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!
- 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
- 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.
This recipe is part two of a three part series including Cranberry Puree and White Chocolate Christmas Cake.
crazyforcrust says
July 10, 2013 at 10:46 pmGreat tips, and great cake!
Karyn Granrud says
July 10, 2013 at 11:27 pmThanks Dorothy. Sometimes stuff happens in the kitchen… and it’s not always pretty!
Heather @ Sugar Dish Me says
July 11, 2013 at 8:49 amSuper great cake tips!! And such a pretty cake. Can’t wait to see the finished pretty product!
Karyn Granrud says
July 11, 2013 at 1:45 pmThank you. It’ll be up tomorrow. I hope you like it.
Lisa @ Wine & Glue says
July 11, 2013 at 1:42 pmThese are great tips Karyn!! Thank you!!
Karyn Granrud says
July 11, 2013 at 1:46 pmThanks Lisa. I know I’m not the only one with kitchen failures.
Nessa says
July 12, 2013 at 6:33 pmI’ll keep this info in mind! And I’ll keep this cake in my stomach 🙂
brandi says
January 5, 2015 at 10:57 amI was wondering if this worked well for cupcakes?
Karyn Granrud says
January 21, 2015 at 5:14 pmYou should be good with the recipe as cupcakes. Just remember that the bake time is more like 18 – 20 minutes.
Marla says
December 31, 2015 at 9:45 amWhat happened to the white chocolate cake recipe? May I get a copy of it somewhere?
Karyn Granrud says
December 31, 2015 at 5:28 pmSorry, 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.
Vijay says
December 5, 2017 at 8:07 amWhat 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 says
December 11, 2017 at 1:50 pmI 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.
Jane Cartier says
June 25, 2018 at 6:48 pmJ 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 says
June 27, 2018 at 12:08 pmThis white chocolate cake was great and it pairs with so many great fillings and frostings.