White Chocolate Fluffy Cake Recipe

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White Chocolate Fluffy Cake Recipe
White Chocolate Fluffy Cake Recipe photo by Taste of Home
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White Chocolate Fluffy Cake Recipe

Read Reviews
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A former co-worker shared the recipe for this decadent cake. I fell in love with it. Forget the calorie count and enjoy each bite. —Marilyn Mohr, Toledo, Ohio
MAKES:
16 servings
TOTAL TIME:
Prep: 1 hour + standing Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 1 hour + standing Bake: 20 min. + cooling

Ingredients

  • 4 large eggs, separated
  • 4 ounces white baking chocolate, chopped
  • 1/2 cup boiling water
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 16 ounces white baking chocolate, chopped
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups confectioners' sugar

Directions

Place egg whites in a bowl; let stand at room temperature 30 minutes. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper well.
Preheat oven to 350°. Place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool slightly.
In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. In another bowl, whisk flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer to prepared pans.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; carefully remove paper. Cool completely.
For frosting, place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool to room temperature, stirring occasionally.
In a large bowl, beat butter, vanilla and salt until creamy. Beat in confectioners’ sugar alternately with chocolate mixture until smooth. Spread frosting between layers and over top and sides of cake. Yield: 16 servings.
Originally published as White Chocolate Fluffy Cake in Taste of Home November 2014, p60

Nutritional Facts

1 slice: 618 calories, 29g fat (19g saturated fat), 93mg cholesterol, 383mg sodium, 88g carbohydrate (71g sugars, 0 fiber), 7g protein.

  • 4 large eggs, separated
  • 4 ounces white baking chocolate, chopped
  • 1/2 cup boiling water
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 16 ounces white baking chocolate, chopped
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups confectioners' sugar
  1. Place egg whites in a bowl; let stand at room temperature 30 minutes. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper well.
  2. Preheat oven to 350°. Place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool slightly.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. In another bowl, whisk flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
  4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer to prepared pans.
  5. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; carefully remove paper. Cool completely.
  6. For frosting, place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool to room temperature, stirring occasionally.
  7. In a large bowl, beat butter, vanilla and salt until creamy. Beat in confectioners’ sugar alternately with chocolate mixture until smooth. Spread frosting between layers and over top and sides of cake. Yield: 16 servings.
Originally published as White Chocolate Fluffy Cake in Taste of Home November 2014, p60

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Reviews forWhite Chocolate Fluffy Cake

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khegeman User ID: 2379383 245055
Reviewed Mar. 7, 2016

"My family loved the cake. It was a nice change from a traditional chocolate cake. I did not find it very dense or heavy, as other reviewer mentioned. It is a white chocolate, so I did not expect it to be light and fluffy, like a white cake. It is like the density of a chocolate cake."

MY REVIEW
ruthann350 User ID: 7999045 224181
Reviewed Apr. 5, 2015

"If you like dense, heavy cake, this one is for you. If you like very sweet frosting, this one is for you. After using $12 of white chocolate, cake went in garbage. No taste, just sweet. I would give it no stars, but that is not an option."

MY REVIEW
eversbeaver User ID: 2223765 222883
Reviewed Mar. 15, 2015

"A lot of work for not a terrific cake. I found the frosting was a bit skimpy, not a lot to work with."

MY REVIEW
pdarwin User ID: 7144531 217739
Reviewed Jan. 13, 2015

"I made this cake for Christmas dinner. It is a very tasty cake. Mine was not light and fluffy as I had expected , but was a "heavier" texture. It had great flavor and my family enjoyed.

Field Editor since 2013"

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