Decadent White Chocolate Cream Cake: A Step-by-Step Recipe

White chocolate, with its creamy sweetness and delicate flavor, lends itself beautifully to cakes. This White Chocolate Cream Cake recipe is a testament to that. It’s a luxurious dessert, perfect for celebrations, special occasions, or simply when you crave something truly indulgent. The cake layers are moist and tender, infused with the subtle taste of white chocolate, while the cream frosting is rich, velvety smooth, and utterly irresistible. This recipe breaks down the process into easy-to-follow steps, ensuring even novice bakers can create a show-stopping cake.

Why This White Chocolate Cream Cake Recipe Works

• White Chocolate Infusion: Unlike some recipes that simply add white chocolate chips, this recipe incorporates melted white chocolate into both the cake batter and the frosting, providing a consistent and pronounced white chocolate flavor throughout.
• Moist Cake Layers: The combination of buttermilk and oil in the cake batter creates a wonderfully moist and tender crumb. Buttermilk adds a slight tang that balances the sweetness of the white chocolate.
• Stable and Dreamy Frosting: The white chocolate cream frosting is made with a combination of cream cheese, butter, and melted white chocolate. This results in a frosting that is stable enough for decorating yet incredibly smooth and creamy.
• Detailed Instructions: Each step is carefully explained, with tips and tricks to ensure success. We’ll cover everything from prepping the pans to achieving the perfect frosting consistency.

Ingredients You’ll Need

For the White Chocolate Cake Layers:

• All-Purpose Flour: 3 cups (375g). Use good quality, unbleached flour for the best results.
• Baking Powder: 3 teaspoons. This leavening agent helps the cake rise.
• Baking Soda: 1 teaspoon. Baking soda reacts with the buttermilk to create a lighter, more tender crumb.
• Salt: 1/2 teaspoon. Enhances the flavors of the other ingredients.
• Unsalted Butter: 1 cup (2 sticks or 226g), softened. Make sure your butter is properly softened for easy creaming.
• Granulated Sugar: 2 cups (400g). Adds sweetness and moisture.
• Eggs: 3 large. Eggs provide structure and richness to the cake.
• Egg Whites: 2 large. Adding extra egg whites makes the cake lighter.
• Vanilla Extract: 1 teaspoon. Enhances the flavor. Use pure vanilla extract for the best flavor.
• Vegetable Oil: 1/2 cup (120ml). Adds moisture and helps keep the cake tender.
• Buttermilk: 1 cup (240ml). Buttermilk adds a tangy flavor and helps create a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• White Chocolate: 6 ounces (170g), good quality white chocolate, melted and cooled slightly. Using high-quality white chocolate is crucial for the best flavor and texture.

For the White Chocolate Cream Frosting:

• Cream Cheese: 16 ounces (450g), softened. Ensure your cream cheese is completely softened to avoid lumps in the frosting.
• Unsalted Butter: 1 cup (2 sticks or 226g), softened. Similar to the cake, the butter needs to be soft but not melted.
• Powdered Sugar: 6 cups (720g), sifted. Sifting the powdered sugar helps prevent lumps and ensures a smooth frosting.
• White Chocolate: 6 ounces (170g), good quality white chocolate, melted and cooled slightly. Again, use high-quality white chocolate.
• Vanilla Extract: 1 teaspoon. Adds a touch of flavor.
• Heavy Cream: 2-4 tablespoons. Adjust the amount of heavy cream to achieve the desired frosting consistency.

Equipment You’ll Need

• Three 8-inch Round Cake Pans: These are the standard size for layered cakes.
• Parchment Paper: For lining the cake pans to prevent sticking.
• Mixing Bowls: You’ll need several mixing bowls for preparing the cake batter and frosting.
• Electric Mixer: A stand mixer or hand mixer is essential for creaming the butter and sugar and for making the frosting.
• Rubber Spatula: For scraping down the sides of the bowls and folding in the melted white chocolate.
• Measuring Cups and Spoons: For accurate measuring of ingredients.
• Wire Rack: For cooling the cake layers.
• Offset Spatula: For frosting the cake smoothly.
• Cake Turntable (Optional): A cake turntable makes frosting the cake easier and more precise.

Step-by-Step Instructions

Part 1: Making the White Chocolate Cake Layers

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper rounds. This prevents the cakes from sticking and makes them easy to remove.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed.
3. Cream Butter and Sugar: In a separate large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which is essential for a light and tender cake. This will typically take about 3-5 minutes.
4. Add Eggs and Egg Whites: Beat in the eggs one at a time, followed by the egg whites. Mix well after each addition.
5. Add Vanilla Extract: Stir in the vanilla extract.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Start with adding one-third of the dry ingredients, then half of the buttermilk, another third of the dry ingredients, the remaining buttermilk, and finally the remaining dry ingredients.
7. Add Melted White Chocolate: Gently fold in the melted and cooled white chocolate until evenly distributed. Make sure the white chocolate isn’t too hot, or it could melt the butter in the batter.
8. Divide Batter: Divide the batter evenly among the prepared cake pans. You can use a kitchen scale to ensure that each pan contains the same amount of batter.
9. Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Cool Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.

