Oh My Goodness White Chocolate Heaven a Dreamy White Chocolate Cake

Dreamy White Chocolate Cake My GoTo Recipe

By Sally ThompsonSeptember 15, 2025

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2.00 (1 Ratings)

Table of Contents

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Recipe Introduction

Craving Something Sweet?

Ever find yourself needing a truly decadent treat? Honestly, sometimes a girl just needs cake! This white chocolate cake recipe is calling your name! It's got a super rich flavor.

It’s a total showstopper, I tell you.

A Slice of Luxury

This homemade white chocolate cake is inspired by classic baking but with a modern twist. It's easy to make, considering how fancy it tastes! Expect to spend about an hour prepping and baking.

This easy white chocolate cake will serve about ten very happy people. Trust me, they will be happy!

Indulge Responsibly (Kind Of!)

The highlight? The incredible taste! That moist white chocolate cake is perfect for celebrations. Or it can be any day that ends in 'y'! What makes this best white chocolate cake special is how it uses white chocolate in the cake.

Time to gather your ingredients. You will need butter, white chocolate, eggs, flour, sugar, and more. So, are you excited to try the best white chocolate cake from scratch ?

Ingredients & Equipment: Let's Get This White Chocolate Cake Started!

Oh My Goodness White Chocolate Heaven a Dreamy White Chocolate Cake presentation

Alright, so you wanna bake a moist white chocolate cake ? Ace! It's easier than you think. This easy white chocolate cake is perfect for impressing your mates.

Main Ingredients for This Heavenly Cake

Let's talk ingredients, yeah? For this homemade white chocolate cake , quality is key! Especially that white choc. For the cake, here's the breakdown:

Softened Unsalted Butter: 225g (1 cup) plus extra for greasing
Good White Chocolate, chopped: 170g (6 ounces) Don't skimp here!
Granulated Sugar: 225g (1 cup plus 2 tablespoons)
Large Eggs: 2
Vanilla Extract: 1 teaspoon
All-Purpose Flour: 280g (2 1/4 cups)
Baking Powder: 1 1/2 teaspoons
Salt: 1/4 teaspoon
Milk: 240ml (1 cup)
Vegetable Oil: 60ml (1/4 cup)

For the white chocolate frosting , get ready for this:

Softened Unsalted Butter: 225g (1 cup)
Powdered Sugar, sifted: 450g (4 cups) Sifting is a must!
White Chocolate, melted and cooled: 170g (6 ounces)
Milk or Heavy Cream: 3-4 tablespoons
Vanilla Extract: 1 teaspoon

Seasoning Notes: Aromatic Magic

This best white chocolate cake is all about balance. Don't go overboard on vanilla! A touch of salt balances the sweetness.

For the frosting, think smooth and dreamy. You can add a pinch of sea salt.

Honestly, a squeeze of lemon can do wonders. It cuts through the richness of baking with white chocolate. If you're feeling adventurous, a tiny pinch of cardamom is amazing!

Equipment Needed: Keep It Simple

You don’t need a fancy kitchen for this white chocolate cake from scratch . Essentials only, love!

Two 9 inch round cake pans
Parchment paper Trust me, it's worth it!
Stand mixer or electric hand mixer Either works a treat
Mixing bowls
Rubber spatula
Wire rack
Offset spatula (for frosting) Makes it look profesh!

No offset spatula? Use a butter knife, or spoon. You can cut parchment paper from your baking sheets.

And there you have it! The ingredients and equipment list for my white chocolate cake with raspberries . I tried this recipe at my best friends wedding! It was heaven.

Now let's get baking with white chocolate .

Oh My Goodness, White Chocolate Heaven: A Dreamy White Chocolate Cake

Honestly, who can resist a slice of moist white chocolate cake ? This recipe? It's the one. Forget dry, crumbly cakes.

We're talking a moist white chocolate cake dream come true. Plus, the white chocolate frosting ? Seriously decadent. I learned some major tips from Mary Berry herself! Well, not personally , but you know! It tastes absolutely the best white chocolate cake .

Prep Steps: Get Your Act Together!

First things first: mise en place , darling. It's French for "everything in its place." Chop that 170g (6 ounces) high-quality white chocolate like your life depends on it.

Measure all your ingredients. Trust me, it saves a HUGE amount of time. Make sure your butter is softened, or you'll be there all day!

Always preheat your oven to 350° F ( 175° C) . That's absolutely critical. I forgot once, and disaster struck. Remember to grease and flour those 9 inch round cake pans .

Parchment paper rounds are your BFF. Avoid burns! Use oven gloves when handling hot pans. Safety first, always!

step-by-step to White Chocolate Perfection

Melt 170g (6 ounces) white chocolate with 225g (1 cup) unsalted butter in the microwave. Do it in bursts, stirring in between. Don't burn it! Let it cool slightly .
Cream together 225g (1 cup) softened butter and 225g (1 cup plus 2 tablespoons) granulated sugar until light and fluffy. This takes about 3- 5 minutes .
Beat in 2 large eggs one at a time, then 1 teaspoon vanilla extract .
Whisk together 280g (2 1/4 cups) all-purpose flour , 1 1/2 teaspoons baking powder , and 1/4 teaspoon salt .
Alternate adding the dry ingredients with 240ml (1 cup) milk and 60ml (1/4 cup) vegetable oil to the wet ingredients. Don't overmix!
Gently fold in the melted chocolate mixture.
Pour into your prepared pans and bake for 30- 35 minutes . A skewer should come out clean.
Cool completely on a wire rack before frosting. Seriously, completely!

