Mmm…anyone remember my White Chocolate Chai cupcakes from last year? (You may remember how I baked them on Good Things Utah while I was kinda sick, haha.) Well, I thought I should bring you the recipe for just your typical white chocolate cake since it’s pretty dang tasty. White chocolate cake is really great because it’s neutral enough for you to pair it with whatever frosting you like.
Get ze recipe below.
White Chocolate Cake Batter
Makes 16 cupcakes, or just over enough batter for one 9″ round cake pan. Double this recipe if you’d like a full-size cake.
1 2/3 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, cut into pieces
1 cup sugar
2 egg whites
1/2 cup milk
1 tsp vanilla
1 cup white chocolate chips, melted*
*You should melt the white chocolate chips just before adding them to the batter, as they will cool fairly quickly. Also be sure that when you are melting the chocolate that you do so very gradually, such as at 20-second increments at reduced power in the microwave.
Preheat the oven to 350°F.
In a medium-sized bowl, sift together the flour, baking powder, and salt.
In a larger bowl, beat the butter at a high speed, and gradually beat in the sugar. Then, slowly beat in the egg whites.
Now you will gradually be adding the dry mixture and the milk to the butter-sugar-egg mixture. To do this, alternate mixing in some of the dry mixture, followed by some milk, followed by some dry mixture… You get the picture. Do that until you’ve incorporated the dry mixture and the milk completely. Just don’t over-mix here.
Finish by incorporating the vanilla and white chocolate.
If you’re making cupcakes, pour the batter into greased or lined cupcake wells until each is about 2/3 full and bake for 17 to 22 minutes. If you’re baking a cake, pour the batter into a greased 9″ round cake pan and bake for 30 to 40 minutes. Rely on the toothpick test here for a perfect cooking time— a toothpick inserted into the middle should come out with some crumbs on it.