Name: Moist White Chocolate Velvet Cake
Prep time: 30 min
Cook time: 32 min
Total time: 62 min
Ingredients: 8 oz full-fat cream cheese, softened; 1.5 sticks unsalted butter, softened; 2 cups sugar; 4 large eggs, room temperature; 3 cups cake flour; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1 cup milk (2%); 5 oz white chocolate (chips or chopped bars); 0.25 cup vegetable oil; 2 tsp vanilla extract; 12 oz white chocolate chips; 6 oz heavy cream; 3 sticks unsalted butter, softened; 8 oz white chocolate chips or chopped bars; 5 cups powdered sugar; 1 tsp vanilla extract; 4 tbsp milk or cream (as needed); 0.5 tsp salt; Store-bought truffles; Large star tip (for piping)

Jump to Recipe

Craving a cake that’s as velvety as a cloud and rich with the dreamy sweetness of white chocolate? You’ve found the perfect treat with this Moist White Chocolate Velvet Cake! Each bite melts in your mouth, boasting a tender crumb and a luscious, buttery flavor. Did you know that white chocolate isn’t technically chocolate, but rather a blend of cocoa butter, milk solids, and sugar? It’s what makes this cake’s golden hue and its gentle, creamy notes so irresistible. This recipe is easy enough for a weekday indulgence yet show-stopping for birthdays and family celebrations. Compared to my runaway hit “Decadent Double Chocolate Layer Cake,” this version keeps things light and sophisticated while being every bit as crowd-pleasing. Gather your baking gear—let’s turn an ordinary day into a sweet celebration!

What is Moist White Chocolate Velvet Cake?

So, what exactly is a Moist White Chocolate Velvet Cake? Well, it’s not a pillow or a luxury fabric, but it certainly feels like one for your taste buds! This cake earns its “velvet” name thanks to its smooth, airy crumb and ultra-silky texture. Legend has it, cakes like these were invented for special occasions, but, honestly, who needs an excuse for something this good? As the old saying goes, “The way to a man’s heart is through his stomach”—and this cake just might win over everyone at the table! Curious to know what makes it so irresistibly moist and luscious? Give it a try and see why it’s destined to become your new favorite.

Why You’ll Love This

What’s not to love about a cake that combines rich cream cheese, silky white chocolate, and a billowy buttercream topping? The real highlight of this Moist White Chocolate Velvet Cake is its incredibly tender texture that’s loaded with flavor in every forkful. Baking it at home isn’t just budget-friendly compared to buying high-end bakery cakes—it also means you get to shower your creation with any toppings you love, like creamy ganache, crunchy truffles, or white chocolate curls. It’s a showstopper for birthdays and makes any “just because” day feel magical. If you fancy my “Classic Red Velvet Cake,” you’ll adore this twist on tradition—plus, it’s a great way to satisfy any sweet cravings for something a little lighter but just as indulgent. Ready to wow your family and friends? This is your go-to recipe!

How to Make

Quick Overview

Busy but craving something spectacular? This cake has you covered! The Moist White Chocolate Velvet Cake recipe is both easy and satisfying—no hard-to-find ingredients or confusing directions here. With a prep time of around 30 minutes and a baking time just over an hour, you’ll have a fabulous dessert ready without spending all day in the kitchen. The standout? A dreamy white chocolate ganache and the kind of soft, buttery crumb that keeps everyone coming back for seconds.

Ingredients

To make this delightful Moist White Chocolate Velvet Cake, you’ll need:

For the cake:

8 oz full-fat cream cheese, softened
1 1/2 sticks unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
3 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk (2%)
5 oz white chocolate (chips or chopped bars)
1/4 cup vegetable oil
2 tsp vanilla extract

For the white chocolate ganache:

12 oz white chocolate chips
6 oz heavy cream

For the buttercream:

3 sticks unsalted butter, softened
8 oz white chocolate chips or chopped bars
5 cups powdered sugar
1 tsp vanilla extract
4 tbsp milk or cream (as needed)
1/2 tsp salt

For decoration:

Store-bought truffles
Large star tip (for piping)

