For a richer flavor, use high-quality white chocolate. Ensure the melted white chocolate is cooled to lukewarm before adding to the batter and frosting to prevent it from seizing. Do not overmix the batter, as this can result in a tough cake. For a more pronounced almond flavor, add an extra 1/4 teaspoon of almond extract to the batter. If the frosting is too thick, add a teaspoon of water or raspberry wine cooler at a time until desired consistency is reached. If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.
White Chocolate Cream Cake
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS160
Indulge in the ethereal delight of White Chocolate Cream Cake. Layers of moist, almond-kissed white chocolate cake embrace a delicate white chocolate buttercream, creating a symphony of sweet sophistication. A dessert that whispers of elegance and pure indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate133 g
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Cholesterol157 mg
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Fiber1 g
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Protein8 g
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Saturated Fat20 g
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Sodium353 mg
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Sugar104 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9-inch round cake pans. (Prep time: 5 minutes)
02 Step
Recipe View 23 mins Melt 3 ounces of white chocolate in a double boiler over lightly simmering water, stirring until smooth. Set aside to cool to lukewarm. (Melting time: 8-10 minutes, Cooling time: 15 minutes)
03 Step
Recipe View 3 mins In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside. (Prep time: 3 minutes)
04 Step
Recipe View 7 mins In a large, chilled bowl, whip heavy cream until stiff peaks form. Set aside. (Whipping time: 5-7 minutes)
05 Step
Recipe View 7 mins In a large bowl, beat eggs for about 5 minutes, or until light and lemon-colored. Beat in 1 teaspoon almond extract and the cooled, melted white chocolate. (Prep time: 7 minutes)
06 Step
Recipe View 5 mins Gently fold the whipped cream into the egg mixture. Gradually fold in the flour mixture, about 1/2 cup at a time, until just combined. (Folding time: 5 minutes)
07 Step
Recipe View 40 mins Pour batter evenly into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. (Baking time: 35-40 minutes)
08 Step
Recipe View 2 hrs Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely. (Cooling time: 2 hours)
09 Step
Recipe View 23 mins To make the White Chocolate Frosting: Melt 3 ounces of white chocolate over low heat, stirring until smooth. Cool to lukewarm. (Melting time: 8-10 minutes, Cooling time: 15 minutes)
10 Step
Recipe View 7 mins In a medium bowl, combine the cooled melted white chocolate, confectioners' sugar, softened butter, water (or raspberry wine cooler), and 1/2 teaspoon almond extract. Beat on medium speed until smooth and of spreading consistency. (Mixing time: 5-7 minutes)
11 Step
Recipe View 15 mins Once the cakes are completely cooled, frost the top of one layer with half of the frosting, top with the second layer, and frost the top and sides of the cake with the remaining frosting. (Frosting time: 15 minutes)
12 Step
Recipe View 30 mins Refrigerate the finished cake for at least 30 minutes to allow the frosting to set before serving. (Refrigeration time: 30 minutes)
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RECIPE REVIEWS
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Please Rate
Alda Berge
May 15, 2025The raspberry wine cooler in the frosting was a game-changer! So delicious and unique.
Houston Carter
Nov 22, 2024The cake was a bit dry for me, so next time I'll try adding a bit more heavy cream to the batter.
Lorena Gorczany
May 1, 2024I found the frosting a bit too sweet, so I reduced the confectioners' sugar by 1/2 cup and it was perfect.
Selina Schaden
Jan 29, 2024My family devoured this cake in one sitting. It's definitely a new favorite!
Tatum Goyette
Nov 17, 2023This cake was absolutely divine! The almond extract added such a lovely touch.