Indulgent White Chocolate Cream Cake

Indulgent White Chocolate Cream Cake


58 people made this

This is a moist taste cake with a white chocolate frosting. You can also substitute vanilla essence for almond if you prefer.


Serves: 8 

  • White Chocolate Cream Cake
  • 85g white chocolate, chopped
  • 2 1/4 cups (280g) plain flour
  • 1 1/2 cups (300g) white sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups (395ml) thickened cream
  • 3 eggs
  • 1 teaspoon almond essence
  • White Chocolate Frosting
  • 85g white chocolate, chopped
  • 3 1/2 cups (440g) icing sugar
  • 60g butter, softened
  • 4 tablespoons water
  • 1/2 teaspoon almond essence

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. Preheat oven to 180 degrees C. Grease and flour two 23cm round pans.
  2. In a double boiler over lightly simmering water melt 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 cream until stiff peaks form; set aside.
  3. In a large bowl, beat eggs for about 5 minutes, or until light and lemon coloured. Beat in 1 teaspoon almond essence and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter between the two prepared pans.
  4. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre of each cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  5. In a large bowl, melt white baking chocolate over low heat, stirring occasionally; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, icing sugar, butter, water and 1/2 teaspoon almond essence. Beat until smooth and of spreading consistency.

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