Welcome to Sweet Emily, where baking is always simple and fun! Today, we’re diving into a truly luxurious creation: a white chocolate cake. This recipe features a moist white chocolate cake, silky Swiss meringue buttercream, and a luscious white chocolate ganache drip. It’s an elegant dessert, perfect for any special celebration or just a delightful treat.
Table of Contents
Why You’ll Love This White Chocolate Cake
- Rich, Balanced Flavor: Enjoy the distinct, creamy taste of white chocolate in every single bite, perfectly balanced without being overly sweet.
- Stunning Presentation: This white chocolate cake boasts a beautiful, elegant look, making it a showstopper for birthdays, anniversaries, or any festive gathering.
- Perfect for Occasions: Elevate your celebrations with a cake that feels gourmet but is surprisingly accessible for home bakers.
- Fluffy & Silky Texture: Experience an incredibly soft, tender cake paired with the smooth, melt-in-the-mouth texture of Swiss meringue buttercream.
- Beginner-Friendly Steps: Our clear, step-by-step instructions ensure even novice bakers can achieve a professional-looking and tasting result.
Ingredients
Gather your ingredients to create this incredible white chocolate cake! Precision is key for the best results.
For the White Chocolate Cake:
- 5 oz white chocolate, chopped (or white chocolate chips)
- 1 1/2 cups milk (full-fat recommended)
- 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
For the 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, and cooled
For the White Chocolate Ganache:
- 3.75 oz white chocolate, finely chopped
- 1.5 oz heavy cream
- 5 drops bright white color gel (optional)
For Assembly & Decoration:
- 12 white chocolate Lindt truffles (optional)
- White chocolate shavings
Notes & Substitutions
High-quality white chocolate bars melt more smoothly than chips, which often contain stabilizers. Always use room temperature butter and eggs; they emulsify better, creating a smoother batter and buttercream. Full-fat milk ensures a rich, moist cake. For a dairy-free option, use unsweetened almond or oat milk, though the texture might vary slightly. Pure vanilla extract offers the best flavor for your white chocolate dessert.
According to baking experts, using room temperature ingredients in baking is crucial for achieving a smooth batter and a lighter, fluffier cake texture.
Equipment
You’ll need a stand mixer with both paddle and whisk attachments for efficiency. Prepare three 6-inch or two 8-inch cake pans. A small saucepan or microwave-safe bowl helps with melting chocolate. Have a rubber spatula, an offset spatula, and a wire rack ready. A cake comb and piping bag with a 1M tip are optional for decoration.
Instructions
Creating this luscious white chocolate cake is a delightful journey. Follow these simple steps for a truly impressive dessert.
White Chocolate Cake
First, melt 5 oz of white chocolate with 1 1/2 cups of milk in a saucepan over low heat, or in a microwave-safe bowl, stirring until smooth. Let this mixture cool completely to room temperature. Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake rounds, then line the bottoms with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside. Using a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter and granulated sugar on medium-high speed for about 3 minutes, until the mixture is pale and fluffy. Reduce the mixer speed to low. Add the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Now, alternate adding the dry flour mixture and the cooled milk-chocolate mixture to the butter-sugar mixture. Begin and end with the flour mixture, adding it in four parts and the milk mixture in three parts. Mix until just combined after each addition, being careful not to overmix the batter. Divide the batter evenly among your prepared cake pans. Bake for approximately 40 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out mostly clean. Let the cakes cool in their pans on a wire rack for 10 minutes, then invert them onto the wire rack to cool completely before frosting.
White Chocolate Swiss Meringue Buttercream
Combine the egg whites and granulated sugar in the bowl of your stand mixer. Place this bowl over a pot of simmering water, ensuring the water does not touch the bottom of the bowl. Whisk constantly until the mixture is hot, no longer grainy to the touch, or registers 160°F (71°C) on a candy thermometer (about 3 minutes). Transfer the bowl back to your stand mixer. Whisk on medium-high speed with the whisk attachment until the meringue is stiff, glossy, and completely cooled (the bowl should no longer be warm). This can take 5-10 minutes.
Switch to the paddle attachment. With the mixer running on medium-low, gradually add the room temperature unsalted butter, cubed, a few pieces at a time. Continue mixing until the buttercream becomes smooth and creamy. If it looks curdled, keep mixing; it will come together. Finally, add the melted and cooled 6 oz white chocolate. Whip until the buttercream is smooth, light, and perfectly combined.
White Chocolate Ganache
Place the finely chopped 3.75 oz white chocolate and heavy cream in a microwave-safe bowl. Microwave in 5-10 second increments, stirring well after each interval, until the mixture is smooth and fully combined. For an even brighter white color, add a few drops of white color gel if desired. Set the ganache aside to cool and thicken completely to a pourable but not runny consistency.
