white chocolate cake

These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture

White chocolate blondies

butter,chopped into small pieces, plus a little

white chocolate,chopped into small pieces

plain flour

½ tsp baking powder

soft light brown sugar

golden caster sugar

eggs

tsp vanilla extract

Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.

Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy – this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.

Add the vanilla to the melted chocolate and give it a good stir – don’t worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.

Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

Chetna Makan&#8217;s combines the flavours of pistachio, cardamom and white chocolate to make the lightest of cakes that&#8217;s perfect served for afternoon tea.

Chetna Makan&#8217;s pistachio, cardamom and white chocolate cake

unsalted butter, softened,

caster sugar

self-raising flour

tsp baking powder

tsp cardamom seeds, crushed to a powder in a pestle and mortar

milk

shelled, unsalted pistachios,

white chocolate chips

For the icing

white chocolate,

unsalted butter, softened

vanilla extract

You’ll also need…

x 20cm round cake tins

Heat the oven to 180°C/160°C fan/gas 4. Grease the tins, then line with baking paper.

Cream the butter and sugar with an electric mixer. Beat in the eggs, one at a time, ensuring each one is incorporated before adding the next. Add the flour, baking powder, cardamom and milk, then whisk for 1 minute. Fold in the 50g pistachios and white chocolate chips, then fill the tins with the batter. Bake for 30 minutes until a skewer pushed into the centre comes out clean. Cool in the tins.

For the icing, put the white chocolate in a heatproof bowl and set it over a pan of just steaming water until melted, ensuring the bowl does not touch the water. Set aside to cool slightly. Cream the butter with an electric mixer, then beat in the melted chocolate and vanilla until light and creamy.

Remove the cooled sponges from the tins. Spread half the icing on 1 sponge, top with the second, then spread the rest of the icing on top. Sprinkle with the remaining pistachios, then leave for 20 minutes before slicing.

This White Chocolate Cranberry Orange Layer Cake is one of the most elegant and delicate cakes you can ever prepare. It is flavored with oranges and cranberries, making this cake so festive and perfect for celebrating Thanksgiving or Christmas.

White Chocolate Cranberry Orange Layer Cake

eggs (, separated)

(200 grams) sugar (, divided)

tsp (5 grams) vanilla extract

(125 grams) all-purpose flour

tsp (2 grams) baking powder

tsp (2 grams) salt

(50 grams) sugar

tbsp (30 milliliters) orange juice

Zest from an orange

oz (180 grams) white chocolate (, small pieces)

(60 grams) whipping cream

oz (360 grams) cream cheese (, room temperature)

(60 grams) powdered sugar

(400 grams) whipping cream (35% fat) (, chilled)

orange

cranberries currants

Whipped cream

Place cranberries, sugar, orange juice and orange zest into a saucepan and boil while stirring constantly.

Simmer for about 5-10 minutes or until thickens. Sieve and set aside to cool until ready to use.

Prepare the cranberry orange jam.

Preheat the oven to 350F (180C). Grease and line two 12×16 inch (30x40cm) baking sheets with parchment paper. Set aside.

Separate egg whites from yolks. Add ¾ cup (150g) sugar over the yolks and mix until creamy. Add vanilla and mix to combine.

Incorporate flour and baking powder into the yolk mixture.

Add salt to the egg whites. Whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks form.

Gently and gradually fold the whites into the yolk mixture.

Divide batter evenly into the prepared baking sheets. Spread the batter evenly and bake for about 10 minutes until a toothpick inserted into the center comes out clean.

Prepare the vanilla sponge cake layers.

Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.

In a large bowl mix cream cheese until smooth. Add powdered sugar, vanilla extract and orange zest and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.

Prepare the white chocolate orange cream cheese frosting.

Cut each sponge cake in half.

Place a bit of frosting onto a serving platter. Add the first layer of sponge cake. Spread evenly up to ⅓ of white chocolate frosting.

Add the second layer of cake.

Spread the cranberry orange jam.

Add the third layer of cake.

Spread evenly up to ⅓ of white chocolate frosting.

Add the last layer of cake.

Top with white chocolate frosting.

Refrigerate the cake for at least 2 hours or even overnight.

Trim the edges of the cake and cut into 8-12 rectangle slices.

Using a 1M tip pipe whipped cream or remaining frosting on top of each slice. Decorate with sugar-coated cranberries or red currants. Enjoy!

Assemble the cake.

