Description
This White Chocolate Velvet Cake is a luxurious dessert with a soft, fluffy texture and rich, creamy flavors. Made with cream cheese in the batter for a velvety crumb, layers of whipped white chocolate ganache filling, and decadent white chocolate buttercream frosting, it’s a showstopper for any occasion. Whether for a birthday, holiday, or special gathering, this cake is sure to impress with its elegant flavor and texture.
Ingredients
Scale
For the Cake:
- 8 oz (226g) cream cheese, softened
- 1 1/2 sticks (168g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs, room temperature
- 3 cups (342g) cake flour (see notes for substitution)
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1 cup (242g) milk (2%)
- 5 oz white chocolate (chopped or chips)
- 1/4 cup (54g) vegetable oil
- 2 tsp (8g) vanilla extract
Whipped White Chocolate Ganache Filling:
- 12 oz white chocolate chips (or grated white chocolate)
- 6 oz heavy cream
White Chocolate Buttercream Frosting:
- 3 sticks (339g) unsalted butter, softened
- 8 oz white chocolate chips
- 5 cups (575g) powdered sugar
- 1 tsp (4g) vanilla extract
- 4 tbsp (42g) milk or cream
- 1/2 tsp (3g) salt
Decoration:
- Optional: Use a large star tip (6B) for piping and store-bought truffles (Lindt) for garnish.
Instructions
Step 1: Prepare the Cake
- Preheat Oven: Preheat oven to 325°F (163°C). Grease and flour three 8- or 9-inch pans, lining the bottoms with parchment paper.
- Melt White Chocolate: Microwave milk and white chocolate together for 40 seconds. Stir until smooth. Add vegetable oil and vanilla, then set aside.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt for 30 seconds.
- Cream Butter and Cream Cheese: Beat butter and cream cheese in a mixer at medium speed until smooth. Gradually add sugar and mix for 2-3 minutes.
- Add Eggs: Incorporate eggs one at a time, mixing well after each addition.
- Combine Wet and Dry: Alternate adding dry ingredients and the milk/chocolate mixture to the batter, beginning and ending with dry ingredients. Mix just until combined.
- Divide Batter: Evenly distribute batter into prepared pans. Bake for 33-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes before transferring to a wire rack.
Step 2: Make the Whipped White Chocolate Ganache
- Melt White Chocolate and Cream: Microwave white chocolate and heavy cream in small increments until the chocolate is almost melted. Stir until smooth.
- Cool and Whip: Refrigerate ganache until thickened but not firm. Whip with chilled beaters or whisk attachment until fluffy and stiff peaks form.
Step 3: Make the White Chocolate Buttercream
- Melt White Chocolate: Microwave white chocolate with 4 tbsp milk in 15-second intervals, stirring until smooth. Let cool.
- Beat Butter: Beat softened butter until creamy. Gradually add powdered sugar, then mix in melted white chocolate and milk mixture. Add vanilla and beat until smooth and fluffy.
Step 4: Assemble the Cake
- Layer the Cake: Place the first cake layer on a serving plate. Spread whipped ganache filling on top. Repeat for the second layer. Add the final cake layer and frost with white chocolate buttercream.
- Decorate: Pipe decorative swirls with a star tip and add truffles or other garnishes.
Notes
- Cake Flour Substitution: For every cup of all-purpose flour, remove 2 tbsp and replace with 2 tbsp cornstarch. Whisk to combine.
- Storage: Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
