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White Chocolate Cake - Soft, Buttery, and Perfect for Celebrations

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cake:
  • 6 oz (170 g) good-quality white chocolate, finely chopped
  • 1/2 cup (120 ml) whole milk, room temperature
  • 2 1/2 cups (300 g) cake flour, spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120 g) sour cream, room temperature
  • 2 tsp pure vanilla extract
  • For the white chocolate buttercream:
  • 8 oz (225 g) white chocolate, finely chopped
  • 1 cup (225 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1–3 tbsp heavy cream or milk
  • 1 tsp pure vanilla extract
  • Pinch of fine sea salt
  • Optional garnishes: Fresh raspberries or strawberries, white chocolate curls, or toasted coconut

Method
 

  1. Prep your pans and oven: Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides for easy release.
  2. Melt the white chocolate: Combine the chopped white chocolate with the milk in a heatproof bowl. Warm gently over a double boiler, stirring until smooth. Let it cool to just warm, not hot.
  3. Whisk dry ingredients: In a medium bowl, whisk cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugar: In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 2–3 minutes. This step adds air and helps with a tender crumb.
  5. Add eggs and vanilla: Beat in the eggs one at a time, scraping the bowl after each. Mix in the vanilla until combined.
  6. Add sour cream and melted chocolate: Mix in the sour cream, then the melted white chocolate mixture. The batter may look slightly silky and thick—that’s good.
  7. Combine wet and dry: Add the dry ingredients in two additions, mixing on low just until no flour streaks remain. Do not overmix.
  8. Fill the pans: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula for even layers.
  9. Bake: Bake for 24–28 minutes, or until the centers spring back lightly and a toothpick comes out with a few moist crumbs. Rotate pans halfway if your oven has hot spots.
  10. Cool: Let the cakes cool in the pans for 10 minutes, then turn out onto a rack. Peel away the parchment and cool completely.
  11. Make the buttercream: Melt the white chocolate gently (same method as before). Cool until it’s slightly warm. Beat the butter until creamy, then add powdered sugar, vanilla, and salt. Beat until fluffy. Mix in the melted white chocolate. Add cream, 1 tablespoon at a time, until smooth and spreadable.
  12. Frost: Level cake layers if needed. Place the first layer on a stand, spread a generous layer of buttercream, and top with the second layer. Apply a thin crumb coat and chill for 15 minutes. Finish with a smooth final coat. Garnish as you like.