White Chocolate Cake Recipe - Allrecipes.com
White Chocolate Cake Recipe
  • READY IN 55 mins

White Chocolate Cake

Recipe by  

"This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering."

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Ingredients Edit and Save

Original recipe makes 1 - 2 layer 9 inch cake Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
  2. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
  3. In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
  4. Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
  5. To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
  6. In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2006

This recipe makes a moist,delicious cake!(I followed the directions exactly and submitted the picture.) There are a few tips I can offer: 1)I recommend a heavy duty mixer, not a light or hand held mixer, to make this frosting. 2)When cooking the white chocolate,flour and milk "until very thick", I cooked it until it started pulling together in a "ball" away from the sides of the saucepan and following the wooden spoon in the pan. 3)The butter for the frosting needs to be at room temperature as does the chocolate mixture. 4)Beat the frosting and beat it more!--it will reach whipped cream consistency and hold up on the cake at room temperature. 5)I recommend making this cake a day ahead of when you plan to serve it and do not refrigerate before serving. The taste and moistness of the cake will be enhanced and the frosting will not be grainy from the white sugar the second day. Definitely not a "make at the last minute" recipe, but well worth the extra time and effort it takes.

Most Helpful Critical Review
Oct 02, 2006

I had very high expectations for this cake due to some of the other reviews, however, I was quite unhappy with the overall recipe. I followed the directions exactly and the cake form turned out great, however, the cake was just plain greasy! Also, I was expecting more of a white chocolate taste and it just didn't happen. Texture wasn't what I expected either. I will search for another white chocolate cake recipe.

Aug 27, 2004

What an elegant cake! One tip, don't be tempted to use white chocolate chips in place of the squares. They do not melt smoothly as they are made to retain the chip shape while baking in cookies and other baked recipes.

Nov 02, 2007

Hi! I've made 2 of these now. One for a Friends birthday and one for my birthday. I was a little scared by the "greasy" cake review and the "runny icing" review too. It turns out both are fairly simple fixes. Here are my tips. 1. The butter and the chocolate mixes have got to be at room temperature. This is the #1 way to mess this recipe up. 2. Both the cake and the icing get their lightness from the air you whip into the butter-sugar mix. This cake doesn't really "rise", all of the air gets whipped into the butter-sugar. When you add the flour and butter milk to the mix, keep your mixer on stir, and try not to let it get to dry or too wet or to dry while mixing. If your butter or your chocolate is warm, or you get it dry and the air bubbles break out of the mix, it turns out really thick like Jiffy-mix cornbread. See tip #1. 3. The icing whips up and has a final consistency that is thicker than whipped cream. If your butter is too cold or you try to soften it in the microwave, it comes out runny. If you put the chocolate in too hot, it comes out runny. Runny icing, unlike flat cake, can be saved. Leave it in the mixing bowl and stick it in the fridge. You should be able to whip most of the air back into it after it cools. 3. The tip about leaving it on the counter overnight is spot on. A lot of the sugar crystals dissolve into the butter and it gets creamier. Definitely better on day 2. 4. You can't ice the cake while it's warm from the oven. The i

Feb 18, 2008

I followed the directions exactly and it turned out great! The only thing I changes is I made it in 3 square pans. The cake is even better the 2nd and 3rd day! The frosting is grainy due to the white sugar, next time I will try confectioners sugar instead. I will make this again and again.

Nov 15, 2005

Not much flavor and SUPER GREASY. There's a difference between 'dense' or 'heavy' and just plain dripping with grease. Grainy texture. Like chewing play-doh when it isn't iced. Wish I had checked the fat content on it before choosing to make it. I wouldn't even call it 'moist', just oily. I associate moist things with being flavorful and this isn't. Iced it with whipped cream and used a raspberry filling, coated it with white chocolate curls and made it edible - but barely.

Mar 09, 2010

question...maybe a silly one, but I just started baking...when it says to melt the chocolate in the water...are you supposed to mix the two together? or just use the water to melt the chocolate double broiler style?

Feb 14, 2006

Do not attempt this cake without a heavy duty mixer.It's a lot of work, but my family did love it. The icing is runny and the layer of icing disappeared when i put the top layer on. I wound up chilling the icing to get it firm. Next time i will chill the icing prior to assembly. Be warned that this recipe is VERY time consuming.


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  • Calories
  • 724 kcal
  • 36%
  • Carbohydrates
  • 81.5 g
  • 26%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 42 g
  • 65%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 508 mg
  • 20%

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

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