Best 4 White Chocolate Wedding Cake Recipes

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Indulge in the delectable flavors of a White Chocolate Wedding Cake, a timeless classic that exudes elegance and sophistication. This exquisite cake features layers of moist and fluffy vanilla sponge, generously filled and frosted with a velvety smooth white chocolate ganache. Each bite is a symphony of sweet and creamy perfection, complemented by the delicate aroma of vanilla. The cake is adorned with intricate piping and stunning decorations, making it a centerpiece worthy of any special occasion. This article presents a collection of carefully curated recipes that guide you through the process of creating this masterpiece, from the delicate sponge cake layers to the luscious ganache filling and frosting. With step-by-step instructions and expert tips, you'll be able to recreate this culinary delight in your own kitchen, impressing your loved ones with your baking prowess.

Check out the recipes below so you can choose the best recipe for yourself!

VANILLA BEAN BUTTERCREAM, VANILLA BEAN WHITE CHOCOLATE MOUSSE AND VANILLA SYRUP FOR WEDDING CAKE



Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse and Vanilla Syrup for Wedding Cake image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield One 9-inch layer cake

Number Of Ingredients 24

500 grams (2 1/2 cups) granulated sugar
250 grams egg whites (from about 8 large eggs)
1 tablespoon lemon juice
Pinch of salt
750 grams (3 1/3 cups) unsalted butter, at room temperature and cut into cubes
1 tablespoon vanilla extract
95 grams egg yolks (from about 5 large eggs)
95 grams (a scant 1/2 cup) granulated sugar
4 vanilla beans, split and scraped
25 grams (5 teaspoons) water
450 grams whipped cream (a scant 2 cups heavy cream before whipping)
400 grams (about 1 1/4 cups) white chocolate couverture pistoles or callets
4 vanilla beans, split and scraped
400 grams (2 cups) granulated sugar
400 grams (1 2/3 cups) water
Two 9-inch rounds vanilla cake, such as Basic Vanilla Cake, recipe follows
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • For the buttercream: Combine the sugar and egg whites in a double boiler and heat to 120 degrees F.
  • Transfer the egg white mixture to a stand mixer fitted with a whisk attachment. Add the lemon juice and salt and beat on high speed until completely cooled, about 15 minutes. Add the butter piece by piece and whip until light fluffy, about 10 minutes. Fill a pastry bag fitted with a round tip and reserve the rest.
  • For the vanilla bean white chocolate mousse: Whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment until light and foamy, 3 to 4 minutes. Heat the sugar, vanilla bean paste and water to 120 degrees C in a small pot over medium-high heat. Add the sugar syrup to the whipping yolks and beat until cool, about 15 minutes. Once cooled, fold in the whipped cream.
  • Melt the white chocolate over a double boiler until 110 degrees F., about 10 minutes. Add the melted chocolate to the egg and cream mixture and fold to combine. Fill a pastry bag fitted with a round tip and reserve the rest.
  • For the vanilla syrup: Combine the vanilla bean paste, sugar and water in a small saucepan over medium-high heat until the sugar is dissolved. Cool completely.
  • To assemble the cake: Split the cake rounds in half to make 4 layers. Brush the top of each with 3 tablespoons of the vanilla syrup. Place 1 round on desired platter and pipe the buttercream around the top edge of the cake to create a dam. Fill the dam with a layer of the white chocolate mousse. Top with a second cake round and repeat piping and filling with the remaining layers, leaving the top undecorated. Place the stack in the freezer until firm, 30 minutes to 1 hour.
  • Remove from the freezer and lightly frost the whole cake with some of the buttercream. Place the cake back in the freezer to firm up, another 30 minutes to 1 hour. Frost and decorate the cake as desired with the remaining buttercream and mousse.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

WHITE CHOCOLATE WEDDING CAKE



White Chocolate Wedding Cake image

This is a moist white cake with a taste of chocolate and cream. I made it for my son Michael's wedding this year and paired it with Recipe #73474. Makes a 3-layer cake with layers measuring 14", 10" and 6". Serves approximately 100.

