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White Chocolate Fluffy Cake

Total Time

Prep: 1 hour + standing Bake: 20 min. + cooling

Makes

16 servings

A former co-worker shared the recipe for this decadent cake. I fell in love with it. Forget the calorie count and enjoy each bite. —Marilyn Mohr, Toledo, Ohio
White Chocolate Fluffy Cake Recipe photo by Taste of Home

Ingredients

  • 4 large eggs, separated
  • 4 ounces white baking chocolate, chopped
  • 1/2 cup boiling water
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 16 ounces white baking chocolate, chopped
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups confectioners' sugar
  • Sweetened shredded coconut, optional

Directions

  1. Place egg whites in a bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper well.
  2. Preheat oven to 350°. Place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool slightly.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. In another bowl, whisk flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
  4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer to prepared pans.
  5. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; carefully remove paper. Cool completely.
  6. For frosting, place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool to room temperature, stirring occasionally.
  7. In a large bowl, beat butter, vanilla and salt until creamy. Beat in confectioners’ sugar alternately with chocolate mixture until smooth. Spread frosting between layers and over top and sides of cake. If desired top cake with flaked coconut.

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