Reviewed: Jul. 8, 2009

THIS IS THE BEST WHITE CHOCOLATE CAKE YET!!!!!!!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VENUS C. BANKS

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2009

This cake made a very light and airy batter, but it totally fell and each layer was only about 1/2 inch tall. The bottom of the cake was a layer of uncooked "grease". The taste was also off. I bake a lot and this cake recipe is just not right.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TSierra

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

It was FANTASTIC!! Such a good cake!! the flavor was just right and I made it with peach marmalade filling and it was GREAT!! Thanks so much!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

laura

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2008

I have maded this cake for years !!!!! I really love this cake!! I melt the white chocolate in the micro. for 40 sec.with 1/4 cup of water instead of 1/2 cup, then stir and cool before adding

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ladyv1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2008

Excellent tasting cake, but not "light and fluffy" and I agree the baking time of 30 min. is too short. Expert cake makers do not wait until a toothpick comes clean from the center as a cake will finish cooking when out of the oven, however, I would wait for the toothpick test on this one.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

frasergirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Rebecca

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Meshesha

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Pastry Chef Amy

Cooking Level: Professional

Living In: Hervey Bay, Queensland, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 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

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Vanessa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2005

it tastes like crud and this whole website is cruddy

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

cookiemonsta

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Mis' Kitchen

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2004

The taste of the cake was delicious. However, the cake is not light and fluffy. It came out rather heavy. I used whipped cream frosting and placed strawberries on the frosting, which help balance the heavy texture of the cake.

Was this review helpful? [ YES ]
2 users found this review helpful