White Chocolate Layer Cake
Prep
25 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This white chocolate layer cake is one of my go to desserts when I want something that looks fancy but doesn't require hours in the kitchen. The whole thing comes together in about an hour, and honestly, the hardest part is just waiting for it to cool. I love using real butter in the batter because it adds richness and those wonderful nutrients your body actually needs, plus it makes the cake incredibly tender. The white chocolate frosting is decadent but surprisingly simple to make. Whether you're baking for a special occasion or just treating yourself on a Tuesday, this cake delivers that elegant bakery quality without any fussy techniques.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 2 nulllarge eggs
- 5 mLplain vanilla extract
- 300 gwhite chocolate chips
- 200 gpowdered sugar
- 400 gwhite chocolate(finely chopped)
- 100 mLheavy cream
- 1 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease and flour eight 20cm round cake pans.
Tip: Use a gentle touch to avoid compacting the cake batter.
- 2
In a medium bowl, whisk together the flour, sugar, and salt.
Tip: Make sure to sift the flour to remove any lumps.
- 3
In a large mixing bowl, whisk together the melted butter, eggs, and vanilla extract.
Tip: Use an electric mixer to cream the butter until light and fluffy.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Be careful not to overmix the batter.
- 5
Divide the batter evenly among the prepared pans and smooth the tops.
Tip: Tap the pans gently to remove any air bubbles.
- 6
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- 7
For the buttercream, beat the softened butter and powdered sugar until light and fluffy.
Tip: Add the melted white chocolate and mix until smooth and creamy.
- 8
For the glaze, melt the finely chopped white chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Once melted, stir in the heavy cream until smooth and creamy.
- 9
Assemble the cake by spreading a layer of buttercream on top of one cake layer, followed by a layer of glaze, and repeating the process until all layers are used.
Tip: Finish with a layer of glaze on top of the cake.
- 10
Decorate the cake with any desired toppings, such as chopped nuts or sprinkles.
Tip: Make sure to refrigerate the cake for at least 30 minutes to set the glaze.
- 11
Slice and serve the cake chilled.
Tip: Enjoy your delicious white chocolate layer cake!
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