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White Chocolate Cake


2 layer 8" cake, each layer 1 1/2" high


8 ounce white chocolate, finely chopped
2 cups unsifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 ounce unsalted butter, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2/3 cup whole milk


Preheat oven to 350°F. Grease pan(s) using Pan Release.

Melt the chocolate in the top of a double boiler, stirring frequently. Remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth. Cool to room temperature.

Sift together the flour, baking powder, salt and set aside.

In a mixing bowl, cream butter. Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes. Scrape down the bowl once or twice and beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Scrape in the melted chocolate and beat until the batter is smooth. Add the dry ingredients alternately with the milk in 3 separate batches. Scrape down the batter after each addition. Scrape the batter into the pans.

Bake until done, about 30 to 40 minutes, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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