White Chocolate Cream Cake

Name: White Chocolate Cream Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 - (8 or 9 inch) pans
Ingredients: 3 (1 ounce) squares white chocolate, chopped; 2 ¼ cups all-purpose flour; 1 ½ cups white sugar; 2 ¼ teaspoons baking powder; ½ teaspoon salt; 1 ⅔ cups heavy cream; 3 eggs; 1 teaspoon almond extract; 3 (1 ounce) squares white chocolate, chopped; 3 ½ cups confectioners' sugar; ¼ cup butter, softened; 4 tablespoons water; ½ teaspoon almond extract

Rating: 4.02 stars

53 Ratings
43 Reviews
11 Photos

The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.

By MCLISA

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Recipe Summary

prep:

30 mins

cook:

1 hr

total:

1 hr 30 mins

Servings:

Yield:

2 - (8 or 9 inch) pans

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.

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Step 2

In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
Step 3

In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
Step 4

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Step 5

To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

Nutrition Facts

Per Serving:

851 calories; protein 8.3g 17% DV; carbohydrates 133.2g 43% DV; fat 33.1g 51% DV; cholesterol 157.3mg 52% DV; sodium 352.8mg 14% DV. Full Nutrition

Reviews (43)

Most helpful positive review

crystalbowl

01/12/2004

This cake turned out delicious despite my mess ups. My mom said it taste like it came from a bakery. I was a little worried as i forgot to put one half cup of the sugar flour mixture in the cake batter. Also I do not have a double boiler so i melted the white choc in microwave. I should have melted it longer because it needs to be very soft for the frosting as my frosting was a bit hard still the cake is tremendous. Next time i want to try that wine cooler in there yummy. This was the yummiest home cooked from scratch I have ever made. Despite the messups it was so good the best ever I am fixing to make this cake for a baby shower Im making three layers light blue icing. I want it to look really nice and I know on some cakes fore the cake to turn out smooth you have to use a certain type of icing. Will this icing work? Do you know how I would also make the decorative icing that goes around the cake using the same recipe? If not ill figure something out. If you check this let me know. I love this recipe Read More

Helpful

(40)

Most helpful critical review

LIONLOVER67

01/12/2004

I was very disappointed with this cake. Although it tasted good I expected a light and fluffy cake. This was dense like a poundcake. The frosting was very tasty though. I replaced one tablespoon of the water with white chocolate liquer and it really added a great flavor. Read More

Helpful

(20)

53 Ratings

5 star values: 25
4 star values: 14
3 star values: 6
2 star values: 6
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

crystalbowl

01/12/2004

Helpful

(40)

ConnieLynnC

02/24/2006

This recipe was easy to follow-inexpensive-and turned out wonderful! It will be a cake recipe I will use in the future! I did however substitute pure vanilla extract for the almond extract-Also I made the white chocolate icing with Vanilla extract and it is great icing. My family loved it. Read More

Helpful

(26)

LIONLOVER67

01/12/2004

Helpful

(20)

brandi

08/16/2007

I love this recipe! I have used it so many times for a bottom layer on many wedding cakes andhave always recieved oohs and aahs. it's a family favorite that I am required to make for birthdays every year. We use a raspberry liquir in the frosting and then I add white food coloring to it for the wedding cakes. DELICIOUS!!! Read More

Helpful

(14)

vickie

01/31/2006

A wonderful cake. I changes a few things though i used 1/2 tesp of almond in the cake and frosting and added 1 tesp. of vanilla as well.I added a little twist. I toreed the layers to make four. Then I made a Barvarian Cream Filling and a Respberry glaze one each layer. The White chocolate Frosting is super rich. with adding the barvarian cream i kept it refrigurated until serving. Let it come to room tempature befor cutting. Read More

Helpful

(11)

Lisa Ritter

05/29/2005

My friend found this recipe and asked me to make it for her birthday. As I was making it I was hoping it was worth the extra trouble. The icing is what really makes this cake. The cake was very good and the icing is even better (using the almond extract). I will make it again. Read More

Helpful

(10)

Sarah M.

01/15/2006

The cake's taste was fabulous-- like a very sweet sponge cake. However with a white chocolate cake I was hoping for more of a white color to the cake. The sides of mine turned out a very dark gold and the cake was not quite the consistency I was expecting. This is definitely a recipe I will play around with but would not serve formally until I revise it a little. Read More

Helpful

(9)

Wendy

06/04/2007

This cake was so good. I made it for my mom's birthday and even my dad ate it and he's not big on sweets. The almond flavoring made it great. The only thing about it is the cake reminds me of angel food cake. I would prefer a denser white chocolate cake. Awesome flavor though! Read More

Helpful

(8)

LADYLADYBUG2004

03/10/2006

I made this cake for my birthday. Because I had so many guests I scaled the recipe up to 12 servings. I wish I had thought to buy a third pan once I changed the recipe because the pound cake like texture of this recipe requires it. The cake was still beautiful however moist and very dense. For the frosting I decided to use a package of cream cheese and go half on the almond and substituted clear vanilla it was delicious! I will bake this one again it's pretty enough to be a wedding cake! Read More

Helpful

(8)

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Nutritional Information

White Chocolate Cream Cake

Servings Per Recipe: 8
Calories: 851.3

% Daily Value *

protein: 17 %

carbohydrates: 43 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 51 %

saturated fat: 99 %

cholesterol: 52 %

vitamin a iu: 20 %

niacin equivalents: 31 %

vitamin b6: 4 %

vitamin c: 1 %

folate: 19 %

calcium: 15 %

iron: 12 %

magnesium: 6 %

potassium: 5 %

sodium: 14 %

thiamin: 30 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.