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White chocolate fudge cake

A tiered white chocolate fudge cake with white icing, served on a white stand

White chocolate fudge cake

Name: White chocolate fudge cake
Total time: 1 h
Yield: Serves 12
Cuisine: British
Ingredients: 300g butter softened; 150g white chocolate chopped (we used Green & Black’s), plus extra, grated to serve; ½ tsp vanilla extract; 5 eggs; 150g golden caster sugar; 150g light soft brown sugar; 300g self-raising flour; ½ tsp baking powder; 5 tbsp plain flour; 250ml whole milk; 150g white chocolate chopped; 1 tsp vanilla extract; 225g butter softened; 200g golden caster sugar

Lulu Grimes

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Serves 12

Easy

Total time: 1 hr

+ cooling

A star rating of 4.2 out of 5.6 ratingsRate

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Our white chocolate fudge cake is quick and easy to make, looks fantastic and is guaranteed to be a crowd-pleaser

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Alternatives

Complete the dish

Try our white chocolate cake recipe then check out our chocolate fudge cake, chocolate mousse cake, chocolate birthday cake and easy chocolate cake. Our easy white chocolate fudge cake is covered with American-style whipped white frosting, which is lighter than a ganache or buttercream.

Ingredients

Nutrition

300g butter

softened
150g white chocolate

chopped (we used Green & Black’s), plus extra, grated to serve
½ tsp vanilla extract
5 eggs
150g golden caster sugar
150g light soft brown sugar
300g self-raising flour
½ tsp baking powder

WHITE CHOCOLATE FROSTING

5 tbsp plain flour
250ml whole milk
150g white chocolate

chopped
1 tsp vanilla extract
225g butter

softened
200g golden caster sugar

Nutrition: per serving

kcal784
fat46.8g
saturates28.3g
carbs80.8g
fibre1.4g
protein8.9g
salt1.1g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Butter and line 3 x 20cm sponge tins. Melt the butter and chocolate carefully together, then pour into the bowl of a mixer and cool for 10 minutes. Don’t worry if it separates when it cools.
step 2

Beat the butter and chocolate mixture for a couple of minutes and then beat in the eggs one by one, alternating them with batches of sugar. Add the vanilla, the flour and baking powder and beat on low to make a smooth batter. Divide the mixture between the sponge tins and bake for 20-25 minutes or until the edges come away from the sides of the tin and a skewer comes out clean. Be careful not to overcook the cake or it will go very brown as there is a lot of sugar in it. Cool in the tin for 10 minutes, then transfer to a wire rack.
step 3

To make the frosting, whisk the flour into the milk over a medium heat and whisk until the mixture thickens. Stir in the chocolate and vanilla and cool. Beat the butter and sugar together until they’re light and fluffy, then beat in the chocolate mix until you have a light, fluffy mixture. Layer the cakes up with some of the frosting and then frost the outside. Decorate by grating over some more white chocolate.

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Authors

Lulu GrimesManaging editor

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A star rating of 4.2 out of 5.6 ratings

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