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This white chocolate cake keeps things simple and stunning. Real white chocolate gives it a rich, buttery base with a soft, pound cake–style crumb that slices clean but still melts in your mouth.

Stacked with white chocolate mousse filling, a decadent white chocolate ganache, and Italian meringue buttercream, it’s a layered dessert that delivers on texture and flavor without overcomplicating a good thing.

White frosted layer cake with slice served on plate; elegant white icing.
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Here is Why This White Chocolate Cake Recipe Works

Real white chocolate: Using actual white chocolate with cocoa butter gives this cake the flavor and structure that baking chips just can’t touch.

Balanced richness: It’s luxurious without being cloying. Thank the airy mousse and smooth buttercream for keeping things in check.

Texture goals: Think somewhere between a classic layer cake and a pound cake: firm enough to slice cleanly, tender enough to impress.

Layered decadence: Mousse, ganache, buttercream. This cake isn’t messing around. Every bite hits all the creamy, dreamy notes.

Overhead shot: labeled cake ingredients arranged on a white surface.

Recipe Tips

Use the good chocolate: Real white chocolate includes cocoa butter and that makes a difference with the texture. Baking chips won’t melt or mix properly.

Don’t skip the parchment paper: It’s the insurance policy your cake layers deserve. Grease, flour, and line the pans. Yes, all three.

Re-invert the cakes: Letting them cool right-side-up keeps the tops from cracking.

Measure carefully, especially the flour: Cake flour packs tighter than you think. Weigh it if you can. If not, spoon and level. No scooping straight from the bag.

Chill for the drip: A cold cake makes the ganache behave. If it’s too warm, your beautiful drip becomes a ganache puddle.

Let it come to room temp before serving: Cold butter and cocoa butter firm up like bricks. Give the cake time to soften for the best texture and flavor.

Optional swap: For a fruity twist, try using my raspberry white chocolate mousse instead of the classic version. It adds a tart pop that plays really well with the sweetness of the cake.

White chocolate cake with white chocolate drip.
Slice of white chocolate layer cake with sprinkles on plate, fork beside.

Storing Leftovers

Refrigerate: Store leftover cake in an airtight container in the fridge for up to 5 days. Let slices sit at room temp for 20–30 minutes before serving for the best texture.

Freeze: You can freeze individual slices (wrapped tightly in plastic and foil) for up to 3 months. Thaw overnight in the fridge.

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White cake with white frosting, rosettes, chocolate drip on ornate stand.
Prep Time: 40 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 45 minutes
4.79 from 38 votes

White Chocolate Cake

By Dahn Boquist
White chocolate gives this cake a firm texture and exquisite flavor. The cake is filled with white chocolate mousse then covered in white chocolate frosting and ganache.

If you make this recipe, please leave a star rating and comment.

Servings: 24 servings
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Ingredients 

For the white chocolate cake

  • 6 ounces white chocolate
  • 4 egg whites
  • 1 cup milk, 240 grams
  • 2 teaspoons vanilla extract
  • 3 cups cake flour, sifted 360 grams
  • 1 ¼ cups granulated sugar, 250 grams
  • 4 ½ teaspoons baking powder
  • ¾ teaspoons salt
  • 9 tablespoons butter, softened 128 grams

To finish the cake

Instructions 

Bake the cake layers:

  • Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. Line the bottoms of the pans with parchment paper for best results. 
  • Melt the white chocolate in a double boiler or short zaps in the microwave. Go slow, white chocolate scorches easily, and if it seizes, it’s game over. Stir frequently and pull it off the heat as soon as it’s smooth. Set aside.
  • Combine egg whites, ¼ cup milk, and vanilla in a bowl. 
  • In a large mixing bowl, combine the flour, sugar, baking powder and salt. Stir well to distribute the dry ingredients. 
  • Add the butter and the remaining ¾ cup milk. Beat on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 1 to 2 minutes. Scrape down the sides. 
  • Gradually add the egg white mixture in 3 batches. Scrape down the sides of the bowl. 
  • Add the melted white chocolate and beat until well incorporated. 
  • Divide the batter into the two cake pans. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs. 
  • Let the cakes cool in the pans for 10 to 15 minutes. 
  • Run a thin knife or metal spatula around the inside edge of the cake pans to loosen the cake from the pan. Invert the pans onto greased wire racks. Re-invert them so they are right-side-up to prevent them from cracking. 

