White Chocolate Cake Recipe {From Scratch w/ White Chocolate Frosting} (2024)

FAQs

Is white chocolate ganache better than white chocolate buttercream? ›

Ganache holds its shape better, and sets up more quickly than buttercream, allowing you to keep smooth and crisp ganache edges when covering with fondant. Ganache also has a higher melting point than buttercream, which means that on warmer days, buttercream would melt faster than ganache.

White chocolate is prone to clumping or burning if heated too aggressively. Chop it very finely and melt it on top of a double boiler or in the microwave at reduced power, heating and stirring at regular intervals just until smooth.

Passionfruit: Passionfruit's tropical, tangy taste complements white chocolate's creaminess wonderfully, and it's a popular pairing in desserts. Cherries: Sweet yet slightly tart, cherries and white chocolate are a classic combination, especially in baked goods.

Yes you can use a white cake mix and make a chocolate cake. Add 1/4 cup of cocoa to the cake mix and add all other ingredients as directed. I have attached another way of getting a chocolate cake using baking chocolate. Either one will work great!

If your ganache's fluidity is too high, it most likely means the ganache contains too much cream. Therefore, the texture becomes more runny and liquid-like. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back.

Chop the White Chocolate: If you're using a bar, chop it into small, even pieces. This ensures uniform melting and prevents the chocolate from burning. Use Low Heat: Place the saucepan on the lowest heat setting. White chocolate is sensitive to high temperatures.

White chocolate chips contain stabilizers to keep the chip in that form even when melted in the oven—and they will not melt as nicely as chunks or a bar. If you use a bar, break it into evenly sized pieces before putting it in a bowl to melt.

A small amount of oil (like vegetable or canola oil) or butter can be added to the white chocolate as it's melting. The oil or butter will help to thin the melting chocolate, creating a perfect consistency for dipping or drizzling. I recommend using 2 teaspoons of oil or butter for every 8 ounces of chocolate.

Oil-based flavorings, sometimes called “candy flavoring” or “chocolate flavoring,” can be added directly to melted chocolate without causing it to seize. The best way to determine if you have the right flavoring is to read the ingredient list.

What fruit pairs with white chocolate? ›

White chocolate's rich, sweet and creamy taste pairs well with fruits that have acidity, such as citrus, and tang, such as berries. It also plays nicely with very sweet fruits such as melons and peaches.

It's common for a white cake only to use egg whites, which gives you a purer “white” color and light texture. I like using the whole egg for a more decadent, slightly denser cake for this white cake recipe with a subtle vanilla flavor.

What Does Adding Instant Pudding Mix Do? Adding instant pudding mix to your dessert brings a moist texture to recipes. It's especially useful when baking a cake from a boxed mix for added flavor and moisture.

Boxed cakes often call for water, but swapping it out for equal amounts of milk, coffee, or even soda will give you a moister, more tender, and flavorful cake. For white cake mix, you can use whole milk or your favorite non-dairy milk.

If you are having a summer wedding, ganache is a better option to pick over buttercream as it is slightly more stable in hotter temperatures, however can still be slightly temperamental.

In contrast to icing, ganache contains cocoa solids, so it is usually thicker and heavier. However, its consistency is versatile – if you need a thinner ganache, you can simply add more cream to the mixture. Icing is less adaptable and tends to always have a fairly runny texture.

Yes, ganache with white chocolate is sweeter than ganache with milk or dark chocolate. White chocolate is very sweet, and while adding cream changes the flavour, it is still fairly sweet.

This recipe combines simple American Buttercream, which is a combination of butter and icing sugar, but coupled together with rich, velvety ganache = Creamy, dreamy, delicious and super special buttercream that is not sweet.