Recipe by VanDerStad
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
6 (1 ounce) squares
white chocolate, chopped
1 1/2 cups
2 1/2 tablespoons
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.
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.
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.
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
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.
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.
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?
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.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 724
** Calories from Fat: 378
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This quick-and-easy chocolate cake is so moist and rich.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
See how to make a wonderful white cake from scratch.