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A tall slice of a three-layer white chocolate cake with thick, creamy whipped white chocolate frosting on a ceramic plate.

The Ultimate 3-Layer White Chocolate Cake Recipe

This foolproof white chocolate mud cake features a melt-in-your-mouth soft crumb and a luxurious whipped white chocolate ganache frosting.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 29 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

  • -- For the White Chocolate Cake --
  • 8 oz High-quality white chocolate chopped
  • 1 cup Unsalted butter
  • 1 cup Buttermilk
  • 1 1/2 cups Caster sugar or superfine sugar
  • 3 large Eggs room temperature
  • 2 large Egg yolks room temperature
  • 2 tsp Pure vanilla extract
  • 2 1/2 cups Plain flour all-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • -- For the Whipped White Chocolate Ganache Frosting --
  • 12 oz High-quality white chocolate finely chopped
  • 1/2 cup Heavy whipping cream hot
  • 1 1/2 cups Unsalted butter softened to room temperature
  • 2 cups Powdered sugar sifted
  • 1 tsp Vanilla extract

Method
 

  1. Preheat oven to 320°F (160°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
  2. In a large saucepan over low heat, combine the chopped white chocolate, butter, and buttermilk. Stir continuously until completely melted, smooth, and glossy. Do not let it boil. Remove from heat and whisk in the sugar.
    Premium white chocolate and butter melting together in a glass bowl over a saucepan, being stirred with a spatula.
  3. Let the mixture cool for 10 minutes until just warm to the touch. Whisk in the eggs, extra egg yolks, and vanilla extract until completely combined.
  4. Sift the plain flour, baking powder, and salt directly over the wet mixture. Gently whisk until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.
  7. To make the frosting ganache base, heat the heavy cream until very hot but not boiling. Pour it over the finely chopped white chocolate. Let sit for 5 minutes, then whisk until completely smooth. Cover and refrigerate for about 2 hours until cold and thick.
  8. In a stand mixer, beat the room-temperature butter for about 3 minutes until pale and fluffy. Add the sifted powdered sugar and beat for another 2 minutes.
  9. Add the cold, thickened white chocolate ganache to the butter mixture. Whip on medium-high for 2-3 minutes until fluffy and pipeable.
  10. Place the first cake layer upside down on a platter and spread a thick layer of frosting. Repeat with the second layer. Place the final layer on top, and use the remaining frosting to elegantly cover the top and sides.

Notes

Storage: Because of the melted chocolate method, this cake stores beautifully. Keep it in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Just make sure to let it come to room temperature for 30 minutes before eating, so the white chocolate in the frosting softens up.
Important Ingredient Note: You MUST use white chocolate that lists "cocoa butter" in the ingredients. Do not use white baking chips or "white morsels" that use palm oil, as they will not melt properly and will ruin the texture of the cake.