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Naked White Chocolate Cake

Naked White Chocolate Cake


A beautiful moist and delicious cake – a slice of this is the perfect accompaniment to a cup of afternoon tea.

  • Serves: 6-8 |
    6-8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
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180 g white chocolate, chopped

350 g butter, chopped

600 g castor sugar

1½ C (375 ml) milk

300 g plain flour

100 g self-raising flour

1 tsp (5 ml) vanilla extract

3 large eggs

White Chocolate Cream Cheese Icing

200 g white chocolate

2/3 C (160 ml) double cream

125 g cream cheese, room temperature

80 g icing sugar

Cocoa for dusting

Preheat oven to 160°C.

Line the base of four 15cm cake tins with baking paper.

Combine the chocolate, butter, sugar and milk in a large pot and stir over low heat until smooth. Pour the mixture into a large bowl and cool for 15 minutes.

Whisk in the sifted flours, vanilla extract and eggs.

Pour the mixture into the prepared tins and bake until a skewer comes out clean. Cool the cakes in the tins, before removing and cooling on a wire rack.

For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling.

Pour the hot cream over the white chocolate to melt it. Stir until completely melted and set aside to cool.

Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool.

When cooled, place in the bowl of a cake mixer and beat until fluffy.

Sift the icing sugar over the whipped icing and gently fold it into the mixture.

Ice the cake between the layers and finish with a dusting of cocoa. Use a sieve to distribute evenly.