Decadent White Chocolate Cake with Swiss Meringue Buttercream

Get ready to create a showstopper! This white chocolate cake is an elegant dessert, perfect for any special occasion. We’ve packed it with triple white chocolate goodness: in the tender cake layers, the silky Swiss meringue buttercream, and the luscious ganache drip. Its stunning monochrome beauty promises a delightful experience, offering rich flavor without being overly sweet.

Why You’ll Love This White Chocolate Cake

• Decadent, Rich, Irresistible Flavor: Each bite of this white chocolate cake is a luxurious treat, bursting with creamy white chocolate.
• Smooth, Silky Swiss Meringue Buttercream: Experience the light, airy, and incredibly smooth texture of homemade Swiss meringue buttercream.
• Stunning Presentation for Any Occasion: This elegant white dessert is sure to impress, making it ideal for birthdays, holidays, or celebrations.
• Perfect Balance of Sweetness: Enjoy a dessert that’s rich in flavor but perfectly balanced, ensuring it’s not cloyingly sweet.
• Impressive Yet Manageable Recipe: While elegant, the steps are broken down to be beginner-friendly, making this beautiful creation achievable.

Ingredients

Gather your ingredients to bake this incredible white chocolate cake! Precision makes all the difference for a perfect bake.

White Chocolate Cake:

• 5 oz white chocolate, chopped (or white chocolate chips)
• 1 ½ cups milk
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, room temperature
• 1 ¼ cups granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract

White Chocolate Swiss Meringue Buttercream:

• 6 large egg whites
• 2 cups granulated sugar
• 2 cups unsalted butter, room temperature
• 6 oz white chocolate, chopped, melted, cooled

White Chocolate Ganache:

• 3.75 oz white chocolate, finely chopped
• 1.5 oz heavy cream
• 5 drops bright white color gel (optional, for extra vibrancy)

Assembly & Garnish:

• 12 white chocolate Lindt truffles
• White chocolate shavings

Notes & Substitutions

Use high-quality white chocolate bars, not just chips, for the best flavor and melting consistency in your white chocolate cake. Chips contain stabilizers that can make them harder to melt smoothly. Understanding the composition of chocolate is key for baking, as there are notable differences between white chocolate chips and bars in baking. You can substitute any milk (dairy or non-dairy) in the cake recipe. For flour, always spoon and level it into your measuring cup to avoid a dense cake. Butter quality and temperature are crucial for both the cake and buttercream; ensure it’s truly at room temperature. Use pure vanilla extract for the best flavor. Heavy cream for the ganache should have at least 36% fat content for proper emulsification. For a stable and smooth ganache, the fat content of heavy cream is a critical factor in achieving proper science behind ganache emulsification.

Equipment

Having the right tools makes baking this elegant cake a breeze.

• Three 6-inch cake pans
• Stand mixer with paddle and whisk attachments
• Saucepan, microwave-safe bowls
• Whisks, spatulas, offset spatula
• Parchment paper, cake comb (optional)
• Candy thermometer (optional, helpful for Swiss meringue)

Instructions

Creating this beautiful white chocolate cake is a rewarding process. Follow these steps carefully for the best results.

Prepare White Chocolate Cake:

Preheat oven to 350°F (175°C). Grease and flour three 6-inch cake pans, lining the bottoms with parchment paper. In a small saucepan or microwave-safe bowl, gently melt the 5 oz white chocolate with 1 ½ cups milk over low heat or in short microwave bursts, stirring until smooth. Let this mixture cool completely. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In the bowl of your stand mixer with the paddle attachment, cream the ¾ cup room temperature butter and 1 ¼ cups granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl. Add the 3 large eggs one at a time, mixing well after each addition. Stir in the 1 tsp vanilla extract. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled white chocolate-milk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Prepare White Chocolate Swiss Meringue Buttercream:

Combine 6 large egg whites and 2 cups granulated sugar in a heatproof bowl set over a saucepan of simmering water (bain-marie). Whisk constantly until the sugar is dissolved and the mixture reaches 160°F (71°C) on a candy thermometer. Carefully transfer the hot egg white mixture to the clean bowl of your stand mixer. Using the whisk attachment, beat on high speed until stiff, glossy peaks form and the meringue is completely cool to the touch, about 8-10 minutes. This forms the base for your delightful white chocolate cake frosting.

Switch to the paddle attachment. With the mixer on medium-low speed, gradually add the 2 cups room temperature unsalted butter, one tablespoon at a time, waiting for each addition to incorporate before adding the next. The mixture may look curdled or soupy, but keep mixing; it will come together. Once smooth, slowly pour in the 6 oz cooled melted white chocolate. Continue beating until the buttercream is light, fluffy, and smooth.

