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White Chocolate Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 139 reviews
  • Author: Paula
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This White Chocolate Layer Cake Recipe is a decadent and elegant dessert featuring moist white chocolate cake layers, creamy white chocolate buttercream frosting, and luscious white chocolate ganache filling and drip. Perfect for special occasions, this multi-layered cake balances rich white chocolate flavors with a light, fluffy texture and is finished with beautiful ganache decorations and piped buttercream swirls.

Ingredients

Scale

For the White Chocolate Cake Layers:

  • 8 oz white chocolate, chopped
  • 1 1/4 cups (300ml) buttermilk, divided
  • 2 1/2 cups (325g) all-purpose flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 1/4 cups (259g) sugar
  • 4 large eggs
  • 1 tsp vanilla extract

For the White Chocolate Buttercream Frosting:

  • 18 oz white chocolate, chopped
  • 1 3/4 cups (392g) unsalted butter, room temperature
  • 7 cups (805g) powdered sugar
  • 6–8 tbsp (90-120ml) heavy cream
  • 1/4 tsp salt

For the White Chocolate Ganache Filling:

  • 9 oz (1 1/2 cups) white chocolate chips
  • 6 tbsp (90ml) heavy cream

For the White Chocolate Ganache Drip:

  • 6 oz (1 cup) white chocolate chips
  • 3 tbsp (45ml) heavy cream

Instructions

  1. Prepare Cake Pans and Preheat Oven: Grease three 8-inch cake pans and line them with parchment paper circles. Preheat your oven to 350°F (176°C).
  2. Melt White Chocolate for Cake: In a medium bowl, combine the 8 oz chopped white chocolate with 1/4 cup buttermilk. Heat in 20-second increments in the microwave, stirring after each, until smooth and melted. Set aside to cool slightly.
  3. Mix Dry Ingredients: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the butter, vegetable oil, and sugar together on medium speed until light in color and fluffy, about 2-3 minutes.
  5. Add Eggs: Incorporate eggs one at a time into the creamed mixture, mixing until mostly combined after each addition. Scrape down the bowl sides as needed.
  6. Add Dry Ingredients and Buttermilk: Add half of the dry ingredients to the batter and mix gently until mostly combined. Then add the remaining buttermilk along with the vanilla extract and mix well.
  7. Add Remaining Dry Ingredients: Add the remaining flour mixture and mix until smooth but do not overmix. Scrape sides to ensure even mixing.
  8. Fold in Melted White Chocolate: Gradually fold the melted white chocolate mixture into the batter until evenly incorporated.
  9. Divide and Bake: Evenly distribute the batter among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool Cake Layers: Remove cakes from oven and allow them to cool in the pans for 2-3 minutes. Then transfer to cooling racks to cool completely.
  11. Melt White Chocolate for Buttercream: Place 18 oz chopped white chocolate in a bowl and microwave in 10-20 second increments, stirring between each, until smooth. Set aside.
  12. Beat Butter for Frosting: In a large bowl, beat the butter until smooth and creamy.
  13. Add Powdered Sugar: Gradually add half of the powdered sugar and mix until combined and smooth.
  14. Add White Chocolate to Frosting: Incorporate the melted white chocolate in 5-6 batches, mixing thoroughly after each addition to prevent clumping.
  15. Add Cream and Salt to Frosting: Mix in 4-5 tablespoons of heavy cream and the salt until smooth and well combined.
  16. Add Remaining Powdered Sugar: Slowly add the remaining powdered sugar and mix. Adjust consistency with additional heavy cream as needed until smooth and spreadable.
  17. Prepare Ganache Filling: Place 9 oz white chocolate chips in a medium bowl. Heat 6 tbsp heavy cream until just boiling, then pour over the chocolate. Let sit for 2-3 minutes, then whisk until smooth. Microwave an additional 10 seconds if needed to fully melt.
  18. Level Cake Layers: Using a serrated knife, trim the domed tops of the cakes to create flat layers for stacking.
  19. Assemble First Layer: Place the first cake layer on a cake board or serving platter. Spread about 1/2 cup buttercream evenly on top, then pipe a frosting dam around the edge.
  20. Add Ganache Filling: Spread half of the white chocolate ganache inside the buttercream dam, leveling the surface.
  21. Repeat Assembly: Add the second cake layer and repeat spreading buttercream and ganache as with the first layer.
  22. Add Final Layer and Frost Cake: Place the last cake layer on top and cover the entire cake with the remaining white chocolate buttercream, smoothing the sides and top.
  23. Prepare Ganache Drip: In a medium bowl, place 6 oz white chocolate chips. Heat 3 tbsp heavy cream until just boiling and pour it over the chips. Let sit 2-3 minutes and whisk until smooth. Microwave an extra 10 seconds if necessary.
  24. Decorate Cake with Ganache Drip: Drizzle the ganache around the edges of the cake allowing it to drip down the sides. Fill in the center of the top of the cake as well.
  25. Pipe Buttercream Swirls: Use the remaining buttercream to pipe decorative swirls around the cake’s edge. Optionally, top each swirl with a white chocolate truffle.
  26. Chill and Serve: Refrigerate the finished cake until ready to serve. This helps the ganache set and the flavors meld beautifully.

Notes

  • Use high-quality white chocolate for best flavor and texture in all elements of the cake.
  • Be careful not to overmix the batter once flour is added to prevent a dense cake.
  • Heating the white chocolate in short increments helps avoid scorching and seizing.
  • Ensure cake layers are completely cool before frosting to prevent buttercream from melting.
  • The frosting thickness can be adjusted by adding more or less heavy cream to achieve the desired consistency.
  • For best presentation, chill the cake before slicing to keep the layers intact.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 550
  • Sugar: 55g
  • Sodium: 160mg
  • Fat: 32g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.2g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 105mg

Find it online: https://piesbypaula.com/white-chocolate-layer-cake-recipe/