Swiss White Chocolate Cake Recipe

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Most Helpful Positive Review

Mar 30, 2008

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!

—Bexminsterfuller

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Most Helpful Critical Review

May 06, 2003

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.

—FOOSE

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20 Ratings

Jul 05, 2007

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

—Vanessa

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Sep 14, 2005

it tastes like crud and this whole damn website is cruddy

—cookiemonsta

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Oct 16, 2004

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.

—Mis' Kitchen

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May 19, 2003

The 35 minutes baking time seems to be too short. I would suggest ten minutes more.

—JACKIE CLARK

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Dec 29, 2007

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!

—Meshesha

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Oct 26, 2007

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.

—Pastry Chef Amy

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Nutrition

Calories
216 kcal
11%

Carbohydrates
24.2 g
8%

Cholesterol
57 mg
19%

Fat
11.9 g
18%

Fiber
0.4 g
1%

Protein
3.5 g
7%

Sodium
138 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Swiss White Chocolate Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 216
** Calories from Fat: 107

% Daily Value *
** Total Fat 11.9g 18 %
** Saturated Fat 7.2g 36 %
** Cholesterol 57mg 19 %
** Sodium 138mg 6 %
** Potassium 44mg 1 %
** Total Carbohydrates 24.2g 8 %
** Dietary Fiber 0.4g 1 %
** Protein 3.5g 7 %
** Sugars 14.2g
** Vitamin A 6 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 7 %
** Thiamin 11 %
** Niacin 10 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.