Reviewed: Nov. 21, 2009

I have been searching for a great white chocolate cake recipe that tastes like a moist yellow cake with hints of white chocolate. This cake missed the mark for several reasons. The first is that it's way too dense. You'll see the cake falls quite a bit as it cools. I am an expert baker and followed the directions. I can see how people would call it greasy. I think the problem is the cocoa butter content in the white chocolate. I used a very high-end white chocolate which (I think) had too much cocoa butter for this recipe. If I try again, I'll reduce the butter, increase the baking powder and maybe whip the egg whites. Maybe this recipe would work better using the white baking squares instead of premium white chocolate. There has got to be a way to lighten up this cake -- it's more dense than pound cake. I did like the frosting, although it was grainy. I even processes the sugar so that it was superfine. I would recommend using powdered sugar. Overall, this cake recipe needs to be changed to live up to its potential.

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KB-NoLa

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Reviewed: Nov. 12, 2009

This was great for my first try. I will have to tweak it alittle as it ws not enough white chocolate flavor for me. Other than that this was a great cake.

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Tigertalie

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Reviewed: Nov. 8, 2009

I made this cake twice. The first time as written and the second time with vanilla extract instead of almond. Both times, the cake turned out fabulous. My co-workers loved the cakes's heavy texture, and I had many requests for the recipe. The only problem I had with the cake was that it did not taste like white chocolate. Even when I substituted the vanilla extract, the chocolate flavor did not come through. Even so, I will definitely make this again!

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~Andrea

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Reviewed: Nov. 5, 2009

This a very labor intensive recipe. I think it took me at LEAST an hour and half to prepare, which would've been ok if it turned out delicious. But it was kinda "meh" to me. I had to redo the icing because regular sugar made the icing too "grainy", it tasted like there was sand in it. I redid it with powder sugar and it was perfect. My cake was not moist, it actually was dense and somewhat dry...and rather bland. I think the white chocolate flavor came mostly from the frosting and not the cake itself. Not sure if I would make this one again, but I hate to give up after just one try so I guess I will....when I have an extra 6 hours to spare! :)

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Daniela

Cooking Level: Beginning

Living In: Douglasville, Georgia, USA

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Reviewed: Oct. 1, 2009

This was a huge disappointment. I followed the recipe to a T on this one. The cake would not cook through and after 50 minutes in the oven the center was still "liquid" and the edges were burning. As for the taste, I don't know if it was the buttermilk or what, but it was terrible and almost tasted like cornbread and baking soda. The part of the cake that did cook was extremely crumbly and also had a "cornbread-like" texture. Will not make again!

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*DanaMarie*

Home Town: Houston, Texas, USA

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Reviewed: Sep. 11, 2009

I've made this cake 3 times now, and it has always been delicious. It is definitely a dense cake, but I have not found it to be greasy or grainy as other reviewers have described it. I have had some issues getting the frosting whipped to the right consistency. It came out light and fluffy one time out of three. Another time it was fluffy, but it seemed grainy, like the sugar didn't mix in very well. The third time it looked like it was the right consistency in the bowl, but after putting it on the cake the frosting became almost runny (yes, the cake was cooled). I'm sure that's more due to my baking skills than the recipe, but this is just a word of warning to others to be careful making the frosting. You MUST let the white chocolate mixture cool all the way to room temperature before mixing it into the other ingredients and you also must make sure you whip it enough to get the right consistency. But even if it does become a little thinner that it should be, the cake and frosting still taste great.

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DC84

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Reviewed: Aug. 21, 2009

I joined all recipes.com just to write a review for this cake. I made the cake this week for a large family dinner. I am not a baker..AT ALL, but this cake made me look like I am. I made the cake, and frosted it two day before the dinner. I kept it in the fridge frosted, for the two day's. I decided to soak fresh raspberries in Godiva white chocolate liquor, and used them, as well as the frosting as my middle layer. I also topped the cake with a combo of fresh raspberries soaked in Godiva white chocolate liquor, and un soak berries. AMAZING!! The cake was a show stopper, and tasted like silk. Everyone was asking me for the recipe:)

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Barking Frogs

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Reviewed: Aug. 10, 2009

The cake is lovely, however the icing recipe is misleading. Where it calls for "white sugar" it should say either powdered sugar or confection or you'll make the mistake I made the first time and use granulated...I wasn't happy about this. Also instead of using salted butter it should read, unsalted butter, this way the flavor of the white chocolate will stand out. If you use the word butter in your recipe then most people understand this to mean salted not unsalted. This may be one of the people who made a comment stated the white chocolate flavor didn't stand out.

