White chocolate cake with creamy white chocolate buttercream is an easy dessert you’ll want to make over and over again!
Can we please discuss how many times I had to refrigerate this cake while I was frosting it? Too. Many. Times.
It’s heating up here in Phoenix but I still haven’t turned on my AC yet because I’d rather be hot than cold. I only turn it on when it seems like Cookie is overheating. Melting frosting is an irritation; melting Cookie hurts my heart.
But this WHITE CHOCOLATE CAKE (!!!) turned out pretty well despite the heat, doncha think? Sweet, soft, and covered in the creamiest white chocolate frosting, this cake is definitely one of my new favorites.
Why you’ll love this white chocolate cake:
- It’s really easy to make. Like, really easy.
- You don’t need a stand mixer to make it!
- The ingredients are all pantry staples so you can probably make it RIGHT NOW!
How to Make White Chocolate Cake
Melt unsalted butter in a medium saucepan, then add water and bring that to a boil, stirring occasionally. Remove from the heat and add chopped white chocolate, then stir until the chocolate melts.
Note: It’s important to stir in the white chocolate off the heat because white chocolate scorched very easily.
Transfer that mixture to a mixing bowl to cool for 10 minutes.
Once the mixture has cooled, add buttermilk, eggs, and vanilla and stir until well combined.
Baker’s tip: If you don’t have buttermilk on hand (and who does?) you can substitute an equal amount of whole milk to which you’ve added 2 teaspoons of lemon juice or white vinegar. Let the mixture sit for 5 minutes, then it’s ready to use.
Combine the flour, sugar, baking soda, and salt in a second mixing bowl and stir to combine.
Gradually stir chocolate mixture into the flour mixture, stirring until well combined. Be sure to scrape up from the sides and bottom of the bowl so all of the flour gets mixed in.
Divide the batter between two 8-inch round cake pans and bake for about half an hour, until a cake tester inserted into the center of the cakes comes out clean. Cool the cake layers, then you’re ready to make the frosting.
How to Make White Chocolate Buttercream
Place room temperature unsalted butter in a large mixing bowl and beat with an electric mixer until it’s light and creamy. Beat in powdered sugar, milk, vanilla, and salt. Add melted white chocolate and beat again until incorporated.
Then just frost your cake, decorate as desired, and EAT.
Next on my baking list is something no-bake because pretty soon it’s going to be too hot to turn on the oven. But until then I’m going to enjoy slices of this cake frozen. Because frozen white chocolate cake beats ice cream any day :).
White chocolate cake with ice cream beats that though. . .
Did you make this white chocolate cake? AWESOME! Let me know what you think with a rating and a comment below. And post a pic on Insta! Tag @theitsybitsykitchen so I can see your creations!
White chocolate cake with white chocolate buttercream is an easy dessert that satisfies all your white chocolate cravings!
- White chocolate cake layers
- 12 tablespoons unsalted butter at room temperature
- 1/4 cup + 2 tablespoons water
- 2 ounces white chocolate chopped
- 3/4 cup buttermilk*
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup + 2 tablespoons granulated sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces white chocolate finely chopped
- 1 1/2 cups unsalted butter at room temperature
- 3 1/2 to 4 cups powdered sugar
- 2 to 4 tablespoons milk or cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and lightly dust with flour. Set pans aside.
Melt the butter in a medium saucepan set over medium heat. Add the water and bring mixture to a boil, stirring occasionally. Remove from the heat and use a rubber spatula to stir in the chopped chocolate; continue stirring until the chocolate is fully melted.
Pour the mixture into a medium mixing bowl and allow to cool for 10 minutes, then stir in the buttermilk, eggs, and vanilla. Set aside.
Combine the flour, sugar, baking soda, and salt in a large mixing bowl and whisk to combine. Gradually stir in the chocolate mixture; stir until well combined, taking care to scrape up from the bottom of the bowl. Divide batter evenly between the prepared pans.
Bake 26 to 32 minutes, until a cake tester inserted into the center of the cakes comes out clean. Cool cake layers in pans on wire racks for 15 minutes, then carefully invert the onto the racks to cool completely before frosting.
Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool.
Place the butter in a large mixing bowl and beat with an electric mixer until light and creamy, about 1 minute. With mixer on low, beat in 3 1/2 cups of the powdered sugar, 2 tablespoons of the milk, and the vanilla and salt until well combined.
Add the cooled white chocolate and mix on low until incorporated. Turn mixer to medium and beat until frosting is very creamy, scraping down the sides and bottom of the bowl as necessary. Add additional powdered sugar to thicken frosting or additional milk to thin it out to a spreadable consistency.
Set one cooled cake layer on a cake stand or cardboard cake circle and spread a layer of frosting over the top. Top with the second cake layer and frost the cake with the remaining frosting. Decorate as desired and serve.
*You can substitute whole milk mixed with 2 teaspoons lemon juice or white vinegar; allow the mixture to sit for 5 minutes before you use it.
Uneaten cake can be stored, covered, at room temp for up to 2 days or (tightly wrapped) in the freezer for up to 3 months.