"This cake has won best tasting 3 years running at my local cake auction. My friends always ask me to make it for parties. You won't be disappointed! As a variation, stir in 1 cup each of coconut and chopped pecans before baking." — Bubelz
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8 (1 ounce) squares
2 1/2 cups
sifted all-purpose flour
egg whites, beaten
Well, first off, I should say that I am not a fan of white chocolate at all--and my biggest fear with this recipe was that the cake would be sickly sweet--having said that, the cake turned out to be delicious and even me and my friend who don't like white chocolate decided it was a definite do-over. I changed the recipe slightly when I made it--adding a bit more white chocolate (250grams) and reducing the sugar a bit. Also, I didn't have buttermilk in the house so i used two (125g) pots of natural unsweetened yoghurt. The yoghurt worked really well to cut the sweetness of the cake and helped to make it extremely moist. The only thing i noticed was that the cooking time wasn't accurate. This could be due to the cake pan i used--anyway--the cake took about an hour to cook, and i lowered the temperature to 150 C after 35 minutes to prevent the top from becoming too brown. To serve the cake i turned it upsaide down and put chopped white chocolate on top as decoration! Enjoy!
I thought it tasted more like a yellow cake than a white chocolate cake. Personally, it wasn't worth the time it took to make.
I've made this recipe twice now and both times it's turned out fantastic. It works well as cup cakes. Yes the recipe takes a bit of time to prepare but it truly is excellent, melt-in-your-mouth delicious. Rich but light all at the same time. I iced it with Honey Buttercream icing
it tastes like crud and this whole damn website is cruddy
I was disappointed when it didnt taste like white chocolate at all. It was a very moist and light cake, but the name is decieving. It was also time consuming.
The 35 minutes baking time seems to be too short. I would suggest ten minutes more.
This was made for our Christmas cake. The yellow coloring is from the egg yolks. The taste is excellent although perhaps baking powder instead of baking soda would have made it rise more.
I will also make it for my birthday. This cake is DELICIOUS! I love white chocolate and this was YUMMY!
Tasted great! I use Nestle Milky Bar white chocolate, and it tastes just superb. I do agree with other members, it does need to be cooked longer than stated in recipe. For icing I use more Milky Bar. Sorry don't know the quanities... but just mix/mash some butter into some icing sugar until completely mixed in and add some melted milky bar (or other melted white chocolate) and some milk until it's at the right consistency you require. Very very rich, but very very delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Swiss White Chocolate Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 216
** Calories from Fat: 107
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