Assembly
Once your cake layers are completely cooled, you can level them with a serrated knife if needed. Place the first cake layer on your cake stand or serving plate. Spoon about 1 cup of the white chocolate Swiss Meringue Buttercream on top and spread it evenly to the edges. Repeat this process with the remaining cake layers. Once all layers are stacked, apply a thin layer of buttercream all over the cake – this is your “crumb coat.” Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
After chilling, use the remaining buttercream to frost and smooth the sides and top of the cake. For a beautiful textured effect, run a scalloped cake comb around the sides. Smooth the top surface one last time with an offset spatula. Chill the cake again for at least 30 minutes, until the frosting is firm and cold.
Once the cake is thoroughly chilled, it’s time for the ganache drip. Using a small spoon or a squeeze bottle, carefully place dollops of the cooled ganache around the top edges of the cake, allowing some to drip artfully down the sides. Then, fill in the entire top of the cake with the remaining ganache, spreading it evenly with an offset spatula. Chill the cake for another 5 minutes to set the ganache.
For the finishing touches, pipe dollops of any leftover buttercream on top using an Ateco or Wilton 1M tip. Top each piped dollop with a white chocolate Lindt truffles if desired. Sprinkle white chocolate shavings along the bottom edge of the cake and in the center of the top for extra elegance. Your beautiful white chocolate masterpiece is now complete!
Pro Tips & Troubleshooting
Cake Success
For best results with this white chocolate layer cake, ensure all your ingredients are at room temperature. This helps them combine smoothly, preventing a lumpy batter. To add even more moisture, brush a simple syrup onto your cooled cake layers before frosting. For a flat cake top, you can use cake strips around your pans, or simply level any domed tops after baking. You can also adjust this recipe to make two 8-inch cakes or even cupcakes by reducing baking time.
Buttercream Perfection
Always use a very clean, grease-free bowl for whipping your meringue; any fat can prevent the egg whites from stiffening. If your Swiss meringue buttercream looks curdled after adding butter, don’t worry! Keep mixing on medium speed for several minutes, and it will eventually come together and become smooth. If the buttercream becomes too soupy, chill the bowl in the refrigerator for 15-20 minutes, then re-whip until it’s firm again.
Ganache Mastery
The ratio of chocolate to cream is crucial for ganache consistency. For drips, a ratio of 2.5:1 or 3:1 (chocolate to cream) works well. Ensure your cake is thoroughly chilled before applying the ganache drip; this helps the ganache set quickly and create defined drips. Always test the ganache consistency on a plate before applying it to your finished white chocolate creation.
Serving, Storage & Variations
Serving:
For the best flavor and texture, allow your white chocolate cake to come to room temperature for at least 30-60 minutes before serving. This allows the buttercream to soften slightly.
Storage:
Store any leftover cake in an airtight container in the refrigerator for up to 2-3 days. Bring it back to room temperature before enjoying.
Make Ahead:
You can bake the cake layers up to two days in advance. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature or freeze for longer storage. The buttercream and ganache can also be made a day ahead and stored in the fridge, then brought to room temperature and re-whipped (buttercream) or gently reheated (ganache) before assembly.
Variations:
Add fresh raspberries or strawberries between the cake layers for a burst of tartness. Infuse the cake batter or simple syrup with almond or orange extract for a different flavor profile. Decorate with edible flowers or colorful sprinkles for different occasions.
Nutrition Information
This rich white chocolate delight is a true treat. Here is the estimated nutritional information per serving:
| Nutrient | Amount |
|---|---|
| Calories | 928 kcal |
| Carbohydrates | 98 g |
| Protein | 10 g |
| Fat | 57 g |
| Saturated Fat | 35 g |
| Cholesterol | 180 mg |
| Sodium | 199 mg |
| Potassium | 479 mg |
| Fiber | 1 g |
| Sugar | 76 g |
| Vitamin A | 1482 IU |
| Vitamin C | 1 mg |
| Calcium | 240 mg |
| Iron | 2 mg |
Disclaimer: Nutritional information is an estimate based on ingredients and may vary. It’s calculated automatically and should be used as a guideline only.
FAQ
Is white chocolate considered “real” chocolate?
Technically, no. White chocolate contains cocoa butter but lacks cocoa solids, which are present in dark and milk chocolate. It’s still a delicious ingredient for this white chocolate cake, offering a unique creamy flavor. For more information on its classification, explore this detailed article on why white chocolate is not considered ‘real’ chocolate.
What type of white chocolate should I use?
