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White Chocolate Layer Cake Recipe

Avatar photoByLisa
Jump to Recipe· 4.4 from 80 reviews

If you’re on the hunt for a cake that’s impressively elegant yet surprisingly easy to pull off, you’re in the right place. This White Chocolate Layer Cake Recipe is one of those magical desserts that tastes like it belongs in a fancy bakery, but you can make it right in your own kitchen. I absolutely love how this turns out—creamy, rich, and perfectly balanced with just the right amount of sweetness. Trust me, once you try this, it’ll become your go-to showstopper for celebrations or even a cozy weekend treat.

❤️

Why You’ll Love This Recipe

  • Decadent Yet Light: The white chocolate adds a silky smoothness without weighing the cake down.
  • Multiple Textures: From fluffy layers to rich ganache and creamy buttercream, every bite is a treat.
  • Impressive Presentation: With a simple drip ganache and piped swirls, it looks professionally made with little fuss.
  • Family Favorite: Once my family tried this, they begged me to make it on repeat for birthdays.
A slice of three-layer yellow cake with creamy white frosting between each layer and on the outside edges sits on a white plate with a cut-out pattern around the edge. The cake layers are moist with a soft crumb texture, and the frosting is smooth and thick, evenly spread. A silver fork is placed next to the slice on the plate. The background is a white marbled texture with another cake slice and a white bowl containing white round candies partially visible. Photo taken with an iphone --ar 2:3 --v 7 - White Chocolate Layer Cake, white chocolate cake recipe, elegant layered cake, easy white chocolate dessert, bakery-style cake easy to make this …

Ingredients You’ll Need

The star of this recipe is definitely the white chocolate, which brings a unique flavor and richness you won’t get from regular chocolate cakes. Using buttermilk balances the sweet and makes the cake layers tender and moist—don’t skip it! When shopping, pick high-quality white chocolate; it truly makes a difference here.

Flat lay of finely chopped white chocolate in a simple white ceramic bowl, a small white bowl filled with creamy buttermilk, a neat pile of all-purpose flour, a small mound of baking powder next to baking soda and salt crystals arranged individually, a half cup of room temperature unsalted butter portioned smoothly, a small white bowl with golden vegetable oil, a small heap of white granulated sugar, four large whole brown eggs with clean shells, a small white bowl holding clear vanilla extract, a large portion of powdered sugar in a white bowl, a small white bowl with fresh heavy cream, a small white ceramic bowl filled with white chocolate chips, all ingredients balanced symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - White Chocolate Layer Cake, white chocolate cake recipe, elegant layered cake, easy white chocolate dessert, bakery-style cake easy to make
  • White chocolate (for cake, frosting, and ganache): Choose good-quality chocolate with real cocoa butter for smooth melting and deep flavor.
  • Buttermilk: Adds lovely acidity that tenderizes the crumb; if you don’t have it, make your own by adding a tablespoon of lemon juice to milk.
  • All-purpose flour: Standard for a sturdy yet tender cake structure.
  • Baking powder and baking soda: They work together to give the cake lift and softness.
  • Unsalted butter: Room temperature is key for creaming properly.
  • Vegetable oil: Keeps the cake moist and soft.
  • Sugar: Essential for sweetness and lightness in the crumb.
  • Large eggs: Binders and add richness.
  • Vanilla extract: A subtle complement to white chocolate that enhances depth.
  • Powdered sugar: For perfectly smooth buttercream frosting.
  • Heavy cream: Key for both the ganache and the buttercream texture.
  • Salt: Balances the sweetness and rounds out flavors.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this White Chocolate Layer Cake Recipe depending on the occasion or what’s in season. Feel free to tweak it to fit your taste buds or dietary needs. It’s super adaptable, which makes it even more fun to bake.

