Top 9 delicious and satisfying White chocolate cakes

These White Chocolate Cakes are both decadent and delicious! White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.

1:Heavenly White Cake

Ingredients:

• 2 ¾ cups sifted cake flour
• 4 teaspoons baking powder
• ¾ teaspoon salt
• 4 egg whites
• 1 ½ cups white sugar
• ¾ cup butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Directions:

Instructions Checklist

• Step 1

  Measure sifted cake flour, baking powder, and salt; sift together three times.

• Step 2

  In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

• Step 3

  Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.

• Step 4

  Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

2:White chocolate raspberry cake:

The most delicious and tasty recipe from different cakes is white chocolate raspberry cake.                                      

Ingredients

Raspberry Pastry Cream:

• 2 (6 ounce) containers fresh raspberries
• 6 large egg yolks
• ½ cup white sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 2 cups whipping cream

Cake:

• 1 (15.25 ounce) package French vanilla cake mix
• 1 cup water
• ⅓ cup vegetable oil
• 3 large eggs

White Chocolate Buttercream Frosting:

• 2 sticks unsalted butter, softened
• 1 ½ cups confectioners' sugar
• 12 ounces white chocolate, melted and cooled
• 1 teaspoon pure vanilla extract

Decorations:

• 1 (4 ounce) bar white chocolate
• 1 cup large raspberries

Directions

Instructions Checklist

• Step 1

  Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.

• Step 2

  Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.

• Step 3

  Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.

• Step 4

  Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.

• Step 5

  Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.

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  • Step 6

    Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.

  • Step 7

    Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.

  • Step 8

    Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.

  • Step 9

    Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.

Nutrition Facts

Per Serving:

 

846 calories; protein 8.2g; carbohydrates 81.7g; fat 55.8g; cholesterol 251.8mg; sodium 312.3mg. Full Nutrition

3:White Chocolate Strawberry Cake:

Ingredients

• 2 ¾ cups cake flour
• 2 ½ teaspoons baking powder
• 2 cups white sugar
• 1 cup butter, softened
• 1 (3 ounce) package strawberry flavored Jell-O®
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract (Optional)
• ½ cup strawberries, pureed
• 4 ounces cream cheese
• 4 ounces white chocolate baking squares
• 3 tablespoons heavy whipping cream
• 4 cups confectioners' sugar
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Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  Grease two 9-inch round cake pans and line with waxed paper.

• Step 3

  Mix flour and baking powder in a bowl.

• Step 4

  Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.

• Step 5

  Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.

• Step 6

  Divide batter between prepared cake pans.

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• Step 7

  Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.

• Step 8

  Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.

• Step 9

  Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.

• Step 10

  Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

• 4:White Chocolate Cream Cake:

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  Ingredients

• • 3 (1 ounce) squares white chocolate, chopped
  • 2 ¼ cups all-purpose flour
  • 1 ½ cups white sugar
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ⅔ cups heavy cream
  • 3 eggs
  • 1 teaspoon almond extract
  • 3 (1 ounce) squares white chocolate, chopped
  • 3 ½ cups confectioners' sugar
  • ¼ cup butter, softened
  • 4 tablespoons water
  • ½ teaspoon almond extract
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    Directions

    Instructions Checklist

    • Step 1

      Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.

    • Step 2

      In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.

    • Step 3

      In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.

    • Step 4

      Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

    • Step 5

      To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

  5:White Chocolate Amaretto Cake:

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1 (3.3 ounce) package instant white chocolate pudding mix
• ½ cup cold water
• ½ cup vegetable oil
• ½ cup amaretto liqueur
• ¼ teaspoon almond extract
• ½ cup butter
• ¼ cup water
• 1 cup white sugar
• ½ cup amaretto liqueur
• 1 (16 ounce) package vanilla frosting
• ¼ cup blanched slivered almonds .

• Directions:            
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• Checklist

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.

  • Step 2

    In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.

  • Step 3

    Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.

  • Step 4

    Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.

  • Step 5

    To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.

  • Step 6

    Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

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