Step-by-Step

Prep the Cake Batter
- Preheat your oven to 325°F (163°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
- Melt the 5 oz white chocolate in a microwave-safe bowl in 30-second bursts, stirring until smooth. Set aside to cool.
- In a large bowl, beat softened cream cheese and butter until creamy and free of lumps.
- Gradually add sugar and beat until ultra-light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well between each addition.
- Pour in the melted white chocolate and vanilla extract, and mix until combined.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and milk to the wet mixture, starting and ending with the dry. Mix just until combined—do not overmix!
- Fold in the vegetable oil gently for the silkiest texture.
Bake the Cakes
- Divide the batter evenly among the prepared pans.
- Bake for 28–32 minutes, or until a toothpick inserted comes out with moist crumbs.
- Remove cakes from the oven and let them cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Ganache
- Warm heavy cream in a microwave or saucepan until just before boiling.
- Pour over the white chocolate chips, let sit for 2 minutes, then stir until smooth.
- Cool at room temperature until thickened but still pourable.
Whip Up the Buttercream
- Melt 8 oz white chocolate and let cool.
- Beat softened butter until pale and fluffy.
- Add the melted chocolate, then gradually beat in the powdered sugar, vanilla, salt, and milk/cream as needed for a smooth, pipeable consistency.
Assemble the Cake
- Place the first cake layer on a serving platter. Brush with ganache, then spread a thick layer of buttercream.
- Repeat with remaining layers, finishing with a layer of buttercream on top and around the sides.
- Use a large star tip to pipe decorative swirls. Top with truffles and any other favorite decorations.

What to Serve Moist White Chocolate Velvet Cake With

This delicious cake pairs perfectly with a hot cup of creamy coffee, a light Earl Grey tea, or even a glass of bubbly prosecco for special occasions. For a decadent dessert spread, serve alongside a tangy berry compote, fresh strawberries, or a platter of dark chocolate truffles. If you’re aiming for a full celebration, offer vanilla bean ice cream or a pitcher of fruit-infused lemonade for a refreshing balance.

Top Tips for Perfecting

For the fluffiest texture, make sure your butter, eggs, and cream cheese are fully at room temperature before mixing.
Cake flour is key for that signature velvet crumb—avoid substituting with plain all-purpose flour, or add a bit of cornstarch if you must.
If you don’t have white chocolate bars, white chocolate chips will do the trick for both the cake and frostings.
Chill the ganache just until it pours thickly; too hot and it’ll melt your buttercream!
Want a flavor twist? Add a touch of lemon zest or a handful of fresh raspberries between layers for a sweet-tart surprise.

Storing and Reheating Tips

To keep your cake fresh, wrap leftovers tightly or store in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual slices wrapped in plastic wrap, then again in foil—good for up to 2 months. Thaw slices in the fridge overnight. To enjoy the cake at its best, let refrigerated cake come to room temperature for 30 minutes before serving. The cake maintains its moistness beautifully either way.

FAQs

Can I use all-purpose flour instead of cake flour?
Cake flour gives the cake its soft, tender crumb, but if you don’t have cake flour, replace 3 tablespoons of flour in each cup with cornstarch.

Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead—just wrap and refrigerate until ready to assemble and frost.

Does white chocolate make the cake overly sweet?
Not at all! The cream cheese and butter deepens the flavor and balances the sweetness, while white chocolate adds a mellow, creamy note.

Can I use a different frosting?
Of course! A classic cream cheese frosting or a whipped vanilla buttercream also pairs wonderfully with this cake if you prefer.

Is it possible to make this recipe gluten-free?
Yes. Substitute with your favorite gluten-free cake flour blend, and ensure any white chocolate and truffles used are certified gluten-free.

Conclusion

Moist White Chocolate Velvet Cake is the definition of elegant comfort. With its cloud-like crumb, satiny white chocolate ganache, and a frosted finish that’s a feast for both eyes and palate, it truly earns its “velvet” name. Simple to make but rich in flavor, this cake is perfect for celebrations big or small—or whenever you need a little extra sweetness in your life. Gather your ingredients and treat yourself and your loved ones to a homemade masterpiece that’s bound to become a new favorite. Don’t forget to check out our other delicious cake recipes for even more baking inspiration!