Olivia says

      June 21, 2020 at 10:25 AM

      Hi Sam! You just want to stir to combine them at that point and while you’re heating them. The mixer will do the whipping. Here’s a detailed tutorial with pictures: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  74. Rachael says

    June 20, 2020 at 4:02 AM

    Hi! This cakes looks gorgeous and I’m just about to make it. I’d love to make it to sell as well, I’ll be using exactly your measurements and ingredients but I’m no good at pricing. How much would you suggest I price it? Thank you so much!! I’ll be tuning in to many more recipes from you !! Xx

    Reply
    • Olivia says

      June 20, 2020 at 8:09 PM

      Hi Rachael! So happy you love it. There are many factors that come into play when costing out your baked goods. There is no one right answer. It differs depending on where you live, your cost of ingredients, other additional costs of running your business. Here are some links to get you started:
      http://www.bakecalc.com/cake-pricing-calculator/
      https://youtu.be/qMj4Z2e-CeE

      Reply
  75. Debra Sullivan says

    June 13, 2020 at 9:11 AM

    5 stars
    Just made this for a friend’s birthday. It was perfect! Easy to make, looked just like the picture. I found the Lindt truffles at our local Kroger in the candy aisle. They are the perfect touch to take recipe over the top.
    Rave reviews from all the party goers. Each white chocolate component was just right.
    This will be a go to recipe from now on.

    Once again, the recipe was flawless. I can’t thank you enough for your hard work and phenomenal recipes. I use this site for every cake I bake for friends and family. Each and every time they come out just as they should. This website is an amazing resource.! Thank you for your generosity in sharing all of these.

    Now it;’s back to the kitchen for me….I have another party to attend tomorrow and I’m bringing the Peanut butter chocolate cake. This will be my first time using powdered peanut butter so I am very curious how it will turn out.

    Thanks again!

    Reply
    • Olivia says

      June 13, 2020 at 4:46 PM

      Hi Debra! Thank you for the amazing feedback! Your comment totally made my day. I’m so happy you’ve made more of my recipes too and that you love them 🙂 Let me know how it goes with the powdered PB! It seems to be a bit finicky maybe depending on the brand. I would add it to the buttercream 1 Tbsp at a time and watch the texture.

      Reply
  76. Aleena says

    June 11, 2020 at 2:09 PM

    Hi, Can i know how to store the cake if it is made in advance. I would like to assemble and frost the cake on the next day only.Thanks in advance!!

    Reply
    • Olivia says

      June 12, 2020 at 1:45 PM

      Hi Aleena! If just a couple of days you can keep it in the fridge.

      Reply
  77. Beste says

    June 10, 2020 at 9:32 AM

    5 stars
    Hi Liv! I reeeeally die for white chocolate and I wanna do that for my sister’s birthday but I don’t have 6″ round pan. How much would I need to increase the recipe for a 23 cm springform pan?
    Thank you.

    Reply
    • Beste says

      June 10, 2020 at 9:36 AM

      Or can I substitute three 6″, for two 23 cm pan without changing amounts?

      Reply
      • Olivia says

        June 10, 2020 at 1:07 PM

        Hi Beste! 23cm is about 9″. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html It would be too much batter for one 23cm pan but not enough for two. I would 1.5x the recipe (Change the Servings to 18) and bake in two 23cm pans. Baking time will differ slightly so be sure to watch the cakes.

        Reply
  78. Dhahamya says

    June 5, 2020 at 7:59 AM

    5 stars
    Hi, is there any chance of using instant coffee powder instead of using espresso?
    Thank you.

    Reply
    • Olivia says

      June 5, 2020 at 9:59 AM

      Hi Dhahamya! Do you mean for my White Chocolate Mocha Cake? For the cake it will work fine. Unless it’s a very fine powder, for the buttercream you’ll need to dissolve it with 1-2 tsp of hot water to make sure there are no granules. Let it cool before adding to the buttercream.

      Reply
  79. Stephanie says

    June 4, 2020 at 2:37 AM

    Hey this looks amazing, I’m going to make it for a friends birthday, I was wondering whether 6 inches is maybe small for a birthday cake, (not an experienced cake baker) how much would I need to increase the recipe for an 8 inch ?

    Reply
    • Olivia says

      June 4, 2020 at 9:51 AM

      Hi Stephanie! For three 8″ pans you should 1.5x the recipe. You can adjust the Servings to do so.

