White Chocolate Cream Cake Recipe - Allrecipes.com
White Chocolate Cream Cake Recipe
  • READY IN hrs

White Chocolate Cream Cake

Recipe by  

"The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting."

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Ingredients Edit and Save

Original recipe makes 2 - (8 or 9 inch) pans Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
  2. In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
  3. In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
  4. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  5. To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2004

This cake turned out delicious despite my mess ups. My mom said it taste like it came from a bakery. I was a little worried as i forgot to put one half cup of the sugar flour mixture in the cake batter. Also I do not have a double boiler so i melted the white choc in microwave. I should have melted it longer because it needs to be very soft for the frosting as my frosting was a bit hard, still the cake is tremendous. Next time i want to try that wine cooler in there yummy. This was the yummiest home cooked from scratch I have ever made. Despite the messups it was so good the best ever I am fixing to make this cake for a baby shower Im making three layers light blue icing. I want it to look really nice and I know on some cakes fore the cake to turn out smooth you have to use a certain type of icing. Will this icing work? Do you know how I would also make the decorative icing that goes around the cake using the same recipe? If not ill figure something out. If you check this let me know. I love this recipe

 
Most Helpful Critical Review
Jan 12, 2004

I was very disappointed with this cake. Although it tasted good, I expected a light and fluffy cake. This was dense like a poundcake. The frosting was very tasty, though. I replaced one tablespoon of the water with white chocolate liquer and it really added a great flavor.

 

41 Ratings

Feb 24, 2006

This recipe was easy to follow-inexpensive-and turned out wonderful! It will be a cake recipe I will use in the future! I did however substitute pure vanilla extract for the almond extract-Also, I made the white chocolate icing with Vanilla extract, and it is great icing. My family loved it.

 
Aug 16, 2007

I love this recipe! I have used it so many times for a bottom layer on many wedding cakes andhave always recieved oohs and aahs. it's a family favorite that I am required to make for birthdays every year. We use a raspberry liquir in the frosting and then I add white food coloring to it for the wedding cakes. DELICIOUS!!!

 
Jan 31, 2006

A wonderful cake. I changes a few things though i used 1/2 tesp of almond in the cake and frosting and added 1 tesp. of vanilla as well.I added a little twist. I toreed the layers to make four. Then I made a Barvarian Cream Filling and a Respberry glaze one each layer. The White chocolate Frosting is super rich. with adding the barvarian cream i kept it refrigurated until serving. Let it come to room tempature befor cutting.

 
May 29, 2005

My friend found this recipe and asked me to make it for her birthday. As I was making it, I was hoping it was worth the extra trouble. The icing is what really makes this cake. The cake was very good and the icing is even better (using the almond extract). I will make it again.

 
Jun 04, 2007

This cake was so good. I made it for my mom's birthday and even my dad ate it, and he's not big on sweets. The almond flavoring made it great. The only thing about it is the cake reminds me of angel food cake. I would prefer a denser white chocolate cake. Awesome flavor though!

 
Mar 10, 2006

I made this cake for my birthday. Because I had so many guests,I scaled the recipe up to 12 servings. I wish I had thought to buy a third pan once I changed the recipe because the pound cake like texture of this recipe requires it. The cake was still beautiful however, moist and very dense. For the frosting,I decided to use a package of cream cheese and go half on the almond and substituted clear vanilla,it was delicious! I will bake this one again,it's pretty enough to be a wedding cake!

 

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Nutrition

  • Calories
  • 851 kcal
  • 43%
  • Carbohydrates
  • 133.2 g
  • 43%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 353 mg
  • 14%

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

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