Recipe | White chocolate fudge cake with salted caramel buttercream

White chocolate fudge cake – a light version of a classic

Easy white chocolate fudge cake with salted caramel buttercream recipe uk

A fair version of a classic chocolate cake, this white chocolate fudge cake still has the satisying, slightly chewy texture you expect from a fudge cake, but is less sickly sweet. That said, a small slice still goes a long way!

I got the original recipe from olive magazine, but I reduced the quantities of ingredients as I only wanted to make 2 layers.

Ingredients (makes a 2-layer white chocolate fudge cake from which you can get at least 12 large slices)

  • 4 eggs
  • 120 g / 4.2 oz caster sugar
  • 120 g / 4.2 oz light soft brown sugar
  • 240 g / 8.5 oz butter at room temperature
  • 120 g / 4.2 oz white chocolate, broken into small chunks
  • 240 g / 8.5 oz self-raising flour, sieved
  • 0.25 tsp baking powder
  • 0.25 tsp vanilla extract

For decoration

  • 230 g / 8 oz icing sugar, sieved
  • 100 g / 3.5 oz butter
  • 100 g / 3.5 oz salted caramel
  • Optional milk or dark chocolate to grate over the top of the cake

Method

Pre-heat the oven to 180 degrees C (160 fan)/ Gas Mark 4 / 350 degrees F. Grease and line two 20-cm/ 8-inch round cake tins.

In a large heatproof bowl, melt the butter and chocolate together. This can be done by putting the ingredients into a bowl over a pan of simmering water. Alternatively, use the microwave. If you go for the second option, go slowly. I start with one 30-second burst, stir, another 30-second burst, etc. until the mixture is smooth.

While the chocolate mixture is cooling a little, weigh out the caster sugar and brown sugar into a second bowl.

Add the eggs to the chocolate and butter mixture. Add one egg, then about a quarter of the sugar mixture, and mix until combined. Repeat until all the eggs and sugar are incorporated into the mixture.

Add the vanilla, flour and baking powder. Fold into the mixture until combined. Give the bottom of the bowl a good scrape to check you haven’t missed any pockets of flour.

Pour the white chocolate fudge cake mix into your prepared tins:

Easy white chocolate fudge cake with salted caramel buttercream recipe uk batter ready for oven

Bake for 20-25 minutes. Do check on the cakes at the 20-minute mark as they will go dark brown very quickly. To check the cakes are done, insert a skewer or knife into the middle. The knife should come out clean if the cakes are done. Leave the cakes to cool in the tins for 5-10 minutes before transferring to a wire cooling rack.

Easy white chocolate fudge cake with salted caramel buttercream recipe uk cakes just out of oven

Decorating the white chocolate fudge cake

Blend together the butter and icing sugar until smooth. Then add the salted caramel. If you have an electric hand mixer or stand mixer, use it to make this a lot easier.

Spread a layer of buttercream on top of one of the white chocolate fudge cake layers. Put the other cake on top and spread another layer of buttercream on top of the second cake.

Easy white chocolate fudge cake with salted caramel buttercream recipe uk decorating

If you like, use a fine grater to grate some milk or dark chocolate onto the top of the cake.

Easy white chocolate fudge cake with salted caramel buttercream recipe uk with chocolate shavings

This white chocolate fudge cake slices beautifully and will keep well for up to 5 days in an airtight container in a cool, dry place.

Easy white chocolate fudge cake with salted caramel buttercream recipe uk simple baking


Looking for some other white chocolate recipes? Try these!

raspberry and white chocolate blondies brownies recipe uk

 

Raspberry and white chocolate blondies.

 

 

 


Claire Huston / Art and Soul

24 thoughts on “Recipe | White chocolate fudge cake with salted caramel buttercream

    • Thank you – me too! I know there are lots of people who don’t like white chocolate, but I love it, particularly in desserts πŸ™‚
      Good question. The melted chocolate in the cake mix makes it extra dense and so the baking powder is needed in addition to the raising agent in the flour to make sure the cake rises. It would probably rise a bit without the baking powder, but the finished cake would end up a bit stodgy (I reckon it’d still be delicious though!).

      Liked by 1 person

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