  • Berry Infusion: I like to add a layer of fresh raspberries or strawberry compote between the cake layers with the ganache for a tart contrast that cuts through the sweetness.
  • Almond Addition: Swap the vanilla extract for almond extract for a lovely nutty twist. Just a little goes a long way!
  • Gluten-Free: Use a 1:1 gluten-free flour blend and be mindful to check your other ingredients for gluten.
  • Less Sweet: Reduce the sugar slightly in the cake batter and opt for a lighter hand when frosting if you prefer it less sweet.

How to Make White Chocolate Layer Cake Recipe

Step 1: Melt and Prep Your White Chocolate Perfectly

Start by gently melting your white chocolate with a splash of buttermilk in short bursts (about 20 seconds) in the microwave. Stir well each time to avoid burning or seizing—white chocolate is pretty finicky! This melted mixture will add that gorgeous, creamy texture later on. I’ve learned this slow approach really helps keep the chocolate silky smooth, so don’t rush it.

Step 2: Mix Your Dry Ingredients Together

Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. This dry mix is what gives your cake structure and helps it rise just right. Getting this combined now means fewer lumps later.

Step 3: Cream Butter, Oil, and Sugar Until Fluffy

This step makes a huge difference—I can’t stress enough not to skimp on creaming your butter, oil, and sugar together for about 2-3 minutes. You’ll notice the mixture turns lighter in color and fluffier, which means you’re building the airiness that keeps the cake light. It’s the foundation for that perfect crumb.

Step 4: Incorporate Eggs and Alternate Dry Ingredients

Add your eggs one at a time, mixing after each so everything emulsifies well. Then, add half the dry mix, follow with the buttermilk and vanilla, and finish with the remaining dry ingredients. Don’t forget to scrape down the bowl so nothing gets left behind! Overmixing here can make the cake tough, so mix just until everything comes together.

Step 5: Fold in the Melted White Chocolate

This is the magic moment for the White Chocolate Layer Cake Recipe. Gently fold your melted white chocolate mixture into the batter to keep all that lovely air inside. You’ll immediately see the batter become silky and rich—so satisfying!

Step 6: Bake, Cool, and Get Ready for Frosting

Divide your batter evenly into three prepared 8-inch pans, then bake at 350°F (176°C) for 25-30 minutes. The toothpick test is your best friend: pull it out and if it has a few moist crumbs but no wet batter, it’s done. Let the cakes cool slightly in the pans before transferring them to a rack so they don’t break apart.

Step 7: Whip Up the White Chocolate Buttercream

While the cakes chill, melt your white chocolate for the frosting in short bursts, just like before. Beat your butter until creamy, then add powdered sugar gradually, followed by the melted white chocolate in small batches. The slow addition helps keep the texture smooth and luscious. Don’t forget the heavy cream and a pinch of salt to balance the sweetness—this frosting is dreamy!

Step 8: Prepare the Ganache Filling and Drip

Heat the heavy cream just until it starts to boil and pour it over the white chocolate chips. Let it sit, then stir gently until smooth. For the filling, pour half between the layers; for the drip, use the rest after the cake is frosted. This ganache adds that silky, glossy finish that makes the cake super fancy without extra stress.

Step 9: Assemble and Decorate Like a Pro

Level your cake layers using a serrated knife to create flat surfaces—this is so important for stacking evenly. Spread a layer of buttercream, pipe a frosting dam on the edges, fill with ganache inside the dam, then repeat for the next layer. After that, frost the entire cake smoothly with remaining buttercream. Drizzle the ganache around the edges and top with piped swirls. I love to add white chocolate truffles or shavings for a little extra sparkle!

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Pro Tips for Making White Chocolate Layer Cake Recipe

  • Melt Chocolate Gently: Always microwave in short bursts and stir frequently to prevent seizing.
  • Cream Butter Thoroughly: Take your time to get a fluffy base for the cake to avoid dense layers.
  • Use a Frosting Dam: It helps keep the ganache filling from oozing out and keeps your layers neat.
  • Room Temperature Ingredients: Make sure your butter and eggs are room temp to ensure smooth batter and icing.

