Servings: 16 to 20
With a full pound of white chocolate split between the fluffiest yellow cake and the creamiest vanilla frosting, this ain’t no weeknight dessert. Seek out the right ingredients, take the time to pull it all together, and you’ll be rewarded with a special-occasion cake that truly celebrates the milky richness of white chocolate from the inside out.
To garnish the cake
Fill a medium saucepan with 1 or 2 inches of water, and bring to a boil over high heat.
Meanwhile, combine the egg whites with the sugars, salt, and cream of tartar in a large glass or ceramic bowl, stirring with a flexible spatula to combine. Place over the pan of water, and adjust the heat to maintain a gentle simmer.
Cook the egg whites, stirring and scraping the bowl continuously with the spatula, until warmed to 165°F. Remove from the heat, and transfer to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until the meringue is thick, glossy, and cooled to about 90°F.
Reduce the speed to medium high, and add the butter 2 Tbs. at a time, one addition right after the next, followed by the vanilla. Stop the mixer, and pour in the melted white chocolate, then immediately begin mixing at medium speed. When the white chocolate seems mostly incorporated, scrape the bowl and whisk, then rewhip on high for a few seconds until smooth.
The buttercream should be glossy and hold stiff peaks. (Properly made, a cup of buttercream will weigh about 6 oz., with a temperature around 72°F.) Use right away, or transfer to a gallon-size zip-top bag and freeze until needed (thaw to about 72°F and rewhip before use).
Use bleached cake flour, such as Swans Down or Softasilk, for this cake; unbleached cake flour will not work. Also, be sure to use potato flour, not potato starch.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was excellent. We made the cake for a dinner party and it was a big hit with a number of guests asking for a second piece. No problems with frosting and the crumb was exactly what I expected. I will definitely make this again when I want to offer something above and beyond a normal cake.
I was so excited to make this cake even though the process was quite lengthy. I made it for guests and was very embarrassed at the outcome. The icing does not hold its consistency while on the cake. The recipe even indicates that if it is too runny it needs to be chilled and if it is too firm to to let it soften.. It also did not taste like white chocolate....it was just ok...not worth all the effort.
I found the frosting too sweet, people forget that White Chocolate is sweeter than normal chocolate. I thing you can use less white chocolate and less salt.
A lot of prep but good
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.