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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

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

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