White chocolate cake

A soft and elegant white chocolate cake from the Australian Women's Weekly's famous test kitchen.

  • 1 hr 20 mins cooking
  • Serves 10
  • Print


White chocolate cake
  • 250 gram butter, chopped
  • 180 gram white chocolate, chopped coarsely
  • 1 1/2 cup (330g) caster sugar
  • 3/4 cup (180ml) milk
  • 2 teaspoon vanilla bean paste
  • 2 eggs, beaten lightly
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (75g) self-raising flour
White chocolate ganache
  • 1/2 cup (125m) thickened cream
  • 360 gram white eating chocolate, chopped finely


White chocolate cake
  • 1
    Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a deep 22cm-square cake pan; line base with baking paper.
  • 2
    Combine butter, chocolate, sugar, milk and vanilla paste in a medium saucepan; whisk over low heat until smooth. Transfer mixture to a large bowl; cool for 15 minutes.
  • 3
    Gradually whisk in egg and sifted flours; pour mixture into prepared pan. Bake 1 hour 20 minutes; cool cake in pan.
  • 4
    Meanwhile, make white chocolate ganache. Bring cream to the boil in a small saucepan; pour over chocolate in a medium heatproof bowl, stir until smooth. Cover; refrigerate, stirring occasionally, about 30 minutes or until spreadable.
  • 5
    Turn cake, top-side up, onto serving plate. Spread ganache all over cake.

More From Women's Weekly Food