Swiss White Chocolate Cake

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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 (7)

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?

on

Sounds delish. 

Am I reading correctly? I've always been told to NEVER let water touch the melted chocolate because it will seize. 

Thank you,


Wendy

on

Hi can hot water be poured into white chocolate?  or can we just double boil the chocolate to melt it?

on

Dunno if this helps, but think about mud cake..which I make A LOT of. First job; melt chocolate sugar butter and coffee (dissolved in quite alarge quantity of boiling water) together. Must admit, I balked first time but I've melted chocolate in several recipes since (aswell as countless mud cakes) and never had it seize. 

I'd heard the cautionary warning about chocolate and water too but in this kind of quantity it doesn't do it. 

I would however, suggest not over agitating the mix while it's melting in case you split the white chocolate. I doubt that would affect the cake anyway...

I'm just off to try this recipe and make it gluten free as I'm an exclusive gf cake maker. Might have to have a few goes at it but it looks adaptable..and I'm persistent. Wish me luck. 

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