Decadent White Chocolate Cake

I was asked by a bride to create a moist white chocolate wedding cake. After trying 8 different recipes, I decided to slightly modify a Duncan Hines White Cake mix and found this to be absolutely wonderful and easy. The texture of this recipe is consistent no matter the size of the cake pan. I used 6, 8, 10 and 12 inch square pans and torted the cake with raspberry filling and frosted it with buttercream icing.

Decadent White Chocolate Cake


  • 1 box Duncan Hines White Cake Mix
  • 3 large egg whites
  • 1 1/3 c water
  • 3 T vegetable oil
  • 5 ounces finely grated white chocolate coins (not chips)
  • Filling: your choice of fruit or mousse.

  • Icing: Buttercream or Italian Buttercream.


  1. Preheat the oven to 350 degrees for a metal pan or 325 degrees for a glass pan.
  2. Prepare two 8 or 9 inch cake pans with nonstick cooking spray and line the bottom of the pans with parchment paper.
  3. Make the cake mix according to the directions on the package. During the last few seconds add the grated chocolate and pour the mixture into the prepared pans.
  4. Bake for 28-35 minutes depending on the pan size. For larger pans bake 45-55 minutes or until a cake tester comes out clean. Cool in the pan at least 10-15 minutes. Transfer cake to a cooling rack and cool completely before torting. Tip: Refrigerating the cake at this time makes it easier to torte.

Comments (5)


Same question - could we just grate 5 ounces of white chocolate or are the coins something other than plain white chocolate?