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.
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 flavor 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.
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 flavor 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.
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 flavor 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 flavor 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.
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.
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.
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.
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!
White Chocolate Cake
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 extract
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
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 pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- 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 of buttercream 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.
Notes
** 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.
Sara Allison says
I made this with 4 t. of Lamponcello raspberry liquer and it was AMAZING!! Served with raspberry compote filling and vanilla buttercream.
Olivia says
Hi Sara! Sounds amazing!! I’ll have to try that combo. So glad you liked it 🙂
MARILYN Mandel says
Liv ,I want to make a 10 inch double layer cake or three layers .
.please if you could help me with the amounts of ingredients for recipe. My great granddaughter will be 1 year. I’ve done this cake before three layers ..6 in pans. I need help! Please. The party is this coming Friday…I plan on making the cake completely on Thursday except for the roses.I started on the roses ,the off white are now in the freezer,next pale pink ,and pinky mauve pale will add leaves in pale aqua.I love the flavour of this cake…The recipe for the Swiss Buttercream White Chocolate is that enough for a two layer 10 inch?
Olivia says
Hi Marilyn! Great-granddaughter, wow! What a special celebration indeed. 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 you could do the following:
– for two 10″ layers, 1.5x the recipe or change the Servings to 18
– for three 10″ layers, you’d need to almost triple the recipe.
What I recommend, for ease, is actually doubling the recipe and making two 10″ cakes and cupcakes with excess batter. That gives nice round numbers and you’d have cupcakes for those that would rather have those.
For the frosting, I recommend making it in two batches as you’d need a very large mixer to handle 2x the recipe. You could try 1.5x the recipe to see if that would be enough, but make sure your mixer is at least 6 qt.
Let me know how it turns out! I can’t wait to see it! xo
Marilyn says
Thank you Liv ,your always there for me ,so appreciate!All my love.💕💕💕💕🌸🌸🌸💕
Ann says
You will have to double the recipe at least to get a layered cake. One recipe barely makes enough for one layer. Do not bake for 40 min, check after 20
Olivia says
Hi Ann! Sorry to hear you had trouble with this one but it sounds like you used the wrong sized pans. The recipe calls for three 6″ pans that are each 2″ tall. The cakes will bake right to the top of them.
Tones says
Hiya!
So looking forward to trying this! How does this differ from a white chocolate mudcake?
Also, can buttermilk be used instead of milk?
Olivia says
Hi Tones! It is basically a white chocolate mudcake! My version of one anyhow 🙂 You can use buttermilk if you like, it will give the cake a bit more tang which will help cut the sweetness.
M. says
Hi,
This looks delicious and I’ve also seen your white chocolate raspberry cake recipe.
Is it possible to add frozen/fresh raspberries to the batter itself? I love whole raspberries in white chocolate mudcake.
Olivia says
Hi M! Yes for sure, just toss them in a bit of flour and fold them in at the end.
Natalie says
Can i add sprinkles to make it a funfetti cake ?
Olivia says
Hi Natalie! For sure, just toss them in a bit of flour and fold them in at the end.
Angelina says
Hi I was having trouble finding in the recipe where/when the white chocolate goes into the cake batter itself? I didn’t see it in the steps. Or does white chocolate not go in the batter? I see it mentioned in the ingredients though. Thank you!
Olivia says
Hi Angelina! You melt the chocolate with the milk in the first step of the recipe and then use that milk mixture in step 5.
Angelina M Coronado says
Oh okay I’ve got it now. Thank you for the quick reply!!
Ankitha Ajay says
Hi, my mom is allergic to eggs, is there anything I can use in place of eggs?
Olivia says
Hi Ankitha Ajay! You can try an egg substitute for the cake but I can’t guarantee the results. For the frosting, you must use eggs, but you can try one of these recipes instead: https://livforcake.com/simple-vanilla-buttercream/, https://livforcake.com/ermine-frosting/
Thandos says
Hey, do it have to all purpose flour or can cake flour be used?
Olivia says
Hi Thandos! You can use cake flour if you prefer.
Tamzin says
Hi
I really want to make this recipe for a gift, but I live in the uk, and I always struggle with recipes with cups instead of grams or ozs. Is there any chance you would be able to provide me with the recipe in grams or ozs? It looks gorgeous!
Olivia says
Hi Tamzin! There is a metric converter below the list of ingredients. I hope you like it! 🙂
Ka says
Would this cake be OK if I baked two before I need it? Also if I’m using 7 inch pans for three layers how much would I need for each cake?