Amazing! Like eating a tangy cloud. So light yet flavorful. But I would increase the cranberry jam just a little, say by 20%.

https://content.jwplatform.com/videos/Y7pAMDJr.mp4

This White Chocolate Cranberry Orange Layer Cake is one of the most elegant and delicate cake recipes you can ever prepare. It is flavored with oranges and cranberries, making this cake so festive and perfect for celebrating Thanksgiving or Christmas. The cake consists of thin layers of sponge cake filled with white chocolate orange frosting and cranberry orange jam. It is bursting with flavor and it simply melts in your mouth.

This White German Chocolate Cake is a delicious twist on the classic, featuring a fluffy white cake topped with a rich, coconut-pecan frosting. Perfect for any celebration, it’s sure to be a hit with your family and friends

White German Chocolate Cake

For the Cake:1 package of white cake mix

buttermilk

vegetable oil

unsalted butter

sugar

evaporated milk

coconut

pecans

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Use a mixer to beat until smooth and well blended.

Bake the Cake

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Make the Coconut-Pecan Frosting

In a medium saucepan over medium heat, melt the butter.

Assemble the Cake

Once the cakes are cooled, place one layer on a serving platter.

Serve

This no bake white chocolate strawberry mousse cake is a delicate and elegant summer dessert, refreshing and most of all really flavorful. Just imagine, a crispy crust, a soft white chocolate mousse layer followed by a fruity mousse layer and topped with fresh strawberries which also bring a bit of texture and flavor.

No-Bake White Chocolate Strawberry Mousse Cake

oz (250 g) digestive biscuits/graham crackers

tbsp (80 g) coconut oil

oz (200 grams) white chocolate

oz (350 grams) whipping cream (35% fat) (, cold)

tbsp (5 grams) gelatin powder

tbsp (30 grams) cold water

oz (300 grams) strawberries

oz (200 grams) whipping cream (35% fat) (, cold)

strawberries (, cut in thin slices)

Cut the strawberries into quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until the sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.

Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.

Prepare the strawberry sauce.

Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted coconut oil or butter and process until completely combined.

Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you prepare the white chocolate mousse.

Prepare the crust.

In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let  it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.

Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.

Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.

Prepare the white chocolate mousse.

Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.

Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.

Prepare the strawberry mousse.

https://content.jwplatform.com/videos/Uu6vzvs1.mp4

This white chocolate strawberry mousse cake is a delicate and elegant summer dessert, refreshing and most of all really flavorful. 
Just imagine, a crispy crust, a soft white chocolate mousse layer followed by a fruity mousse layer and everything topped with fresh 
strawberries which also bring a bit of texture and flavor. Simply delicious.

No-Bake White Chocolate Strawberry Mousse Cake Recipe

This White German Chocolate Cake is a twist on the classic German chocolate cake, using a light and fluffy white cake base paired with a rich, coconut-pecan frosting. It's the perfect dessert for any occasion, combining the traditional flavors with a fresh, lighter touch!

(310 grams) all-purpose flour

baking powder

salt

(226 grams) unsalted butter, softened

(300 grams) granulated sugar

eggs, room temperature

(240 milliliters) buttermilk, room temperature

(240 milliliters) heavy cream

(200 grams) granulated sugar

(120 grams) sweetened shredded coconut

(120 grams) chopped pecans

For the Cake:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

In a medium saucepan, combine the heavy cream, sugar, and butter. Bring to a simmer over medium heat, stirring constantly.

Once the mixture begins to simmer, remove from heat and whisk in the egg yolks and vanilla extract.

Return the saucepan to low heat and cook for an additional 5-7 minutes, stirring constantly, until the mixture thickens.

Remove from heat and stir in the coconut and chopped pecans. Let the frosting cool to room temperature.

For the Frosting:

Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous amount of the coconut-pecan frosting over the top.

Place the second layer of cake on top and spread the remaining frosting over the top and sides.

Allow the frosting to set for about 30 minutes before serving.

Top 6 white chocolate cake recipes from across the web

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White chocolate blondies

Chetna Makan’s pistachio, car...

White Chocolate Cranberry Orange La...

White German Chocolate Cake

No-Bake White Chocolate Strawberry ...

White German Chocolate Cake

Top 6 white chocolate cake recipes from across the web

The most viewed white chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White chocolate blondies

Chetna Makan&#8217;s pistachio, car...

White Chocolate Cranberry Orange La...

White German Chocolate Cake

No-Bake White Chocolate Strawberry ...

White German Chocolate Cake

The most viewed white chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Chetna Makan’s pistachio, car...