Prepare White Chocolate Ganache:

Place 3.75 oz finely chopped white chocolate in a microwave-safe bowl. Heat 1.5 oz heavy cream in a separate bowl until it just simmers. Pour the hot cream over the white chocolate. Let it sit for 5 minutes, then stir gently from the center outwards until completely smooth and emulsified. If lumps remain, microwave in 5-second bursts, stirring after each, until smooth. Stir in 5 drops of bright white color gel if desired for a vibrant white color. Let the ganache cool and thicken at room temperature for about 30-60 minutes, stirring occasionally, until it reaches a thick, pourable consistency suitable for dripping.

Assemble the White Chocolate Cake:

Once the cake layers are completely cool, level them using a serrated knife if necessary. Place one cake layer on your serving plate or cake stand. Spread a generous layer of white chocolate Swiss meringue buttercream on top. Repeat with the next two cake layers. Apply a thin layer of buttercream all over the cake to create a “crumb coat,” sealing in any loose crumbs. Chill the cake in the refrigerator for 20-30 minutes until the crumb coat is firm.

Apply the remaining buttercream to the top and sides of the cake. Use an offset spatula and a cake scraper or comb to smooth the sides and top, or create an optional scalloped texture. Chill the frosted cake again for at least 30 minutes to firm up the buttercream. Once the cake is firm, retrieve your cooled white chocolate ganache. Using a spoon or a squeeze bottle, carefully apply the ganache around the top edge of the cake, allowing it to drip attractively down the sides. Then, pour the remaining ganache over the top of the cake and spread it evenly to the edges. Garnish the top with white chocolate Lindt truffles and delicate white chocolate shavings for a truly impressive finish on your white chocolate cake.

Pro Tips & Troubleshooting

Cake Baking:

Ensure even layers by dividing batter accurately and using baking strips. The toothpick test is reliable; if it comes out with moist crumbs, it’s done. To prevent dry cake, especially if overbaked, brush a simple syrup (equal parts sugar and water, boiled then cooled) over the cooled layers.

Swiss Meringue Buttercream (SMB):

A clean, grease-free bowl is vital for meringue to whip properly. If your SMB looks soupy, it’s likely too warm; chill it briefly and re-whhip. If curdled, keep mixing; it usually comes together. Add cooled melted chocolate to SMB to avoid melting the butter.

White Chocolate Ganache:

Aim for a 2.5:1 or 3:1 chocolate-to-cream ratio for drips. Test the ganache consistency on the back of a spoon; it should slowly drip. If too thin, cool slightly; if too thick, gently warm for a few seconds.

General Assembly:

Chilling cake layers and frosted cakes between steps ensures stability and clean finishes, making for a professional-looking white chocolate cake. For a clean drip, apply ganache to a very cold cake.

Serving, Storage & Variations

Serving:

For the best flavor and texture, allow your white chocolate cake to come to room temperature for 30-60 minutes before serving. Beyond truffles and shavings, consider garnishing with fresh raspberries or edible silver pearls for an extra touch of elegance.

Storage:

Store the cake in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 2-3 days. Bring to room temperature before serving. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. A fully frosted cake can be frozen for up to 2 weeks, then thawed in the refrigerator.

Variations:

Add fresh raspberries or strawberries between cake layers for a burst of tartness. Incorporate chopped macadamia nuts into the batter for added crunch. Experiment with different extracts like almond or coconut. For an extra chocolate boost, fold white chocolate chips into the cake batter.

Nutrition

Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Disclaimer: These are estimated nutritional facts per serving and are not guaranteed to be exact.

FAQ

Is white chocolate “real” chocolate?

White chocolate contains cocoa butter but lacks cocoa solids, which gives traditional chocolate its brown color and distinct flavor. It’s considered a chocolate confection rather than a true chocolate by some purists.

Can I make this cake less dense?

The high amount of white chocolate in the batter contributes to its rich, dense crumb. For a fluffier white chocolate cake, you might explore recipes that use white chocolate flavoring instead of melted chocolate.

How do I adjust the recipe for different pan sizes (e.g., 8-inch, 9-inch)?

For 8-inch pans, increase ingredients by about 1.5 times; for 9-inch, double them. Adjust baking time accordingly, as thicker cakes will take longer.

Can I make this into cupcakes?

Absolutely! Fill cupcake liners two-thirds full and bake for 18-22 minutes, or until a toothpick comes out clean. You can pipe a swirl of buttercream on top.

Do I need to heat pasteurized egg whites for SMB?

Yes, heating egg whites with sugar is essential for Swiss meringue buttercream. This process dissolves the sugar, stabilizes the meringue, and pasteurizes the egg whites for food safety, regardless of whether they were pre-pasteurized.

Can I prepare components in advance?

You can bake cake layers a day or two ahead and wrap them tightly. Swiss meringue buttercream can be made a day in advance, stored at room temperature, then re-whipped before use. The ganache can also be prepared and stored at room temperature.

Conclusion

This decadent white chocolate cake is more than just a dessert; it’s an experience in elegance and flavor. With its rich, tender layers, silky Swiss meringue buttercream, and beautiful ganache drip, it’s guaranteed to impress. We encourage you to try this unique recipe and discover the joy of creating such a stunning confection. Share your creations with us and leave a comment or rating below!