Indulgent White Chocolate Cream Cake

    1 hour 10 minutes

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

    65 people made this

    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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    Reviews in English (39)


    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  -  21 Jul 2001  (Review from Allrecipes USA and Canada)


    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.  -  24 Feb 2006  (Review from Allrecipes USA and Canada)


    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.  -  26 Feb 2002  (Review from Allrecipes USA and Canada)