You’ll love the depth of flavour from the caramelised white chocolate: the toasting process transforms ordinary white chocolate into something with warm, nutty, butterscotch‑and‑dulce‑de‑leche notes.
The texture contrast is elegant—soft vanilla sponge layered (or coated) with creamy caramelised white chocolate ganache or frosting, offering gooey richness and light crumb.
Visually and gastronomically impressive: the golden hue of the frosting and the refined flavour make it a sophisticated dessert for celebrations or special occasions.
While it feels elegant, the technique remains accessible for home bakers who follow the steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake layers: – Cake flour (or all‑purpose flour) – Baking powder – Salt – Granulated sugar – Unsalted butter (melted or softened) – Neutral oil (optional for extra moistness) – Eggs – Vanilla extract or vanilla bean paste – Milk (or whole milk) – Greek yogurt or sour cream (for added moisture)
Caramelised white chocolate ganache/frosting: – White chocolate (preferably high‑cocoa‑butter content) – Heavy cream (double cream) – Vanilla extract or vanilla bean paste – Flaky sea salt (optional) – (If making a buttercream version: butter or cream cheese and icing sugar)
To finish: – White chocolate shavings or curls – Additional caramelised white chocolate shards – Optional: toasted nuts (almonds or hazelnuts) or gold leaf for decoration
Directions
Caramelise the white chocolate: Chop a good‑quality white chocolate into small pieces and spread on a lined baking sheet. Bake at a low temperature (e.g., ~120‑130 °C / ~250‑275 °F) stirring every 10‑15 minutes until the chocolate reaches a rich golden brown colour and develops a nutty aroma. After it cools and solidifies, you can melt or chop it for use in your frosting or ganache.
Bake the cake layers: Pre‑heat your oven and prepare two (or more) cake pans. In a bowl, whisk flour, baking powder and salt. In another, combine sugar, eggs, vanilla, melted butter (and oil if using), milk and yogurt. Fold the dry into the wet until just combined. Divide between pans and bake until a toothpick inserted comes out clean or with moist crumbs. Let the cakes cool in the pans for ~10 minutes, then turn out onto wire racks to cool fully. (Adapted from a vanilla cake variant used in caramelised white chocolate cakes.)
Prepare the ganache or frosting: – For a ganache: Heat heavy cream until just below boiling, pour over chopped caramelised white chocolate, let it sit briefly, then stir until smooth and combined. Add vanilla and a pinch of sea salt. Let it cool enough to spread or pipe. – For a buttercream: Combine softened butter (and possibly cream cheese) with icing sugar, then fold in melted caramelised white chocolate and vanilla until smooth. Blue Bowl
Assemble the cake: Place one cake layer on a serving plate, spread an even layer of ganache/frosting, top with the next cake layer. Cover the sides and top of the cake with the remaining frosting for a smooth finish.
Decorate: Use white chocolate shavings or curls and optionally toasted nuts or caramelised white chocolate shards on top. Chill the assembled cake for at least 1–2 hours (or preferably longer) so the frosting sets and the flavour deepens.
Serve: Remove from refrigerator about 10–15 minutes before serving to soften slightly for better texture.
Servings and timing
Serves: about 10–12 slices depending on size of cake and slice thickness (based on a report of ~12 slices from a standard layered version).
Prep time: ~20‑30 minutes (including making caramelised white chocolate, cake batter, etc.)
Bake time: ~25‑35 minutes (depending on size of pans and batter depth)
Chill/setting time: ~1–3 hours (or overnight for best effect)
Total time: ~3–4 hours if including setting time.
Variations
Single layer sheet cake: Instead of layered rounds, bake in a sheet pan, frost and serve in squares for more casual occasions.
Brown butter + caramelised white chocolate: Add brown butter to the cake batter for extra nutty depth, as seen in tray‑bake versions.
Add a fruit element: Serve slices with fresh raspberries or a raspberry coulis to cut through the sweetness.
Use blond chocolate (dulcey): Some brands sell “dulcey” caramelised white chocolate which can simplify the process.
Nutty crunch layer: Add a thin layer of toasted almond praline or hazelnut dacquoise between cake layers for texture contrast.
Gluten‑free version: Substitute part of the flour with almond flour and adjust baking time slightly.
Mini cakes or cupcakes: Make smaller versions by using a cupcake tin or mini round pans; reduce baking time accordingly.
Storage/Reheating
Store the cake covered in the refrigerator for up to 3 days. Because of the rich frosting, chilling helps maintain structure and flavour.
Before serving, allow the cake to sit at room temperature ~10–15 minutes so the texture softens.
Avoid freezing large cakes with rich frosting—freezing can alter the texture of the ganache or buttercream. However, you could freeze individual slices tightly wrapped for up to a month; thaw in fridge overnight.
Do not reheat this cake in the usual sense—instead serve chilled or slightly cooled. If you prefer a slightly warmer slice, let it sit out for 10 minutes.
