Reviewed: May 9, 2012

This cake was amazing! I followed the recipe precisely and it turned out fabulous! I decided to give it some color by adding freshly sliced strawberries, which was a big hit!! Can't wait to make it again!!

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Reviewer:

jessicawigs

Reviewed: Apr. 29, 2012

Wonderful cake. Did revise and double the recipe also used cake flour along with all purpose flour. It was WONDERFUL

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Reviewer:

delbrige

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Reviewed: Apr. 25, 2012

Made this for my mom for her 50th anniversary because she doesn't like chocolate. It turned out wonderful. I have made it twice now, the first time I used Baker's white chocolate, the second time I used white chocolate chips and the second time the chocolate didn't melt right.

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Reviewer:

Rhodes95

Reviewed: Apr. 2, 2012

When making this cake, there are a few key tips to keep in mind for a perfect cake: 1. Substitute CAKE FLOUR for part but not all of the all-purpose flour. It will give your cake lightness and a great texture. I made this with a friend, we doubled the recipe and used 3 cups of AP flour and 2 cups of cake flour, the texture was divine! Cake flour will also keep your cake from developing gluten and help prevent overbeating. 2. For the frosting, replace the granulated white sugar with powdered sugar for smoothness. The white sugar is just too gritty! 3. Again for the frosting, make the white chocolate mixture ahead of time because it needs to cool completely or it will melt your butter and sugar mixture. Also, it takes a lot of time for it to become thick and it should be the consistency of custard or pull away from the sides of the pan easily into almost a ball. It took us a good 15-20 minutes at least. Our arms were hurting, but we got a good workout! Read the recipe all the way through and make sure to pay attention to the details. This cake has a lot of stages so you can plan ahead. The texture and taste were wonderful and I'd make it again. Enjoy!

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Reviewer:

wdiazortiz

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Mar. 26, 2012

DELISH!!! Was not to dry and looked like the perfect wedding cake texture. I also did this with one layer being dark choc instead of the white and it was a fan favorite. We also quadrupled the recipe for bulk cooking and it held up well =)

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Reviewer:

newmercy

Reviewed: Feb. 22, 2012

the Cake is Great, but you should mention in the recipe to grease your pan. I reacently made this recipe and my cake stuck to the pan.

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Reviewer:

G.R. Cook

Reviewed: Jan. 15, 2012

One of the stranger cake recipes I have tried (I made cupcakes, and they literally turned into white chocolate volcanoes in my oven), but the end results were very well received. Consistency very much like a pound cake, but soft, moist, and luscious all the same. Even better 2 days later, after the cake had a chance to "condense" further! Not sure I will use this recipe again for cupcakes, but the layer cake turned out beautifully, and with some fresh raspberries and raspberry sauce to garnish it was a perfect slice of cake. My only complaint (and why I didn't rate 5 stars) is that the taste of white chocolate was pretty hidden in the cake, and I would have liked to taste it more (especially because it is a rather expensive and indulgent ingredient here in Denmark.) But all in all a solid recipe.

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Reviewer:

E C Kelly

Reviewed: Jan. 7, 2012

Agree that you cannot taste the white chocolate however the cake was still very good. Would not make though if you are looking for more of a white chocolate taste. Icing was also very good. Fluffy, light, and smooth. Really thought it was going to be more grainy with the white sugar but it wasn't. I followed the entire recipe exactly.

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Reviewer:

crisher

Reviewed: Oct. 31, 2011

This is a fantastic & easy recipe that creates a supermoist cake with great texture and taste - and the frosting is delicious! A perfect cake for the white chocolate lover in your life. I was pretty doubtful about the chemistry of this recipe (Adding water to chocolate? Making a kind of bechamel out of chocolate, milk and flour?) but did everything as described - and the cake turned out beautifully & delicious. Will definitely make it again!

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Reviewer:

mizzie

Reviewed: Oct. 8, 2011

I can say I was expecting a white chocolate taste, that's not the taste it had! Those wanting to know the taste, bake a yellow or white cake, that's the exact taste it has!

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