White Chocolate Cake with White Chocolate Buttercream

One thing I look forward to every year and every Christmas is going to my grandmother's house on Christmas night with all of my dad's side of the family. I love it when we have these family get-togethers. My grandmother's house is always packed with people and food and Christmas decorations and music. It's such a fun time. We all talk about our jobs or classes, recent trips and vacations, and just catch up. 

There's always a ton of good food at my grandmother's on Christmas. On one half of the dining room table, there were several different kinds of bread, four kinds of sandwich meat, various chips and dips, plus other little snacks. Then on the dessert side of the table, there was a tray with different kinds of cheesecakes, an apple pie, these pretzel/Hershey Kiss/M&M things I made, and this white chocolate cake. 

A couple of weeks before when my grandmother had asked me to make something for our family Christmas party, I had no idea what I was going to make. Like, no clue. I think what I was going for with this cake was something with a light texture and extra fluffy frosting. Something bright and white. Like snow. Because it hardly ever snows here, I thought it would be nice to incorporate a "white Christmas" theme somehow. That's my favorite Christmas movie, by the way. That probably had something to do with it, too. 

I'm very pleased with how this cake turned out! I was afraid it would be really dense for some reason, but it wasn't at all. It was light and fluffy.

white chocolate cake
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup (1 stick) butter, room temperature
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
3/4 cups white chocolate chips, which will be melted
1 cup milk
  • In a small/medium sized bowl, combine the dry ingredients: flour, baking soda, and baking powder. Carefully whisk them together.
  • In a microwave safe bowl, measure out 3/4 cups of white chocolate chips (or the white chocolate of your choice, chopped) and melt according to the instructions on the bag.
    • If the white chocolate chips reach a point where they're all almost melted and there are just a few lumps, let it sit for a few minutes and stir it again. You don't want to overcook them. (If it becomes thick and stiff in the middle, you've microwave it for too long.)
    • Set the melted white chocolate aside to cool.
  • In a medium sized bowl, or the bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy.
  • Add eggs and mix well.
  • Next, add the vanilla and the melted white chocolate. Mix until incorporated.
  • Add half the flour mixture and half the milk. Mix well. Repeat with the second half of the dry ingredients and the milk.
  • Preheat the oven on 350. Spray two 8 inch cake pans with non-stick spray and line with parchment paper. Bake for 25 minutes or until you can insert a toothpick into the center of the cakes and it comes out clean.

white chocolate (peppermint) buttercream
1 cup (2 sticks) butter, room temperature
1 cup white chocolate chips, melted
3/4 tsp vanilla extract, or 1 tsp if omitting the peppermint extract
1/4 tsp peppermint extract, optional
2 1/2 cups powdered sugar
  • In a microwave safe bowl, measure out 1 cup of white chocolate chips. Melt according to the directions on the package. Set aside.
  • In a medium sized bowl, or the bowl of a stand mixer, cream butter on medium-high speed until smooth and creamy.
  • Add the melted white chocolate and the extracts. If you want to make regular white chocolate buttercream, only add 1 tsp vanilla extract. If you want to make peppermint white chocolate buttercream, add 3/4 tsp vanilla extract and 1/4 tsp peppermint extract. Mix well.
  • Add powdered sugar one cup at a time, mixing until fully incorporated, and scrape the sides of the bowl after each addition. 
    • If frosting is too thick, at milk 1 tablespoon at a time until it's the right consistency. If the frosting is too thin, add powdered sugar 1/2 cup at a time until you reach the desired thickness.
  • Beat for a couple more minutes just to make sure it's nice and fluffy.
  • If you'd like to make a cute little Christmas tree on top of your cake, you can use any green frosting you want. I only needed a little, so I just used a store bought can. You know, the kind that comes with Christmas sprinkles in the lid? It was a pale green color, so I added some green food coloring to it to make it darker.

I made this cake for a Christmas party, but it doesn't have to be a Christmas cake. If you omit the peppermint in the frosting, it could be a cake for any occasion. I've also been thinking about making something white and sparkly for New Years. I have almost a whole bag of white chocolate chips left so I might make some white chocolate cupcakes. :)


  1. That cake looks too pretty to eat! Great job decorating it! Wish I could have been there to try it. White chocolate + white chocolate + peppermint sounds fantastic! :)

    1. Lindsay! Thanks so much for the sweet comment! :)

  2. This tasted as good as it looked!! Very nice post.

  3. It was a beautiful cake. Also, the peppermint was just right, not to strong.

  4. Will it be alright if I reduce the sugar to just half cup, as I can't stand sweet cakes. Will this change the texture significantly?

  5. Hii.. I've just baked this cake. It turned out well. I've reduced the sugar to just a quarter of what your recipe says. It's still a little dense, and not that fluffy, but surely half the density of mud cake. Thanks for sharing the recipe