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White Chocolate Cake From Dede Wilson's The Wedding Cake Book Recipe

Indulge in this decadent white chocolate cake, a recipe from Dede Wilson's renowned 'The Wedding Cake Book.' Using high-quality imported white chocolate (like Lindt, Bakers, or Merkens), this recipe consistently receives rave reviews from expert cake decorators. While originally designed for two 6-inch layers (which overflow!), this adapted version creates two stunning 8-inch layers, approximately 1 1/2 inches high, perfect for impressive celebrations or simply satisfying your sweet tooth.

Prep Time 30 mins
Cook Time 80 mins
Calories 193.6 kcal
Protein 5g
Rating 5.0 (6 Reviews)
White Chocolate Cake From Dede Wilson's The Wedding Cake Book

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for White Chocolate Cake From Dede Wilson's The Wedding Cake Book

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How to Make White Chocolate Cake From Dede Wilson's The Wedding Cake Book

  1. Preheat oven to 300°F (150°C).
  2. Prepare two 8-inch round cake pans by greasing and flouring them, or lining the bottoms with parchment paper.
  3. Melt 12 ounces of high-quality white chocolate in a double boiler, stirring frequently. Remove from heat before completely melted and stir until smooth. Cool to room temperature.
  4. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
  5. Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar in a stand mixer fitted with the paddle attachment until light and fluffy (about 2-3 minutes).
  6. Beat in 1 teaspoon vanilla extract.
  7. Add 4 large eggs one at a time, mixing well after each addition.
  8. Gradually add the melted white chocolate to the batter, mixing until smooth.
  9. In three additions, alternately add the dry ingredients and 1 cup milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  10. Divide the batter evenly between the prepared pans.
  11. Bake for 20 minutes at 300°F (150°C), then increase the oven temperature to 325°F (165°C) and bake for an additional 20-25 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
  12. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

58g

Fat

27g

Carbs

8g

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Sweets & Sides Desserts American Vegetarian Baking

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Time To Make Course Preparation Occasion For Large Groups Desserts Oven Holiday Event Cakes Dietary Wedding Equipment Number Of Servings 4 Hours Or Less