White Chocolate Cake with White Chocolate Buttercream

You know that bland white cake you’ve probably had at a wedding? This isn’t that.

This white chocolate cake carries real depth from melted white chocolate folded into both the batter and the buttercream. You taste it from the first bite—not just sweetness, but that creamy, cocoa butter richness you expect when the words “white chocolate” are on the label.

This recipe doesn’t just use white chocolate—it commits to it.

And I’ll show you how to get it right the first time.

You’ll learn how to layer flavor, build a smooth buttercream, and bake a tender crumb that doesn’t dry out after day one.

What You’ll Taste in Every Bite of This White Chocolate Cake

The batter starts with soft butter and sugar, creamed until pale and fluffy. That’s where the structure builds.

Eggs go in next, one by one, each giving strength and moisture. Vanilla joins to balance the chocolate.

Then the white chocolate. Melted, cooled slightly, and added in with care. It transforms the batter into something silkier. The kind of batter you could almost eat with a spoon—but don’t. Let it bake.

Milk and sour cream are added in alternation with the dry ingredients. This step keeps the crumb soft for days.

I always go with full-fat sour cream and whole milk here. Lighter swaps just don’t hold the same texture or taste.

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What Makes This White Chocolate Buttercream Work

This isn’t one of those sickly sweet frostings that overpowers the cake. It’s soft, creamy, and light on the tongue.

Start with room temperature butter. It should press easily with your finger—not melt, not firm.

Once whipped until light, mix in melted white chocolate. The cocoa butter in it softens the structure, so you get that cloudlike spread.

Add powdered sugar gradually, tasting as you go. The amount you need may depend on the white chocolate you used—some are sweeter than others.

Finish with a little cream or milk, one spoonful at a time, until it spreads easily across a cooled cake without tearing the crumb.

I like to give it one last whip to make it extra smooth. At this stage, you can pipe it, spread it, or even swirl it with a spatula and call it done.

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Tips from My Kitchen After Making This Cake Three Times

I’ve made this cake for birthdays, weekends, and one late-night craving. A few things I’ve learned:

If your white chocolate seizes when melted, it’s often from moisture—double check your bowl is dry.

Don’t use white chocolate chips here. Go for bars, at least 28% cocoa butter. I usually buy Lindt or Ghirardelli.

Room temperature matters more than you think. Cold eggs or milk will curdle the batter. I lay mine out an hour before baking.

This cake bakes flat, with minimal dome. That makes it easy to stack. I skip leveling unless I’m after a super professional look.

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How to Serve This White Chocolate Cake to Make It Stand Out

This cake shines with simplicity. A few white chocolate curls on top. Maybe a cluster of fresh raspberries if you’re feeling bold.

It slices cleanly, and each layer holds together without crumbling. That makes it ideal for neat dessert plates—or midnight fridge raids with a fork.

I often serve it slightly chilled. The buttercream holds its shape better, and the flavor lingers longer on the tongue.

For something more dressed up, drizzle a touch of raspberry coulis over each slice. That tart edge contrasts the sweetness beautifully.

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Best Way to Store Leftovers (If You Have Any)

Store this cake covered in the fridge. It stays fresh for up to 4 days, though I doubt it’ll last that long.

Let slices come to room temp before serving again—the buttercream softens, and the chocolate comes forward more.

You can also freeze individual slices, wrapped well, for up to 2 months. I’ve stashed leftovers this way before trips and returned to a very welcome surprise.

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Final Thoughts (And a Bit of Cake Wisdom)

This cake taught me that white chocolate isn’t boring when treated right. It’s soft, steady, and subtly rich. Like good advice from someone who knows you well.

If you’ve never made a white chocolate cake that actually tastes like white chocolate—this is where you begin.

Make it once and you’ll understand why I keep this recipe in my Pin Notebook, right beside my grandmother’s almond torte and that chocolate sheet cake from the ‘90s.

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Save this for your dessert board or pin it for your next baking weekend.

And if you try it, leave a comment—I’d love to hear how it turned out for you or answer any questions. Let’s build a community one cake at a time. 🍰💬

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More White Chocolate Treats to Explore:

White Chocolate Donuts

White Chocolate Rice Krispie Balls

White Chocolate Macadamia Nut Cookies