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Swiss White Chocolate Cake

Rated as 4.08 out of 5 Stars

"This cake has won best tasting 3 years running at my local cake auction. My friends always ask me to make it for parties. You won't be disappointed! As a variation, stir in 1 cup each of coconut and chopped pecans before baking."
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Ingredients

55 m servings 216 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.
  2. Chop the white chocolate and place it in a medium bowl. Pour the hot water over it and stir until chocolate is melted and smooth. Allow to cool to room temperature.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the melted white chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
  4. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  5. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts


Per Serving: 216 calories; 11.9 g fat; 24.2 g carbohydrates; 3.5 g protein; 57 mg cholesterol; 138 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Well, first off, I should say that I am not a fan of white chocolate at all--and my biggest fear with this recipe was that the cake would be sickly sweet--having said that, the cake turned out t...

Most helpful critical review

I thought it tasted more like a yellow cake than a white chocolate cake. Personally, it wasn't worth the time it took to make.

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Well, first off, I should say that I am not a fan of white chocolate at all--and my biggest fear with this recipe was that the cake would be sickly sweet--having said that, the cake turned out t...

I thought it tasted more like a yellow cake than a white chocolate cake. Personally, it wasn't worth the time it took to make.

I've made this recipe twice now and both times it's turned out fantastic. It works well as cup cakes. Yes the recipe takes a bit of time to prepare but it truly is excellent, melt-in-your-mout...

it tastes like crud and this whole damn website is cruddy

I was disappointed when it didnt taste like white chocolate at all. It was a very moist and light cake, but the name is decieving. It was also time consuming.

The 35 minutes baking time seems to be too short. I would suggest ten minutes more.

Tasted great! I use Nestle Milky Bar white chocolate, and it tastes just superb. I do agree with other members, it does need to be cooked longer than stated in recipe. For icing I use more Mi...

This was made for our Christmas cake. The yellow coloring is from the egg yolks. The taste is excellent although perhaps baking powder instead of baking soda would have made it rise more. ...

The taste of the cake was delicious. However, the cake is not light and fluffy. It came out rather heavy. I used whipped cream frosting and placed strawberries on the frosting, which help bal...