White Chocolate Layer Cake

    2 hours 5 min

    This is a fantastic cake for fans of white chocolate. A white chocolate flavoured sponge cake is spread with a rich, white chocolate icing.

    361 people made this

    Serves: 12 

    • For the Cake
    • 310g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 175g white chocolate, chopped
    • 125ml hot water
    • 225g butter, softened
    • 300g caster sugar
    • 3 eggs
    • 250ml buttermilk
    • For the Icing
    • 175g white chocolate, chopped
    • 2 1/2 tablespoons plain flour
    • 250ml milk
    • 225g butter, softened
    • 200g caster sugar
    • 1 teaspoon vanilla extract

    Prep:1hr30min  ›  Cook:35min  ›  Ready in:2hr5min 

    1. For the Cake: Preheat oven to 180 C / Gas 4. Sift together the 310g flour, bicarbonate of soda, baking powder and salt. Set aside.
    2. In small saucepan, melt 175g white chocolate and hot water over low heat. Stir until smooth and allow to cool to room temperature.
    3. In a large bowl, cream 225g butter and 300g sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla.
    4. Pour batter into two 23cm round cake tins. Bake for 30 to 35 minutes in the preheated oven, until a skewer inserted into the centre of the cake comes out clean.
    5. For the Icing: In a medium bowl, combine 175g white chocolate, 2 1/2 tablespoons flour and 250ml milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
    6. In large bowl, cream 225g butter, 200g sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

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    Reviews in English (180)


    This was a great cake. DONT ADD THE WATER it says to. just melt the white choc over heated water. If you do not have 26cm tins just do what I did and fill two 23cm tins but not all the way to the top so it has some room to rise and it does not overflow. It is a bit sickly so maybe someone could say if they've added any jam or compote/fruits to the middle layer??  -  29 Apr 2012


    Looks like a wicked easy cake to bake, just one word of advise... When melting Chocolate, Do Not Add Hot WATER to the chocolate as its states. Everyone knows You melt Chocolate in a bowel OVER hot water!! lol lol  -  08 Feb 2013


    this didnt go too well,i made it twice both times the cake mixture was too wet and the icing didnt thicken!  -  09 Dec 2010