White Chocolate Cake

White Chocolate Cake Recipe by The Wood and Spoon Blog by Kate Wood. Adapted from Rose Levy Beranbaum Cake Bible cake. A three layer, fluffy and moist white chocolate vanilla butter cake layers topped with a simple white chocolate cream cheese frosting. This cake is rich and sweet, perfect for special occasions, birthdays, weddings, etc. The golden layers stay fresh and soft for days. Find the Recipe at

5 from 5 reviews

 This is a white chocolate cake with two layers coated in a cream cheese buttercream. Perfect for a celebration, birthday, or party!


For the cake:

  • 6 ounces high quality white chocolate, chopped
  • 2 eggs, room temperature
  • 1 cup milk, room temperature
  • 11/2 teaspoons vanilla
  • 3 cups cake flour
  • 11/4 cups sugar
  • 11/2 tablespoons baking powder
  • 1 teaspoon salt
  • 10 tablespoons (5 ounces) unsalted butter, room temperature

For the buttercream:

  • 12 ounces regular cream cheese, cut into large chunks
  • 8 ounces high quality white chocolate, chopped
  • 24 tablespoons (12 ounces) unsalted butter, room temperature
  • 3 cups powdered sugar


To prepare the cake:

  1. Preheat the oven to 350 degrees and prepare 2-8” round cake pans by lining the bottom with a round of parchment paper and greasing the sides lightly with cooking spray.
  2. In a double boiler over low heat, melt the chocolate. Do not let the pan of water or the double boiler bowl get too hot because the white chocolate can scorch and seize up. Instead, allow the chocolate to melt gently. Once nearly melted, remove from the stove and allow it to continue melting. In a small bowl, combine the eggs, ΒΌ cup of the milk, and the vanilla, whisking gently to barely combine. In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt, stirring on low heat until well combined. Add the softened butter and the remaining ΒΎ cup of the milk, stirring on low speed until the dry ingredients are moistened, and then increase the speed to medium and beat for 1-1/2 minutes. Scrape the sides of the bowl and add the egg mixture in two batches, beating for 30 seconds after each addition. Scrape the sides of the bowl again and fold in any unincorporated ingredients that may have stuck to the sides of the bowl. Add the melted whie chocolate and beat on low just until combined. Scrape the sides of the bowl and fold in any unincorporated batter. Spread the batter evenly in the two pans, smoothing out the top, and bake in the oven for about 25-35 minutes. The cakes will be done when a tooth pick inserted comes out clean.
  3. Allow the pans to cool on a wire rack for about 20 minutes and then remove the cakes from the pan. Allow to cool to room temp before frosting.

To prepare the buttercream:

  1. In a microwave-safe bowl, microwave the cream cheese until it is warmed, about 20-30 seconds. Add the chopped white chocolate and microwave for 20 seconds. Stir the cream cheese and chocolate and microwave for an additional 20 seconds. Stir again. If the white chocolate is not melted all the way, you can microwave for additional 15 second intervals, stirring often. Once melted and combined, all the mixture to cool slightly, either in the fridge or on the counter.
  2. In a large mixing bowl, or the bowl of a stand mixer, beat the butter on medium speed until lightly and fluffy, about 2-3 minutes. Add the powdered sugar and beat until well combined, about 1 minute. Scrape the sizes of the bowl and add the cooled white chocolate and cream cheese mixture, beating just until combined. Do not over beat and do not add the cream cheese until it is no longer warm. Scrape the sizes of the bowl to ensure all of the ingredients are adequately incorporated and then set aside while you prepare to frost your cake. If the frosting is too soft, allow to cool and firm up I the fridge for 30 minutes.

To assemble the cake:

  1. Spread a small amount of frosting on the bottom of an 8” cardboard cake round and place the first cake layer on top. Spread about 1 cup of frosting on top of the cake and spread evenly, pushing the frosting out to the edges of the cake and smoothing the top. Place the second cake layer on top and repeat the frosting process. Frost the cake with the remaining frosting to decorate as preferred.


  • White chocolate is extremely finicky. I cannot emphasize enough to be sure to not let it get too hot while melting it throughout this recipe. It will seize up. I typically let the water in my double boiler get hot, but not boiling, and take the pan on and off the heat while the chocolate melts. It seems like a lot of work but it is worth it to be delicate with it!
  • To make a cake like the one photographed in this blog post, bake your batter in 4-6” cake pans. If you have 6” cake pans with 3” or taller sides, you can bake the batter in three pans, but if not, the batter will overflow.
  • Before frosting cakes, I like to cut off any domed top that may have formed on the cake. Use a serrated knife to cut any rounded piece off the top. This will help you to have a neatly frosted cake.
  • I like to freeze my cake layers briefly before frosting. It helps to keep the crumbs from the cake getting mixed in the frosting.
  • While preparing the frosting, take care to not overbeat the cream cheese. Cream cheese that get overbeat will become loose and soupy. Once this happens, there is no fixing it.
  • If you frosting gets too warm, it will be difficult to work with. I recommend chilling it as needed while frosting the cake to make sure it stays cool enough.