White Chocolate Cake

White chocolate cake

White Chocolate cake is a moist and delicious recipe, easy to make. Really, white chocolate is indeed a product of the cocoa bean and is ivory-colored rather than pure white because its chief ingredient, cocoa butter, is actually yellow. See the recipe.


  • 3 eggs
  • 80 g white sugar
  • 100 g flour
  • 50 g butter softened
  • 350 g squares white chocolate, chopped
  • 50 g di arancia candita (per la mousse)
  • 3,5 dl buttermilk
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup hot water
  • 1 cup milk


Step 1

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.

Step 2

In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.

Step 3

Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.

Step 4

To make Frosting in a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.

Step 5

In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla. Beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.


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