chocolate and white chocolate cake recipe

Written ByJenny Smyth Posted on
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The Best chocolate and white chocolate cake recipe

I’m so excited to share with you my favorite chocolate and white chocolate cake recipe. This moist and decadent cake is a staple in our household, and I’m sure it will become one of your family’s favorites too. The combination of rich, dark chocolate and creamy white chocolate is absolute perfection.

My kids can’t get enough of this cake, and it’s perfect for any occasion – whether it’s a birthday party, a family gathering, or just a Tuesday night dessert. The best part? This cake is surprisingly easy to make, thanks to the simple technique of using a mixture of all-purpose flour and cornstarch to create a tender crumb that’s simply divine.

As an added bonus, this cake is actually quite healthy for you – the dark chocolate contains antioxidants and flavonoids that are great for your heart health, while the white chocolate adds a touch of sweetness without being too overpowering. Plus, using high-quality cocoa powder ensures that every bite is packed with nutrients. I’ve made this cake countless times over the years, but I still can’t get enough of it.

My family loves it so much that they’ve even started requesting it for special occasions – like my daughter’s birthday party last week! We made it in cupcake form (just follow the same recipe but use cupcake liners) and decorated them with colorful sprinkles. It was such a hit that I think we’ll be making it again soon.

This cake recipe has been passed down through generations in my family – my grandmother used to make it for our family gatherings when I was growing up, and now I love making it for my own kids. It’s a true comfort food that never fails to put a smile on everyone’s face.

Chocolate and White Chocolate Cake

4.9 from 1919 votes

A rich, moist chocolate cake layered with a creamy white chocolate ganache. The combination of dark cocoa and sweet white chocolate creates a decadent dessert perfect for celebrations.

Prep Time25 mins
Cook Time30 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chocolate Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the White Chocolate Ganache

8 ounces white chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter, softened

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
4Stir in the sugar until well combined.
5Add the eggs, milk, oil, and vanilla extract to the dry ingredients.
6Beat with an electric mixer on medium speed for 2 minutes until smooth.
7Reduce the mixer speed to low and slowly pour in the boiling water.
8Mix until the batter is thin and well combined, about 1 minute.
9Divide the batter evenly between the prepared pans.
10Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
11Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely, about 1 hour.
12While the cakes cool, make the white chocolate ganache.
13Place the chopped white chocolate in a heatproof bowl.
14Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate.
15Let it sit for 2 minutes, then stir until smooth.
16Add the butter and stir until melted and glossy.
17Let the ganache cool at room temperature for 15 to 20 minutes, stirring occasionally, until it thickens to a spreadable consistency.
18Place one cake layer on a serving plate.
19Spread about one-third of the ganache evenly over the top.
20Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.
21Refrigerate the cake for at least 30 minutes to set the ganache before slicing.
22Serve at room temperature for the best flavor and texture.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer
Wire rack
Saucepan
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 55mg🧂Sodium: 480mg🌾Total Carbs: 54g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 6g

📝Notes

For a richer flavor, use dark cocoa powder. The cake layers can be made a day ahead and stored wrapped in plastic wrap at room temperature.

Watch Video Of How Chocolate and White Chocolate Cake Works

This chocolate and white chocolate cake recipe is truly a winner – whether you’re serving it at home or taking it to a potluck dinner. The best part?

It’s ridiculously easy to make ahead of time and refrigerate or freeze until needed. In fact, this cake gets better with time – just store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Chocolate and White Chocolate Cake

Q: What type of flour should I use for this recipe?

A: You can use either all-purpose flour or bread flour for this recipe. If you want a more tender crumb, use all-purpose flour; if you prefer a slightly denser crumb, use bread flour.

Q: Can I substitute dark chocolate with milk chocolate?

A: While milk chocolate will still result in a delicious cake, keep in mind that it won’t have the same depth of flavor as dark chocolate. If you want to try using milk chocolate, go for it – just be aware that the flavor profile will be slightly different.

Q: How do I store leftover cake?

A: Leftover cake should be stored in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, consider freezing the cake – just wrap it tightly in plastic wrap or aluminum foil before freezing.

Q: Can I make this recipe gluten-free?

A: Yes! To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 ratio of gluten-free all-purpose flour blend. Additionally, be sure to use xanthan gum or guar gum to help with texture and structure.

Q: How do I know if the cake is done?

A: A toothpick inserted into the center of the cake should come out clean or with only a few moist crumbs attached. If you’re unsure whether the cake is done, check by gently pressing on top of the cake – if it feels firm but springs back quickly when pressed, it’s ready.

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