Assemble the cake:

  • While the cake layers are baking and cooling, make the white chocolate mousse, white chocolate ganache and the Italian meringue buttercream. There are instructions in the notes of the buttercream recipe if you want to add white chocolate to the buttercream.
  • Once the cakes cool, place one cake on a platter and spread the white chocolate mousse on top. Place the second cake on top of the mousse layer. 
  • Cover the cake in the buttercream (reserve some of the buttercream to pipe on top of the cake) then put it in the fridge for about 45 minutes or in the freezer for 20 to 25 minutes.
    This will get it cold enough for the ganache to have a drip effect down the cake (if the cake is not cold then the ganache will drip all the way to the base of the cake). 
  • While the cake is chilling, make sure the white chocolate ganache is at the right temperature. If it sits for too long after you make it then it will thicken up.
    You can thin it out by slowly warming it up over a double boiler or zapping it in the microwave in 3 to 5-second intervals. (Be careful if you use the microwave as it can over-heat the ganache pretty quickly).
  • When the cake is well chilled, drizzle the ganache down the sides of the cake to make a ‘drip’ effect then spread it on top of the cake. Place the cake back in the fridge to firm up the ganache. 
  • Use the remaining buttercream to pipe swirls on top of the cake and around the base. Finish the cake with white sprinkles if desired

Notes

Use white chocolate that has cocoa butter in the ingredient list. If you use white chocolate baking chips the texture will not be the same as there is no cocoa butter in white chocolate baking chips.
The cakes will be fairly delicate while they are still warm, if you let the cakes cool upside down on the curved tops, they will be more prone to cracking. To prevent them from cracking, re-invert them on the cooling racks so they rest on the flat, bottom surface of the cake. 
Use bleached cake flour. According to Rose Levy Beranbaum, unbleached cake flour will cause the cake to dip.
Nutrition calculation does not include the mousse, buttercream, or ganache. Refer to those specific recipes for further nutrition values.

About white chocolate

Cocoa butter gives this cake a firmer texture and more pronounced flavor than an all-butter cake. Don’t be tempted to add more white chocolate than the recipe calls for or the cake will have an overly dense texture. If you store the cake in the refrigerator, let it sit at room temperature before serving it. That will allow the cocoa butter and butterfat to soften up and give the cake a better texture. 
The texture in this cake is similar to a pound cake. If you want a light, airy, and soft cake then try my hot milk sponge cake. 
The cake recipe was adapted from The Cake Bible by Rose Levy Beranbaum.

Nutrition

Serving: 1 serving, Calories: 211kcal, Carbohydrates: 26g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 25mg, Sodium: 173mg, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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From Scratch Cake with White Chocolate

This white chocolate cake isn’t just pretty, it delivers serious flavor and texture thanks to real-deal ingredients and smart technique. If you’re going to bake a cake from scratch, make it one that people actually remember.

This cake also plays well with my vanilla cake filling for a simpler but equally delicious twist.

White cake with white frosting, rosettes, chocolate drip on ornate stand.

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4.79 from 38 votes (37 ratings without comment)

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24 Comments

  1. Rachel says:

    Salted butter or unsalted butter for the cake?

    Reply
    1. Dahn Boquist says:

      You can use either salted or unsalted butter for this recipe. I’ve tested it both ways, and it turns out well without adjusting the salt either way. The difference in salt between brands isn’t enough to noticeably affect the cake. So go with whatever is in your fridge.

      Reply