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Caramelised White Chocolate Cake

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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.

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

  1. 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.
  2. 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.
  3. In another bowl, beat sugar, melted butter, oil, eggs, and vanilla until combined. Mix in milk and yogurt.
  4. Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
  5. 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.
  6. 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.
  7. 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.
  8. Decorate: Top with white chocolate curls, caramelised shards, toasted nuts, or gold leaf. Chill at least 1–2 hours before serving.
  9. 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.

Nutrition

Find it online: https://cookibly.com/caramelised-white-chocolate-cake/