I think everyone should have a recipe for an Easy White Chocolate cake in their arsenal. When looking for a good white chocolate cake, I often come across mud cakes that are delicious but too rich and dense. For a long time I’ve been experimenting to come up with a cake where the white chocolate shines through but the cake is also light and not cloyingly sweet. I guess, I found the one!
The best part about this Easy White Chocolate Cake is that it comes together in one bowl. No melting the chocolate in a separate saucepan and no elaborate techniques. Just simple mix and bake.
To complement the beautiful taste of white chocolate, I’ve used a vanilla cream cheese frosting that is equally simple to make. If you are familiar with cream cheese frosting, you know how creamy and lovely it is. If you haven’t tried it yet, please go for it. It will become your go to frosting in the future.
The little chocolate decorations are there to enhance the colour and add another layer of white chocolate for the white chocolate lovers. You can get the silicone mold here.
If you love white chocolate, check out this White Chocolate and Strawberry tart
For tartlets are your thing try this Chocolate and Rhubarb tart
Easy White Chocolate Cake
Makes a 7 inch round cake
2/3 cup (150 g) unsalted butter, room temperature
3/4 cup (150 g) castor/granulated sugar
3 eggs
1 tsp vanilla extract
11/4 cup (156 g) self-rising flour
1/4 cup (60 ml) milk
3.5 oz (100 g) white chocolate bar, finely chopped
Vanilla Cream Cheese Frosting
4 oz (113 g) cream cheese (not low-fat), room temperature
¼ cup (57 g) unsalted butter, room temperature
1 ¼ cup (150 g) icing/powdered sugar
1 tsp vanilla extract
purple gel food colour (optional)
White Chocolate Decorations
3.5 oz (100 g) white chocolate, finely chopped + pink gel food colour
OR
Pink chocolate melts
Make the White chocolate cake : Preheat the oven to 350°F (177°C). Grease the base and sides of a 7-inch (18-cm) round pan with 3-inch (8-cm) height and line the base with baking paper.
In a large bowl, beat the butter and sugar mixture until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
Fold in the flour alternating with the milk and mix until well combined. Fold in the white chocolate.
Transfer the batter to the prepared cake pan. Bake for 50-55 minutes or until a skewer inserted in the middle of a cake comes out clean. Remove the cake from the oven. Leave it aside for 10 minutes, then gently run a blunt knife around the edges to loosen the cake. Carefully turn it onto a wire rack to cool completely.
Make the cream cheese frosting : In a medium bowl, beat the cream cheese and butter together until smooth, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl to ensure that the mixture is evenly mixed. Beat in the icing/powdered sugar, a little at a time until well incorporated. Add the vanilla extract and food colour, if using. Mix until combined and frosting is smooth.
Make the white chocolate decorations : Place the white chocolate pieces in a microwave safe bowl. Microwave at low power for 20 seconds, remove and stir. Return to the microwave and repeat the process until all the chocolate has melted and has turned into a smooth liquid. Alternately, the chocolate can be melted by placing it in a heat proof bowl that is placed over a saucepan of simmering water. Add the gel food colour and mix.
Spoon the chocolate carefully into chocolate bar shaped silicone mold that is placed on a small baking tray or plate for ease of movement into the fridge. Place the mold in the fridge to set, about 15 minutes. Gently unmould and store in an air tight container in the fridge until needed.
Assemble : Once the cake has cooled to room temperature, pipe cream cheese frosting swirls using a piping bag fitted with an open star tip. You could also spread the frosting with a spatula if you don’t want to pipe. Decorate with mini white chocolate bars. Slice and enjoy!