Provided by Chef Kathy

Categories     Dessert

Time 1h15m

Yield 100 serving(s)

Number Of Ingredients 12

20 cups all-purpose flour
8 teaspoons baking soda
4 teaspoons baking powder
4 teaspoons salt
3 lbs white chocolate baking bar, chopped
4 cups hot water
2 cups softened butter
2 cups Crisco shortening
12 cups white sugar
2 dozen large eggs
8 cups buttermilk
3 tablespoons vanilla extract

Steps:

  • DIRECTIONS:.
  • Special Equipment:.
  • Wilton 14", 10" & 6" cake pans.
  • separator plates & columns.
  • base plate or heavy cardboard base.
  • 1/4" dowel rods, cut to size.
  • pastry bags.
  • icing decorator tips in various sizes.
  • food paste coloring.
  • Bridal cake topper.
  • other non-edible decorations as desired.
  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt chopped white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and vanilla.
  • Grease & flour pans. Divide batter into pans according to their volume measurements.
  • (either measure volume by pouring water into each cake pan, or it may be marked on bottom of Wilton cake pans).
  • Do not fill over 2/3 full.
  • Bake 6" cakes for 30 to 35 minutes; bake 10" cakes for 35-40 minutes; bake 14" cakes for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • You will have to clean and re-use the pans to make the correct number of layers. Cool the cakes about 7-9 minutes in the pans, then remove them from the pans to wire racks. Allow to cool completely before frosting. Continue baking as above.
  • When cool, brush crumbs from surface, frost thinly with a layer of buttercream to seal, then start with the 14" layers, placing them on a large serving platter (or foil wrapped heavy cardboard cut to match shape of your cake).
  • Secure 14" layer with 5-7 1/4" dowel rods cut to the depth of the two cake layers. Insert the dowel rods in a circle (or match shape of next layer) 2" in from the edge of cake.
  • Place a separator plate on top of dowel rods and place the 10" cake layers, frosted with buttercream on plate. Cut 3-5 dowel rods as before to the depth of the 10" cake layers. Stabilize middle layers with dowel rods placed in 5" circle(or match shape of cake).
  • Place the 6" layers on a small separator plate, frost with buttercream and decorate layers as desired. Cover lightly with plastic wrap.
  • Cake can be transferred at this point by wedging the two bottom layers into a box just larger than the serving platter and deeper than the layers.
  • Place top layer in separate cake carrier (it should fit in a Tupperware or Rubbermaid carrier). Refrigerate cake until ready to serve.
  • When setting up for reception, assemble separator plate with columns and place on top of second layer to settle the top layer.
  • Have extra icing on hand to repair decorations as needed. Place bridal topper on top of cake, and use fresh or silk flowers or other non-edible decorations as desired.

WHITE CHOCOLATE AND LEMON WEDDING CAKE



White Chocolate and Lemon Wedding Cake image

Categories     Cake     Milk/Cream     Mixer     Berry     Chocolate     Egg     Dessert     Bake     Wedding     Cream Cheese     Lemon     Summer     Chill     Double Boiler     Bon Appétit

Yield Makes 50 servings

Number Of Ingredients 40

Lemon Curd
6 cups sugar
9 teaspoons cornstarch
3 cups fresh lemon juice
36 large egg yolks
3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Frosting
16 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
6 8-ounce packages Philadelphia-brand cream cheese, room temperature
5 cups (packed) powdered sugar (about 1 1/4 pounds)
4 cups chilled heavy whipping cream
Lemon-white chocolate mousse
4 cups lemon curd (see above)
14 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
1 1/3 cups chilled heavy whipping cream
Orange buttermilk cake
11 cups sifted cake flour
11 teaspoons baking powder
2 1/2 teaspoons salt
3 cups buttermilk
6 tablespoons thawed frozen orange juice concentrate
5 tablespoons vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
6 1/2 cups sugar
1 1/2 cups vegetable oil
2 1/2 cups egg whites (about 20 large)
1/2 teaspoon cream of tartar
Filling and frosting cakes
2 11-inch-diameter tart-pan bottoms or cardboard rounds
1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round)
1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round)
14 12-inch-long, 1/4-inch-diameter wooden dowels
Decoration
Mix of large and tiny white roses and fresias (about 5 dozen)
Berry compote
8 1-pint containers fresh strawberries, hulled, halved
2 1/2-pint containers fresh blackberries
2 1/2-pint containers fresh raspberries
2 1/2-pint containers fresh blueberries
1 cup sugar

