White Gold Chocolate Cake

Indulge in Delight with White Gold Chocolate Cake


Satisfying your sweet tooth has never been more luxurious than with the delectable White Gold Chocolate Cake. This sumptuous dessert is a masterpiece that combines the rich, velvety taste of white chocolate with the elegance of edible gold leaf. Whether you’re celebrating a special occasion or simply seeking a way to treat yourself, this recipe promises a sensational culinary experience.





For the cake:


2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup white chocolate chips (melted and cooled)

½ cup unsalted butter (softened)

1 cup milk

3 large eggs

2 teaspoons baking powder

1 teaspoon vanilla extract


For the frosting:


1 ½ cups white chocolate chips

1 cup heavy cream

½ cup unsalted butter

4 cups powdered sugar

1 teaspoon vanilla extract




Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the melted white chocolate to the butter-sugar mixture and mix well.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract as well.

In a separate bowl, whisk together the flour and baking powder.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Once baked, let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

For the frosting, melt the white chocolate chips in a microwave or over a double boiler. Let it cool slightly.

In a mixing bowl, beat the softened butter until creamy. Add the melted white chocolate and vanilla extract, and mix well.

Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream. Beat until the frosting is smooth and creamy.

Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

You can decorate the cake with additional white chocolate chips, shaved white chocolate, or any other desired toppings.

Refrigerate the cake for a couple of hours before serving to allow the frosting to set.



Pro Tips for Perfection:


To ensure your cake layers are even, weigh the batter and divide it equally between the pans.

Use good quality white and dark chocolate for the best flavor.

For a smoother batter, make sure your melted chocolates are at room temperature before incorporating them.

When drizzling the dark chocolate, be creative with your swirls to achieve a visually stunning effect.


Nutrition Facts:

(Per Serving, based on 12 servings)


Calories: ~420

Total Fat: 23g

Saturated Fat: 14g

Cholesterol: 100mg

Sodium: 210mg

Total Carbohydrates: 47g

Dietary Fiber: 1g

Sugars: 30g

Protein: 6g




Indulging in the White Gold Chocolate Cake is an experience like no other. Its harmonious blend of white and dark chocolate creates a symphony of flavors that will enchant your palate. Whether you’re baking for a celebration or just to treat yourself, this cake is a masterpiece that captures the essence of elegance and taste. Follow the recipe and pro tips, and delight in the magic that unfolds as you take each decadent bite.







Please let me know how it turned out!


If you’ve tried this or any other of my recipes, don’t forget to rate the recipe below and leave me a comment. I love hearing from you!

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