      Reply
  80. Jane says

    May 28, 2020 at 7:18 AM

    Hi Liv,

    I read thru all your q&a but didn’t see this question posted. Is it ok to make this recipe using a hand mixer instead of a stand mixer?

    Reply
    • Olivia says

      May 28, 2020 at 9:46 AM

      Hi Jane! A hand mixer will be totally fine for the cake but will be a challenge for the frosting. It’s doable, but will take a long time. See this post for more details on how to make the frosting.

      Reply
  81. Lian says

    May 25, 2020 at 9:25 AM

    Hello!
    I would like to ask if i can try to use a different food color like green or blue since these recipe really looks good and im planning to bake it tonight for my son’s birthday tomorrow. Thanks!

    Reply
    • Olivia says

      May 25, 2020 at 10:44 AM

      Hi Lian! Yes, you can use any color you like, but I recommend color gels vs liquid food coloring.

      Reply
  82. Priya says

    May 25, 2020 at 5:44 AM

    This cake looks amazing and I am planning to give this a try for my daughter’s 13th birthday since she loves white chocolate. I am very new to baking and have a couple of questions if you don’t mind :
    1. I am planning to use the cake recipe and the white chocolate Swiss meringue buttercream frosting and then cover it with fondant. Can the cake and frosting hold ? Do you think this would work ?
    2. If so, I am decorating the cake with fondant on Saturday, how far in advance can I bake the Cake ? Can I apply the frosting and then refrigerate it overnight to apply fondant the next day ?
    Any other tips or advise you would give me so that fondant would work on this cake ?
    Thank you so much!

    Reply
    • Olivia says

      May 25, 2020 at 10:44 AM

      Hi Priya! I don’t work with fondant much anymore so can’t give you too much advice, but here are the answers to your questions.

      1. Yes, that will totally work. Be sure to chill the frosted cake well before doing the fondant.
      2. Yes, that will help since you should chill the cake anyhow.

      You should join my facebook group though as a lot of people there use fondant often and can help with your questions.

      Reply
      • Priya says

        May 25, 2020 at 1:01 PM

        Thank you so much! Will do and will let you how it turns out 🙂

        Reply
  83. Charae says

    May 19, 2020 at 1:05 AM

    5 stars
    Made this cake a couple weeks ago and it was gorgeous. Definitely a show stopper. The recipe was user friendly.

    I will be attempting the Nutella cake this weekend!

    Reply
    • Olivia says

      May 19, 2020 at 10:20 AM

      Hi Charae! Thanks so much for your feedback. I’m so glad you loved it 🙂

      Reply
  84. Jemila says

    May 10, 2020 at 3:16 AM

    Hi Sarah,

    Can I bake this recipe in a loaf pan?

    Reply
    • Olivia says

      May 11, 2020 at 10:30 AM

      Hi Jemila! Yes, that should be fine but the baking time will be longer and you may need more than one pan.

      Reply
  85. Carine says

    May 5, 2020 at 2:41 AM

    Hi there Olivia! I want to try my hand at a Letter cake and was wondering if this would be able to made in a sheet pan and hold being stacked on top of Piped SMBC. Its for my mom’s mother’s day cake.
    Also your Swiss Meringue Buttercream is the ONLY one that’s worked for me! 💜

    Reply
    • Olivia says

      May 5, 2020 at 9:51 AM

      Hi Carine! This should be totally fine in a sheet pan and stackable. I would recommend chilling the cake before cutting & stacking. So glad you like my SMBC! <3

      Reply
  86. Michael says

    April 22, 2020 at 7:31 AM

    Can I make this with Cake Flour as opposed to All Purpose Flour?

    Reply
    • Olivia says

      April 22, 2020 at 11:04 AM

      Hi Michael! Yes, that should work totally fine.

      Reply
      • Angela says

        May 4, 2020 at 1:34 PM

        Hi Olivia, do you have a metric version of this recipe to share ? I’m based in the UK and had to use a converter for cups to grams and ml and the cake came out a little dense and firm! Still tasted good which is always a plus but would love to try again with metric guidance. Thank you.

        Reply
        • Olivia says

          May 4, 2020 at 3:05 PM

          Hi Angela! There is a metric converter below the list of ingredients. Does that match the amounts you used?

          Reply
  87. Betty says

    April 21, 2020 at 9:31 AM

    5 stars
    This cake is amazing! The batter was gorgeous 2. Thank you I’m glad I settled on this to bake today my mind was all over the board 1st thing this morning

    Reply
    • Olivia says

      April 21, 2020 at 10:34 AM

      Hi Betty! I’m so happy you loved it Thanks for the feedback!