Part 2: Making the White Chocolate Cream Frosting

1. Cream Cream Cheese and Butter: In a large bowl, using an electric mixer, cream together the softened cream cheese and butter until smooth and fluffy. It’s crucial that both the cream cheese and butter are at room temperature to prevent lumps.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined. Sifting the powdered sugar is essential for a smooth frosting.
3. Add Melted White Chocolate and Vanilla Extract: Beat in the melted and cooled white chocolate and vanilla extract.
4. Adjust Consistency: Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. You may need more or less cream depending on the humidity and the temperature of your ingredients. The frosting should be smooth, creamy, and spreadable.

Part 3: Assembling the Cake

1. Level the Cake Layers (Optional): If your cake layers are uneven, use a serrated knife to level them. This will make the cake more stable and easier to frost.
2. Place First Layer: Place one cake layer on a cake plate or serving platter.
3. Add Frosting: Spread a generous layer of frosting over the first cake layer.
4. Add Second Layer: Carefully place the second cake layer on top of the frosting.
5. Add Frosting: Spread another generous layer of frosting over the second cake layer.
6. Add Third Layer: Place the final cake layer on top.
7. Frost the Cake: Frost the entire cake with the remaining frosting, creating a smooth and even surface. You can use an offset spatula or a cake decorating comb to create decorative patterns.
8. Chill the Cake (Optional): Chill the cake in the refrigerator for at least 30 minutes to help the frosting set. This will make it easier to slice and serve.
9. Decorate (Optional): Decorate the cake as desired. You can use white chocolate shavings, fresh berries, or edible flowers.

Tips and Tricks for Success

• Use High-Quality White Chocolate: The quality of your white chocolate will significantly impact the flavor of the cake and frosting. Opt for a brand with a high cocoa butter content for the best results.
• Don’t Overmix the Batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Cool Cakes Completely: Make sure the cakes are completely cool before frosting. Otherwise, the frosting will melt.
• Soften Ingredients: Ensure your butter and cream cheese are properly softened for smooth creaming and frosting.
• Sift Powdered Sugar: Sifting prevents lumps in the frosting.
• Adjust Frosting Consistency: Add heavy cream gradually until the frosting reaches your desired consistency.
• Chill the Cake: Chilling the cake after frosting helps the frosting set and makes it easier to slice.

Variations and Additions

• Add Lemon Zest: For a brighter flavor, add 1-2 teaspoons of lemon zest to the cake batter. The citrus complements the white chocolate beautifully.
• Add Raspberries or Strawberries: Fold fresh raspberries or chopped strawberries into the cake batter or layer them between the cake layers. The tartness of the berries balances the sweetness of the white chocolate.
• Make Mini Cupcakes: Convert the recipe into cupcakes by baking the batter in cupcake liners for 18-20 minutes.
• Add Almond Extract: Add 1/2 teaspoon of almond extract to the cake batter for a subtle almond flavor.
• Drizzle with White Chocolate Ganache: For an extra touch of decadence, drizzle the cake with a white chocolate ganache.

Serving and Storage

This White Chocolate Cream Cake is best served chilled or at room temperature. Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake layers or the entire frosted cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil before freezing.

White Chocolate Selection Guide

Choosing the right white chocolate is paramount for the best flavor and texture in your cake. Here’s what to look for:

• Cocoa Butter Content: The higher the cocoa butter content (ideally 30% or more), the smoother and richer the white chocolate will be. Avoid products labeled as “white baking chips” that often contain vegetable oil instead of cocoa butter.
• Ingredients List: Look for white chocolate with simple ingredients: cocoa butter, sugar, milk solids, lecithin (an emulsifier), and vanilla. Avoid white chocolate with artificial flavors or excessive additives.
• Brand Reputation: Reputable chocolate brands typically offer higher-quality white chocolate. Look for brands known for their commitment to using quality ingredients and sustainable practices. Some suggested brands include: Valrhona, Lindt, Ghirardelli (their baking bars), and Guittard.
• Appearance and Aroma: Good quality white chocolate should have a pale ivory color and a subtle aroma of vanilla and milk. Avoid white chocolate that is overly white, yellowed, or has a waxy or artificial smell.
• Taste Test (Optional): If possible, taste a small piece of the white chocolate before using it in your recipe. It should melt smoothly in your mouth and have a balanced sweetness without being overly sugary or artificial-tasting.

Troubleshooting

• Cake is Dry: Overbaking is the most common cause of a dry cake. Use an oven thermometer to ensure your oven is at the correct temperature. Also, avoid overmixing the batter.
• Cake is Dense: This could be due to undermixing or using cold ingredients. Make sure your butter and eggs are at room temperature and that you cream the butter and sugar thoroughly.
• Frosting is Too Soft: Add more powdered sugar, one tablespoon at a time, until the frosting reaches your desired consistency. Chill the frosting in the refrigerator for 15-20 minutes to firm it up.
• Frosting is Too Stiff: Add a small amount of heavy cream, one teaspoon at a time, until the frosting is smooth and spreadable.
• Cake Layers are Uneven: Use a kitchen scale to ensure that each cake pan contains the same amount of batter. You can also use cake strips wrapped around the outside of the pans to help the cakes bake evenly.

Conclusion

This White Chocolate Cream Cake is a truly special dessert that’s sure to impress. With its moist cake layers, creamy frosting, and delicate white chocolate flavor, it’s the perfect cake for any celebration. Follow these detailed instructions and tips, and you’ll be well on your way to creating a show-stopping cake that everyone will love. Enjoy!