Cake Central › Recipes › Swiss White Chocolate Cake

Swiss White Chocolate Cake

This cake has won best tasting 3 years running at my local cake auction. My friends always ask me to make it for parties. You won't be disappointed! As a variation, stir in 1 cup each of coconut and chopped pecans before baking.

Swiss White Chocolate Cake


  • 8 (1 ounce) squares white chocolate 1/2 cup hot water 1 cup butter 1 cup white sugar 4 egg yolks 1 teaspoon vanilla extract 2 1/2 cups sifted all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 4 egg whites, beaten


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.

2 Chop the white chocolate and place it in a medium bowl. Pour the hot water over it and stir until chocolate is melted and smooth. Allow to cool to room temperature.

3 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the melted white chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

4 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

5 Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Comments (2)

This cake did not rise like i would have hoped. But it sure did taste good!
@sanche99 i think baking powder would help it rise since baking soda is meant for cookies. try adding in 1 tsp baking powder
Cake Central › Recipes › Swiss White Chocolate Cake