      Reply
  88. Violet says

    April 19, 2020 at 3:57 PM

    Hi,
    I’m thinking about making this cake as it looks so good and I love white chocolate! How would I go about it if I want to make a small 3 layer cake by 4”?!
    Thanks

    Reply
    • Olivia says

      April 19, 2020 at 5:26 PM

      Hi Violet! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  89. Mae says

    March 19, 2020 at 1:09 AM

    Hi, I love white chocolate cake, I tried to make this just last night but my cake did not rise at all and when I cut it, the inside is not soft but hard, and the texture is similar to that of a cheesecake. Please advise where I went wrong, I really want to get this right as my sons love white chocolate.

    Reply
    • Olivia says

      March 20, 2020 at 3:54 PM

      Hi Mae! Did you make any changes to the recipe? Is your baking powder fresh?

      Reply
  90. Angelica says

    March 17, 2020 at 7:59 PM

    Is the batter suppose to be really thin?

    Reply
    • Olivia says

      March 18, 2020 at 10:16 AM

      Hi Angelica! No, it’s not. It should be like a normal scratch cake batter.

      Reply
  91. Angie says

    March 13, 2020 at 5:28 AM

    5 stars
    Hi , i want to try this recipe soon, just wondering why it doesnt carry oil?? What keeps the cake from drying out? Is it the chocolate?

    Reply
  92. Angelica says

    March 11, 2020 at 5:11 PM

    5 stars
    Hi , this recipe sounds so delicious i would love to try it, just wondering why it doesnt carry oil? As oil keeps the cake from drying out, what keeps it moist? is it the white chocolate? I would definitely love to know more as ive never baked a white chocolate cake before and would love to try this one thank you.

    Reply
    • Olivia says

      March 13, 2020 at 11:34 AM

      Hi Angelica! I don’t use oil in my cake recipes but you can sub some of the butter for oil if you prefer 🙂 I don’t find the cakes to be dry unless they are overbaked, but you can always use simple syrup on them to add moisture either way.

      Reply
  93. Mary says

    February 29, 2020 at 2:49 AM

    Hi! We made this cake and it was AMAZING. I just was wondering if 928 calories is the whole cake or per piece?

    Thanks!

    Reply
    • Olivia says

      March 1, 2020 at 12:41 AM

      Hi Mary! So happy you liked it. That is per slice (unfortunately! hah)

      Reply
  94. Natalia says

    February 27, 2020 at 7:11 AM

    If you were going to freeze it with the frosting on… how would you wrap it to place in the freezer?

    Reply
    • Olivia says

      March 1, 2020 at 12:31 AM

      Hi Natalia! I would refrigerate or freeze the cake on its own first to firm up the buttercream, then gently wrap in plastic wrap.

      Reply
  95. Anna says

    February 26, 2020 at 6:00 AM

    Hi,
    I have a question about the icing… it says granulated sugar in the icing, won’t that make the icing grainy. If you could get back to me ASAP that would be great! Thanks so much!

    Reply
    • Olivia says

      February 26, 2020 at 9:22 PM

      Hi Anna! This is a meringue-based frosting — the sugar dissolved when you’re cooking it with the eggs.

      Reply
  96. Monica says

    February 26, 2020 at 12:36 AM

    5 stars
    Omg, this is so good! I’ve never really gone for white chocolate cake but man it is underrated. I trialled this recipe & so did a third of it all – it came out perfect. I even used a gluten free flour and still amazing. Would definitely recommend this recipe 🤤

    Reply
    • Olivia says

      February 26, 2020 at 9:21 PM

      Hi Monica! Thanks for the amazing feedback! I’m so happy you loved this one 🙂

      Reply
  97. Kath Robinson says

    February 5, 2020 at 11:34 AM

    I was interested in your responses to the queries about substituting cake flour for the A/P flour in the recipe. I do tend to use cake flour (we call it Self Raising flour here in UK). If I were to use cake/SR flour instead of A/P flour do I still need the Baking Powder?

    Looking forward to trying this for my grandson’s birthday-he’s requested a white chocolate cake!

    Thank you.

