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Delicious, Decadent White Chocolate Cake

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“I make this cake all the time for parties and events; it's just SO GOOD! It's rich and heavenly, and if you're not careful, you just might eat the whole cake in one sitting! :)”
35-45 cupcakes

Ingredients Nutrition


  1. preheat oven to 350 degrees.
  2. Melt the chocolate and water over a double boiler (a little water in a pan with a bowl on top, not touching the water) on low heat.
  3. Beat the 4 egg whites until frothy; add the cream of tartar and continue beating until medium-stiff peaks. Set aside.
  4. Cream the butter and sugar; add vanilla, and beat in the 4 egg yolks.
  5. Add the melted chocolate.
  6. Sift cake flour,baking powder, and baking soda together.
  7. Alternate adding the sifted mixture and the buttermilk to the creamed butter mix.
  8. Gently fold in the beaten egg whites.
  9. Grease 3 round cake pans or line about 3 dozen cupcake tins with paper liners.
  10. Bake the cakes for around 30 minutes or until just done (it will look a little undercooked, but will set up once cooled), or the cupcakes 15-20 minutes.
  11. Frost after the cake has cooled.

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