White Chocolate Cake, AKA Mud Cake is a dense, rich, single-layer cake that is simple to make and versatile enough to serve for any occasion.
Today, I’m thrilled to share a recipe that’s sure to dazzle your taste buds and add a touch of elegance to any occasion – the White Chocolate Cake.
Imagine a cake so tender and moist, with a rich white chocolate flavor that melts in your mouth, complemented by a silky smooth frosting that’s just the right amount of sweet. This cake isn’t just a treat; it’s a celebration in every slice!
Embarking on the journey of baking a White Chocolate Cake is not just about creating a dessert; it’s about crafting an experience. Each step, from melting the chocolate to watching the cake rise in the oven, is filled with anticipation and joy.
Whether you’re a seasoned baker or trying this for the first time, the process is as rewarding as the outcome. So, go ahead, give this recipe a try, and revel in the delight of baking and sharing this exquisite White Chocolate Cake with your loved ones.
Common Questions About White Chocolate Cake
Can I Use Regular Chocolate Instead of White Chocolate?
Absolutely! If you prefer a traditional chocolate flavor, feel free to substitute white chocolate with milk or dark chocolate. Just keep an eye on the melting process, as darker chocolates can behave differently when heated.
Why Does My White Chocolate Seem Grainy After Melting?
White chocolate can be a bit temperamental when melting. To avoid a grainy texture, melt it slowly over low heat, and don’t let any water come into contact with it. If using a microwave, heat it in short bursts, stirring frequently.
How Can I Make My Cake Extra Fluffy?
The key to a fluffy cake lies in how you mix the batter. Cream the butter and sugar thoroughly until it’s pale and fluffy before adding the eggs.
Also, be sure to sift your dry ingredients to incorporate air and avoid overmixing the batter once you’ve added the flour.
Storage
This is one of my new favorite cake recipes. The white chocolate mixture really adds something special. You’re going to love it!
Refrigerator
Your white chocolate cake will keep in the refrigerator for up to five days. Just make sure it’s stored in an airtight container to maintain its moisture and flavor.
Freezer
For longer storage, the unfrosted cake layers can be frozen for up to three months. Wrap them individually in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting and serving.
Tips
Using a cooling rack is super important. Here are just a few other tips to help keep the process smooth!
- Quality Matters: Use high-quality white chocolate for the best flavor. It should contain cocoa butter to ensure a smooth, luxurious taste.
- Room Temperature Ingredients: Bring ingredients like butter, eggs, and milk to room temperature before starting. This helps them blend more smoothly for a uniform batter.
- Gentle Folding: When combining your wet and dry ingredients, gently fold them together rather than vigorously mixing. This prevents the cake from becoming dense.
- Cool Completely: Allow your cake layers to cool completely on a wire rack before frosting. This prevents the frosting from melting and sliding off.
Ingredients
With these simple ingredients, you’ll make a moist, tender mud cake that everyone will love at your next get-together.
- White chocolate
- Butter
- Half and half or whole milk
- Granulated sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Baking soda
- Salt
How to Make White Chocolate Cake
My best results with melting white chocolate chips or a white chocolate bar have come when I used a double boiler. You can decide what to use, though!
- Preheat the oven to 325 degrees.
- Line an 8×8 cake pan or baking dish with parchment. Set aside.
- Combine the chocolate, butter, half and half, and granulated sugar in a double boiler. OR you can use a medium glass bowl resting on top of a large saucepan that is half-full of water. (make sure the bowl doesn’t touch the water)
- Heat over the simmering water (not a rolling boil) until everything is melted and combined. Gently stir occasionally.
- Remove from the heat and allow the mixture to cool to room temperature for 15-20 minutes.
- Once it has cooled, whisk in the eggs and vanilla.
- Combine the flour, baking soda, and salt in a small bowl. Stir and then fold a HALF CUP AT A TIME of the dry mixture into the wet mixture. Once folded in, you can whisk the flour mixture to get out any lumps.
- Transfer to the prepared baking pan. Bake for 50-65 minutes or until the toothpick test returns clean. If the top is browning too much towards the end of the baking time, you can cover it loosely with foil to continue baking until done.
- Cool to room temperature on a wire rack before using the parchment to lift it out of the pan and decorate the top of the cake.
Kitchen Supplies You’ll Need for White Chocolate Cake
Make sure you save that recipe card down below. This cake is sure to be a new favorite in your house.