    Reply
    • Olivia says

      February 5, 2020 at 11:45 AM

      Hi Kath! Self-raising in the UK is different from our cake flour here as it already has a raising agent. Do you usually use baking powder/soda with self-raising flour? You definitely shouldn’t use the full amount at any rate as it will be too much and cause your cakes to rise quickly and then collapse.

      Reply
      • Kath Robinson says

        February 6, 2020 at 12:59 PM

        Thanks for that clarification. Unless you were making a cake using the all in one method, rather than creaming butter & sugar then folding in flour, you wouldn’t usually add baking powder. -I think I’ll give it a go without any baking powder & using Self Raising flour. I will let you know how I get on!

        Reply
  98. Trudy says

    February 4, 2020 at 2:56 AM

    Amazing cake. Everyone loved it at my nieces baby shower. Going to be my “go to” recipe especially the frosting..

    Reply
    • Olivia says

      February 4, 2020 at 9:20 AM

      So glad you liked it, Trudy! 🙂

      Reply
  99. Ami says

    January 27, 2020 at 6:30 AM

    Hi, can you please let me know the shelf life of unfrosted cake at room temperature.

    Reply
    • Olivia says

      January 27, 2020 at 10:21 AM

      Hi Ami! It should be fine for a day or two depending on how hot it is in your place.

      Reply
  100. Laura says

    January 18, 2020 at 1:57 PM

    Hi Olivia! Thank you for all of your amazing recipes! I was wondering if I could use Americolor gel to color the cake layers, buttercream, and ganache? Do you think the various components would take the color well?

    Reply
    • Olivia says

      January 20, 2020 at 9:13 AM

      Hi Laura! You can dor sure, but be sure not to overmix the cake batter. I like to add some color during the butter creaming stage to avoid overmixing at the end. The buttercream does not take color as well as an American buttercream, but works well for lighter shades. The ganache should take color fine.

      Reply
  101. Lisa says

    January 14, 2020 at 7:47 AM

    5 stars
    This cake base is amazing. Used it with a lemon and raspberry curd filling and raspberry frosting. SO GOOD!

    Reply
    • Olivia says

      January 14, 2020 at 1:19 PM

      Hi Lisa! So happy to hear you liked it 🙂

      Reply
  102. Marilyn says

    January 12, 2020 at 6:03 PM

    Does this cake freeze well?

    Reply
    • Olivia says

      January 14, 2020 at 1:17 PM

      Hi Marilyn! Yes, the cake freezes great! If you plan to freeze the whole finished cake though I would skip the drip and do that after. I’ve had drip crack on me in the fridge/freezer.

      Reply
  103. Tara says

    December 28, 2019 at 12:45 PM

    5 stars
    This cake was absolutely delicious and a massive hit at both Christmas and my birthday the following day. It’s so rich and moist, you only need a tiny sliver which basically served 30 people at two parties and still had left overs for me to take home 🙂 I incorporated another recipe to make this cake a Christmas theme by melting white chocolate to look like that of birch bark which I placed all around the cake and made a little nativity scene on top with trees, birds and a deer 🙂 It was so beautiful and honestly one of the best cakes I have ever tried and i am a major dessert feine and have eaten a lot of cake in my time! It took me about 3-3.5 hours from start to finish and people were impressed that I could create something like that in such a short time frame! SO this cake will help show how creative and talented you are too, lol. I used Lindt white chocolate in the cake and bark and white chocolate chips for the buttercream. I love white chocolate so this cake is a definite for the white chocolate fans. I will save this recipe for future, thank you so much for sharing it!

    Reply
    • Olivia says

      December 29, 2019 at 10:21 AM

      Hi Tara! Your cake sounds beautiful! I would love to see a photo if you took one 🙂 I’m so happy you loved the recipe. Thanks so much for the amazing feedback and happy belated birthday!

      Reply
  104. Tash says

    December 11, 2019 at 6:51 PM

    Hey Liv, I’m not keen on SMBC, is there a way to incorporate white chocolate into a regular ABC?
    Thanks!

    Reply
    • Olivia says

      December 12, 2019 at 10:13 AM

      Hi Tash! You should just be able to add it at the end no problem. Just make sure it’s no longer warm to the touch. Add as much or as little as you like. Just note that if chilled, the frosting will firm up more than a normal one would.

      Reply
  105. Marianne Brabant says

    November 29, 2019 at 7:31 AM

    Can you assemble the cake in advance and freeze it for a couple of days?

    Reply
    • Olivia says

      November 29, 2019 at 4:46 PM

      Hi Marianne! For sure! I would do the drip the day-of though, I’ve had drips crack on me once frozen.

