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White Chocolate Cake Recipe
"This recipe is easy and versatile too"
My White Chocolate Cake recipe is easy to make, moist and like my dark chocolate cake recipe I will show you how to make simple variations.
Eaten the same day it has a lovely soft texture. Chill it and it becomes a deliciously rich dense cake that most people would describe as a white chocolate mud cake.
This cake stores and freezes very well and can easily be made in advance. Quite simply this is one of the best chocolate cake recipes you will find.
Do you love white chocolate? Then you will find even more of my white chocolate recipes here.
And as I said this is only the beginning, keep looking down this page and I will show you how you can turn this one great recipe into many delicious recipes for cakes.
Please read through my white chocolate cake recipe first before starting
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
How to make white chocolate cake
I just wanted to add, you will see in the list of ingredients my recipe does not contain eggs. I think the most asked question I get through my contact me page is
"Michelle have you forgotten the eggs in your chocolate cake recipe?"
The answer is "no" So have confidence the recipe is correct and enjoy baking it.
Makes a 20cm (8") cake - serves 12
Spray a 20cm (8") round cake baking pan with non-stick baking spray. Line the base with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
2/3 cup (100g) white chocolate, chopped
2 cups (300g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
The oven should be preheated to 160oC (325oF)
- Combine the butter, water, sugar, and white chocolate together in a medium sized saucepan.
- Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
- Simmer gently for 5 minutes.
- Remove from the heat. Cover with a lid and leave to cool to room temperature.
- Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
- Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
- Bake in a preheated oven set at 160oC (325oF) for 60 mins. The top of the cake will crack slightly.
- Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto a cake plate or a cake board lined with non stick baking paper and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool.
This is just the beginning of your white chocolate adventure. Take this rich white chocolate mud cake recipe and use it as inspiration to make any of the following variations. If all you need is a delicious, moist white chocolate cake simply iced, then look through my chocolate fillings and frostings recipes.
White Chocolate Raspberry Cake
This white chocolate raspberry cake is perfectly indulgent on its own.
A dollop of freshly whipped cream on the side never goes astray!
This raspberry cake recipe can be found here.
White Chocolate Coconut Cake Recipe
In this variation I have added coconut to the white chocolate cake batter.
The cake is delicious on its own but I have also decorated it with white chocolate buttercream and flaked coconut.
Click here for this wonderful variation.
Well I hope my recipes have left you wanting more chocolate inspirations. Click on a link below to discover brownies, muffins, cookies, strawberries and even chocolate puzzles!