For the best results, use high-quality baking white chocolate bars. They contain a higher percentage of cocoa butter and melt more smoothly than white chocolate chips, which often have stabilizers.
Can I make the cake less dense?
This recipe produces a wonderfully moist and slightly dense cake, characteristic of mud cakes. If you prefer a lighter, airier texture, you might explore a different vanilla cake base and add melted white chocolate to it.
How long does this cake last?
Stored properly in an airtight container in the refrigerator, this decadent white chocolate confection will stay fresh for 2-3 days. Bring it to room temperature before serving for the best experience.
Can I freeze this cake?
Yes! You can freeze the individual cake layers, tightly wrapped, for up to 2 months. You can also freeze the fully assembled and frosted cake, provided it is well-wrapped, for a few weeks.
Conclusion
This luxurious white chocolate cake is more than just a dessert; it’s a celebration in every slice. With its moist white chocolate layers, smooth Swiss meringue buttercream, and delicate ganache drip, it truly is a feast for both the eyes and the palate. We hope you feel inspired to create this elegant and delicious white chocolate cake in your own kitchen. Give this recipe a try, share your creations with us, and let us know what you think in the comments below!
Decadent White Chocolate Cake with Swiss Meringue Buttercream & Ganache
Equipment
- Stand mixer
- paddle attachment
- Medium bowl
- Whisk
- 6-inch cake rounds (3)
- Parchment paper
- wire rack
- Pot
- Candy thermometer
- Microwave-safe bowl
- Cake stand or serving plate
- Scalloped cake comb
- Offset spatula
- Ateco or Wilton 1M tip
- Small spoon
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 large eggs room temperature
- 1 tsp vanilla extract
White Chocolate Swiss Meringue Buttercream
- 6 large 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
Garnish
- 12 white chocolate Lindt truffles
- white chocolate shavings
Instructions
White Chocolate Cake
- Gently heat milk and white chocolate until fully melted and combined, then let the mixture cool completely to room temperature.
- Preheat your oven to 350F, then prepare three 6-inch cake pans by greasing, flouring, and lining them with parchment paper.
- In a separate medium bowl, whisk together the flour, baking powder, and salt until evenly distributed, then set this mixture aside.
- Using a stand mixer with a paddle attachment, cream the room-temperature butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy; then, on a lower speed, gradually beat in the eggs one at a time, followed by the vanilla extract.
- Alternately add the flour mixture and the cooled milk-chocolate mixture to the batter, starting and ending with the flour, ensuring each addition is just incorporated before adding the next.
- Divide the batter evenly among the prepared pans and bake for approximately 40 minutes, or until a toothpick inserted into the center of a cake comes out mostly clean.
- Let the cakes cool in their pans on a wire rack for 10 minutes before inverting them onto the rack to cool completely.
White Chocolate Swiss Meringue Buttercream
- Combine egg whites and sugar in a stand mixer bowl and whisk them together until just mixed.
- Place the bowl over a pot of simmering water, ensuring it doesn’t touch the water, and constantly stir the mixture until it reaches 160F or is no longer grainy when rubbed between your fingers.
- Transfer the bowl to the stand mixer, and whisk on medium-high speed until the meringue is stiff, glossy, and the bowl is cool to the touch, which typically takes 5 to 10 minutes.
- Switch to the paddle attachment and gradually add the cubed, room-temperature butter, mixing until the buttercream becomes smooth and creamy.
- Finally, add the melted and cooled white chocolate to the buttercream and continue to whip until the mixture is completely smooth and well combined.
White Chocolate Ganache
- Combine finely chopped white chocolate and heavy cream in a microwave-safe bowl, then microwave in short 5-10 second bursts, stirring well after each, until the ganache is smooth and fully combined.
- Stir in a few drops of bright white color gel to enhance the color, then set the ganache aside to thicken and cool to a pourable but firm consistency.
Assembly
- Place the first cake layer on your chosen serving plate, spread 1 cup of buttercream evenly over the top, and repeat with the remaining cake layers and frosting to create a thin crumb coat; then chill the cake for 20 minutes to set the crumb coat.
- Once chilled, apply the remaining buttercream to the cake, smoothing the sides and top, then use a scalloped cake comb to create a textured finish on the sides, and chill for 30 minutes until the frosting is firm.
- Carefully spoon dollops of the cooled ganache around the top edge of the firm cake, allowing some to drip artfully down the sides, then fill the center of the cake top with more ganache and smooth it with an offset spatula; chill for 5 minutes to set the ganache.
- Pipe decorative buttercream dollops on top using a 1M tip, optionally placing a white chocolate Lindt truffle on each, and finish by sprinkling white chocolate shavings along the bottom edge and across the top center of the cake.