White chocolate cake with white chocolate frosting

    1 hour 15 min

    This is a three-layer white chocolate cake with a luscious white chocolate cream cheese frosting. The cake is studded with pecans, which you can also use to decorate the top of the cake, if desired.

    18 people made this

    Serves: 12 

    • 340g butter
    • 175ml water
    • 130g white chocolate, chopped
    • 340ml buttermilk
    • 4 eggs, beaten
    • 1 1/2 teaspoons vanilla extract
    • 440g plain flour
    • 110g chopped toasted pecans
    • 400g caster sugar
    • 1 1/2 teaspoons bicarbonate of soda
    • White chocolate frosting
    • 300g cream cheese, softened
    • 75g butter, softened
    • 110g white chocolate, melted
    • 800g icing sugar
    • 1 1/2 teaspoons vanilla extract

    Prep:40min  ›  Cook:25min  ›  Extra time:10min cooling  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour three 20 or 23cm round cake tins. Stir together 375g of the flour, caster sugar and soda. Set aside.
    2. Combine 340g butter and water in a medium saucepan. Bring to the boil over medium heat, stirring occasionally. Remove from heat, and add 130g white chocolate. Stir until chocolate melts. Stir in buttermilk, eggs and 1 1/2 teaspoons vanilla. Gradually stir in flour mixture; the cake mixture will be thin. Dredge pecans in remaining flour, and fold into mixture. Pour into prepared tins.
    3. Bake for 20 to 25 minutes. Cool layers in tins for 10 minutes. Remove from tins, and cool completely on wire racks.
    4. To make the frosting: Beat together cream cheese and 75g butter until creamy. Blend in melted and cooled white chocolate. Mix in icing sugar and 1 1/2 teaspoons vanilla. Ice the cakes between layers, and on top and sides of cake. Sprinkle with additional pecans if desired.

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    Reviews in English (10)


     -  21 Apr 2011


    Altered ingredient amounts. I didn't bake the cake but I used the icing recipe from here. To be honest, the butter and cream cheese was too much, so I had to take away 1/2-1/4 of that mixture and added it to the white chocolate-I also added another 40grams of white chocolate because the chocolate flavour would have been drowned and we would not have been able to taste it. Other than that, I like the texture and taste. Thanks  -  21 Apr 2011


    A basically good cake but this recipe needs some refinement. I make it yesterday for my boyfriend's birthday... it made a 3-layer cake as the recipe stated and it was a very dense cake.....although moist. The flavour was OK but I feel that it needed more of the white chocolate flavour in the cake itself. The icing was very sweet and also needed more of the white chocolate flavour and a way to cut the almost overpowering sweetness. If I were to make this recipe again I would downsize it to a 2-layer cake... the 3-layer was ungainly to handle and with the three layers, too big a slice for people, even sliced very thin, which was dicfficult to do. Maybe a tube or bundt pan plus cupcakes would be better instead of three layers??? The icing recipe made a lot of icing and I have a bunch left over and I used a lot on the cake too! We love icing! The cake goes well with fresh strawberries but as I discovered yesterday, do not put sliced fresh strawberries between the layers as they cause the cake to slide around! I fed 10 people and have a big chunk leftover but a lot of the pieces had to be thrown out as people could not eat that much cake! Live and learn! I think I might try this one again but on a smaller scale as not to waste these delicious and expensive ingredients!  -  23 Mar 2003  (Review from Allrecipes US | Canada)