How to Serve White Chocolate Layer Cake Recipe

A slice of three-layer yellow cake on a white plate with a lace edge is shown, each layer separated by smooth white frosting that also covers the outside. The cake layers have a soft, crumbly texture with a light golden color on the edges. A small portion of cake and frosting is on a silver fork beside the slice, and in the background, there is another white plate with more cake slices and a white bowl filled with round white chocolates, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - White Chocolate Layer Cake, white chocolate cake recipe, elegant layered cake, easy white chocolate dessert, bakery-style cake easy to make

Garnishes

I’m a big fan of simplicity with garnishes here. A few white chocolate curls or truffles on top elevate the cake’s look without overpowering the delicate flavor. Fresh berries add a pop of color and tartness if you want a contrast. I’ve even sprinkled a tiny pinch of edible gold dust before for a fancy touch on special occasions.

Side Dishes

This cake pairs beautifully with a cup of freshly brewed coffee or a glass of sweet dessert wine. If you’re making it for a gathering, complement it with light fruit salads or simple vanilla ice cream to keep the focus on the cake.

Creative Ways to Present

For birthdays or showers, I’ve tried stacking mini white chocolate bars vertically around the edges for extra texture and wow factor. Another favorite is using edible flowers to add a fresh, natural vibe without much effort. If you’re feeling crafty, piping the buttercream into rosettes or textures gives it a boutique bakery feel.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered tightly in the fridge, either with a cake dome or wrapped in plastic wrap. The buttercream protects it well from drying out. Still, I recommend eating it within 3-4 days for the best flavor and texture.

Freezing

Freezing this cake works great if you separate the layers first. Wrap each layer tightly in plastic wrap and then foil. When you’re ready, thaw overnight in the fridge before assembling and frosting. I’ve done this successfully for holiday prep and the taste stays fresh.

Reheating

Since it’s a layered cake with ganache and buttercream, reheating isn’t really needed. If you prefer room temperature cake, just take it out of the fridge about 30 minutes before serving so the flavors and textures soften nicely.

FAQs

  1. Can I use white chocolate chips instead of chopped white chocolate?

    Yes! White chocolate chips work well in this recipe, especially for the ganache and frosting. For melting in the cake batter, chopped bars tend to melt more evenly but chips are fine too—just melt slowly and stir carefully to avoid clumps.

  2. What if I don’t have buttermilk?

    No worries! You can make a simple buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using. This helps with the acidity and tender crumb the buttermilk provides.

  3. How do I prevent the ganache drip from running too far down the sides?

    Chill your fully frosted cake in the fridge for at least 30 minutes before adding the ganache drip. Also, apply the ganache slowly and in smaller amounts to control the drip length. Adjust the ganache consistency by adding more cream if it’s too thick or melting it slightly more if too thick.

  4. Can I make this cake a day ahead?

    Absolutely! In fact, the flavors deepen overnight, and the cake is easier to slice when fully chilled. Just cover it tightly and store in the fridge until ready to serve.

Final Thoughts

This White Chocolate Layer Cake Recipe has quickly become one of my all-time favorites to bake and share. It’s the kind of cake that looks stunning but doesn’t intimidate you in the kitchen, and that balance is everything in baking. Whether you’re celebrating a milestone or just craving an indulgent slice, this cake delivers joy with every bite. Give it a try—I’m confident you’ll love it as much as my family does!

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White Chocolate Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 80 reviews
  • Author: Lisa
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings 1x
  • Category: Dessert Cake
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This decadent White Chocolate Layer Cake features moist layers infused with melted white chocolate and buttermilk, layered with rich white chocolate buttercream and ganache filling, and finished with a smooth white chocolate ganache drip. Perfect for special occasions, this cake combines multiple textures and intense white chocolate flavor in every bite.

