Swiss White Chocolate Cake

Award winning scratch white chocolate cake is perfect for any celebration. Rich yolks, buttermilk, vanilla and white chocolate are lightened up with whipped egg whites for a dreamy texture with lots of flavor.

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

Ingredients

  • 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

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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 (4)

on

I baked as cupcakes. Very nice and rise very full in dark pans. I used papers and filled 1/4 cup batter very full.

Baked 20 min +.  Great taste. 

on

I'm looking for a good moist white chocolate cake recipe to combine with 2 layers of chocolate victoria sponge for a birthday cake, or maybe to cut out the middle of the 2 sandwiched between 2 victoria sponges to make a piniata cake.  Would this recipe make 2 x 8 round cakes?


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