Steps:

  • Lemon Curd
  • Make the curd in two separate batches. It's used as a filling between the cake layers and as a component in the mousse.
  • Whisk 3 cups sugar and 4 1/2 teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1 1/2 cups lemon juice, then 18 yolks. Add 1 1/2 cups butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 18 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Make second batch of curd, using same amount of each ingredient. Refrigerate at least 1 day. (Can be made 7 days ahead. Keep chilled.)
  • Frosting
  • Make the frosting in two separate batches at least one day ahead. One batch is for the 12-inch cake, one for the other two cakes. Cream replaces butter in this variation of the standard cream cheese frosting, so it's spreadable straight from the fridge. Use heavy whipping cream for the best results.
  • Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy. Beat in 1 1/4 cups sugar, then warm chocolate. Beat 2 cups cream and 1 1/4 cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Make second batch of frosting, using same amount of each ingredient. Refrigerate frosting at least 1 day and up to 4 days.
  • Lemon-white chocolate mousse:
  • Place lemon curd in large bowl and refrigerate. Place white chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Beat whipping cream in another large bowl until medium-firm peaks form; fold in warm white chocolate. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day and up to 4 days.
  • Orange buttermilk cake
  • Use half of these ingredients to make the 12-inch cake and half to make both the 9- inch and the 6-inch cakes. Sift the flour first, then measure it.
  • Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 9-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 6-inch-diameter cake pan with removable bottom and 3-inch-high sides. Sift 5 1/2 cups sifted cake flour, 5 1/2 teaspoons baking powder, and 1 1/4 teaspoons salt 3 times into large bowl. Mix 1 1/2 cups buttermilk, 3 tablespoons orange juice concentrate, and 2 1/2 tablespoons vanilla in small bowl.
  • Using electric mixer, beat 3/4 cup (1 1/2 sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1 1/4 cups sugar, then 3/4 cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1 1/4 cups (about 10) egg whites and 1/4 teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold whites into batter in 4 additions. Transfer batter to prepared 12-inch pan. Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen; remove pan sides. Maintain oven temperature.
  • Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient. Transfer 8 1/2 cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown and tester inserted into center comes out clean, about 1 hour 10 minutes for 6-inch cake and 1 hour 18 minutes for 9-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Cool all cakes completely. (Can be made 1 day before filling and frosting the cakes. Return cakes to pans. Cover with foil and store at room temperature.)
  • Filling and frosting cakes
  • To make filling and frosting the cakes easier, use tart-pan bottoms or buy cardboard rounds from a cake and candy supply store.
  • Push 12-inch cake up to release from pan. Using large serrated knife, cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or 11-inch cardboard round, transfer top layer to work surface and cover; transfer middle layer to work surface and cover. Cut bottom layer from pan bottom and place on tart-pan bottom or cardboard round. Spread generous 1 3/4 cups mousse over. Drop 1 3/4 cups curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amounts of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
  • Push 9-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or cardboard round, transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 8-inch tart-pan bottom or cardboard round. Spread 1 1/4 cups mousse over. Drop generous 2/3 cup curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
  • Push 6-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 5-inch tart-pan bottom or cardboard round. Spread generous 1/2 cup mousse over. Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using large spatula, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using large spatula, place top layer on cake and press lightly. Refrigerate assembled cake.
  • Spread 2 1/4 cups frosting thinly over top and sides of 12-inch assembled cake as first coat. Spread 1 1/2 cups frosting thinly over top and sides of 9-inch assembled cake. Spread 3/4 cup frosting thinly over top and sides of 6-inch assembled cake. Chill all cakes 1 hour.
  • Spread 5 cups frosting over 12-inch cake. Spread 3 2/3 cups frosting over 9-inch cake. Spread 2 cups frosting over 6-inch cake. Refrigerate 6-inch cake.
  • Place 12-inch cake on platter. Press 1 dowel straight down into center and through to bottom of cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 7 more dowels to same length. Press 1 dowel back into center of cake. Press remaining 7 dowels into cake, spaced equally apart and 3 to 3 1/4 inches from center dowel. Chill cake with dowels.
  • Press 1 dowel straight down into center of 9-inch cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 5 more dowels to same length. Press 1 dowel back into center of cake. Press remaining dowels into cake, spaced equally apart and 2 inches from center; chill with dowels. (Can be made 2 days ahead. After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.)
  • Assembly and decoration
  • Mix of large and tiny white roses and freesias (about 5 dozen)
  • Place 9-inch cake atop dowels in 12-inch cake. Place 6-inch cake atop dowels in 9-inch cake. Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space. Fill space between middle and top tiers with mix of flowers.
  • Berry compote
  • This fruit compote contributes color and flavor contrast to each serving of the cake.
  • Combine all ingredients in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours.
  • Serving
  • Place top and middle cake tiers on work surface. Remove flowers and dowels from cakes. Cut top cake into 8 slices. Cut middle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.