      Reply
  106. Cecilia says

    November 28, 2019 at 4:16 PM

    Hi! I am so excited to make this cake! However, I only have buttermilk right now. Would it be okay to substitute the milk for buttermilk? I was just curious because I wasn’t sure if it would work with the white chocolate. Thanks so much!

    Reply
    • Olivia says

      November 28, 2019 at 4:33 PM

      Hi Cecilia! I haven’t tried it with buttermilk myself. I think, flavour and texture wise it would be best with milk, but if you only have buttermilk you can give it a try. I don’t think it would be a disaster at any rate! The cake might be a bit more dense and have a bit of a tang to it.

      Reply
      • Cecilia says

        November 29, 2019 at 6:50 AM

        Thanks so much! I can’t wait to bake today!

        Reply
  107. Victoria says

    November 19, 2019 at 5:17 PM

    Cake was great fresh out of the even but turn really dense after refrigeration overnight. Any ideas as to why?

    Reply
    • Olivia says

      November 20, 2019 at 10:53 AM

      Hi Victoria! Did you let the cake come to room temperature again? It will become more dense in the fridge (and is a more dense cake in general), but should soften at room temp.

      Reply
  108. Sue says

    October 15, 2019 at 6:46 PM

    5 stars
    A huge hit! I was told that this cake was more delicious than one from a bakery. 5 stars!!

    Reply
    • Olivia says

      October 17, 2019 at 12:51 PM

      Wow! That is high praise, so glad you liked it 🙂

      Reply
  109. Christine Chapdelaine says

    October 14, 2019 at 4:54 AM

    5 stars
    Made this cake for my husband birthday and the crowd went wild,my nephew loves white chocolate so requested I make him one for his birtday🤗🤗🤗🤗🤗the only changes I did was sugar reduction on to both the cake and meringue,I did on 2 round pans and it turn out beautiful.thank you for the recipe

    Reply
    • Olivia says

      October 15, 2019 at 9:59 AM

      Hi Christine! So happy to hear everyone loved it!

      Reply
  110. Michele says

    October 7, 2019 at 1:14 AM

    Hi Olivia
    I’m going to be making this cake today for a friends granddaughter birthday, can you confirm it is 2 1/2 tablespoons of baking powder and not tea spoons.

    Reply
    • Olivia says

      October 7, 2019 at 9:23 AM

      Hi Michele! It is TEASPOONS, not Tbsp. Does it still say tablespoons somewhere? I had made that error in the recipe initially but I thought I changed it!

      Reply
      • Michele says

        October 7, 2019 at 11:48 PM

        Thank you for your reply,
        Just got a little confusing as there are two recipes still on the internet .
        I will let you no how the cake turns out

        Reply
  111. Adela says

    October 1, 2019 at 1:55 PM

    Hi! I have a question. Is it 40 minutes for both three 6-inch cakes and two 8-inch cakes? I’ve read somewhere that smaller cake pans require less time. Thank you!

    Reply
    • Olivia says

      October 1, 2019 at 2:45 PM

      Hi Adela! If you make not adjustments to the recipe then the baking time will be relatively similar.

      Reply
  112. Lyndi Miller says

    September 21, 2019 at 11:24 AM

    Hi Olivia, can’t wait to try this! Just a quick question. I prefer a lighter cake and was wondering if I substitute cake flour for the APF, would the measurements be the same?
    This is gonna be my birthday cake😊!

    Thanks, Lyndi

    Reply
    • Olivia says

      September 23, 2019 at 10:36 AM

      Hi Lyndi! You can try with cake flour for sure, same measurements, but I think the cake will still be on the denser side due to all the white chocolate. Let me know how it turns out!

      Reply
      • Lyndi miller says

        September 23, 2019 at 5:02 PM

        I will, thanks for the quick response!

        Reply
  113. Sarah Eagles says

    September 15, 2019 at 10:30 AM

    5 stars
    Love this cake, so much so I’ve been asked to use it for my brothers wedding cake. I followed you advice and used 2x 8″ rather than the 3x 6″ pans, but how would you scale the recipe for both 10″ and 12″ cakes?

    Reply
    • Olivia says

      September 16, 2019 at 9:31 AM

      Hi Sarah! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  114. Gowmee says

    September 10, 2019 at 6:02 AM

    I tried this today and it came so well and tasty too.. Thanks for sharing such a scrumptious recipe. Can add simple syrup to it before frosting..

