Best White Chocolate Cake

Best white chocolate cake ever! It is pretty dense, kind of like a pound cake. Great with a mascarpone cheese frosting, fresh raspberries, and/or lemon curd.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 386 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• ½ cup milk
• 3 tablespoons milk
• 2 ⅔ cups all-purpose flour
• 2 cups white sugar, divided
• 1 cup whipping cream
• ½ cup unsalted butter, at room temperature
• 4 ounces good quality white chocolate
• 4 large eggs, separated, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.

Step 2

Sift flour, baking powder, and salt together into a medium bowl.

Step 3

Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.

Step 4

Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.

Step 5

Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.

Step 6

Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.

Step 7

Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.