Looking For A Scratch White Chocolate Cake

Baking By J1977 Updated 4 May 2010 , 4:37am by tavyheather

J1977 Posted 24 Apr 2010 , 6:24am
post #1 of 7

Does anyone have a killer White Chocolate Cake recipe (from scratch)? I've been looking around and there are lots out there but most are not rated.

Thanks in advance!

6 replies
iwantcookies Posted 24 Apr 2010 , 7:05am
post #2 of 7

I have been meaning to try this one for a while:


If you scroll down there are a heap of comments by people who have tried it.

There's also this cup to gram conversion table on the same site (if you don't use a scale when measuring)



kathyx1 Posted 24 Apr 2010 , 9:24am
post #3 of 7

I use this one all the time iwantcookies, it's great, never fails and customers love it. It's sweet so I always fill with lemon curd and lemon cream cheese. I also use their chocolate mud cake recipe.

iwantcookies Posted 24 Apr 2010 , 9:54am
post #4 of 7

ooh! thanks for that kathyx1! Will definitely give it a go in the next few days! (i luv their choc mud recipe too..sooooo delicious!)

J1977 Posted 4 May 2010 , 4:12am
post #5 of 7

First thank you for the link - http://www.exclusivelyfood.com.....ecipe.html

I made the cake which was delicious but I'm looking for a lighter fluffier cake. I've tried a few now and it seems to me that the chocolate wants to settle a bit at the bottom while baking even though I've added the melted chocolate at different steps in the recipe. I love the flavor but I want a more consistent texture.

After a few trials this week I've added a few things: whipping the egg whites at the end, using only Cake Flour and adding two tsp of baking powder which has helped tremendously with the lighter texture. Are there any brands of white chocolate better than others for baking in cakes?


cakemom42 Posted 4 May 2010 , 4:33am
post #6 of 7

Try callebaut :0)

tavyheather Posted 4 May 2010 , 4:37am
post #7 of 7
Originally Posted by J1977

Are there any brands of white chocolate better than others for baking in cakes?


Just look for the source of the fat...if it's butterfat you've got a winner! anything else such as plant oils, etc..mean a lesser-quality white choc

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