Nigella White Chocolate Cake

I’ll be honest with you — I used to think white chocolate was a bit of a poser. Too sweet. Too cloying. The sort of thing you eat once and regret twice.

But then I made this: Nigella White Chocolate Cake. And I was properly humbled.

It’s tender. Melts in the mouth. The white chocolate, instead of being bossy and sugary, becomes subtle, creamy, almost elegant. The first bite reminded me of why Nigella’s recipes always pull a crowd — simple ingredients, a bit of drama, and a whole lot of flavour.

Don’t be fooled by its pale exterior — this cake has a backbone. Let’s break it down.

Ingredients List

For the Cake:

• 255g unsalted butter, chopped — for that dense, rich crumb
• 140g white chocolate, chopped — pick something smooth and creamy, not too waxy
• 450g caster sugar — yes, it’s a lot. Don’t reduce it. Trust.
• 250ml whole milk
• 225g plain flour
• 85g self-raising flour
• 1 tsp vanilla extract
• 2 eggs, lightly beaten

For the Ganache:

• 120ml double cream
• 310g white chocolate, chopped

No notes on the eggs or milk — not everything needs a comment, right?

How To Make It

1. Preheat your oven to 170°C (325°F) — and line a deep 20cm round cake tin with parchment. Bottom and sides, please.
2. In a medium saucepan, combine butter, white chocolate, sugar, and milk. Use low heat. Stir gently. No boiling — just a silky, warm pool of gold.
3. Pour the mixture into a large mixing bowl. Now walk away. Let it cool for 15–20 minutes. Seriously, let it sit.
4. Sift in the plain and self-raising flours. Stir until nearly combined.
5. Add the vanilla and eggs. Mix gently until just incorporated. You want smooth, not foamy.
6. Pour into the tin. Cover loosely with foil. Don’t seal it tight — let a little air in.
7. Bake for 1 hour. No peeking. It needs the steam to stay tender.
8. Remove foil, test with a skewer. A few crumbs are fine. Let cool in the tin for 10 minutes, then turn out gently onto a rack.

At this point, I usually forget to clean up and end up with hardened ganache bowls everywhere. You’ve been warned.

Make the Ganache:

9. Heat the cream until just boiling. Then immediately pour it over the white chocolate in a bowl.
10. Stir slowly. It’ll look weird at first — cloudy, patchy — but keep going until smooth.
11. Chill for 30 minutes, stirring a few times. It should end up spreadable, like soft frosting.
12. Once the cake is cool, slather on the ganache. I go full swoops and swirls. Rustic is beautiful.

Common Mistakes

Why did my ganache turn greasy or separate?
The cream was too hot or the chocolate too cold. Stir gently and avoid sudden temperature swings.

Why is my cake sinking in the middle?
Overmixed batter or you opened the oven door too soon. Trust the process. Keep the door shut.

Why does my cake feel dry?
Possibly overbaked or not enough liquid. Check your oven temp — mine runs hot, so I reduce it by 5°C.

Why did my cake stick to the tin?
You skipped the parchment or didn’t let it cool before turning it out. It happens. Scrape, slice, salvage.

Storage and Reheating Tips

Fridge:
Wrap tightly or pop in an airtight tin. Keeps for 3–4 days, but best eaten within 2.

Freezer:
Slice, wrap in cling film, then foil. Freeze for up to 2 months. Defrost overnight in the fridge.

To Reheat:

• Microwave: 10–15 seconds per slice.
• Oven: Wrap in foil, warm at 160°C for 8–10 minutes.
• Steam: Pop over simmering water in a heatproof dish with a lid. Very gentle, very posh.

What To Serve With It

• Fresh raspberries or strawberries — acidic and juicy, perfect against the sweet cake.
• Vanilla ice cream — smooth and neutral, lets the white chocolate shine.
• Chamomile or Earl Grey tea — calming, with just the right amount of floral lift.

FAQ Section

Can I use white chocolate chips instead of a bar?
You can, but I wouldn’t. Chips often have stabilisers that don’t melt well.

Can I make this gluten-free?
Yes — use a 1:1 gluten-free blend and check it includes xanthan gum. Expect slightly more crumbly texture.

Can I frost it with buttercream instead of ganache?
Of course. A whipped vanilla buttercream works beautifully — just keep it light and not too sweet.

Is the cake overly sweet?
Not when balanced with tart berries or a dusting of cocoa powder. Use good-quality chocolate to keep it clean.

Do I need a mixer?
Nope — all by hand. It’s practically a one-bowl cake once the melting’s done.

Try More Recipes:

• Nigella Key Lime Pie
• Italian Apple Cake Nigella
• Nigella Mars Bar Cake