WHITE CHOCOLATE CAKE FROM DEDE WILSON'S 'THE WEDDING CAKE BOOK'



White Chocolate Cake from Dede Wilson's 'the Wedding Cake Book' image

*Use a good quality imported white chocolate like Lindt white bar, Bakers or Merkens white This cake has received rave reviews by many expert cake decorators. (Note: remember, this is the recipe that is supposed to make two 6" layers, but they overflow the pans, so I use it to make two 8" cakes and the layers are about 1 1/2" high)

Provided by AnnNH

Categories     Dessert

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 9

8 ounces white chocolate, finely chopped (see step 3)
2 cups unsifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup whole milk

Steps:

  • Preheat oven to 350°-- I bake at 300° for 20 minutes then increase oven temp to 325° or you could use bake even strips.
  • Prepare pans with cooking spray and parchment.
  • Melt the chocolate in the top of a double boiler, stirring frequently-- remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature.
  • Meanwhile, sift together the flour, baking powder, salt and set aside.
  • Place the butter in the bowl of your mixer, and with the flat paddle, cream butter.
  • Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla.
  • Add the eggs, one at a time, beating well after each addition.
  • Scrape in the melted chocolate and beat until the batter is smooth.
  • Add the dry ingredients alternately with the milk in 3 separate batches.
  • Pour into prepared pans.
  • Bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.

Nutrition Facts : Calories 193.6, Fat 9.1, SaturatedFat 5.4, Cholesterol 35.7, Sodium 134, Carbohydrate 25.5, Fiber 0.2, Sugar 14.7, Protein 2.7

Tips:

  • Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it's important to follow that instruction. Room temperature ingredients mix together more easily and evenly, resulting in a better cake.
  • Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the Cake Properly: Follow the recipe's instructions carefully for the baking time and temperature. Underbaking the cake will leave it raw in the center, while overbaking will make it dry.
  • Cool the Cake Completely: Before you frost the cake, make sure it is completely cool. This will help the frosting to set properly.
  • Use a Crumb Coat: Before you apply the final layer of frosting, use a crumb coat to seal in any crumbs. This will help to create a smooth, even finish.
  • Chill the Cake Before Decorating: Chilling the cake before you decorate it will help the frosting to set and hold its shape.

Conclusion:

With careful planning and execution, you can create a beautiful and delicious white chocolate wedding cake that will be the centerpiece of your special day. Remember to follow the tips above to ensure that your cake is a success. With a little practice, you'll be able to create stunning cakes that will impress your family and friends.

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