A delicious White Chocolate Cake Recipe that is perfect for any occasion. Use it in place of a butter cake and make an amazing Christmas cake!
White Chocolate Cake Recipe
This is a simple White Chocolate Cake that is rich and moist. I liked the subtle flavor that white chocolate provided. It went very well with the cranberry filling.
The last time I baked a cake, I got an e-mail about her cake falling in the middle. I think we have all experienced this at one time or another. I’ve had many cakes collapse in the center. It’s a learning curve.
Here are a few tips that I provided her to help prevent the center of the cake from caving in:
#1 – Your oven temperature may be off. Try adding an oven thermometer to see what it reads.
#2 – It may not have been cooked all the way. Test it with a toothpick.
#3 – It was over beaten and there was too much air in the batter. The flour and milk should be mixed until just combined. Do not over stir.
#4 – Opening the oven early in the baking cycle can cause major temperature fluctuations. Don’t open the door until the last 5 minutes of cooking.
Finally, if you just aren’t going to bake another cake –
#5 – If it is cooked all the way through, extra frosting will fill in the area or flip the cake over and frost the bottom.
Do you have a cake flop story? I’d love to hear it!
Do you have any other suggestions as to why a cake center falls in? I’d like to know more!
White Chocolate Cake
This White Chocolate cake can be used in place of any yellow or white cake recipe.
Ingredients
- 8 ounces White Baking Chocolate (with cocoa butter)
- 2 1/4 cup flour
- 2 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons butter
- 1 1/3 cup sugar
- 4 eggs
- 1 1/2 teaspoon vanilla
- 1 1/4 cup milk
Instructions
- Preheat oven to 350 deg F and grease and flour two 9 inch round pans.
- Melt White Chocolate in a double boiler and allow to cool for 10 minutes once melted and smooth.
- Combine dry ingredients (flour, baking powder, and salt) in a medium bowl.
- Beat butter on medium for 30 seconds, then slowly add in sugar. Reduce speed to low and add in eggs one at a time then add in the vanilla.
- Alternately add in flour and milk and mix until just combined. Do not overbeat.
- Finally mix in white chocolate being careful not to overbeat.
- Divide batter into the two pans and bake for 30 minutes checking for doneness.
- Cool in pans for 10 minutes then transfer to a wire rack to completely cool.
- Cover and store in the fridge overnight.
Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving! This recipe is part two of a three part series including Cranberry Puree and White Chocolate Christmas Cake.
crazyforcrust says
Great tips, and great cake!
Karyn Granrud says
Thanks Dorothy. Sometimes stuff happens in the kitchen… and it’s not always pretty!
Heather @ Sugar Dish Me says
Super great cake tips!! And such a pretty cake. Can’t wait to see the finished pretty product!
Karyn Granrud says
Thank you. It’ll be up tomorrow. I hope you like it.
Lisa @ Wine & Glue says
These are great tips Karyn!! Thank you!!
Karyn Granrud says
Thanks Lisa. I know I’m not the only one with kitchen failures.
Nessa says
I’ll keep this info in mind! And I’ll keep this cake in my stomach 🙂
brandi says
I was wondering if this worked well for cupcakes?
Karyn Granrud says
You should be good with the recipe as cupcakes. Just remember that the bake time is more like 18 – 20 minutes.
Marla says
What happened to the white chocolate cake recipe? May I get a copy of it somewhere?
Karyn Granrud says
Sorry, I’ve been slowly catching all of the recipes that didn’t migrate over when I moved platforms. 🙁 I don’t remember where I got the recipe from, but there are a lot of other ones on the internet.