White chocolate cake

On a wooden cutting board, a blue plate with a slice of white chocolate cake.
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When we think of chocolate cake, the mind often jumps straight to dark and decadent. But here is my favourite white chocolate cake. This cake is all about subtle sweetness, velvety texture and a richness that does not overwhelm. Made from cocoa butter, sugar and milk solids, white chocolate does not contain any cocoa solids like milk and dark chocolates, which means no bitterness, just a smooth, sweet finish. I like to make this simple cake for a simple celebration or adding fresh berries for a more fancy occasion.

On a wooden cutting board, a white chocolate cake
White chocolate cake

This cake will save you on dishes too. Make the batter in one pot in the stove, before pouring it into a breaded spring form.

Substitutes

When I make this cake, I always use white chocolate from the sweet aisle, instead of white baking chocolate. I find that the taste of the white chocolate is better and less oily than baking chocolate. I do the same for milk chocolate as well.

A photo taken from the oven, a white chocolate cake in its spring form ready to bake.
Baking white chocolate cake

Freezable

This recipe freezes really well and is therefore perfect when you need to make lots of food for a larger gathering. You can make these cakes ahead of time, wrap them up tightly and keep in the freezer. Let them defrost in the fridge overnight or in a cool place. In a pinch you can always let it defrost on the counter for a few hours. If you plan to decorate your cake, do it after it has defrosted to not mess with the decoration.

On a wooden cutting board, ingredients to make white chocolate cake, from top left, a bowl of cubed butter, a bowl of flour, a bowl of vanilla sugar, a bowl of white sugar, two eggs and white chocolate bars.
White chocolate cake ingredients
On a wooden cutting board, a blue plate with a half eaten slice of white chocolate cake.

Batch cooking tips

Because this cake freezes so well, it is a perfect to batch cook and keep in the freezer. Wrap it up well and you will have white chocolate cake ready for all occasions.

Variations

For another cake that will entice your taste buds, try my cinnamon cake.

Do you need something quicker than a cake for dessert? Try one of my many store bought puff pastry recipes such as my cinnamon squares, puff pastry apple cup or my easy cinnamon swirl.

On a wooden cutting board, a blue plate with a slice of white chocolate cake.
Print Recipe

White chocolate cake

This white chocolate cake is all about subtle sweetness, velvety texture and a richness that does not overwhelm.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Swedish
Keyword: baking, chocolate
Servings: 10 portions

Equipment

  • 1 Spring form 24 cm Ø
  • 1 baking sheet

Ingredients

  • 200 g white chocolate melted
  • 150 g Butter
  • 250 ml flour
  • 100 ml sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla sugar
  • 2 eggs
  • Butter and bread crumbs for the spring pan

Optional

  • Whipped cream
  • Fresh raspberries

Instructions

  • Set the oven at 180 °C/350 °F
  • Chop the white chocolate into smaller pieces and melt it over a water bath. Set aside to let cool off a bit.
  • Melt the butter in a pan, large enough to contain all the ingredients.
  • Turn off the heat and add in the flour, sugar, baking powder, salt and vanilla sugar. Whisk together into a stiff batter.
  • Add the 2 eggs and melted white chocolate.
  • Stir with a spoon until all is mixed and the batter has loosened up some.
  • Prepare the spring pan by adding a baking sheet to the bottom and smear the butter up the side. Sprinkle the breadcrumbs and turn the pan so that it sticks on the buttery sides.
  • Add the batter into the pan and smooth out the top.
  • Bake in the oven for 15 minutes.
  • Let rest for a few minutes before taking it out of the pan.
  • Serve with whipped cream and fresh raspberries. Or eat as is.