Pro Tips for a Showstopper Homemade White Chocolate Cake

Use high-quality white chocolate. It makes a massive difference to get that easy white chocolate cake . Don't overbake your cakes, love! They should spring back when you touch them.

Also, sift that icing sugar! You don't want lumpy white chocolate frosting . Another tip? Add raspberries! A white chocolate cake with raspberries is pure bliss.

If you want to make this ahead, bake the cakes and wrap them tightly. Then frost them the day you are serving.

It works a treat!

Recipe Notes: White Chocolate Cake Secrets

Right then, fancy a chinwag about the bits and bobs to make your homemade white chocolate cake utterly scrummy? Honestly, baking isn't just about following a recipe.

It's about making it your own!

Serving Suggestions: Dress to Impress!

How you plate your moist white chocolate cake can make all the difference. Think posh! A dusting of icing sugar? Or maybe scatter some fresh raspberries on top? It’s like giving your cake a makeover!

Why not serve alongside a dollop of vanilla ice cream or a good squirt of whipped cream? A lovely glass of dessert wine or even a cuppa will make it even more perfect.

Trust me, white chocolate cake with raspberries is a match made in heaven, especially for a Mary Berry white chocolate cake creation!

Storing Your Masterpiece

So you've baked the best white chocolate cake ever. Now what? If you have leftovers. Cover it tightly and pop it in the fridge.

It’ll happily sit there for up to 3 days. Freezing isn't really recommended. The frosting can go a bit weird when defrosted.

If you do freeze it, wrap slices individually in cling film and then foil. This reduces freezer burn. To reheat, let it thaw in the fridge overnight.

Honestly, it's always best fresh, you know?

Variations: Go Wild!

Fancy a twist on your easy white chocolate cake ? Add lemon zest to the batter for a citrusy kick.

A swirl of raspberry jam into the white chocolate frosting makes it extra special!

For dietary adaptations, vegan white chocolate cake recipe is a thing! Swap the butter for vegan butter. Use applesauce instead of eggs.

You can try to substitute ingredients in an oil instead of melted butter to change the flavor of this white chocolate cake from scratch .

Nutrition Basics: A Little Treat

Let's be real. Baking with white chocolate isn't exactly health food. But hey, life's too short to skip dessert! Each slice is around 450-500 calories, with 5g of protein, 25-30g of fat, 50-60g of carbs, and 35-40g of sugar.

Remember it's about balance.

So go on, give this white chocolate cake a whirl! Don't be afraid to experiment, have a laugh, and enjoy the process. Baking should be fun, not a chore. You've got this!

Delicious White Chocolate Cake Recipe The Ultimate Baking Secret

Frequently Asked Questions

Why did my white chocolate cake turn out dry?

A dry white chocolate cake is a common baking woe. Overbaking is the usual culprit, so keep a close eye on it towards the end of baking it's done when a toothpick inserted into the center comes out clean. Also, using too much flour can dry out your cake, so ensure you're measuring accurately.

Remember, quality white chocolate can impact moisture too, so don't skimp on the good stuff!

Can I make this white chocolate cake ahead of time?

Absolutely! Baking ahead is a great way to take the pressure off. Bake the cake layers, let them cool completely, then wrap them tightly in cling film and store them at room temperature for up to 2 days, or in the freezer for up to a month. When ready to assemble, just thaw the layers if frozen, frost, and serve.

It is just like a Blue Peter "here's one I made earlier!"

My white chocolate frosting is too runny! What can I do?

Runny frosting can be a right pain. The usual suspect is the white chocolate being too warm when added. Pop the frosting in the fridge for 15-20 minutes to firm up. If that doesn't do the trick, gradually add more sifted powdered sugar, a tablespoon at a time, until you reach the desired consistency.

Remember, patience is a virtue when it comes to frosting!

Is there a way to make this white chocolate cake recipe healthier?

While this white chocolate cake is definitely a treat, there are a few tweaks you can make. Reduce the amount of sugar slightly (though it will affect the cake's texture). You can also substitute half of the all-purpose flour with whole wheat pastry flour for added fiber.

However, remember that the white chocolate itself is a significant source of sugar and fat, so moderation is key. It's all about balance, innit?

Can I add other flavors to this white chocolate cake?

Definitely! The beauty of white chocolate cake is that it pairs well with many flavors. Lemon zest and juice can add a bright, citrusy note, while raspberries or other berries complement the sweetness beautifully. You could also try adding a hint of almond extract for a sophisticated flavor.

Just be mindful not to add too much liquid, as it can affect the cake's texture. A little experimentation can go a long way!