White Chocolate Cake

White Chocolate Cake
Servings: 12 Prep 15 mins Chill 1 hr Bake 350°F 20 mins


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 ounces white chocolate
  • 1/4 cup milk
  • 1 cup solid vegetable shortening
  • 2/3 cup sugar
  • 6 large egg whites
  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1 cup sugar
  • 4 ounces white chocolate, melted and cooled
  • 1/2 cup heavy cream
  • 1 cup bottled lemon curd

Make It

1. Heat oven to 350 degrees F. Grease and flour two 9-inch-round cake pans.


2. In bowl, mix flour, baking powder and salt. In saucepan, melt chocolate with milk over medium heat; let cool.

3. In large bowl, beat shortening and sugar until smooth, 3 minutes. Gradually beat in whites and milk mixture. On low speed, beat in flour mixture. Spread evenly in pans.

4. Bake in 350 degree F oven 20 minutes, until pick inserted in centers tests clean. Cool in pans on rack 5 minutes. Remove from pans; let cool. Slice each layer in half horizontally.


5. Soften cream cheese and butter in bowl. Beat in sugar. Beat in chocolate, then cream, until thickened.

6. Place 1 cake layer on stand. Spread with 1/3 cup curd and 1/3 cup frosting. Continue stacking layers, curd and frosting. Cover outside of cake with frosting. Chill 1 hour. Makes 12 servings.