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White Chocolate Cake Recipe

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!A beautiful clean slate. How would you decorate this white chocolate 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.

A beautiful clean slate. How would you decorate this white chocolate cake?

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!

This recipe is part two of a three part series including Cranberry Puree and White Chocolate Christmas Cake.

White Chocolate Christmas Cake with homemade puree, sugared citrus, and while chocolate cake.

Yield: 16 servings

White Chocolate Cake Recipe

A beautiful clean slate. How would you decorate this white chocolate cake?

This White Chocolate cake can be used in place of any yellow or white cake recipe.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 8 ounces White Baking Chocolate (with cocoa butter)
  • 2 1/4 cup flour
  • 2 1/4 teaspoons 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


    1. Preheat oven to 350 deg F and grease and flour two 9 inch round pans.
    2. Melt white chocolate in a double boiler and allow to cool for 10 minutes once melted and smooth.
    3. Combine dry ingredients (flour, baking powder, and salt) in a medium bowl.
    4. 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.
    5. Alternately add in flour and milk and mix until just combined. Do not overbeat.
    6. Finally mix in white chocolate being careful not to overbeat.
    7. Divide batter into the two pans and bake for 30 minutes checking for doneness.
    8. Cool in pans for 10 minutes then transfer to a wire rack to completely cool.
    9. Cover and store in the fridge overnight.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 312Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 190mgCarbohydrates: 35gFiber: 3gSugar: 17gProtein: 6g

Nutrition information isn’t always accurate.

Jane Cartier

Monday 25th of June 2018

J love this cake. My grandmother made the cake many many times. I now want to try it myself. I do have her recipe and it’s a lot like the one you posted Hope that I have the same luck making it.

Karyn Granrud

Wednesday 27th of June 2018

This white chocolate cake was great and it pairs with so many great fillings and frostings.


Tuesday 5th of December 2017

What flour should be used? When combining dry ingredient, how many flour should be added? Alternately means prepare another bowl right? And what does "do not "overbeat" mean? My English isn't really good and this is me 1st time want to bake. Sry if I trouble you

Karyn Granrud

Monday 11th of December 2017

I always use all-purpose flour unless I specify something different. The recipe shows using 2 1/4 cup flour. Yes, you will have bowl of the dry ingredients and your milk in another measuring cup. Then you will add some of the flour then milk, add more flour then milk and then finish with the last of the flour and milk. Do not overbeat, means just to mix it until it's all combined. Don't over mix it. The batter will get tough when baking.I hope that helps.


Thursday 31st of December 2015

What happened to the white chocolate cake recipe? May I get a copy of it somewhere?

Karyn Granrud

Thursday 31st of December 2015

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.


Monday 5th of January 2015

I was wondering if this worked well for cupcakes?

Karyn Granrud

Wednesday 21st of January 2015

You should be good with the recipe as cupcakes. Just remember that the bake time is more like 18 - 20 minutes.


Friday 12th of July 2013

I'll keep this info in mind! And I'll keep this cake in my stomach :)

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