Best white chocolate cake recipe with white ganache
This is the best, moist white chocolate cake recipe in a bundt pan. Made with white chocolate, egg whites, butter and vanilla it is just like a white cake with notes of cocoa butter. Cover it with a white chocolate glaze or simply dust it with icing sugar.
Servings: 14 servings
Calories: 368kcal
Equipment
- 1 electric mixer
- 1 bundt cake pan
Ingredients
For the cake:
- 7 oz real white chocolate chopped
- 1 cup whole milk hot
- 2 teaspoons vanilla extract
- ½ teaspoon fine salt
- 4 egg whites from large eggs
- 2 ½ cups all-purpose flour
- 4 ½ teaspoons baking powder
- 1.25 cup white granulated sugar
- ½ cup butter very soft (plus 2 tablespoons for greasing the cake pan)
For the white chocolate glaze:
- 5.3 oz real white chocolate chopped
- 2 tablespoons milk
- 1 tablespoon butter
- toasted sliced almonds for decoration optional
Instructions
- Transfer the chopped white chocolate to a heatproof bowl and add the hot milk. Wait for 1 minute and stir well to combine. Add the vanilla, the salt and the egg whites and stir well with a fork.Let it come to room temperature before you add it to the flour mixture, otherwise it will melt the butter and will compromise the texture of the cake.
- Grease and flour your bundt pan (it should have at least 10 cups capacity) and preheat your oven to 350°F (175°C)
- Mix the dry ingredients: Transfer the flour, the baking powder, the sugar and the butter to the bowl of your electric mixer. Beat on slow until the mixture resembles wet sand.
- Make the cake batter: Add approximately two thirds of the milk mixture to the bowl with the flour and beat for two minutes. Scrape the bottom of the bowl with a spatula, add the rest of the milk mixture and beat for another one and a half minutes more. The batter should look very smooth and velvety.
- Bake: Pour the batter into your prepared bundt pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.Let the cake rest for ten minutes and invert onto a wire rack. Let it cool completely.
- Make the white chocolate glaze: transfer all the ingredients for the glaze to a heatproof bowl and melt over a water bath (you can also melt it in a small pot over low heat or in a microwave oven).Let the glaze come to room temperature to thicken. Drizzle the glaze over the cake and sprinkle with sliced almonds.
Video
Notes
Probably, the most important step of this recipe is to let the milk and white chocolate mixture to cool completely before adding it to the flour and butter mixture. If it's warm, it will melt the butter and the mixture won't be able to aerate properly. This will make the texture of the finished cake less fluffy and more dense.
Optional: For an even more tender cake you can replace two tablespoons of the all-purpose flour with cornstarch. This decreases the protein content of the total flour and makes the cake more tender (it's like using cake flour).
For an interesting twist, add half a teaspoon of cinnamon to the flour mixture. You won't be able to taste it, but it will give the cake a warm smell and depth of flavor.
Dress this cake with a simple dusting of icing sugar if you don't want to make the white chocolate glaze.
Nutrition
Calories: 368kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 323mg | Potassium: 142mg | Fiber: 1g | Sugar: 34g | Vitamin A: 267IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 1mg
