Ingredients for Cinnamon White Chocolate Cake
- 12 ounces white chocolate chips
- 1 cup (2 sticks) unsalted butter
- 1 (15 1/4 ounce) package white cake mix
- 1/2 cup plus 1 tablespoon milk
- 3 large eggs
- 1 teaspoon Saigon cinnamon
- No direct measurement provided in source; prepared from ingredients below
- 1 (8 ounce) package cream cheese, softened
- 4 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
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How to Make Cinnamon White Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium microwave-safe bowl, combine 12 ounces of white chocolate chips and 1/2 cup (1 stick) of unsalted butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth (about 1-2 minutes total).
- Let the chocolate mixture cool for about 5 minutes until lukewarm.
- In a large bowl, combine one box (15.25 ounces) of white cake mix, 1/2 cup of milk, 3 large eggs, 1 teaspoon of Saigon cinnamon, and the cooled chocolate mixture.
- Beat with an electric mixer on low speed until just moistened, scraping down the sides of the bowl as needed.
- Increase the mixer speed to medium and beat for 2 minutes, or until the batter is smooth and well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-28 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are completely cool, frost with your favorite frosting (recipe #122090 recommended!).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
128g
Fat
45g
Carbs
14g