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: Line three 8-inch cake pans with parchment paper circles on the bottom and grease the sides. Preheat your oven to 350°F (176°C).
  2. Melt white chocolate mixture for cake: In a medium bowl, combine chopped white chocolate and 1/4 cup buttermilk. Heat in 20-second intervals in the microwave, stirring well between increments until smooth and fully melted. Set aside to cool slightly.
  3. Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  4. Cream butter, oil, and sugar: In a large mixing bowl, beat unsalted butter, vegetable oil, and sugar on medium-high speed until the mixture is light in color and fluffy, about 2 to 3 minutes. Proper creaming helps with texture.
  5. Add eggs: One at a time, add the eggs to the creamed mixture, beating until just combined after each addition. Scrape down the bowl sides to ensure even mixing.
  6. Add half of dry ingredients: Add half of the flour mixture to the wet batter and mix on low speed until mostly incorporated.
  7. Add remaining buttermilk and vanilla: Pour in the remaining buttermilk (1 cup) and vanilla extract. Mix until well combined.
  8. Add remaining dry ingredients: Add the rest of the dry ingredients and mix just until smooth, being careful not to overmix. Scrape down the bowl sides as needed.
  9. Fold in melted white chocolate: Gently fold the melted white chocolate and buttermilk mixture into the cake batter until evenly incorporated.
  10. Divide and bake: Evenly divide the batter among the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  11. Cool the cakes: Remove cake layers from oven, let cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
  12. Melt white chocolate for buttercream: Heat chopped white chocolate in a bowl in 10-20 second microwave increments, stirring well between, until smooth. Set aside.
  13. Beat butter: In a large mixing bowl, beat the unsalted butter until smooth and creamy.
  14. Add powdered sugar and white chocolate: Gradually add half of the powdered sugar, mixing until smooth. Then add the melted white chocolate in 5-6 batches, mixing well after each to avoid clumps.
  15. Add cream and salt: Mix in 4-5 tablespoons heavy cream and 1/4 teaspoon salt until frosting is smooth.
  16. Add remaining powdered sugar: Slowly add remaining powdered sugar and continue mixing until smooth. Adjust consistency by adding more cream if needed.
  17. Prepare ganache filling: Place white chocolate chips in a medium bowl. Heat heavy cream until it just begins to boil, then pour over chocolate chips. Let sit 2-3 minutes, then whisk until smooth. If needed, microwave for an additional 10 seconds and whisk again.
  18. Level the cake layers: Using a serrated knife, gently trim the domes off cake layers to create flat surfaces for stacking.
  19. Assemble cake layers: Place the first cake layer on a cake board or serving platter. Spread about 1/2 cup of buttercream evenly on top, then pipe a dam of frosting around the edge to contain the ganache filling.
  20. Add ganache filling: Spread half of the white chocolate ganache inside the frosting dam, then smooth the top to an even layer.
  21. Repeat layering: Add second cake layer on top, repeat buttercream dam and ganache filling layering.
  22. Add third layer and crumb coat: Place final cake layer on top and frost the outside with remaining buttercream, applying a smooth crumb coat.
  23. Prepare ganache drip: Repeat the ganache-making process for the drip using white chocolate chips and heavy cream heated until just boiling, poured over chips, set 2-3 minutes, then whisked to smooth.
  24. Apply ganache drip: Drizzle ganache around the edges of the frosted cake to create a drip effect, then fill the center/top with remaining ganache.
  25. Decorate with piped swirls: Use remaining buttercream to pipe decorative swirls around the cake edges. Optionally, top each swirl with a white chocolate truffle.
  26. Chill and serve: Refrigerate the cake until ready to slice and serve. This helps set the frosting and ganache.

Notes

  • The white chocolate must be melted carefully to avoid burning; use short microwave bursts and stir often.
  • Do not overmix the cake batter to maintain a tender crumb.
  • Use room temperature ingredients for best mixing results.
  • The buttercream can be thinned with additional cream if too stiff, or powdered sugar added if too thin.
  • Allow cakes to cool completely before frosting to prevent melting the buttercream.
  • For neat ganache drips, chill the crumb-coated cake before applying ganache.
  • Leveling the cakes ensures even stacking and a professional finish.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 560
  • Sugar: 55g
  • Sodium: 150mg
  • Fat: 35g
  • Saturated Fat: 21g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.5g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 125mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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