White Chocolate Cake

I really don’t know what went wrong with the ‘greasy’ folks. But after reading some of those reviews I did make some changes. 1) used half cake flour, half apf 2)sifted the flour 3)whipped the egg whites and folded them in last 4) everything was room temp when added together. Butter, white chocolate, eggs. 5) used a white chocolate/cream cheese frosting because I dont know, never used white sugar in any frosting, that one looked overly complicated, and my frosting was delicious with this cake. 3 ingredients, white choc, cream cheese, vanilla. 6) I totally put jam and strawberries in the middle layer. decorated with lindor white truffles and white chocolate ‘snow’.

I followed the cake recipe carefully and was very disappointed in how it turned out. I expected a white cake and it was far from it. The cake was too heavy and the icing was grainy and should have called for powered sugar.

The cake itself was good!!! While frosting has good flavor it is VERY runny and caused the cake to become greasy. I’ll make the cake again but find a different frosting!

Not much of a baker, so struggling a bit with this recipe. There’s got to be a better way of melting the chocolate. Plus, I should have read reviews first about needing a heavy duty mixer. My frosting is sitting sadly in the refrigerator waiting for phase II of the hand mixer. I’ve got to say that I’m not optimistic.

This is my husband’s new favorite cake. It is really really sweet, a beautiful flavor. I wasn’t familiar with using flour in frosting but we like it better than our regular American buttercream.

I made this cake, although I was out of plain flour so I had to substitute with self raising flour (I omitted the baking powder). Instead of melting the chocolate on the stove, I just poured boiling water right on top of it and let it sit, covered for a few minutes, gave it a good stir, and it was good to go. I ignored the advice not to use white chocolate chips, and mine melted down perfectly- you just have to make sure you’re getting baking chips. At the advice of other bakers, I made sure my sugar, butter, and eggs were VERY fluffy in my stand mixer before adding the flour in 3 parts and the buttermilk in two. I folded in the chocolate by hand to avoid losing any air. The cake baked up beautifully, however I don’t think the white chocolate flavor comes through at all. I made my own white chocolate buttercream and finished the cake with that.

It came out moist but had a cornbread taste. Is there something that I did to make it taste like that?

Finally tried this because I love white chocolate and was just soooo disappointed! It looked beautiful but absolutely no flavor. I

This is the best recipe exactly as written. I never deviate and it’s always perfect. A fan favorite requested at all occasions.

This cake was so good! My family says it is the best cake ever. The only change I made was substitute heavy table cream for buttermilk. It had the same thickness and texture of buttermilk……whatever it worked! Loved the cake and the icing. Those that complain about it must not be making this cake!

This is the best white chocolate cake recipe I’ve ever made. I tested quite a few different recipes before deciding on this one to make my wedding cake. Remember to spray your pans! It turned out completely delicious and I even brought in some leftover cake to the place I work at (3 layers ended up being twice as much as we needed, even with freezing the top layer…) and I had to go through “YOU MADE THIS????” about 15 times. Everyone will love you if you make this recipe 🙂 I did NOT use the recipe for the frosting so I can’t say how that turned out, but it does taste awesome with a simple buttercream frosting.

The frosting is terrible. I made it twice thinking i messed up the first time (maybe). The frosting is so lumpy and runny and tasteless. The cake Sponges are great , but find yourself another frosting recipe

the cake texture is crumbly and soft. The frosting is a bit sweet but good

I used Gluten-Free flour instead of wheat flour and…we all loved it! Maybe that’s why the cake wasn’t heavy and rich, I would make this again and again and again 🙂

I made this with a Strawberry Buttercream for my daughter’s 13th birthday party. All the girls loved it. I’ll try this with cupcakes and maybe a lavender buttercream.

Every time I make this cake it is a hit. I use a different icing. I use 10 oz of cream cheese, 1 1/3 sticks of butter, a box of confectioners sugar, a dab of vanilla, and a splash of buttermilk. Also, to add a little more flavor to the cake I add a few drops of rum extract and some vanilla. I also toast coconut at 350 while tossing it until its nice and brown and has a little crunch to place on top of the icing. Yum!!!

Kids requested a white chocolate cake… Searched recipes and read reviews. Saw this recipe and thought this was going to be the ticket. Baked this cake exactly as it said. Chili dinner started before I had time to frost the cake. One of the kids took a nibble of the cake before we sat down and asked why we weren’t having the corn bread with dinner? Next time we have chili I’ll be sure to make this instead of corn bread. AWESOME CORNBREAD!

This made a wonderful cake for a fancy dinner party. I followed the suggestions of the comments (use a heavy duty mixer, have the butter at room temperature, allow chocolate to cool completely, whip like mad, etc.) and it turned out delicious. My only negative comment would be that the icing isn’t pure white if you add black vanilla to it. So get some clear vanilla if you want a formal-looking white icing. I put crushed candy canes on the top of mine for a Christmas accent which was not only festive-looking, but also tasted great.

I’m waiting to taste the cake and icing together but they are both good on their own. I’ve made it in advance for our get-together tomorrow. If you beat the icing enough, the icing will lose it’s graininess, though it might make more sense to use powdered sugar. Besides that, the cake was expensive to make and very time-consuming, but is worth both the time and the cost. Having everything at room temperature is very important and you may want to plan for a minimum of three hours time with the cooling and the beating. You may not wish to multi-task while making this one. I recommend putting down parchment paper due to the sugar content as both my cakes stuck (they usually don’t). Also, you may want to consider relating the cake from the pan after ten minutes of cooling time. My frosting was very light and airy like white chocolate flavored whipped cream. I wanted it to be slightly heavier so I think using powdered sugar or heavy cream might help that. Mind you, I haven’t tasted the settled product all together so I will have to post back later.

This cake is insanely delicious. I think I will cut down the sugar next time, as the white chocolate I used might have been too sweet (I used Lindt). Other than that – OMG!! The roux icing was to die for. SO making this for my daughter’s birthday!

I’m rating the cake only since I made my own version of a white chocolate frosting. But this cake was amazing. I made strawberry white chocolate cupcakes with this recipe. I didn’t alter it at all. I did make sure to really cream the butter sugar mixture to add fluffiness to the cake. They came out so buttery, flavorful, and fluffy. So delicious!! Wondering if I should use this for a go to vanilla recipe. I think the white chocolate adds a decadent rich flavor that I haven’t tasted before in a cake. So heavenly!!