Best White Chocolate Fudge Cake Recipes

3-LAYER FUDGE CAKE WITH WHITE CHOCOLATE MOUSSE FILLING

Steps:

• Make cake:
• 1- Preheat oven to 325 °F.
• 2- Butter and flour three 9-inch-diameter cake pans with 1 ½-inch-high sides.
• 3- Whisk flour, baking soda, and salt in small bowl to blend.
• 4- Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
• 5- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time.
• 6- At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions.
• 7- Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen. Turn out onto racks/plates lined w/ wax paper so they don't stick. Cool completely.
• Make peppermint mousse:
• 1- Combine white chocolate, ¾ cup whipping cream, and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth.
• 2- Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes.
• 3- Mix in candies.
• 4- Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions.
• 5- Chill mousse until beginning to set, about 2 hours.
• 6- Place 1 cake layer on cardboard round or cake tray. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse, and third cake layer. Chill assembled cake until mousse is cold & set, about 3 hours (can be made a day ahead).
• Make ganache:
• 1- Bring cream to simmer in heavy large saucepan.
• 2- Remove from heat. Add semisweet chocolate; whisk until melted & smooth.
• 3- Cool ganache until thick but still pourable, about 45 minutes.
• 4- Place cake on rack or baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly.
• 5- Chill cake till ganache sets, at least 30 minutes & up to 1 day.

WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE

Steps:

• For chocolate stars:
• Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
• For cake:
• Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
• Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
• For filling and frosting:
• Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
• Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
• Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
• Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Arrange chocolate stars decoratively atop cake and serve.

WHITE CHOCOLATE FUDGE CAKE

Steps:

• In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes., Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. , In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator.

WHITE CHOCOLATE FUDGE CAKE

Steps:

• In a large bowl, beat vanilla frosting on medium speed.
• Gradually add the 3oz melted white chocolate.
• Beat on high for 30 second or until smooth and well blended.
• Fold in the vanilla and cool whip.
• Refrigerate.
• Heat oven to 350 degrees.
• Grease and flour a 9x13" pan.
• In a large bowl, combine all cake ingredients except the white chocolate on low until moistened.
• Then beat for two minutes at medium speed.
• Gradually add the melted white chocolate until well blended.
• Pour batter into prepared pan.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• In a saucepan over low heat, combine all fudge filling ingredients until melted and well blended.
• Stir constantly.
• Spread fudge filling over warm cake.
• Cool completely.
• Frost the cake and garnish with chocolate curls if desired.
• Store in the refrigerater.
• Let stand at room temp for 10 minutes before cutting.

BIRTHDAY CAKE WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-by-13-inch baking pan with foil.
• Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to simmer, stirring, until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat. Add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the nonpareils over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 1 hour. Cut into 1-inch squares.

WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE

Steps:

• PreparationFor chocolate stars: Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
• For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
• Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
• For filling and frosting: Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
• Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
• Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
• Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Arrange chocolate stars decoratively atop cake and serve.

WHITE CHOCOLATE FUDGE CAKE

Steps:

• In a mixing bowl, combine the cake mix, water, egg whites, oil, and vanilla.
• Beat on low for 2 minutes.
• Stir in white chocolate. Pour into a greased 13x9x2 inch baking pan.
• Bake at 350 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 5 minutes.
• Meanwhile, in a microwave or heavy saucepan over low heat, melt chocolate chips and butter and stir until smooth.
• Carefully spread over warm cake. Cool completely.
• In a mixing bowl, beat frosting. Stir in white chocolate and vanilla. Fold in whipped topping and frost cake. Store in the refrigerator.

WHITE CHOCOLATE FUDGE CAKE

Steps:

• In large bowl, beat vanilla frosting at medium speed, gradually adding 3 oz. melted white baking bar. Beat at high speed 30 seconds or until smooth and well blended. Fold in vanilla and whipped topping. Refrigerate.Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large bowl, combine all cake ingredients except white baking bar at low speed until moistened beat 2 minutes at high speed. Gradually beat in 3 oz. melted white baking bar until well blended. Pour batter into greased and floured pan.Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.In small saucepan over low heat, heat all fudge filling ingredients until melted and well blended, stirring constantly. Spread fudge filling over warm cake. Cool completely.Frost cake. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature 10 minutes before cutting.HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry cake mix. Bake as directed above.Nutrition Per Serving: Calories 560 Protein 4g Carbohydrate 72g Fat 28g Sodium 330mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.