- 8×8 inch cake pan (this has not been tested with two 8-inch round cake pans)
- Parchment paper for lining the pans
- Double boiler or microwave-safe bowl for melting the white chocolate
- Large mixing bowl for combining the cake batter
- Electric mixer or stand mixer with a whisk or paddle attachment
- Wire rack for cooling the cake
- Measuring cups and spoons for accurate ingredient measurement
- Offset spatula or butter knife for spreading the frosting
What to Serve With White Chocolate Cake
It’s not hard to imagine what will taste great with some melted white chocolate. Am I right or am I right? Ha!
- A dollop of freshly whipped cream on this mud cake for added richness.
- Berries like fresh raspberries, strawberries, raspberries, or blueberries for a tart contrast. Fresh berries are always best!
- A scoop of vanilla or raspberry sorbet for a refreshing side.
- A drizzle of raspberry sauce or chocolate ganache for extra decadence.
Why You Should Make White Chocolate Cake
Last time I made this, I was tempted to eat the whole thing. Don’t judge! You’ll see when you make it. This cake is not just any old white cake!
- A Unique Flavor: White chocolate offers a delicate and luxurious taste different from traditional chocolate cakes.
- Perfect for Special Occasions: Its elegant appearance and exquisite flavor of this mud cake make it ideal for celebrations.
- Customizable: The cake can be adapted with various fillings and toppings to suit any preference.
- Surprisingly Simple: Despite its sophisticated flavor, it’s straightforward to make.
Variations and Add-Ins for White Chocolate Cake
I’m sure you have some great ideas for variations of this mud cake. Be sure to let me know what those ideas are in the comments!
- Add Citrus Zest: Lemon or orange zest mixed into the batter for a zesty twist.
- Mix in Nuts: Almonds or hazelnuts for a crunchy texture.
- Try Different Frostings: Experiment with dark chocolate ganache or a fruit-flavored buttercream.
- Incorporate Fruit: Fold in finely chopped dried fruits like apricots or cranberries for a sweet surprise.
- Coffee Flavor: Add a teaspoon of espresso powder to enhance the white chocolate flavor.
If you love this easy cake recipe, you’re going to love these other single-layer cakes too. Please click each link below to find the easy, printable recipe!
Try It With These Frosting Flavors
Chocolate Buttercream Frosting
Best Bakery Buttercream Frosting
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White Chocolate Cake
Ingredients
- 10.5 ounces white chocolate
- 1 cup butter – 2 sticks
- 1 cup half and half – or whole milk
- ¾ cup + 1 tbsp granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 ¾ cups all-purpose flour – sifted
- 1 tsp baking soda
- ¼ tsp table salt
Instructions
- Preheat the oven to 325 degrees.
- Line an 8×8 cake pan or baking dish with parchment. Set aside.
- Combine the chocolate, butter, half and half, and granulated sugar in a double boiler. OR you can use a medium glass bowl resting on top of a large saucepan that is half-full of water. (make sure the bowl doesn’t touch the water)
- Heat over the simmering water (not a rolling boil) until everything is melted and combined. Gently stir occasionally.
- Remove from the heat and allow the mixture to cool to room temperature for 15-20 minutes.
- Once it has cooled, whisk in the eggs and vanilla.
- Combine the flour, baking soda, and salt in a small bowl. Stir and then fold a HALF CUP AT A TIME of the dry mixture into the wet mixture. Once folded in, you can whisk to get out any lumps.
- Transfer to the prepared baking pan. Bake for 50-65 minutes or until the toothpick test returns clean. If the top is browning too much towards the end of the baking time, you can cover it loosely with foil to continue baking until done.
- Cool to room temperature on a wire rack before using the parchment to lift it out of the pan and decorate.
Notes
Equipment
- 1 8×8 square cake pan or baking dish
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
ai tool master list says
Thank you so much for your support, how can I thank you?
Beth says
Outside of how delicious this cake is, the best part of this recipe was the tips on how to melt white chocolate. That has always given me fits.
Amanda says
This cake is a home run! So easy to follow the recipe and it was delicious!
Sandra says
This cake looks so festive! Its not too sweet and the flavor is amazing! So easy to make too!
Erin | Dinners, Dishes and Dessert says
It is so yummy! Always a huge hit at our house!
Melissa says
Great recipe – i made this for a family gathering and it was so delicious. Everyone was raving about it!
April says
I think this is my new favorite cake!