Cake With White Chocolate Ganache Recipe

This White Chocolate Cake is both decadent and delicious! White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.

I may be just a little bit obsessed with how pretty and perfectly matchy the monochrome colors worked out here. It’s the ultimate White Chocolate Cake!

I’m going to let you in on a little secret though… I actually don’t like white chocolate. Not on its own, anyhow, and rarely as part of something else. Something about the flavor is just too sweet or artificial tasting, I don’t know. BUT, this White Chocolate Cake is all sorts of deliciousness.

Red Velvet & White Chocolate Layer Cake

Even though the white chocolate is incorporated into every element, it’s not overpowering. Each element on its own is completely delicious, and they all combine to make the perfect White Chocolate Cake.

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

White chocolate is made from cocoa butter, sugar, and milk solids. It doesn’t contain any cocoa solids, which are found in milk and dark chocolate varieties.

Vanilla Naked Cake With White Chocolate Ganache By Bakingbandits

Cocoa butter is separated from the cocoa solids (cocoa nibs), which are used to make milk & dark chocolate. The remaining cocoa butter doesn’t have a ton of flavor on its own, so sugar and milk solids are added to transform it into white chocolate.

There is some contention about this but, technically, no. In order to be classified as chocolate, there must be cocoa solids present. Even though it’s made from part of the cocoa bean (the cocoa butter), it’s not actually considered “true” chocolate.

I have made variations of this cake a couple times before, but I wanted to have a smaller pure white chocolate cake on the blog, as many people have asked for it. The recipe here will work perfectly for three 6″ pans or two 8″ pans. See the Tips section below for other modifications.

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The cake layers of this White Chocolate Cake have white chocolate incorporated right into them. I melt down some white chocolate with the milk, and add that to the cake batter once it’s cooled. The flavor isn’t crazy strong, but it is quite noticeable, especially to anyone who loves white chocolate.

Despite not being a white chocolate fan myself, I LOVE this buttercream. There’s something about the subtle white chocolate flavor in it that makes it so delicious you’ll want to eat it with a spoon.

Adding chocolate to buttercream is very simple. You just need to melt the chocolate down, then cool it before adding it to the buttercream. It’s important that your buttercream isn’t too cold, as it could cause the chocolate to solidify into chunks when you’re adding it. I like to have both at room temperature, and add the chocolate to the buttercream while the mixer is running (on low). This helps ensure they are perfectly incorporated together.

White Chocolate Ganache Recipe (+ Tips)

White chocolate can be trickier to work with than dark. You need to adjust the chocolate:cream ratio for it not to be a complete runny mess.

For my dark chocolate ganache drip, I do a 1:1 ratio of chocolate to cream. For a white chocolate ganache drip, I recommend a 2.5:1 or even a 3:1 ratio. I used a 2.5:1 ratio here, and it worked well. I heated the chopped chocolate and cream in a microwave safe bowl at small intervals (5-10 seconds) until it was perfectly smooth and silky. Except it wasn’t actually, and I ended up straining the last bits of white chocolate out of there. Whatever, it worked fine!

The white chocolate I used for the drip was more on the yellow side, so I added a few drops of bright white color gel to it once I strained it. Just eyeball this until you get the color you’re looking for. It can vary depending on how white (or yellow) your white chocolate is.

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Chilled before applying the ganache. And be sure to let the ganache cool completely and thicken a bit before using on the cake. I let my ganache sit out for over an hour. It was actually a bit too thick at this point, so I microwaved it a bit (again, in very small intervals – 3-5 seconds) until it was the right consistency.

It’s hard to describe the right consistency. Thick, but pourable. I always do a test drip first to see how it drips down the cake. If it’s too thick, I warm it up a bit. I find it’s easier to start with a ganache that’s too thick vs. too thin. Easier to warm up than cool down.

I chilled my cake for 30mins in the fridge to make sure the frosting was firm and cold, and then used a teaspoon to apply the ganache to the edges. I like to use a teaspoon because I can control it better and be heavier handed in some areas if I want. I prefer an uneven look to my drips. You can also use a squeeze bottle if you prefer. This is most common I think.

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For the texture on the sides of the cake, I used a cake comb from this set. I’ve used a few combs from this set now, and they work great. I do think metal ones would be better overall, but this is a

I did a thicker layer of frosting on the sides first, smoothed that out, and then ran the cake comb over it a few times. I cleaned up the top a bit. That area wasn’t perfect, but I knew I’d be dripping a ganache over it anyhow.

Final decorating touches are some Lindt White Chocolate Truffles and some white chocolate shavings that I made using a vegetable peeler and a block of white chocolate. I chilled the shavings before adding them to the cake so they would be less fragile.

Gingerbread Cake With White Chocolate Ganache Recipe

If you’re a white chocolate fan you will LOVE this cake! If you don’t care for white chocolate, I hope you try it anyhow, because it’s nothing like eating it straight up and it’s perfectly delicious.

This White Chocolate Cake is both decadent and delicious. White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.

* You can do this in the microwave, stirring between 30 second bursts or in a pot in the stove, stirring constantly, or in a double boiler, stirring occasionally. ** Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen. *** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip.

Whipped White Chocolate Ganache

Calories: 928 kcal Carbohydrates: 98 g Protein: 10 g Fat: 57 g Saturated Fat: 35 g Cholesterol: 180 mg Sodium: 199 mg Potassium: 479 mg Fiber: 1 g Sugar: 76 g Vitamin A: 1482 IU Vitamin C: 1 mg Calcium: 240 mg Iron: 2 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.Moist and fluffy white chocolate cake is layered with silky white chocolate ganache and creamy white chocolate frosting in this pearly masterpiece! Whether you need a small wedding cake or just adore white chocolate, this stunning White Chocolate Layer Cake is heavenly!

When given the choice between white, milk or dark chocolate, I’ll reach for white chocolate pretty much every time. As a kid, the Easter bunny would even leave me white chocolate bunnies. Yes, it’s a thing! If you enjoy white chocolate as much as I do—or even just a little bit—you’ve gotta try a slice of this cake.

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Each component is laced with that sweet, rich, and buttery flavor you know and love. The cake layers themselves are made with buttermilk to keep them ultra-tender and enhance the white chocolate flavor. Since there’s only so much white chocolate you can shove into a cake without ruining its texture, the frosting and the ganache are where the flavor really flourishes.

The final result is a dazzling dessert that’s full of white chocolate goodness, but not to the point where it becomes overwhelming. This simple and sophisticated layer cake is luxurious enough to convince your loved ones you ordered it from the fanciest bakery in town!

Well, not technically, but it still counts as chocolate in our hearts. Instead of using actual cocoa, it’s made with the natural oil found in cocoa beans, commonly known as cocoa butter. This antioxidant-rich oil is combined with sugar, a specific type of milk powder and sometimes vanilla to produce white chocolate.

White Chocolate Layer Cake Filled With Strawberry Mousse And Frosted With Whipped Strawberry White Chocolate Ganache Recipe By Fenway

Since cakes already contain their own sugar, oil and vanilla, white chocolate is a difficult flavor to feature. It can easily get hidden and it’s hard to add too much without negatively affecting the texture of the crumb. No one wants a dense and oily piece of cake,