FAQs
1. Why should I caramelise the white chocolate instead of just using plain white chocolate?
Caramelising white chocolate transforms its flavour—introducing nutty, toasty, butterscotch‑like notes that make the cake more interesting and less overtly sweet.
2. What type of white chocolate should I use for caramelising?
Use good‑quality white chocolate with at least 30% cocoa butter and minimal stabilisers—these caramelise more evenly.
3. My caramelised white chocolate turned grainy—what went wrong?
It likely overheated or wasn’t stirred frequently enough while baking/roasting. Stir every 10‑15 minutes when caramelising to ensure smooth texture.
4. Can I make the caramelised white chocolate ahead of time?
Yes—once you’ve caramelised and cooled the chocolate, you can store it in an airtight container (solid form) and use it later for the cake or other desserts.
5. Do I need to chill the cake after assembling?
Yes—for best texture and flavour, chilling the cake allows the frosting/ganache to set and the flavours to meld. Aim for at least 1–2 hours.
6. Is this cake very sweet?
Even though white chocolate and sugar are involved, caramelising the chocolate adds depth and lessens the perception of sweetness. You can balance sweetness with a pinch of sea salt in the frosting.
7. How do I prevent the frosting from being too soft at room temperature?
Ensure the frosting or ganache is well chilled before applying, and keep the cake in the fridge until just before serving. Also, use a stable fat (butter or cream cheese) in the frosting if making a buttercream version.
8. Can I freeze the cake?
While you can freeze slices, the texture of the creamy frosting may suffer. Thaw in the fridge and then bring to room temp before serving.
9. What should I serve with this cake?
Fresh berries, a simple berry compote, coffee or dessert wine pair beautifully. Because the cake is rich, a light side helps balance it.
10. My cake layers seem dry—how can I improve moistness?
Be careful not to over‑bake. Also ensure the batter has enough moisture (milk/yogurt) and consider brushing the baked layers with a simple syrup before frosting to add extra moisture.
Conclusion
This Caramelised White Chocolate Cake takes the humble white chocolate flavour and elevates it into something rich, sophisticated and memorable. With the caramelising technique for the chocolate, a moist vanilla sponge, and a luscious frosting or ganache, you’ll have a dessert that both looks and tastes special. Whether for a celebration or simply to spoil yourself, this cake delivers a luxurious twist on tradition. Enjoy every bite!
Caramelised White Chocolate Cake is a sophisticated layer cake featuring moist vanilla sponge and a rich ganache or frosting made from caramelised white chocolate. With its warm, nutty notes and golden hue, it’s an indulgent dessert perfect for celebrations.
Author:Catherine
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:3–4 hours (including caramelising and chilling)
Yield:10 to 12 slices
Category:Dessert
Method:Baking
Cuisine:Western
Diet:Vegetarian
Ingredients
For the cake layers:
2 1/2 cups cake flour (or all-purpose flour)
2 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened or melted
1/4 cup neutral oil (e.g., vegetable or canola)
3 large eggs
1 tbsp vanilla extract or vanilla bean paste
1 cup whole milk
1/2 cup Greek yogurt or sour cream
For the caramelised white chocolate:
300g high-quality white chocolate (30%+ cocoa butter), chopped
For the ganache frosting:
1 1/2 cups heavy cream
Pinch of flaky sea salt (optional)
1 tsp vanilla extract or paste
Optional toppings: white chocolate curls, caramelised white chocolate shards, toasted nuts, gold leaf
Instructions
Caramelise the white chocolate: Preheat oven to 250°F (120°C). Spread chopped white chocolate on a parchment-lined baking sheet. Bake for 45–60 minutes, stirring every 10–15 minutes, until golden and nutty in aroma. Let cool and set, then chop or melt as needed.
Make the cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat sugar, melted butter, oil, eggs, and vanilla until combined. Mix in milk and yogurt.
Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool 10 minutes in pans, then transfer to wire racks to cool completely.
Prepare the ganache: Heat cream until steaming, not boiling. Pour over chopped caramelised white chocolate. Let sit 1–2 minutes, then stir until smooth. Add vanilla and a pinch of salt. Cool until thickened enough to spread.
Assemble the cake: Place one cake layer on a serving plate, spread a layer of ganache on top. Add second layer and frost the top and sides with remaining ganache.
Decorate: Top with white chocolate curls, caramelised shards, toasted nuts, or gold leaf. Chill at least 1–2 hours before serving.
Let sit at room temperature for 10–15 minutes before slicing for best texture.
Notes
Use white chocolate with at least 30% cocoa butter for best caramelising results.Ganache texture depends on cooling—let it thicken before spreading.Optional: brush cake layers with simple syrup to enhance moisture.Store in fridge, but let stand before serving for best texture.Balance sweetness with sea salt or tart berries on the side.
