White chocolate, whipped cream, and almond essence are used to make the cake layers. White chocolate buttercream is the frosting. Replace the water in the icing with raspberry wine cooler for a delicious change of pace.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – (8 or 9 inch) round pans.
- 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.
- 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.
- 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.
- 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
| Calories | 851 kcal |
| Carbohydrate | 133 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 20 g |
| Sodium | 353 mg |
| Sugars | 104 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
My daughter made this for me for my birthday. It tasted great but was a bit dry.
I had to double the frosting amount to cover the whole cake, and I used Vanilla instead of almond in the frosting but it was delicious!
This cake turned out fabulous! So very tasty as is. I did sift the flour before measuring. The only recommendation is to double the frosting, because there was not nearly enough to cover this cake and add decorations.
This was an incredible cake! I actually changed it to make cupcakes and they were some of the best I’ve ever made. Next time I make this I think I’ll add a bit more white chocolate to increase that flavor. But this was an amazing recipe!
I made this for my daughter’s birthday cake. I followed the recipe exactly with the exception of using one ten inch pan instead of two 8 or 9 inch pans. It turned out great! It was super sweet and looked beautiful!
I made this for my Mother’s birthday – it was a huge success. Had a difficult time initially getting the snowflakes right on the first try – I ended up printing snowflakes on my printer then covering the page with waxed paper and piping them out. Once hardened – I covered the entire cake. I looked beautiful and was delicious!!
This is without a doubt the best cake I have ever put in my mouth! I love white chocolate and this was amazing! Do use the almond extract. I read that some people just used vanilla. . .almond makes it POP!!! I made it for my nieces wedding and it was a huge hit. The flavor of the cake and icing are amazing! I thickened the icing a bit to decorate with it. I did make the mistake of refrigerating the icing so I had to let it return to room temperature again before I could do anything with it.
dry and crumbly just like some of the others said. I thought since it was only a few ppl that said it, that maybe they were wrong.. THEY WERE RIGHT.. it taste like a dry crumbly almond cake
This cake is tasty, it’s heavy and a bit crumbly. Mine baked for about 30 minutes before it was done. The recipe recommended an hour so is definitely cut down on that. Also beating air into the eggs and cream seemed an unnecessary step. The batter was much to thick for that to have any carry over into the end product. It seems like you could cream the eggs and sugar together, add the chocolate then alternate flour and cream additions in 3 stages and have the same results without all the extra hoopla. Also, I’d separate the batter into 3 8″ pans if you’re planning on layering it because it was pretty thick in just 2 pans. It may be better as 2 9″ pans but each cake was nearing two inches tall when baked in the 2 8″pans All in all I’d this was very tasty cake (I didn’t make the frosting). It seemed like a shortcake to me. I wanted fresh strawberries to pair with it.
This has become my go-to birthday cake, so moist and delicious and rich. Turns out amazing every time and is a hit with everyone. The almond is subtle and a unique twist on a white cake.
I tried this cake because of the high rating and I wanted something light and fluffy; it ended up being like a pound cake. Not my favorite.
Not what I was expecting!! In a great way!! This cake is like a creamy yummy fluffy goodness. The color was perfect the flavor was even better!! I used this frosting and filled it with the caramel filling from great aunt lizzies chocolate cake from this site…It was a huge hit both times i made it!! Thanks for a great recipe!!!!!
I just made this cake for my daughter’s birthday and the whole family loved it. However– it is more almond than white chocolate (which we actually loved, so that was good for us) and it does need some tweaking. At 35 minutes the cake was over cooked. The flavor was still amazing– but dryer than I would have liked. Next time I will start checking at 25 minutes. Also, next time I will be adding a little oil for added moisture and doubling the chocolate so the chocolate to almond ratio is more even. Lastly, I will be reducing the sugar in the cake. With the frosting– it is a little over sweet. By reducing the sweet in the cake, I think it will balance a bit better. All in all though, I will definitely use this recipe again.
Just tried this recipe and sadly it was a flop! Every thing went together perfectly and it looked great in the oven. I tried the suggestion of one reviewer to reduce cooking time to 30 minutes; tested and retested and it appeared done to perfection. But in less than the 10 minutes alloted to cool in the pan it dropped to half its size! Still looks nice and is held together, but I had planned to decorate extravagantly and take to a party this afternoon. It won’t be worth the effort. Does anyone have an idea what might have gone wrong? Thanks! Actually, I’ve just check it again and tried a piece. Not a good taste at all! It is much too heavy and somewhat greasy. Is the granulated sugar causing this? How did anyone get any lift in this cake!?
Finally I have found a cake recipe that I was so long seraching for! A fine crumb light cake that tastes good. Thank you so much for sharing. I shifted the flour 3 times with a sieb and I think that was the key to the excellent results. I was not sure how much 3 oz is and when I clicked metric the amount seemed “off” so I used 200 grams of white chocolate couverture. I can not get almond extract so I used Amaretto from Lake Garda. I think with proper Almond Extract this cake would just be dynamite! My son discovered the cake before I could even decorate it so we ate it as it was, without any frosting or topping and it rocked. The next time we had it with strawberries and whipped cream also excellent. I used this recipe with the white chocolate frosting for a christening cake and it was the hit! With recipes like this one I can not understand at all why people buy boxed cakes and then doctor them and think it tastes good. No box can compete with this cake.
The taste of the cake was good however it did not taste like white chocolate also I was expecting a moist cake and it was dry and crumbly. The frosting was a bit sweet for my taste however it did have a good white chocolate flavor and great consistency. I won’t be making this cake again.
I thought this cake was very good but the cake was a little dry and I felt that the almond extract overpowered the white chocolate flavor. The next time I make it, I am using a little oil in the cake mixture, adding more white chocolate bark, and using vanilla extract instead.
I didn’t care for this cake. Im so dissapointed that I chose this recipe. It was too too sweet. I couldnt taste the white chocolate at all and the almond extract is way too ovepowering. I had alot of cake left over.
Beautiful texture, great taste. After reading the reviews I fiddled around with the chocolate and sugar amounts: 4 ounces of chocolate and 50 grams less sugar, which worked beautifully. I will definitely make this part of my repertoire! Oh I also used vanilla instead of almond, I just can’t see it working with the white chocolate otherwise.
This cake was great!!!!! My child who hates chocolate that even tried to convince me she was allergic loved this cake i didn’t tell her it was chocloate and after i did shes loved chocolate ever since.
This cake is way….. tooo sweet!!!!!!!!!!!!! The cake is sweet and the icing is even sweeter.