White chocolate cake with white chocolate butter cream


For the White Chocolate Cake 

  • Unsalted butter, softened – ¼ cup + 2 tablespoons
  • Caster sugar – ¾ cup
  • Egg yolks – 3
  • Vanilla extract – 1 teaspoon
  • Cake flour – 1.5 cups
  • Baking powder – 1.5 teaspoons
  • Salt – ¼ teaspoon
  • Milk – ½ cup + 2 tablespoons
  • White chocolate chips – ½ cup


Put the chocolate chips in a heatproof bowl.  In a sauce pan bring the water to a simmer.  Now place the bowl on top of the pan. Make sure the water is low enough so it doesn’t touch the bowl when you place on top of the pan. Gently and constantly stir the chocolate till the chocolate has completely melted. Set aside to cool completely.

Preheat the oven to 180C. Grease two 6 inches round cake tins and line the base with a baking sheet. Sift the flour, baking powder, salt and set aside.

In a mixing bowl cream the butter, sugar and essence with electric mixer till light and fluffy. Reduce the speed to Medium low and add the egg yolks and melted white chocolate.

Gradually add the flour alternating with milk. Mix well till everything is well combined. Make sure not to over beat.

Spread the mixture into the prepared cake tins and bake for 20-25 minutes or till the toothpick comes out clean when inserted in the center of the cake.


White chocolate butter cream icing

  • White chocolate chips – 170 grams
  • Heavy whipping cream – 4 tablespoons
  • Icing sugar – 4-5 cups
  • Unsalted butter – 225 grams
  • Salt – ¼ teaspoon
  • Vanilla essence
  • Fresh strawberries to garnish


In a bowl put the chocolate and cream. Melt over simmering water like said above. Set aside and let cool to room temperature.

In mixing bowl, beat the butter till pale and fluffy. Gradually add the melted chocolate and beat till well combined. Add the sugar, 1 cup at a time and beat well till the frosting is light and fluffy and until you get the desired consistency.

Assembling the cake, using a serrated knife level the top surface of each cake. Place the first cake on a cake plate. With an offset spatula spread 1/2 cup of buttercream evenly. Top with the second cake, bottom-side up. Crumb coat the cakes by spreading a thin layer of the buttercream. Refrigerate the for about 30-40  minutes.  Apply the final coat by spreading the frosting evenly over top and sides of cake. Smooth the cake with the spatula. Decorate with fresh strawberries on top.



44 thoughts on “White chocolate cake with white chocolate butter cream

  1. I am running out of words here Rekha…it looks so wonderfully and neatly done… mouth watering here…Hope u guys enjoyed every bite of it

  2. You have frosted that so gorgeously. And of course, stunning pictures- haven’t come over since you moved to WordPress, it’s all so great!

  3. So beautiful and neatly done. I’m getting inspired to frost a cake like this soon. I’m usually scared and flooded with guilt at the thought of frostin one. Strawberries are so fresh and beautiful. I can’t find any here and my daughter loves them.

  4. You seemed to have mastered the art of crumb coating Rekha. That’s quite a finish! Not a fan of white chocolate but this cake is calling out to me…

  5. The cake looks stunning, so neatly done Rekha… you put the professionals to shame!!! Awesome clicks as usual… that last pic is literally calling me to pick it up and have it right away!!!

  6. Yummy cake rekha and yes professionally it looks so beautiful and want to grab the piece dear

  7. The cake looks awesome Rekha. U have done such a nice job. Loved the lighting of the sliced one the most.

  8. Beautiful. Love the strawberries on top. How do you keep them from bleeding on the cake after washing them?

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