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Miss Lady

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Reviewed: Jul. 30, 2009

This Cake is Delicious and Amazing! I was skeptical after reading the not so great comments, however I tested this out last night, I'm making the final tonight for my friends birthday tomorrow, the cake is So moist! and I don't see how people think it is greasy, I'd say it depends on who is cooking, mine turned out perfect! Thank you so much for this stupendous recipe! I highly recommend it for anyone in the mood for a light tasting moist cake!

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pandascissors

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Reviewed: Jun. 12, 2009

I was slightly nervous making this recipe...But I took a chance. The thing that concerned me the most was the moistness of the cake. The only alteration I made was instead of vanilla, I used amaretto. It added great flavor! When I leveled the top, the trimmings did seem very dry, but at that point, I didn't have a fall back. When the cake was cut, however, it was VERY moist. Pleasant surprise! The only issue I had was that the white chocolate flavor wasn't as prominent as I would have liked it to be. All in all, I think it was a great cake, but could use a little more tweaking! Thanks for the recipe!

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Sarcastic_Chef

Cooking Level: Professional

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Reviewed: May 24, 2009

I followed this recipe to the T! It ended up heavy, hard & greasy. It was an expensive cake to have flopped! However, the frosting turned out good. I added heavy whipping cream instead of milk. To save the day, I had to run out & buy a pound cake at the grocery store. I frosted that cake & filled it with the frosting & cut up strawberries.

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jennagilkes

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Reviewed: May 19, 2009

The cake is heavy but is a real crowd pleaser. The icing is the real winner at our house. I use it with a dark chocolate cake to create Chocolate Lasagna like they once sold at Olive Garden. My kids request it every year for their birthday and now their friends want me to make it for them as well.

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Jack

Cooking Level: Expert

Living In: Bellevue, Ohio, USA

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Reviewed: May 19, 2009

This cake was awesome but I think I would use a different icing

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SALLY22

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Reviewed: Apr. 21, 2009

i didn't realize i didn't have buttermilk until well into the recipe, so i used regular. this cake is fantastic! i used half shortening for the cake (i find it makes for a more tender cake.) i followed advice and waited a day to eat, also added a thin layer of rasberry jam in between the layers. wonderful!

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WesMama

Cooking Level: Expert

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Reviewed: Apr. 11, 2009

Awesome cake! So chocolaty. I use white chocolate chips instead of squares and it comes out great.

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MissyBunny

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

This was an amazing cake. I followed directions and it came out perfect! subbed half and half for buttermilk, and then when it came to layering I used homemade berry syrup, the frosting, which comes out perfect if you just follow the recipe, and a lot of fresh strawberry slices to decorate. The party people were stunned. Thanks again!

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suslik

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Reviewed: Mar. 12, 2009

This was the best cake I ever made from scratch. I got it perfect the first time. I used a hand mixer with no problem, and it wasn't as time-consuming as I expected. There was only one problem: my husband and daughter forgot to take the cake out of the fridge - it was only supposed to be there for 1/2 hour or so. It was cold when served, and did not taste good. But the following day, after being at room temp, I could not stop eating it. It was so moist, and the frosting was perfect. It seems like just a ton of butter, and if you eat it cold, it tastes like you are eating pure butter. But at room temp, after a day or two, it is just wonderful. It's the best cake I've ever tasted. I will definitely make this again and again.

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dreemsnake

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Reviewed: Mar. 1, 2009

I only made the frosting from this recipe - and it was perfect. I just put the ingredients into the stand-mixer and let it go - and go - and go - until it was a real whipped-cream type frosting. I was scared away from the cake by the other reviewers, but I think I'll give it a try next time. Thanks for the recipe - I think I'll even try it with dark chocolate as a frosting, too. It turned out so good.

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Suzanne G.

Living In: Windsor, Ontario, Canada

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Reviewed: Mar. 1, 2009

I was looking for a white chocolate frosting for the Red Velvet Cake IV on this site. I found this recipe and made it. I read several reviews, and I followed their suggestion to cook the white chocolate, milk, and flour longer; when I took it off the stove, it was very thick. I'm not sure what I did wrong, but it turned out too thin, and I've ended up adding more sugar and some flour. Other than that, however, the flavor is wonderful, and I'm sure it will compliment my friend's birthday cake perfectly! Thanks!

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3girls2parents1chef

Cooking Level: Expert

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Reviewed: Feb. 12, 2009

This is a wonderful cake. I make cakes all the time and this is at the top of my list now. If you would like a larger cake - it doesn't rise much then I would either double the recipe or 1 1/2 it. I tired to make it less heavy by using cake flour and beating the egg whites and folding them in at the end. It worked beautifully. I also cut it into 4 layers and put rasberry puree in the center. It was incredible and everyone loved it. I left it out on the counter over night and by the next evening all the sugar granules in the icing had melted and was perfect, but it still held it's shape. It doesn't spead super easy, but it's ok and you can do anything with it. This is one recipe to save and use over and over!

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Kelly

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