    Reply
    • Olivia says

      September 12, 2019 at 9:43 AM

      Hi Gowmee! So happy you loved it. You can totally add a simple syrup to the cake layers if you like.

      Reply
  115. Maggie says

    September 7, 2019 at 1:26 PM

    5 stars
    I made this yesterday for my daughters birthday and it looked and tasted excellent! Thank you for doing the hard work and sharing it 😊 I had a question regarding apf vs cake flour ? What differences have you noticed and how to choose one over the other – also my cake itself tasted kind off like a pound cake – is that how it’s meant to be ? Just curious –

    Reply
    • Olivia says

      September 9, 2019 at 9:48 AM

      Hi Maggie! So happy to hear you loved it. Cake flour makes for lighter cakes, but I tend to bake with AP only because it’s what I (and most people) most often have in their pantry. For certain recipes though, that I know tend to be more dense (banana based cakes) I often use cake flour to try and lighten them up. My cake recipes in general tend to be more on the dense side (vs light and fluffy), because that’s how I prefer them 🙂

      Reply
  116. Elise says

    September 1, 2019 at 4:10 PM

    2 1/2 tablespoons baking powder? Not teaspoons?

    Reply
    • Olivia says

      September 1, 2019 at 4:35 PM

      Teaspoons!! Yikes. Thank you for catching that. Recipe updated!

      Reply
      • Elise says

        September 2, 2019 at 6:09 PM

        Glad to help! Thanks for the recipe!

        Reply
  117. Koula says

    August 31, 2019 at 9:04 AM

    This recipe seems very similar to what we here in Australia call a Mud Cake, except all wet ingredients are combined and then added to the dry ingredients. We also use both Plain Flour (all purpose flour) and Self Raising Flour. It’s baked at a lower temperature for over an hour. The result is a very tight crumb, it’s moist and it holds it shape making it excellent for carving which is why it is commonly used for 3D cakes by cake decorators. It’s added bonuses are that it lasts for a week and the taste gets better with age.

    I’m very curious now how this white chocolate cake compares to my go to white chocolate mud cake. Does it have the same properties, similar taste, etc. I wonder if yours leans more towards s sponge cake in comparison to a dense cake. Only one way to found out and I’m excited to give it a try. You’re cakes are amazing and I’m sure this won’t disappoint.

    Reply
    • Olivia says

      August 31, 2019 at 9:52 AM

      Hi Koula! I’ve had Mud Cake before, but only once and it was chocolate (my sister lives in Sydney btw!). This one isn’t as dense as those. It’s more of a denser sponge with white chocolate flavour. I look forward to hearing what you think about it and the differences!

      Reply
  118. Erin says

    August 30, 2019 at 8:45 AM

    Just when we were contemplating what to make with the white chocolate in the pantry…this cake appears on your website! You must be psychic 🙂 You always seem to know exactly what your readers would love and want to make. Considering the amount of white chocolate in this cake, I know two things: (1), I am going to completely and utterly LOVE this cake, and (2), I’m gonna need to go over to Vancouver and have a shopping spree at The Gourmet Warehouse (I checked that store out one time while in Vancouver, after reading about it on your blog, and I could practically live in there) and purchase one of those 2 kilogram bars of white chocolate. My eyes practically popped out of my head when I saw those ginormous chocolate bars, and any excuse to buy one…I’m taking it.

    Reply
    • Olivia says

      August 30, 2019 at 9:05 AM

      Haha, I try! 😉 Glad the timing was good for this one and I hope you love it. LOVE the Gourmet Warehouse! I don’t get out there too often (it’s a bit out of the way) but when I do I stock up. It’s hard not to walk out of there with bags of goodies and their chocolate selection is particularly amazing. I hope you plan another trip soon!

      Reply
  119. Sarah says

    August 30, 2019 at 7:42 AM

    I feel myself being pulled towards the kitchen already. I ADORE white chocolate! And I’ve always wanted to make a cake like this, but I’ve never found a recipe! How could I make this work for 3 9-inch round pans though? I don’t own any 6 or 8-inch pans. This cake looks amazing 🙂

    Reply
    • Olivia says

      August 30, 2019 at 9:02 AM

      Hi Sarah! So glad you’re in the white chocolate LOVE camp! I would 2x the recipe for three 9″ pans. You can just double the Servings and it should update all of the amounts. Let me know how it turns out!

      Reply
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