Olivia says
Hi Ka! Yes, you can bake it a couple days in advance. For three 7″ pans I would 1.3x the recipe or so. You can adjust the Servings to get the amounts. 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
Alex Cash says
how soon in advance can i make this cake? is 2 days too much ahead of time to then keep in refrigorator?
Olivia says
Hi Alex! It will be totally fine in the fridge for a couple days — any longer and it will start to dry out.
Here are my tips for making the components 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.
Finished Cake: The whole frosted cake can be frozen as long as it is stored in something airtight.
Joyce Hunter says
I have made this cake several times and while I really enjoy it, it always comes out very dense. What am I doing wrong? I will admit is sub 1/2 cup Monkfruit + 3/4 cup sugar to reduce cals a bit. Could this be the culprit? The cakes come out raised out of the oven but drops about 1/4” after I take them out and they usually take longer than 40 minutes to bake (45-50). I’d greatly appreciate advice! Thanks
Olivia says
Hi Joyce! This cake is definitely more on the dense side due to the white chocolate. It is considered a mud cake. That being said, it shouldn’t be unpleasantly dense. It could be the monkfruit but I can’t say for sure as I haven’t tried that substitution. The cake shouldn’t shrink after baking. That could either be the substitution or overmixing the cake batter (the latter will also cause a much denser cake). Once you start adding the flour, only mix on low until it is just incorporated. Mixing too much develops more gluten leading to denser baked goods. I hope that helps!
Joyce Hunter says
Thanks for your reply Olivia. I had read some of info in your other responses after emailing you. I’m now thinking it was likely the over mixing 🙁. Sadly I only have a hand mixer and the lowest speed isn’t very low 😂. I was trying to ensure every bit of flour was well mixed in. Perhaps I will try mixing by hand nice time!
Vandhana says
It was an excellent cake. Tried it twice. Thanks for the recipe.
Olivia says
Hi Vandhana! So happy you liked it 🙂
Tegan says
When you say “Place bowl over a double boiler on the stove” do you mean have the stand mixer bowl as the second bowl in the double boiler? I don’t own a proper double boiler so I usually just put the bowl over a saucepan.
Olivia says
Hi Tegan! I have a detailed tutorial of that with pictures here: https://livforcake.com/swiss-meringue-buttercream-recipe/ I think my wording is confusing, I’ll edit it. Basically place the bowl over a pot with some simmering water.
Zei says
Cant wait to try this recipe! I was wondering if I wanted to use 4” wide and 3” deep pans as well as 6inch pans; would I have to adjust the baking time and temperature? Thank you!
Olivia says
Hi Zei! Every oven is different so I can’t say for sure how long they will take. Baking temperature should stay the same though.
Zei says
I can’t wait to make this! If I am using 4” wide and 3” deep pans how long should I bake for as well as baking temperature? As well as 6” wide pans please and thank you!
Olivia says
Hi Zei! Every oven is different so I can’t say for sure how long they will take. Baking temperature should stay the same though.
Donna says
Hi I’ve made this cake twice now, and both times the cake looks like there is moisture in it when when level the layers? Can you tell me if this is undercooked overcooked or is this the way it’s supposed to be, thank you
Olivia says
Hi Donna! It is a very moist and dense cake due to the white chocolate. Does it look undercooked? Solid or clear like streaks? Is it actually wet from uncooked cake batter?
Remi says
Do you have videos of yourself making these cakes. I’d love to watch you make them. Reading the instructions (no matter how simple to some) still slightly confused me 🤦🏻♀️
Thanks.
P. S. All your cakes looks soooo amazing xx
Olivia says
Hi Remi! No videos at this time. What are you unsure about? Maybe I can help clarify 🙂
Remi says
I think I was just being nervous because I have never made a cake before however it was amazing. The cake came out fantastic. My family thought I bought it lol.
I added fresh strawberries on top & it was super delicious.
Took me more like 8hrs than 2hrs but it was worth it.
Thanks x
Olivia says
Yay! So happy it worked out 🙂 It will go faster as you get more practice with it!
Mandy says
Hi Olivia
I’m making this but just wondering how you stop the bulging at the sides of the cake?
All mine seem to do this and it’s annoying as I don’t want to trim the sides ?
I’ve used cake collars too but not today.
Making for my daughter’s bestie.
Bisous from France
Olivia says
Hi Mandy! Do you mean the cake layers themselves don’t bake straight on the sides? Is it possible the cake batter is getting overmixed? That can cause the cakes to shrink at the top. Also, are you using the correct pan sizes listed and prepping the pans correctly? The baking strips should help with more even baking too but if the batter is over mixed they will still shrink.